Culinary Column: Saint Patrick’s Day Brownies

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If you’re a mint chocolate lover, like me, this recipe is for you. Happy Saint Patrick’s Day, and welcome back to the Culinary Column. Since we’re all in the leprechaun spirit, I decided to make a recipe for all your St. Pat’s parties and parades. My dessert is a layered dish, consisting of brownies, mint buttercream frosting, whipped chocolate ganache, and topped crumbled fudge mint cookies. This dish is very versatile. If you’re not a fan of mint, substitute the cookies for chocolate chip or chocolate cream filled, and the extract for regular vanilla. Though my new treat takes some heavy lifting, did I mention it’s absolutely delicious?

Ingredients:

Brownies (base layer)

• 1 box of Ghirardelli double chocolate brownie mix (and the ingredients required to make them)
• Non-stick cooking spray
• Choose a …8×8 metal pan, 9×9 metal pan, or 8×8 glass pan to bake the brownies in

Buttercream Frosting (second layer)

• One ½ cups of confectioners’ sugar
• ½ cup of butter
• ⅛ teaspoon of vanilla extract
• One teaspoon of peppermint extract
• Two tablespoons of heavy whipping cream
• Green food coloring
• Electric whisk, stand mixer, or regular whisk (if you have super big muscles)

Whipped Chocolate Ganache (third layer)

• One cup of milk chocolate chips
• ½ cup of whipping cream
• Heat proof bowl
• Cling wrap

Toppings (fourth layer)

• One box of Great Value fudge mint cookies (aka off brand, but just as good, girl scout Thin Mint Cookies)

Instructions:

Whipped Chocolate Ganache (third layer)

Because of the necessary cooling time of the ganache, we have to make it first.

1. Gather all of the ingredients listed above.
2. Put your chocolate and cream in a heat proof bowl.
3. Heat your bowl in intervals of 30 seconds, stirring in between, until fully melted.
4. Cover your ganache with cling wrap, wrapping it as close to the ganache as possible to avoid air bubbles.
5. Place in the fridge and start a timer for at least 90 minutes.

Brownie (base layer)

1. Make your brownies according to the instructions on the box.
2. Once the brownies are in the oven, plan ahead by setting out one cup of butter for the second layer.
3. Stab a toothpick through the center of your cooked brownies, if the stick comes out clean, you know they are done (remove from the oven), if the stick comes out with brownie batter on it, keep them cooking for two-three minutes.
4. Carefully place your brownies on an oven mit, cooling rack, or heat proof surface to cool for 15 minutes. 
5. Set brownies aside in the fridge to completely cool down before adding on the buttercream layer.

Buttercream Frosting (second layer)

1. Gather the ingredients listed above.
2. Your butter should be softened to room temperature by this step and perfect for the icing.
3. Pop your butter and sugar into the stand mixer or medium bowl and whisk, then blend on low speed until well combined. 
4. Increase the speed to medium and mix for about three minutes.
5. Add vanilla extract, heavy whipping cream, and your desired amount of green food coloring and peppermint extract.
6. Combine the last of your ingredients into the icing and set in the fridge to cool for 5-10 minutes.
7. Remove your brownies from the fridge and spread ⅛ of an inch to ¼ of an inch of frosting onto them.
8.  Set this in your fridge for about 20 minutes to cool before layering on the ganache.

Whipped Chocolate Ganache (third layer) Continued

1. Once your ganache has been in the fridge for 90 minutes, remove it and grab your mixer or whisk.
2. Whip for a few minutes until the ganache is spreadable.
3. Spread the ganache on your frosting layer. 

Toppings (fourth layer)

1. Crush 5-8 cookies in a food processor or through a plastic bag, then layer them on top of your ganache.
2. Place your creation in the fridge for about 20 minutes to set the ganache.
3. Remove from the fridge and cut into squares, serve on your most festive plates, and enjoy!

I had a lot of fun creating this recipe, sharing it with my family, and baking it for you. I suggest you cool each layer before adding another to ensure that zero melting or mixing occurs. Multitasking was my biggest advantage when making this recipe. While the brownies were in the oven, I was mixing my buttercream frosting to prepare for the next step. Overall, making these brownies was a blast, and I wish you the luckiest Saint Patrick’s Day. Remember to wear green.

Bibliography:

https://www.foodnetwork.com/recipes/quick-vanilla-buttercream-frosting-recipe-1942194

https://simshomekitchen.com/easy-milk-chocolate-ganache/

Thank you for reading my article! It means a lot to me. If you have any suggestions, comments, or concerns: feel free to comment using the attachment to the right. I wish you an amazing day, and a wonderful holiday.