Mint Brownies
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Mint Brownies
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The BEST mint brownies recipe. Chewy, fudgy brownies topped with layers of creamy mint and chocolate. Like an Andes mint in brownie form!
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Ingredients
FOR THE BROWNIES:
- ¾ cup unsalted butter (12 tablespoons)
- 3 ounces unsweetened bakers chocolate (1-ounce squares)
- 3 large eggs at room temperature
- ½ teaspoon pure vanilla extract
- 1 ½ cups granulated sugar
- ½ cup whole wheat pastry flour or additional all-purpose flour
- ¼ cup all-purpose flour
FOR THE MINT LAYER:
- 3 tablespoons unsalted butter softened
- 1 ½ cups powdered sugar
- 1 ½ tablespoons milk
- ¾ teaspoon pure peppermint extract
- 2 drops green food coloring
FOR THE CHOCOLATE TOPPING:
- 1 ½ ounces unsweetened chocolate (1-ounce squares)
- 1 ½ tablespoons unsalted butter
Instructions
- Place rack in the center of your oven and preheat the oven to 350 degrees F. Grease an 8×8-inch pan and set aside.
- Prepare the brownie layer: In a heat-proof bowl set atop a pan of simmering water so that the bottom of the bowl does not touch the water’s surface, melt the 12 tablespoons butter and 3 ounces chocolate together. Stir frequently and watch carefully so the chocolate doesn’t burn. When the chocolate has nearly melted, remove from heat and stir until smooth. Set aside and let cool completely.
- Once the chocolate has cooled, add the eggs one at a time, beating well after each. Add the vanilla extract and sugar, beating thoroughly. Add the whole wheat pastry flour and all-purpose flour, then beat until blended. Spread the batter evenly in the prepared pan and bake for 20-25 minutes, until the middle appears set and a toothpick inserted in the center comes out clean. Let cool completely.
- Prepare the mint layer: In a medium bowl, beat the 3 tablespoons of softened butter and powdered sugar together. Add the milk and peppermint, beating until smooth, then beat in the food coloring. Spread over the cooled brownie base and refrigerate until firm.
- For the topping: Melt the 1 1/2 ounces chocolate and 1 1/2 tablespoons butter together, stirring until smooth. Drizzle over the chilled mint layer, then spread with a spatula, gently covering the surface with a very thin layer. Place in the refrigerator to set, then cut into squares. The brownies will cut more easily (and are delicious) when chilled. Enjoy with a large glass of milk.
Notes
- TO STORE: Store leftover brownies in an airtight storage container in the refrigerator for up to 1 week.
- TO FREEZE: Wrap brownies tightly and freeze them in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
Nutrition Information
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Serving
1(of 16)
Calories
306kcal
(15%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
62mg
(21%)
Potassium
107mg
(3%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
409IU
(8%)
Calcium
20mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1(of 16) | |
| Calories | 306kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 62mg | 21% |
| Potassium | 107mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 409IU | 8% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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