We are in full Christmas baking mode! Normally we make our mint brownies with green frosting but these were for a pink baby shower! We actually love them pink! This might be our new normal for mint brownies! What makes these the best thing you’ve ever eaten? First of all this recipe is way old and has been a family favorite since we were little kids!! Second they are so dense and minty – it’s almost like eating a mint truffle. We recommend cutting these in about 1.5″ squares – no bigger! They are super rich!
Ingredients
1 cup melted butter
1/2 cup cocoa powder
2 cups sugar
4 eggs, beaten
1 tsp. vanilla
1 teaspoon peppermint extract (optional)
1/2 tsp. salt
1 1/2 cups flour
Directions
Whisk together melted butter and cocoa. Then add sugar, beaten eggs, vanilla, peppermint, and salt. Mix Well. Then add sifted flour. Stir by hand and don’t over mix.
Bake at 350 in a greased 9×13 glass baking pan for 25 minutes.
Cool completely.
Frosting:
1/2 cups butter, soft
4-8 tablespoons milk
3 cups Powered sugar
1 teaspoon vanilla extract
1 teaspoon Peppermint Extract – make sure it is Peppermint NOT “mint”.
Pink or green food coloring, just a drop
This is a basic butter cream frosting with peppermint extract. Beat all ingredients. You can add extra milk and/or powdered sugar as needed to get a nice fluffy spreading consistency. Spread over the cooled brownies. Pop in the fridge for a few minutes before adding the Ganache Topping.
Ganache Topping:
1/2 cup butter
1 1/2 cups semi-sweet chocolate chips.
Melt together and stir. Spread over the frosting.
Let set completely before cutting.
