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Grandma Jean's Mint Brownies

Rebecca | Roses & Whiskers
Soft, fudgy brownies topped with creamy mint frosting and a rich chocolate ganache. Easy to make gluten free.
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prep, baking, frosting and chilling time 5 hours
Servings 2 dozen

Ingredients
  

  • 1/2 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 4 large eggs
  • 16 oz. Hershey's syrup
  • 1 cup gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full brownies

MInt Buttercream Frosting

  • 1 cup unsalted butter softened to room temperature
  • 4 cups powdered sugar
  • 1 tsp mint or peppermint extract
  • 2 tbsp whole milk or water
  • 3 to 4 drops green food coloring

Chocolate Ganache

  • 6 tbsp unsalted butter softened
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F (176°C). Grease a 9 x 13 pan with cooking spray and line with parchment paper.
  • In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs until completely incorporated, and then mix in the chocolate syrup. Add the flour and mix until the batter is smooth. Pour the batter into the prepared pan.
  • OR beat all ingredients together at once until the batter is smooth. This method produces a slightly gooier brownie. (The other method produces a slightly spongier brownie.) Personally, I prefer adding the ingredients incrementally. It's easier for me to combine everything that way. But the original recipe calls for combining everything all at once.
  • Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the top springs back when lightly touched. Cool the brownie layer completely in the pan.

Adding the Mint Buttercream Layer

  • Make the frosting while the brownies are cooling. Cream the butter until smooth. Mix in the powdered sugar, mint extract, milk (or water) and food coloring until combined. Then cream on high speed until smooth and fluffy.
  • Spread the frosting evenly on top of the cooled brownies with an offset spatula and chill in the refrigerator for 30 minutes.

Topping with Chocolate Ganache

  • Start the ganache after the frosting layer has chilled for 30 minutes. Melt the butter and chocolate chips in the microwave in a microwave-safe container. I recommend cutting the butter into tablespoons so that it melts more quickly. Melt for 45 seconds at full power, and stir. Then melt for 30 seconds at half power, and stir. Continue in 15-second intervals at half power until melted and smooth. Don't overheat!
  • Take the brownies out of the fridge and pour the ganache on top of the chilled frosting. Smooth with an offset spatula. Chill in the refrigerator for 1 hour.
  • After an hour, take the brownies out of the pan using the parchment paper. Cut into 24 bars with a serrated knife. Frequently wipe the knife clean while cutting. Store the bars in an airtight container in the fridge and enjoy!