Mint Brownies

These chocolate mint brownies have 3 delicious layers: a fudgy brownie bottom, creamy mint frosting, and chocolate on top. Make them from scratch for the perfect mint chocolate treat!

Prep Time1

Cook Time30

Cooling4

Course: Dessert

Cuisine: American

Keyword: Layered Mint Brownies, Mint Brownies

Servings: brownies

Author: Fiona Dowling

Equipment

9x13 inch (23 x 33 cm) baking pan*

Ingredients

Brownie Layer

1 cup unsalted butter (226 grams)
4 oz semi-sweet chocolate (112 grams) or 50-70% dark chocolate
2 cups white sugar (400 grams)
4 large eggs room temperature
1/4 cup cocoa powder (22 grams)
1 cup all-purpose flour (125 grams) aka plain flour
1/2 teaspoon salt

Mint Frosting

1/2 cup unsalted butter (112 grams) softened
2-4 drops green food coloring
1 1/2 teaspoons peppermint extract to taste
1/4 teaspoon salt
2 - 2 1/2 cups powdered sugar (220 - 275 grams)
1-2 tablespoons heavy cream or whipping cream or milk, as nbeeded

Chocolate Topping

6 oz semi-sweet chocolate (about 3/4 cup chocolate chips) or 170 grams) or 50% dark chocolate
1/2 cup unsalted butter (112 grams)

Instructions

Brownies

Preheat the oven to 350F degrees.
Line a 9x13 inch pan with parchment paper so that there's an overhang around the edges. Alternatively, lightly grease the pan.
Place the butter and chocolate in a large heatproof bowl. Microwave for 60 seconds on medium power (NOT HIGH POWER). Remove from the microwave and stir. Repeat the process until smooth.
Allow the melted butter and chocolate to cool slightly. Then whisk the sugar into the mixture.
Whisk the eggs into the batter.
Sift the cocoa, flour and salt into the bowl. Then whisk until smooth. You should no longer see streaks or lumps of flour.
Pour the batter into the prepared pan. Bake in the middle of the preheated oven for about 25-30 minutes or until the top is set and an inserted toothpick comes out clean or with a few moist crumbs but no gooey brownie batter.
Cool the brownies in the pan.

Mint Filling

In a large bowl, beat the butter until fluffy.
Add in 1 teaspoon peppermint extract, a few drops of food coloring, the salt and 2 cups powdered sugar. Beat together, starting with the mixer on a low speed.
Mix in the cream, 1 tablespoon at a time if needed.
Taste test the filling, and add in a little more peppermint extract, food coloring, powdered sugar or cream as needed.
Ensure that the brownies are completely cooled. Add the frosting on top of the brownies and spread into an even layer using an offset spatula. It won't look too thick - but it's definitely enough. Place in the fridge for at least 20 minutes before making the chocolate topping.

Chocolate Topping

Chop the chocolate into very small pieces (if using squares) and place in a large, glass heatproof bowl. Chop the butter into cubes and add to the bowl.
Microwave on medium power for 45 seconds. Remove from the microwave and stir. Repeat the process until smooth.
Pour the chocolate over the brownies and spread into an even layer using a clean offset spatula.
Refrigerate until the chocolate is set (about 30-60 minutes).
When ready to slice, if you lined the pan with parchment, lift the brownies out of the pan using the overhang of the paper from the long edges and place onto a cutting board. Slice with a sharp knife. Wipe off the knife after each slice for clean cuts.

Notes

Pan Sizes: This recipe can be halved and made in an 8x8 (20x20cm) pan. The bars will be thinner. The bake time for the brownie layer will be about 20-25 minutes.
Serving: This recipe will make 18 very large brownies, or 24 smaller brownies. If placing on a dessert tray, I'd definitely slice the pan into 24 brownies.
Storage: Store in an airtight container in the fridge for up to 5 days.
Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the pan in sliced into 18 very large pieces.

Nutrition