You’ll love these because you take the help from a box mix to get you started and make these minty gems your own with classic buttercream and silky chocolate ganache. If you want to make homemade brownies, be my guest. I’m busy and you are too–get some betty crocker in your kitchen if you must. I won’t judge. EVER. These also freeze like tiny rockstars. I made this batch, ate a few, and cut/froze the rest for upcoming Easter festivities and to dole out at night when I didn’t think anyone was looking 😉 I like to cut and then freeze so I can portion out what I might want for a group or a snack. I layered them with wax paper in a container. They were a hit for Easter and the rest have been frozen since then.
I saw some recipes on pinterst for mint/grasshopper brownies. I was intrigued. Classic buttercream, chocolatey brownies, and ganache would be perfect. Each blogger had his/her own take on each aspect of this triple threat, so I went ahead and made my own adjustments to suite my needs/tastes. #1: peppermint extract is a rare find where I live. It’s kind of like the lochness monster–I looked at several stores over the course of several days and then I gave up and went to the liquor store. #2: I also modified the brownies by adding some crushed up andes candies to make sure they were minty enough and used the help of a box mix because I’m a realist. #3: Don’t mess with classic buttercream, really–The buttercream is simply classic: butter, confectioners sugar, a bit of vanilla, and creme de menthe liquer. Classy folks. Right along with that squirt of green food coloring. #4: Finally, one of my favorite things in life: chocolate ganache. I don’t mess around with the classics. Heavy cream and dark chocolate were two things I should have been introduced to earlier in life and instead of being afraid they would be too difficult to make into ganache, I should have taken the plunge earlier. If you’ve never made a ganache, do it. Immediately. It’s so simple. I used Ghiradelli dark chocolate chips instead of buying a bar of the same since it was cheaper per ounce.
40 min. + cooling/set up time
- 1 13×9 box brownie mix
- eggs, oil, water to make the mix
- optional: 4-6 oz. andes candies bits or pieces broken up from the packaged candy
- Make brownie mix according to directions.
- Fold in andes candies before spreading in pan and baking.
- Bake according to package directions but undercook by about 4 minutes.
- Remove from oven.
- Cool for a good half hour.
- 3 cups confectioners’ sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons peppermint schnapps or peppermint extract
- In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
- Add vanilla and schnapps and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
- Spread buttercream over brownies and place in fridge to get cold.
- Leave in fridge about 45 min. or until cool.
- 4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped
- 1/3 cup (80 ml) heavy whipping cream
- 1 teaspoon unsalted butter, room temperature
- Place the chopped chocolate in a stainless steel bowl.
- Heat the cream and butter in a small saucepan over medium heat.
- Bring just to a boil.
- Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes.
- Stir/whisk until smooth.
- Cool slightly and then pour over brownies/buttercream.
- With an offset spatula or back of a spoon, evenly spread the ganache over the top of the brownies. Make as even as possible or as messy as possible.
- Cool in fridge/freezer until everything is set and firm.
- Cut into small squares or triangles. They are rich and delicious!