Description
Classic Mint Chocolate Brownies combine a rich, fudgy chocolate base with a smooth mint frosting and a glossy chocolate topping. This layered treat is perfect for mint and chocolate lovers, offering a delicious balance of flavors and textures.
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: Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly for about 5 minutes until smooth. Alternatively, melt in the microwave in 20 second increments, stirring after each until fully melted. Remove from heat and pour into a large mixing bowl, allowing to cool for 10 minutes.
- Prepare Baking Pan and Oven: Adjust the oven rack to the lower third 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.
- Mix Brownie Batter: Whisk granulated sugar and brown sugar into the cooled chocolate and butter mixture. Add eggs one at a time, whisking well after each. Add vanilla extract and whisk until smooth. Gently fold in salt, flour, and cocoa powder until just combined.
- Bake Brownies: Pour batter into the prepared pan and bake for 36 minutes, or until brownies start pulling away from the edges and a toothpick inserted into the center comes out with a few moist crumbs. Allow brownies to cool completely in the pan on a wire rack.
- Make Mint Frosting: In a medium bowl, using a mixer fitted with a paddle attachment, beat softened butter on medium speed for about 2 minutes until creamy. Add confectioners’ sugar and milk; beat on low for 2 minutes, then on high for 1 minute. Add peppermint extract and optional green food coloring, then beat on high for 1 more minute. Adjust peppermint flavor to taste if desired.
- Apply Mint Frosting and Chill: Spread the mint frosting evenly over the cooled brownies. Place the pan on a baking sheet and refrigerate for at least 1 hour, up to 4 hours, to set the frosting.
- Prepare Chocolate Topping: Melt butter and semi-sweet chocolate chips in a saucepan over medium heat, stirring constantly for about 5 minutes until smooth. Alternatively, melt in the microwave in 20 second increments, stirring in between.
- Apply Chocolate Layer and Chill: Pour melted chocolate evenly over the set mint layer. Gently spread with a knife or offset spatula. Refrigerate the brownies on a baking sheet for 1 hour or up to 4 hours to fully set the chocolate.
- Cut and Serve: Once chilled, remove from fridge and use a sharp large knife to cut into 24-30 squares. For clean cuts, wipe the knife with a paper towel between each slice. Brownies can be kept at room temperature for a few hours and stored covered in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing: Freeze baked brownies before frosting for best freshness. Thaw overnight in the refrigerator before adding mint frosting and chocolate topping. Alternatively, freeze fully finished brownies and thaw in the refrigerator before slicing.
- Special Tools: Use a saucepan, 9×13-inch baking pan, mixing bowls, whisk, silicone spatula, cooling rack, electric hand or stand mixer, and offset spatula for best results.
- Peppermint Extract: Use peppermint extract to achieve authentic mint flavor, avoiding spearmint substitutes that taste more like toothpaste.
- Smaller Pan Option: To use a 9-inch square pan, halve the frosting and chocolate topping ingredients. Use the brownies as the bottom layer in this case.
- Cooling and chilling times are essential to get distinct layers and clean cutting.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 75 mg
