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pie of heavenly mint brownie pie on a white plate with a glass of milk in the background

Heavenly Mint Brownie Pie


  • Author: Jodi
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 12 to 15 servings 1x
Scale

Ingredients

Brownie Base:

  • 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

Filling:

  • 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

GANACHE:

  • 9 oz semisweet chocolate, chopped (*see note)
  • 1 cup heavy whipping cream

 


Instructions

  1. Preheat the oven to 350 degrees. Spray a 9-inch spring form with cooking spray. Set aside.
  2. 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.
  3. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let cool completely.

Filling:

  1. 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.
  2. In a large bowl, beat cream cheese and butter until blended and smooth.
  3.  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.

Ganache:

  1. 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.
  2. 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.

Notes

  • 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.
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