Mint Brownies
User Reviews
5
Mint Brownies
Description
These Mint Brownies start with a mixture of melted butter and semi-sweet chocolate, cooled before combining with granulated and brown sugars, eggs, and vanilla. Salt, flour, and unsweetened cocoa powder are folded in for structure and deep chocolate flavor.
Baked in a parchment-lined pan until just set with moist crumbs, the brownies cool before frosting. Peppermint frosting, colored lightly green, contrasts the chocolate frosting with a fresh mint flavor, both made from butter, powdered sugar, and milk with respective flavorings.
Frostings can be layered or swirled to emphasize the mint and chocolate combination. These brownies suit dessert occasions and can be refrigerated or frozen to preserve their freshness. Freezing frosted brownies requires firming the frosting first to avoid sticking.
Storing in airtight containers keeps the brownies moist up to four days in the fridge, and careful freezing extends their usability to three months without significant loss of quality.
Ingredients
For the Brownies
- 1 cup butter cubed, salted
- 8 ounces semi-sweet chocolate chopped
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 4 egg large
- 2 teaspoons vanilla extract pure
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder natural
For the Peppermint Frosting
- 5 Tablespoons butter softened, salted
- Dash of salt
- 2 cups powdered sugar
- 2-3 Tablespoons milk
- 1/2 teaspoon peppermint extract
- 2-3 drops green food coloring
For the Chocolate Frosting
- 5 Tablespoons butter softened, salted
- Dash of salt
- 2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder natural
- 2-3 Tablespoons milk
- 1/2 teaspoon vanilla extract pure
Instructions
Make the Brownies
- Melt the butter and chopped chocolate together in a large microwave-safe bowl by heating in 30 second increments, stirring between each burst of heat, until melted and smooth. Allow the mixture to cool slightly for 10 minutes.
- Heat oven to 350°F. Line a 9x13 baking pan with a parchment paper sling.
- Whisk both sugars into the cooled chocolate and butter mixture. Add the eggs, one at a time, whisking after each addition until smooth. Add the vanilla, then add the salt, flour, and cocoa powder at the same time and gently fold them in using a rubber spatula or wooden spoon, until no streaks of flour or cocoa powder remain.
- Pour the brownie batter into the prepared baking pan and bake for 32-36 minutes, just until the brownies start to pull away from the edges of the pan and a toothpick inserted into the center of the brownies comes out with only a few moist crumbs clinging to it.
- Remove from oven and cool completely in the pan before transferring them to a baking sheet using the parchment paper sling for easy removal.
Make the Mint Frosting
- In a medium bowl using a handheld mixer, beat the butter until smooth and creamy. Add the salt, powdered sugar, and milk and beat for 2 minutes on low speed, then add peppermint extract and food coloring and beat on high for 1 minute. Taste and add more peppermint extract or green food coloring, if desired.
- Frost the completely cooled brownies and transfer them to the freezer while you make the chocolate frosting to help the mint frosting "set" on top of the brownies.
Make the Chocolate Frosting
- In a medium bowl using a handheld mixer, beat the butter until smooth and creamy. Add the salt, powdered sugar, cocoa powder, milk, and vanilla, then beat for 2 minutes on low speed. Increase the speed to high and beat for 1 minute more.
- Gently spread the chocolate frosting over the chilled layer of mint frosting. Cut into squares and serve.
Notes
- Keep refrigerated in an airtight container to preserve freshness for up to 4 days.
- Freeze frosted brownies on a baking sheet before transferring to a freezer-safe container; they last up to 3 months when properly stored.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 172mg | 7% |
| Potassium | 114mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 431IU | 9% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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