Mint Chocolate Brownies Recipe
These Mint Chocolate Brownies are a delicious twist on a classic dessert! Rich chocolate and refreshing mint combine for a dessert that’s hard to resist.
Servings: 16 bars
Calories: 324kcal
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 Fahrenheit (175 degrees Celsius). 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-sized 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 brownie batter into the prepared pan, spreading it 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, and 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 place uncovered in 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 power (e.g., if your microwave’s full power is 10, set it to 5) for one minute, stir, then repeat. Stir until all the chips are melted and the mixture is smooth. Beat for 1 minute, 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.
Notes
-This recipe can be doubled and baked in a 9x13" pan; adjust the baking time accordingly.
-For easy cutting, chill the 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.
To STORE these Mint and Chocolate Brownies, keep them in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to a week, or FREEZE in an airtight container for up to 3 months. Thaw in the refrigerator before serving, if frozen.
Nutrition
Calories: 324kcal | Carbohydrates: 48g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 163mg | Potassium: 110mg | Fiber: 1g | Sugar: 41g | Vitamin A: 363IU | Vitamin C: 0.02mg | Calcium: 30mg | Iron: 1mg
