This Heavenly Mint Brownie Pie starts with a mint candy studded-brownie base, followed by a smooth mint cream cheese layer and then topped with a rich chocolate ganache. It’s so fantastic and perfect for any occasion!
Before we talk about this amazing Heavenly Mint Brownie Pie, I have to quickly tell you guys about this past weekend.
I mentioned in my post last Friday that I was on a girl’s weekend trip celebrating/commiserating our 50th birthdays. You guys, we had a blast! I honestly don’t remember the last time I laughed so hard that I thought I might pee my pants (one of my friends may or may not have actually done just that–lol!). We ate, laughed, walked, hiked, swam, became TikTok legends, reminisced and had the absolute best time. I seriously have the best friends ever and am grateful every single day for these lifelong friendships. Not everyone could make it and we missed them so much! I love these ladies!
If you need a good laugh, below is our dance that made us #tiktoklegends (but not really😂) . . .
I shouldn’t even be thinking about food because we ate too much, but it’s almost St. Patrick’s Day and I had to share these amazing dessert.
I know some people aren’t fans of anything mint, so if that’s the case, please forgive me. But for those of you who love mint and also love chocolate, you’re going to be so glad you’re here today.
These dessert is fabulous! It’s rich, decadent, simple to make and is going to WOW anyone who takes a bite. My son’s girlfriend said this is all she wants for her birthday.
This starts with a brownie base that is loaded with chopped Andes Mint candies (yum!). Then it’s topped with a smooth, minty cream cheese layer and finished off with rich chocolate ganache. Sound good?
HOW TO MAKE CHOCOLATE GANACHE
Chocolate ganache really is simple to make if you do it the right way. You need chopped chocolate or chocolate chips and heavy whipping cream. I use chocolate chips 90% of the time, but either work fine. If you do use a chocolate bar, make sure you chop it into small pieces.
Place your chocolate chips or chopped chocolate in a medium sized bowl and set aside. Heat your heavy whipping cream in a small saucepan over medium low heat until it begins to gently simmer. Remove from heat and pour over the chocolate chips and let sit for 3 to 4 minutes. Using a whisk, gently stir until mixture is combined and ganache is smooth.
See, easy peasy.
WHAT YOU’LL NEED TO MAKE THIS DESSERT:
- baking powder
- Andes Mints
- white chocolate
- cream cheese
- peppermint oil or extract
- chocolate chips or chopped chocolate
- heavy whipping cream
I use my springform quite often and I love it! My first thought is to tell you to run out and buy one if you don’t already have one. Springform pans are so great because they’re designed to easily release foods that can’t be inverted, such as cheesecake, quiche, deep-dish pizza and layered frozen desserts. The sides of the springform pan open up and can be lifted away from the cake, leaving it intact and upright. But if you don’t really want to buy one, I think the best option would be a deep 9″ round cake pan that is at least two inches deep. Line it with foil or parchment paper and leave enough to hang over the edge so you can easily lift this out.
A FEW TIPS . . .
- Don’t overbake the brownie base. You want a few moist crumbs on a toothpick when you check this.
- Make sure your cream cheese is at room temperature, it will make all the difference the world when go to beat it. It will be so much smoother and won’t have small lumps.
- I highly recommend using chopped white chocolate for this recipe. I don’t recommend substituting white chocolate chips because the majority of the time, they do not melt well. They can get clumpy and seize up and then end up being unusable. I use Lindt white chocolate bars or Ghirdadelli white chocolate baking bars.
- 1/2 cup butter, melted
- 1/4 cup cocoa
- 2 large eggs
- 3/4 cup flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 1 cup chopped Andes Mints
- 10 oz. white chocolate, chopped
- 12 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 6 drops peppermint oil or 1/2 teaspoon peppermint extract
- 3 to 4 drops green food coloring
- 12 mint Andes candies, chopped
- 9 oz semisweet chocolate, chopped (*see note)
- 1 cup heavy whipping cream
- Preheat the oven to 350 degrees. Spray a 9-inch spring form with cooking spray. Set aside.
- In a medium bowl, whisk together the melted butter and cocoa. Add the eggs and mix until just combined. Add the flour, sugar, baking powder, salt and vanilla and mix well. (You can use a hand mixer for this or mix it by hand). Pour into the prepared pan and sprinkle with chopped Andes Mints.
- Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely.
- In a microwave safe bowl, melt white chocolate for 60 seconds, remove and stir until smooth. If needed, put back in microwave for 15 second increments, stirring after each time, until smooth. Set aside to cool slightly.
- In a large bowl, beat cream cheese and butter until blended and smooth.
- Add cooled melted white chocolate, peppermint oil and green food coloring to cream cheese mixture and beat until smooth. Spread over brownie layer. Refrigerate until firm and chilled, 3 to 4 hours.
- Place chocolate in a small bowl. In a small saucepan, bring cream just to simmer. Pour over chocolate; stir with a whisk until smooth. Cool slightly.
- Spread ganache over filling. Refrigerate 30 minutes or until set. Run a sharp knife along the entire edge of the before unlatching the pan and removing the outer ring of the pan.
- You can use chocolate chips in place of the chopped chocolate. When I use chocolate chips, I use 3/4 cup milk chocolate chips and 3/4 cup semisweet chocolate chips. If you’re using the chopped chocolate, you can also use half milk and half semisweet.
- You can adjust the amount of peppermint oil or extract to your liking, but I would start with less because you can always add more if it’s not minty enough.
Recipe Source: Brownie base from 5 Boys Baker, filling adapted slightly from Taste of Home