The whole thing starts with a brownie, simple unassuming and, of course, delicious because good brownies are simple and delicious. Then you proceed to a light and fluffy mint filling and finally the topping...chocolate ganache...we all know there is nothing, I repeat nothing wrong with chocolate and cream! It's like an amped up version of the Andes Mint Brownies from a while back, but better. Yumm! That is really all I think of to describe them.
I'm going to try them in mini muffin tins next time for the perfect two bite treat, again, YUMM! I hope you enjoy!
**You can use a brownie mix if you want. I used the brownie recipe from the Andes Mint Brownies because it is simple and delicious and omitted the Andes mints. I also cut it half and below are the measurements I used for this recipe:
1 stick of butter
1 cup granulated sugar
1 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 cup cocoa
1/4 teaspoon salt
Preheat oven to 350 degrees F. Line a 9X9-inch pan with foil and lightly grease with cooking spray. Set aside.
In a medium bowl, combine the flour, cocoa and salt. Set aside.
In a medium saucepan over low heat, melt the butter. Remove from the heat and add the sugar, stirring well to combine. Whisk in the vanilla and then the eggs. Blend well.
Add the dry ingredients to the wet ingredients and mix well. Pour into the prepared pan and bake for 20-25 minutes, until the brownies are set in the middle but not over baked. Cool Completely
2 1/2 cups powdered sugar
3 T butter, softened
3 T heavy whipping cream
2 oz cream cheese
1/8 -1/4 tsp mint extract
2-4 drops green food coloring if desired
In a large bowl combine all ingredients and whip until everything is well incorporated. Continue mixing on medium-high speed until light and fluffy. Spread on cooled brownies, refrigerate 1 hour or until set.
1/3 cup heavy whipping cream
1 1/3 cups (8 oz) good quality semi sweet chocolate
1/3 cup butter
Heat ganache ingredients over medium heat stirring constantly. When chocolate is melted and everything is combined, set aside to cool about 10 minutes. When still slightly warm, pour over the cooled filling spreading evenly. Return the pan to the refrigerator.
To serve allow to sit at room temperature about 10-15 minutes. Cut into bars and Enjoy!