What a delicious, refreshing combination!
And it’s the favorite of one of my coworkers, and so for his birthday, I made these Layered Chocolate Mint Brownie bars for all of us to share and celebrate!
You are sure to love them too!
They are sort of a cross between a fudgy brownie and a York peppermint patty; a favorite treat from my childhood.
Just a few steps, but none of them are difficult, and you will be instantly transported to gooey, chewy, chocolate mint heaven!
Layered Chocolate Mint Brownie Bars
A delicious combination of fudgy brownie batter, mint buttercream, and chocolate ganache topping. You won’t be able to resist!
- 2 boxes Ghirardelli Double Chocolate Brownie mixes
- 2 eggs
- 2/3 cup water
- 2/3 cup vegetable oil
- 2 cups powdered sugar
- 2 sticks unsalted butter, at room temperature
- 2 tablespoons milk
- 1 1/4 tsp peppermint extract
- 1 heaping cup semi-sweet chocolate chips, also Ghirardelli
- 1 tsp pure vanilla extract
1. Preheat oven to 325 degrees. Prepare brownie mix according to package directions with eggs, oil, and water. Bake until cooked throughout, the edges are crisp, and it is just set in the center.
Remove from oven and allow to cool completely.
This step can be done a day or 2 ahead.
2. For the peppermint buttercream, in an electric mixer fitted with paddle attachment, beat 1 stick of softened butter until smooth, creamy, and light- about 2-3 minutes. Add 2 cups powdered sugar and the milk and mix until combined. Add in peppermint extract and beat for 1-2 minutes until creamy, smooth, and thick.
Spread all over cooled brownies. Cover, seal, and refrigerate until icing layer is hardened and set.
3. And for the last layer, in a medium sauce pan over medium heat, place the remaining stick of butter and 1 heaping cup of chocolate chips and stir until combined and melted. Add 1 tsp pure vanilla extract, stir, and remove from heat.
It will be pure liquid chocolate goodness. Nice thickness, but still perfectly pourable.
4. Allow to cool slightly before pouring on top of hardened icing layer. Be sure to not mix! You want this to be a beautiful layered bar.
5. Cover, seal, and place back in refrigerator for a minimum of 1 hour or up to 8.
6. To slice, use a sharp knife dipped in warm water for a clean cut.
But, if they are a little smooshy (that is a technical term), that is okay. No one will mind. 🙂
Arrange on a serving platter and serve.
Oh, they couldn’t wait til I walked in the office with these bad boys…
Brownies will be fine at room temperature for a few hours, but if not serving immediately, consider placing back in the refrigerator to prevent melting.
Will keep in the refrigerator for 3-5 days. But, they won’t last that long.