Ingredients
Scale
Brownies
- 1/2 cup (1 stick) unsalted butter
- 1 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened dark cocoa powder
- 1/2 all-purpose flour
- 1/2 tsp sea salt
- 1/4 tsp baking powder
Frosting
- 1/2 cup butter
- 3 cups confectioners’ sugar
- 6 tbs heavy cream
- 1 sleeve Thin Mints
- 2–3 drops green food coloring (optional)
Ganache
- 4 oz pure semi-sweet chocolate
- 1/2 cup heavy cream
- 4 tbs unsalted butter
Instructions
Brownies
- Pre-heat oven to 350 degrees
- Line a 9X13″ brownie pan with aluminum foil (make sure it hangs over the edge of the pan)
- Melt butter, add to mixing bowl
- Beat in sugar, eggs and vanilla
- Mix in cocoa, flour, sea salt and baking powder
- Pour batter into prepared pan
- Bake for 15 minutes until knife, when inserted into the center runs clean
- Let cool completely
Frosting
- In an electric mixer, beat butter and 4 tablespoons heavy cream on high until fluffy
- Slowly add confectioners’ sugar until fully incorporated
- Add 2 more tablespoons heavy cream
- Crumble in 12 Thin Mints
- Add 2-3 drops food coloring if desired, mix
- Spread a thick layer of frosting over brownies
- Put in fridge for at least 30 minutes
Ganache
- Chop chocolate into small pieces
- Put in a small mixing bowl
- Pour heavy cream into a small sauce pan
- Heat over medium-high heat until boiling
- Pour boiling heavy cream over chocolate
- Mix until melted
- Slowly add butter 1/2 tablespoon at a time until melted
- Spread ganache over frosted brownies (once they have been refrigerated at least 30 minutes)
- Place brownies back in refrigerator for at least 30 more minutes
- Cut into squares
Notes
- If you prefer a thicker brownie use 8X8″ baking pan – increase bake time