Mint and Chocolate is such a classic combination and it is one of my favorite. So I thought why should it be restricted to only ice cream. So I started researching some recipes with this delish combination and found an amazing recipe for Eggless Mint Chocolate Brownies. Give me brownies and cake any time of the day or night and I will be a happy girl.
So obviously I had to give this recipe a try.
For the brownie layer
- ¼ cup Butter
- ¼ cup chopped Chocolate or Chocolate Chips (dark or milk or a mix of both)
- ⅓ cup Sugar (brown or white, preferably powdered) - *adjust for sweetness
- 3 Tablespoons of thick, plain Yogurt or Sour Cream
- 4 Tablespoons of Vegetable Oil
- a splash of Vanilla Extract
- 1 and ¼ cup All-Purpose Flour (Refined flour or Maida)
- 1 Tablespoon unsweetened Cocoa Powder
- a pinch of Salt
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
Mint Buttercream Layer
- ¼ cup Butter, soft at room temperature
- ½ cup Powdered Sugar (adjust for sweetness)
- ⅛ teaspoon Peppermint Extract
- a pinch of Green Food coloring - optional
Chocolate Ganache Layer
- ⅓ cup Cream
- 1 tablespoon butter
- ⅓ cup chopped Chocolate or Chocolate Chips (Dark or Milk or Mix of both)
- Grease and line a baking pan. Ensure the parchment paper length you cut it longer than either length or breadth of the pan. The paper should be coming out from 2 opposite sides (this will make lifting off the final brownies from the pan a lot easier)
- Preheat over to 160 C (If using a convection oven, keep it at 140 or 150 C and cover the pan with aluminum foil to prevent excessive burning)
- In a pan, melt butter and chocolate together (in microwave or stove on low flame). Stir constantly to avoid burning and ensure a smooth mixture
- Add sugar, oil, yogurt, or sour cream and vanilla/peppermint extract and stir well.
- Sift in the dry mix - flour, salt, cocoa powder, baking soda, baking powder. Mix gently to form a smooth, lump-free batter
- Pour into baking pan. Tap a couple of times to even out the layer.
- Bake at 160 C for 30 minutes or until the brownies are fully cooked through. To check if they are done, insert a toothpick in the center. If it comes out clean without leaving any wet batter, it is fully cooked through.
- Loosen the brownie edges using a butter knife. Let it cool in the pan for 1 hour or until it is completely cooled
- As the brownies cool, you can prepare the buttercream. Since peppermint is a strong flavor, a very thin layer of this frosting should be enough.
- Add powdered sugar, peppermint extract, green color to the soft butter
- Beat the mixture by hand or electric whisk until you have a smooth and creamy mixture. It should take around 4-5 minutes
- Keep it chilled until you need to use it
- You can make this well ahead of time. Even up to a week.
- In a pan, add the cream and butter. Bring it up to a boil and switch off the flames
- Add the cream all over the chocolate/chocolate chips and let it rest for 2-3 minutes
- Using a half-moon whisk or even a spoon, mix furiously until you have a smooth, glossy chocolate sauce.
- Keep it chilled until required.
Building the Mint Chocolate Brownies
- Once the brownies cool completely (in the pan), add the prepared buttercream onto the pan. Using a frosting knife or spoon, spread it evenly to cover the entire brownie. Cover the baking pan with an aluminum foil and place in the refrigerator for 1-2 hours till the frosting is set.
- If the ganache is at room temperature, pour it all over the mint frosting and tap to evenly spread it. Cover the baking pan with an aluminum foil and place in the refrigerator and chill for 2-3 hours or until the chocolate is set.
- Remove the brownies from the pan. Sine the parchment paper comes out, it will be easy to lift it up straight.
- Slice into squares and serve.
Give this recipe a try and let me know your experience with it in the comments section below.
Info & Image: Credit to the source website