Description
Classic Mint Chocolate Brownies featuring a rich chocolate base layered with creamy mint frosting and a smooth chocolate topping. Perfectly fudgy and bursting with mint flavor, these brownies are a delightful treat for mint and chocolate lovers.
Ingredients
Units
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
- 1 drop liquid or gel green food coloring (optional)
Chocolate Layer
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1 heaping cup (around 200g) semi-sweet chocolate chips
Instructions
- Melt Butter and Chocolate: In a medium saucepan over medium heat, melt the butter and coarsely chopped semi-sweet chocolate, stirring constantly for about 5 minutes until smooth. Alternatively, melt in 20-second increments in the microwave, stirring after each, until fully melted. Remove from heat and pour into a large mixing bowl. Let cool for 10 minutes.
- Prepare Oven and Pan: Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper on the bottom and sides, leaving an overhang for easy lifting. Set aside.
- Make Brownie Batter: Whisk granulated sugar and brown sugar into the cooled chocolate mixture. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract. Gently fold in salt, all-purpose flour, and cocoa powder until just combined.
- Bake Brownies: Pour batter into the prepared pan and bake for 36 minutes or until brownies start to pull away from the edges and a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and cool completely on a wire rack. Once cooled, lift brownies out using parchment overhang and place on a baking sheet.
- Prepare Mint Frosting: In a medium bowl, beat softened butter on medium speed with a handheld or stand mixer fitted with a paddle attachment until creamy, about 2 minutes. Add confectioners’ sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 more minute. Add peppermint extract and optional green food coloring, then beat on high for 1 full minute. Taste and adjust peppermint extract if desired.
- Frost Brownies: Spread the mint frosting evenly over the cooled brownies on the baking sheet. Refrigerate for at least 1 hour and up to 4 hours to set the frosting before adding the chocolate layer.
- Melt Chocolate Layer: In a medium saucepan over medium heat, melt butter and semi-sweet chocolate chips together, stirring constantly for about 5 minutes until smooth. Alternatively, melt in the microwave in 20-second increments, stirring until smooth.
- Top Brownies: Pour melted chocolate evenly over the set mint layer. Spread gently with a knife or offset spatula. Refrigerate brownies on the baking sheet for 1 hour to allow the chocolate topping to set, or up to overnight.
- Cut and Serve: Remove brownies from refrigerator and cut into 24-30 squares using a very sharp large knife. Make quick cuts and wipe knife clean with a paper towel between each cut for neat edges. Serve at room temperature or chilled. Store leftovers covered tightly in refrigerator for up to 5 days.
Notes
- Make ahead by baking and freezing brownies before frosting, then thaw overnight in refrigerator and frost with mint and chocolate layers for freshest topping.
- Alternatively, freeze fully finished brownies, thaw overnight in refrigerator before cutting.
- Use peppermint extract for authentic mint flavor rather than mint extract, which can taste like spearmint toothpaste.
- Smaller pan option: For a 9-inch square pan, halve frosting and chocolate topping amounts and bake accordingly.
- For neat cuts, use a large sharp knife and wipe between cuts to prevent smearing.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
