The BEST Mint Brownies

 

Yes, Yes, I believe these are the BEST mint brownies I have ever had.  Others are too sweet, too doughy, taste processed, or don't have enough mint flavor.  

Here is my beloved recipe adapted from my fabulous dessert making friend Melanie (I will forever be in your debt!).  

This is a great recipe for large gatherings as it makes a large sheet pan.  An added bonus is you can make them ahead of time and keep them in the fridge or freeze them.  I think these taste best straight from the fridge!

Image from Here

Image from Here

Image from Here

Base Layer

• 3 1/2 Cups White Sugar
• 8 Eggs
• 1 3/4 Cups LIGHT olive oil
• 1 & 1/3 Cup Cocoa Powder
• 3 Cups Flour
• 2 tsp. Salt
• 4 tsp. Vanilla
• 6 drops doTerra peppermint oil

Mint Layer

• 6 Cups Powdered Sugar
• 6 Tbsp. Butter
• 1/3-1/2 Cup Cream
• 2 tsp. Peppermint Extract
• 2 drops doTerra peppermint oil
• Green Food Coloring (optional, I usually leave mine white)

Ganache Chocolate Layer

• 10 tbsp. Butter
• 12 oz package of semi-sweet Chocolate Chips

Directions 

Base Layer

Begin with sugar and eggs. Beat with hand mixer until the sugar is completely incorporated. Add remaining ingredients. Grease the bottom (not the sides) of a large 14x20" cookie sheet and fill with batter. Bake for 28 minutes. (You may have to experiment with cooking time based on preference.  Range is usually 25-30 minutes). Let cool completely. 

Mint Layer

Beat ingredients together until fluffy. Start with the 1/3 cup of cream and add more until you have a spreadable mixture. (I usually use close to the 1/2 cup total). Spread over cooled brownies and put in the fridge to chill.

Ganache Chocolate Layer

Melt over low heat. If too thick add a little cream (I have never had to). Let cool slightly and spread over cold mint layer. Cool in fridge. After chocolate is set cover and refrigerate.

Note:  These freeze great which allows you to make them ahead of time if needed!  You can also make these Christmasy by adding some chopped peppermint candy bits on top.