Mint Chocolate Brownies
User Reviews
5
Mint Chocolate Brownies
Description
This recipe starts with a boxed or homemade chocolate brownie base baked to a moist and slightly gooey texture. The brownie layer is cooled fully before adding the mint cream filling, which is made by whipping butter with powdered sugar, milk, peppermint extract, and a drop of green food coloring. The mint cream adds a light, airy contrast to the dense chocolate layer below.
The final layer is a chocolate topping made by melting semi-sweet chocolate chips with butter, forming a decadent and shiny ganache. Optionally, Andes mints can be added over this layer for extra chocolate-mint flavor and texture. Baking time is adjusted depending on the pan size to achieve the right fudginess without underbaking.
These brownies can serve as a rich dessert or snack and are suitable for mint and chocolate fans who enjoy layered desserts with contrasting textures and flavors. Using quality chocolate and controlled peppermint extract quantity ensures the mint isn’t overpowering.
The notes suggest premium brownie mixes like Ghirardelli or Hershey’s for best results and that any neutral oil can be used in the batter. Starting with a small amount of peppermint extract allows control over the mint strength. The chocolate layer benefits from melting good-quality semi-sweet chocolate paired with butter for smoothness and shine.
Ingredients
- 18 ounce brownie mix plus ingredients on package
Mint Cream Filling:
- 1/2 cup butter (softened)
- 2 cups powdered sugar
- 2 Tablespoons milk or cream
- 1/2 teaspoon peppermint extract (NOT mint)
- 1 drop green food coloring
Chocolate Topping:
- 4 Tablespoons butter
- 1 cup chocolate chips semi-sweet
- Andes mints (optional)
Instructions
- Preheat oven to 350 degrees. Start by placing parchment paper in an 8-inch or 9-inch baking pan and press into the sides. If you don't have parchment paper, you can just lightly spray the baking pan with non-stick cooking spray.
- Make the brownie batter according to the package instructions or if you are using my homemade brownie recipe, make a batch. If you want a thinner brownie layer, you can 1/2 the recipe.
- Pour the brownie batter into the pan and bake for about 25-30 minutes (this time will vary depending on whether you use an 8-inch or 9-inch baking pan) or until a toothpick comes out clean. These brownies may be slightly ooey gooey but should be baked enough that they will set up when cooled. Let the brownies cool completely.
- Make the mint cream layer by whipping the butter, powdered sugar, milk, and mint extract together until light and fluffy. Since mint extract has a very strong flavor, start with just a small amount and you can always add more. Stir in the green food coloring.
- Make the chocolate layer by melting in the microwave the butter and chocolate chips at 50% power in 45-second increments until the chocolate and butter are melted. Stir until smooth.
- Once the brownies have cooled, frost them with the mint frosting, and then pour on the chocolate mixture. Let set up at room temperature or you may cover it and chill it in the refrigerator.
- If you used parchment paper, carefully lift up the sides and remove the brownies from the pan to cut them into small squares. For extra smooth cuts, I suggest using a sharp knife dipped in hot water and wiped off with a paper towel.
Notes
- Use quality brownie mix like Ghirardelli or Hershey's for best texture and flavor.
- Any neutral oil such as canola, vegetable, or olive oil can be used in the brownie batter for moistness.
- Add peppermint extract gradually as it is strong; adjust to taste for balanced mint flavor.
- Semi-sweet chocolate chips melt well for the topping; premium brands like Ghirardelli or Guittard are recommended.
- Butter adds richness and sheen to the chocolate topping; salted or unsalted butter can be used.
User Reviews
Overall Rating
5
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