Choco-Mint Marble Brownies

Choco-mint Marble Brownies Recipe

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Judith Hannemann


Eye catching and elegant. If you like Andes candies, you'll love these cake-like brownies

★★★★★ 1 vote


2 Tbsp
baking cocoa
1/2 c
butter, softened
1 c
1/2 c
1 tsp
peppermint extract
1 1/2 c
plus 1 tbs all purpose flour
1 1/2 tsp
baking powder
drops green food coloring


1 c
smei-sweet chocolate chips
1-3 Tbsp
heavy cream


1Preheat oven to 350 degrees. Grease or spray the bottom only of a 8 x 8-inch square pan.
2Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; add milk and beat until incorporated.
3Mix flour and baking powder and stir into butter/egg mixture. Remove half of the batter to a separate bowl. Stir cocoa into one half of the batter. Add mint extract and food coloring to other half of the batter.
4Drop batters by heaping tablespoonfulls alternating chocolate and green batters in marble cake fashion. Lightly swirl batter in pan.
5Bake at 350 degrees for 25-30 minutes. Let cool.
6Prepare ganache frosting by microwaving chocolate chips and heavy cream(start with 1 tbs of cream, you can add more if necessary) at 1 minute intervals at 50% power; stir. Repeat until frosting is smooth in texture. You should have a thick but pourable consistency. Pour on top of brownies and spread evenly. Let ganache set--about 1 hour. Makes 9 brownies.

About Choco-Mint Marble Brownies

Course/Dish: Cakes