Description
Classic Mint Chocolate Brownies combine rich, fudgy chocolate brownies with a smooth, creamy mint frosting and a glossy chocolate layer on top. Perfectly balanced and decadently layered, these brownies offer a refreshing twist on a traditional favorite, ideal for dessert lovers who enjoy a hint of mint with their chocolate.
Ingredients
Scale
Brownies
- 1 cup (16 Tbsp; 226g) unsalted butter
- 8 ounces semi-sweet chocolate, coarsely chopped
- 1 and 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup + 3 Tablespoons (86g) all-purpose flour (spooned & leveled)
- 1/4 cup (21g) natural unsweetened cocoa powder
Mint Frosting Layer
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 2 Tablespoons (30ml) milk
- 1 and 1/4 teaspoons peppermint extract
- optional: 1 drop liquid or gel green food coloring
Chocolate Layer
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1 heaping cup (around 200g) semi-sweet chocolate chips
Instructions
- Melt Chocolate and Butter: In a medium saucepan over medium heat, melt the butter and coarsely chopped semi-sweet chocolate together while stirring constantly for about 5 minutes. Alternatively, melt them in a microwave-safe bowl in 20 second increments, stirring after each. Remove from heat and pour into a large mixing bowl, then let cool for 10 minutes.
- Prepare Oven and Pan: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on all sides. Set aside.
- Make Brownie Batter: Whisk the granulated sugar and light brown sugar into the cooled chocolate mixture. Add the eggs one at a time, whisking after each until smooth. Stir in the vanilla extract. Gently fold in the salt, all-purpose flour, and cocoa powder until just combined.
- Bake Brownies: Pour the batter into the prepared pan and bake for 36 minutes, or until the edges begin to pull away and a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Once cooled, lift the brownies out using the parchment overhang and place on a baking sheet for frosting.
- Prepare Mint Frosting: Using a mixer with paddle attachment, beat softened butter on medium speed for 2 minutes until creamy. Add confectioners’ sugar and milk, beat on low for 2 minutes, then increase to high speed and beat 1 more minute. Mix in peppermint extract and optional green food coloring, then beat on high for 1 minute. Adjust peppermint flavor as desired.
- Frost Brownies: Spread the mint frosting evenly over the cooled brownies on the baking sheet. Refrigerate for at least 1 hour to set the frosting.
- Make Chocolate Layer: Melt butter and semi-sweet chocolate chips over medium heat in a saucepan, stirring constantly for about 5 minutes, or melt in microwave in 20 second increments stirring after each. Pour over the mint layer and gently spread with a knife or offset spatula.
- Chill to Set Chocolate: Return the brownies on the baking sheet to the refrigerator and chill for 1 hour to set the chocolate layer firmly. They can be chilled up to 4 hours or overnight.
- Cut and Serve: Remove brownies from refrigerator, cut into squares using a sharp large knife with quick cuts, wiping the blade clean between cuts for neatness. Serve at room temperature or chilled. Store leftovers covered in refrigerator up to 5 days.
Notes
- Make Ahead & Freezing: Freeze unfrosted baked brownies, thaw overnight in the refrigerator, then frost and add chocolate topping fresh. Alternatively, freeze fully finished brownies and thaw before serving.
- Use quality peppermint extract for authentic mint flavor; avoid mint extract which can taste like spearmint toothpaste.
- For a smaller batch using a 9-inch square pan, halve the frosting and chocolate topping ingredients accordingly.
- Use parchment paper with an overhang to easily lift brownies whole from the pan.
- To achieve neat cuts, use a sharp knife and wipe it clean with a paper towel after each cut.
Nutrition
- Serving Size: 1 brownie
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
