Mint Brownies

Christmas just isn’t complete without them.

• Cooking spray, for greasing the pan

• 1 box fudgy brownie mix (plus ingredients per package instructions)

• 1 stick (113g) unsalted butter, at room temperature

• 3 ounces (85g) cream cheese, at room temperature

• 2 1/4 teaspoons peppermint extract

• 1 pinch salt

• 1 3/4 cups (198g) powdered sugar

• 1 tablespoon heavy cream

• Green liquid food coloring (optional)

• 3 ounces (85g) semi-sweet chocolate, chopped

• 12 chocolate mints (such as Andes), finely chopped (about 1/3 cup, optional)

     1. Prepare the oven and pan

Preheat the oven according to the directions on the brownie mix package.

Lightly spray an 8x8-inch metal baking pan with cooking spray. Line the pan with parchment paper, leaving some overhang for easy removal.

     2. Make the brownie layer

Mix and bake the brownies as directed on the package for an 8-inch pan.

Let the baked brownies cool completely in the pan on a wire rack, about 1 hour.

     3. Prepare the mint cream layer

Using a hand mixer, beat the butter, cream cheese, peppermint extract, and salt in a bowl on medium speed until smooth, about 1 minute.

Sift in the powdered sugar, add the heavy cream, and (if using) green food coloring. Beat on medium-low until combined, then increase to medium-high and beat until fluffy, about 30 seconds.

Spread the mint cream evenly over the cooled brownies. Refrigerate until firm, about 30–40 minutes.

     4. Make the ganache

Heat 1/3 cup heavy cream in a microwave-safe bowl in 15-second intervals until very hot, about 30–45 seconds.

Add the chopped chocolate to the cream, ensuring it’s submerged. Let it sit for 1 minute, then stir until smooth. Allow the ganache to cool for 5 minutes.

     5. Finish with ganache and chocolate mints

Quickly pour the ganache over the chilled mint layer, smoothing it into an even layer. If desired, sprinkle chopped chocolate mints on top.

Refrigerate until firm, at least 30 minutes.

     6. Cut and serve

Lift the brownies out of the pan using the parchment overhang and place them on a cutting board. Use a sharp knife to slice, wiping the blade clean between cuts.

Serve chilled for the best flavor and texture.

Storage Tip: Store brownies in a single layer in an airtight container in the refrigerator for up to 1 week.