Mint brownie squares
- Charlotte Pedersen
- Jul 1
- 1 min read
Updated: Jul 8
Recipe
How it turned out
Amazing! It has a hint of mint, but not overpowering. The chewy chocolate brownie as the base with the creamy ganache on top helps to balance the sweet American buttercream centre. While it's not overly sweet, it's super rich, so one small square is more than enough. Which means this recipe can easily feed a large crowd.
What I learned
Start early. All the elements of this recipe are pretty simple to put together, but you have to let every layer cool completely before adding the next. The brownie cooled at room temperate for an hour then I moved it into the fridge for another hour, before topping with the buttercream. After that, it went into the freezer to harden. This made the room-temperature ganache very each to spread.
Make ganache your way. This recipe didn't call for cream in the ganache, but that's how I typically make it. So I did it the way I usually do. I heated up a bit of cream then added the chocolate chips. Once melted, I added the butter. It was a bit runny, so I added more chocolate chips until it was a thicker consistency.
Comments