Description
Classic Mint Chocolate Brownies feature a rich, fudgy brownie base layered with a creamy mint frosting and topped with a smooth chocolate glaze. Perfectly balanced between chocolate and refreshing mint flavors, these indulgent brownies are a delightful treat for any occasion.
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
- 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
- Prepare the Brownie Batter: Melt the butter and chopped semi-sweet chocolate in a medium saucepan over medium heat, stirring constantly for about 5 minutes until smooth. Alternatively, melt in a microwave-safe bowl in 20-second increments stirring after each. Remove from heat and pour into a large mixing bowl; let cool slightly for 10 minutes.
- Preheat and Prepare Pan: Adjust oven rack to the lower third and preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on all sides for easy removal. Set aside.
- Mix Brownie Ingredients: Whisk granulated and brown sugars into the cooled butter-chocolate mixture. Add the eggs one at a time, whisking well after each addition until smooth. Stir in vanilla extract. Gently fold in salt, flour, and cocoa powder until fully combined.
- Bake Brownies: Pour batter into the prepared pan and bake for 36 minutes or until the edges start to pull away from the pan. Use a toothpick inserted into the center; it should come out with a few moist crumbs. Cool brownies completely in the pan on a wire rack.
- Make Mint Frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat softened butter in a medium bowl on medium speed until creamy, about 2 minutes. Add confectioners’ sugar and milk; beat on low for 2 minutes, then on high for 1 more minute. Add peppermint extract and optional green food coloring; beat on high for 1 minute. Taste and adjust peppermint as desired.
- Apply Frosting: Transfer cooled brownies on the baking sheet using parchment overhang. Spread mint frosting evenly over brownies. Refrigerate for at least 1 hour up to 4 hours to let frosting set.
- Prepare Chocolate Layer: Melt butter and chocolate chips in a medium saucepan over medium heat, stirring constantly for about 5 minutes until smooth. Or melt in microwave-safe bowl in 20-second increments, stirring between each. Pour melted chocolate over chilled mint frosting layer. Spread gently with a knife or offset spatula.
- Chill to Set: Return brownies on baking sheet to refrigerator and chill for 1 hour or overnight for best results to set the chocolate layer.
- Serve: Remove chilled brownies from refrigerator. Use a sharp large knife to cut into 24-30 squares with quick, clean cuts, wiping the knife with a paper towel between cuts. Brownies can be kept at room temperature for a few hours; store any leftovers tightly covered in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing: Freeze baked brownies before frosting for fresher topping. Thaw overnight in refrigerator before frosting. Alternatively, freeze fully finished brownies and thaw before cutting.
- Special Tools: 9×13-inch baking pan, saucepan, parchment paper, whisk, silicone spatula, cooling rack, electric mixer, offset spatula.
- Peppermint Extract: Use peppermint extract instead of mint extract for true mint flavor rather than spearmint taste.
- Pan Size Adjustment: For a 9-inch square pan, halve frosting and chocolate topping amounts and use homemade brownies as bottom layer.
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: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
