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These festive Grinch Brownies are thick and fudgy, with a green mint ganache, mint Oreos, and red hot candies. Perfect for Christmas!
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Grinch Brownies Recipe

Thick and fudgy Chocolate Brownies. Grinch brownies with a green mint ganache, mint Oreos, and red hot candies! Perfect for Christmas.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Brownies and Bars
Cuisine: American
Keyword: brownies with mint, grinch dessert
Servings: 16 brownies
Author: Aimee

Ingredients

For the brownies

  • 1 cup unsalted butter
  • ½ cup semi-sweet chocolate morsels
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder

For the topping

  • 2 cups white chocolate chips 11 ounce package
  • ½ cup heavy whipping cream
  • 20 mint oreo cookies
  • ¼ teaspoon peppermint extract
  • 1 drop green food coloring
  • 2 Tablespoons cinnamon red hot candies

Instructions

For the brownies

  • Preheat oven to 350°F. Line a 9-inch baking dish with parchment paper. Set aside.
  • In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
  • Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
  • Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR.
  • Pour batter into dish and bake for about 35 minutes. Remove from oven and cool completely before adding topping.

For the topping

  • After the brownies have cooled, prepare the mint ganache topping.
  • In a heat safe bowl or double boiler over simmering water, add white chocolate and heavy cream. Stir until chocolate has fully melted.
  • Remove from heat and stir in peppermint extract and green food coloring.
  • Pour ganache over brownies and top immediately with chopped Oreos and red hot candies.
  • Allow to set, for about one hour. Cut and enjoy.

Notes

  • Use a good quality white chocolate for the ganache. I like to use Ghirardelli. It not only melts well, but tastes delicious too.
  • Make sure to choose peppermint extract, NOT mint extract. The mint will taste more like a spearmint flavor tube of toothpaste. Just sayin.
  • Also, when adding food coloring to melted chocolate, I prefer to use a gel food coloring, like Americolor. The color is vibrant, and you only need a small drop. Plus, it doesn’t cause the white chocolate to seize up!
  • The best way to cut brownies is with a plastic knife. For whatever reason it keeps the brownies from sticking to the knife while slicing. You’ve got to try it!
  • Store brownies in an airtight container at room temperature for up to one week.
  • See blog post for more recipe tips and tricks!

Nutrition

Serving: 1brownie | Calories: 450kcal | Carbohydrates: 55g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 105mg | Fiber: 2g | Sugar: 43g