Cook Time | 20 minutes |
Servings | serves |
Ingredients
BATTER
- 1/2 cup Vegetable Oil
- 1 cup White Sugar
- 1 teaspoon Vanilla
- 2 Eggs
- 1/2 cup Flour
- 1/2 cup Cocoa Powder
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Salt
ICING
- 1/2 cup Unsalted Butter at room temp
- 2 cups Icing Sugar
- 2 tablespoon Whole Milk
- 1/2 teaspoon Peppermint Extract
- Green Food Colouring
CHOCOLATE GANACHE
- 1 cup Chocolate
- 1/2 cup Heavy Cream hot
Ingredients BATTER
ICING
CHOCOLATE GANACHE
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Instructions
- Preheat oven to 350º F. Line 8x8 inch baking pan with parchment paper.
- In a bowl mix oil, sugar, and vanilla. Then beat in eggs.
- In another bowl, Combine flour, cocoa, baking powder, and salt; transfer dry ingredients into wet ingredients. Spread the batter evenly into the prepared pan.
- Bake for 20 minutes and cool completely.
- In a bowl mix butter and powdered sugar. Pour in milk, peppermint extract, and add a few drops of food colour. Mix on high speed until buttercream is light and fluffy.
- Spread over cooled brownies evenly and refrigerate for 15 minutes.
- In a bowl combine chocolate with heavy whipping cream. Let sit for 30 seconds and stir until combined. Ganache should be thick and glossy.
- Pour over chilled buttercream and brownies, spreading an even layer on top. Chill for 5 minutes.
- Cut brownies into squares and enjoy!
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