Mint Chocolate Brownies Recipe

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4.41 from 10 votes

Mint Chocolate Brownies Recipe

These thick and fudgy classic mint chocolate brownies are a family favorite! They're always gone in seconds!

Prep Time20

Cook Time23

Cool and freeze1 10

Course: Brownies & Bars, Dessert

Cuisine: American

Servings: bars

Calories: 324kcal

Author: Andrea

Ingredients

Brownies

1/2 cup (1 stick) unsalted butter melted
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 tsp vanilla extract
2 eggs
3/4 cup all-purpose flour
1/2 cup unsweetened natural cocoa powder sifted
1/8 tsp baking powder
1/2 tsp salt
1/3 cup chopped chocolate or nuts optional

Mint Frosting

1/4 cup (1/2 stick) unsalted butter room temperature
1-2 drops green food coloring optional
1/2 tsp peppermint extract
1/2 tsp salt
2 cups powdered sugar
3-4 Tbsp milk or heavy cream

Ganache

3/4 cup chocolate chips
1 Tbsp unsalted butter
3 Tbsp heavy cream

Instructions

Preheat oven to 350 degrees. Line an 8x8 baking pan with foil and lightly coat with baking spray, set aside.
In the bowl of a stand mixer, beat together the melted butter, sugars and vanilla extract for 30 seconds on medium. With mixing speed on low, add the eggs one at a time, mixing until thoroughly combined.
In a medium size mixing bowl, whisk together the flour, sifted cocoa powder, baking powder and salt. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and using a spatula, fold in the chopped chocolate or nuts if desired.
Pour batter into the prepared pan, spreading into an even layer. Place in the oven and bake for 23-26 minutes or until set, taking care not to overbake. Remove from the oven and allow to cool for 30 minutes or until brownies are no longer warm (you can speed up the process by letting them cool uncovered in the refrigerator).
Meanwhile, to make the mint frosting, in the bowl of a stand mixer fitted with a paddle attachment, beat the butter, food coloring, peppermint extract and salt until creamy, about 1 minute on medium high. Add the powdered sugar, then the milk (or heavy cream) until it reaches the desired consistency. Beat for 2-3 minutes or until light and fluffy. Frost cooled brownies, then toss uncovered into the freezer for 10 minutes.
During the last minute of freeze time, in a microwave safe bowl, combine the chocolate chips, butter and heavy cream. Heat on half powder (mine is usually power 10, so I did 5) for one minute, stir, then repeat. Stir chocolate until all of the chips are melted and it becomes smooth. Beat for 1 minute and then pour over the top of the cold frosted brownies. Spread evenly and place in the refrigerator uncovered to set for at least 30 minutes before slicing and serving (SEE NOTES).

Notes

-This recipe can be doubled and baked in a 9x13" pan. Adjust the baking time accordingly.
-For easy cutting it's best to chill these brownies for at least 30 minutes, preferably 1 hour in the refrigerator or 30 minutes in the freezer before slicing with a sharp knife. The hot water method is not necessary, for a clean cut wipe your knife on a paper towel after each slice.

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