Mint Chocolate Brownies
User Reviews
4.6
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Prep Time
15 mins
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Additional Time
20 mins
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Total Time
35 mins
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Servings
24 brownies
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Calories
362 kcal
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Course
Baked Goods
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Cuisine
American
Mint Chocolate Brownies
Description
This Mint Chocolate Brownie recipe starts with a fudgy chocolate base, made by melting unsweetened chocolate and butter, then combining with brown sugar, eggs, vanilla, flour, baking powder, and salt. Baking until just set keeps them dense and moist. After cooling, a mint buttercream frosting is whipped with powdered sugar, cream, softened butter, and pure mint extract, often tinted green for appearance. This frosted layer chills briefly before being topped with a glossy chocolate glaze made from semi-sweet chocolate and butter. The combination delivers a rich chocolate foundation, refreshing mint frosting, and a shiny chocolate finish, creating a dessert with layered textures and balanced sweetness.
These brownies suit occasions when a more decadent, layered bar is desired compared to plain brownies. The mint component pairs well with chocolate, adding a cool note.
Ingredients
Brownie Base
- 4 ounces unsweetened chocolate I use Baker's or Ghirardelli brands, good quality bar
- ⅔ cup butter unsalted
- 2 cups light brown sugar packed
- 3 egg large
- 1 teaspoon vanilla extract pure
- 1¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Mint Buttercream
- 2½ cups powdered sugar
- 2½ tablespoons heavy cream
- 10 tablespoons unsalted butter softened to room temperature
- 1 teaspoon mint extract not peppermint extract, pure
- green food coloring if desired
Chocolate Glaze:
- 5 ounces semi-sweet chocolate I use Baker's or Ghirardelli brands, good quality bar
- 5 tablespoons butter unsalted
Instructions
- Preheat oven to 350°F. Lightly spray a 9″x13″ baking pan with non-stick spray and set aside.
- Brownie base: In a medium saucepan over medium heat, melt the chocolate and butter together, stirring regularly and taking care to not let it scorch. Remove saucepan from heat.
- Add brown sugar, eggs, and vanilla to the melted chocolate and blend well. Then add flour, baking powder, and salt, and stir to combine.
- Spread brownie batter in prepared pan, in an even layer. Bake for about 22 minutes, or until toothpick just barely comes clean. For a dense, fudgy brownie, take care to not over bake. Let cool completely.
- Mint buttercream: In the bowl of a stand mixer, on low speed, combine powdered sugar, cream, butter, and mint extract. Once incorporated, beat on medium-high speed for 3 minutes, until fluffy. Tint with a little bit of green food coloring, if desired. Spread mint buttercream over cooled brownie base, in a very even layer. Place pan in freezer for 20 minutes.
- Chocolate glaze: In a small saucepan over low heat, melt chocolate and butter. Remove brownie pan from freezer. Then quickly, yet gently, spread warm chocolate glaze evenly over the cold buttercream. Let cool until glaze hardens (refrigerate for 5 to 10 minutes to speed this up, if you like), then cut into squares.
Notes
- This recipe comes from a family collection, ensuring a tested and trusted result.
- Use pure mint extract rather than peppermint extract to achieve the intended flavor.
- Do not overbake brownies to preserve the dense, fudgy texture; a toothpick should come out with a few moist crumbs.
- The buttercream can be tinted lightly green for presentation but can be left uncolored without affecting flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24brownies
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 362kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 58mg | 19% |
| Sodium | 172mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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