Description
Classic Mint Chocolate Brownies combine rich, fudgy chocolate brownies with a smooth, creamy mint frosting and a glossy chocolate layer on top for a decadent treat perfect for any occasion.
Ingredients
Units
Scale
Brownies
- 1 cup (16 Tbsp; 226g) unsalted butter
- 8 ounces semi-sweet chocolate, coarsely chopped
- 1 and 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup + 3 tablespoons (86g) all-purpose flour (spooned & leveled)
- 1/4 cup (21g) natural unsweetened cocoa powder
Mint Frosting Layer
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 2 Tablespoons (30ml) milk
- 1 and 1/4 teaspoons peppermint extract
- Optional: 1 drop liquid or gel green food coloring
Chocolate Layer
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1 heaping cup (around 200g) semi-sweet chocolate chips
Instructions
- Melt Chocolate and Butter: In a medium saucepan over medium heat, melt the butter and coarsely chopped semi-sweet chocolate, stirring constantly for about 5 minutes until smooth. Alternatively, melt in the microwave in 20 second increments, stirring after each until fully melted. Remove from heat and pour into a large mixing bowl. Allow to cool slightly for 10 minutes.
- Prepare Oven and Pan: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, covering the bottom and sides with an overhang for easy removal. Set aside.
- Make Brownie Batter: Whisk the granulated sugar and brown sugar into the cooled chocolate and butter mixture until combined. Add eggs one at a time, whisking well after each addition to create a smooth mixture. Stir in vanilla extract. Gently fold in salt, all-purpose flour, and cocoa powder until just combined. Pour the batter evenly into the prepared pan.
- Bake Brownies: Bake the brownies for 36 minutes or until they start to pull away from the edges of the pan and a toothpick inserted in the center comes out with a few moist crumbs. Watch closely after 30 minutes and perform the toothpick test to avoid overbaking. Remove from oven and allow the brownies to cool completely in the pan on a wire rack.
- Prepare Mint Frosting: In a medium bowl, beat softened butter on medium speed until creamy, about 2 minutes, using a handheld or stand mixer with a paddle attachment. Add confectioners’ sugar and milk, beating on low for 2 minutes, then increase speed to high and beat for 1 minute. Add peppermint extract and optional green food coloring, beating on high for an additional minute. Taste and adjust peppermint if desired.
- Frost the Brownies: Once brownies are completely cooled, lift them out of the pan using the parchment overhang and place on a baking sheet. Spread the mint frosting evenly over the brownies. Refrigerate for at least 1 hour to let the frosting set, making the next step easier.
- Prepare Chocolate Topping: Melt the butter and semi-sweet chocolate chips in a medium saucepan over medium heat, stirring constantly for about 5 minutes until smooth. Alternatively, melt in the microwave in 20 second increments, stirring after each until fully melted and smooth.
- Apply Chocolate Layer: Pour the melted chocolate mixture over the chilled mint frosting layer. Spread gently and evenly with a knife or offset spatula. Return the baking sheet with the brownies to the refrigerator and chill for at least 1 hour or up to overnight to set the chocolate topping.
- Cut and Serve: Remove brownies from the refrigerator before cutting. Use a very sharp large knife and make quick cuts, wiping the knife with a paper towel between cuts for clean squares. Brownies can sit at room temperature for a few hours. Store leftovers tightly covered in the refrigerator for up to 5 days.
Notes
- Freezing: Freeze baked brownies without frosting, then thaw overnight in the refrigerator before adding mint frosting and chocolate topping for freshest texture. Alternatively, freeze fully finished brownies and thaw overnight before cutting.
- Use peppermint extract for true mint flavor rather than mint extract which tastes more like spearmint toothpaste.
- For smaller batches using a 9-inch square pan, halve the frosting and chocolate topping amounts accordingly but keep brownie batter quantities the same.
- Use parchment paper with an overhang for easy removal of brownies from the pan.
- Use a sharp large knife and wipe between cuts to ensure neat slices.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 70 mg
