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Mint. Fudge. Brownies. If you’re a sucker for anything chocolate and mint, stop what you’re doing right now and listen up. Imagine the most delicious, moist and fudgy brownie you’ve ever tasted. Top that with a creme de menthe buttercream, and as if that wasn’t enough, add a layer of rich chocolate ganache. Do I have your attention?!
Be warned, these mint brownies are nothing less than pure decadent indulgence. We all deserve a little indulgence once in a while, right?
With the festive minty green layer, a batch of Mint Fudge Brownies is perfect for St. Patrick’s Day, Easter, or Christmas celebrations.
Baked in a 9 x 13-inch pan, this recipe for Mint Fudge Brownies makes 24 servings — plenty for a large group. Since they are so rich, I recommend cutting them smaller than you would regular brownies.
Why you’ll love this recipe
- Indulgent
- Makes enough to feed a crowd
- A chocolate lover’s dream!
- Chocolate ganache!
Behind the recipe
All the credit for today’s delicious homemade chocolate mint brownies goes to the bakery at Merridee’s Breadbasket, a favorite gathering place in the historic district of Franklin, Tennessee.
I discovered Merridee’s a few years ago when our daughter was planning her wedding in Nashville (where she was living at the time). During the wedding weekend, she arranged for the wedding party to meet at Merridee’s, just a few blocks from the church, for brunch.
Historic downtown Franklin, boasts a stunning collection of Victorian buildings, quaint shops, and a whole slew of excellent restaurants, with Merridee’s being one of the most popular.
Located in an old hardware store warehouse, Merridee’s bakery has a reputation for delicious breads and desserts — like Mint Fudge Brownies! — and is a comfortable setting for breakfast, lunch, or just coffee and conversation. If you’re ever in the area, you must check them out!
Ingredients
- Hershey’s chocolate syrup — the chocolate inside the fudge brownie
- semi-sweet chocolate chips — for the ganache
- Creme de Menthe — used to flavor and tint the buttercream layer (a teaspoon of peppermint extract and a drop or two of green food coloring may be used instead)
- unsalted butter — you’ll need 24 tablespoons. Butter is used in all three layers, which is why these brownies are so rich!!
- granulated sugar
- all-purpose flour
- eggs
- confectioner’s or powdered sugar — for the buttercream filling
How to make mint chocolate brownies
- Preheat the oven to 350 degrees. Line a 9 x 13-inch cake pan with heavy duty aluminum foil, leaving enough to hang over the sides, and coat generously with cooking spray.
- In a large bowl, cream the sugar and softened butter together until light and fluffy. Add the eggs and beat well.
- Add the flour and mix on low until incorporated.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, until the sides start to pull away from the pan and the top is springy. Cool completely in the pan before topping with the mint buttercream and ganache.
Mint buttercream
- After the brownies are completely cool, mix up the buttercream with an electric or stand mixer by creaming softened butter together with the powdered sugar.
- Add the Creme de Menthe and continue mixing until the butter cream is smooth and a spreading consistency.
- Use an offset spatula to evenly spread the buttercream over the brownies.
Final step: chocolate ganache
- Place the chocolate chips in a large microwave-safe bowl and add 12 tablespoons of butter, cut into chunks.
- Heat on power 3 for about 8 minutes, stirring midway, until the chocolate chips are melted evenly. Carefully spread over top the mint filling.
tips
- For easy removal line the baking pan with heavy duty aluminum foil sprayed generously with cooking spray.
- Refrigerate until the ganache is set, then use the ends of the aluminum foil to gently lift the brownies out of the pan. Peel down the sides and cut into squares.
- Score the ganache with the tip of a knife to create a cutting guide.
- Dip the knife into hot water and wipe dry with a paper towel between cuts.
Storing leftovers
Brownies with a buttercream filling can be safely stored at room temperature for up to 3 days. If you plan to keep them longer, instead store them in the refrigerator for up to a week.
Mint brownie recipe
Bake a batch of Merridee’s Mint Fudge Brownies and I guaranteed there’s some serious chocolatey goodness in store! You’ll want to save this recipe for your next special occasion.
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Merridee’s Mint Fudge Brownies
Ingredients
Brownies
- 1 cup sugar
- 8 tablespoons unsalted butter softened
- 4 large eggs
- 1 cup all-purpose flour
- 1-1/2 cups Hershey’s Chocolate Syrup
Mint Filling
- 2 cups powdered sugar
- 4 tablespoons Creme De Menthe
- 8 tablespoons unsalted butter softened
Chocolate Ganache
- 2 cups semi-sweet chocolate chips
- 12 tablespoons unsalted butter
Instructions
Brownies
- Preheat the oven to 350 degrees. Line a 9 x 13-inch cake pan with heavy duty aluminum foil, leaving enough to hang over the sides, and coat generously with cooking spray.
- In a large bowl, cream the sugar and softened butter together until light and fluffy. Add the eggs and beat well.
- Add the flour and mix on low until incorporated.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, until the sides start to pull away from the pan and the top is springy. Cool completely in the pan before topping with the mint buttercream and ganache.
Mint Filling
- After the brownies are completely cool, in a large bowl cream together the softened butter and the powdered sugar. (using either an electric mixer or a stand mixer).
- Add the Creme de Menthe and continue mixing until the butter cream is smooth and a spreading consistency.
- Use an offset spatula to evenly spread the buttercream on top of the brownies.
Chocolate Ganache
- Place the chocolate chips in a large microwave-safe bowl and add 12 tablespoons of butter, cut into chunks.
- Heat on power 3 for about 8 minutes, stirring midway, until the chocolate chips are melted evenly. Carefully spread over top the mint filling.
Video
Notes
- For easy removal line the baking pan with heavy duty aluminum foil sprayed generously with cooking spray.
- Refrigerate until the ganache is set, then use the ends of the aluminum foil to gently lift the brownies out of the pan. Peel down the sides and cut into squares.
- Score the ganache with the tip of a knife to create a cutting guide.
- Dip the knife into hot water and wipe dry with a paper towel between cuts.
I will have to try these brownies. I love Meridee’s peanut butter pie.
Just read your PS. Are you looking for the cookbook there carry in their bakery right now? I live in Franklin and could pick one up for you.
Thanks, DeAndrea, for the offer…I called and ordered one today and they are shipping it to me. I’m especially hoping it includes the peanut butter pie recipe 🙂
Oooo, the creamy goodness in this. And chocolate mint is a sure crowd pleaser!
Mint and chocolate is a heavenly combo and falling in love with these brownies. I need to have this rightaway. Thanks for sharing the recipe.