Thin Mint Ganache Brownies
Author: Phillip Fryman | SouthernFATTY.com
Recipe type: Dessert
Cuisine: American
Serves: 16 brownies
- ½ cup unsalted butter, melted
- 1 tablespoon vegetable oil
- 1 cup superfine sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup all purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- mint cookies, I used Thin Mints
- 1 stick butter, unsalted, softened
- ⅛ teaspoon peppermint extract
- 2 cups powdered sugar, sifted
- 1 tablespoon heavy cream, as needed
- 10 ounces chocolate, I prefer dark, chopped
- 1 cup heavy cream
- pinch salt
- Pre-heat oven to 350 F.
- Grease 8-inch square pan.
- Add butter, oil, sugar, eggs, vanilla to mixer bowl. Mix for a minute or so.
- Add flour, cocoa, salt and mix until just combined. Do not over-mix.
- Pour to prepared baking pan.
- Press in cookies, covering completely with the batter.
- Bake for 25-30 minutes until set.
- Remove to cool completely.
- Chill in refrigerator while preparing buttercream.
- Cream butter and sugar in mixer until light and fluffy, about 1-2 minutes.
- Add sugar and peppermint.
- Mix until well combined on low speed and increase speed to medium high until smooth.
- Add cream as needed to get smooth finished buttercream.
- Take cool brownies and frost top with buttercream.
- Chill completely before adding ganache.
- Warm heavy cream in saucepan over medium heat until just starting to lightly bubble.
- Remove from heat and pour warm cream over chopped chocolate.
- Allow to sit for 2-3 minutes to soften.
- Lightly fold, taking care to not stir too quickly to prevent air from incorporating.
- When ganache is very smooth, pour over chilled buttercream and return to refrigerator to set for at least an hour.
- Enjoy!
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Recipe by Southern FATTY at https://www.southernfatty.com/thin-mint-ganache-brownies/
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