Description
Classic Mint Chocolate Brownies feature a rich, fudgy brownie base layered with a creamy peppermint frosting and topped with a smooth chocolate ganache. This indulgent dessert combines the deep chocolate flavor with refreshing mint for a perfect treat.
Ingredients
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
- 1 drop liquid or gel green food coloring (optional)
Chocolate Layer
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1 heaping cup (around 200g) semi-sweet chocolate chips
Instructions
- Melt Chocolate and Butter: Melt the 1 cup butter and 8 ounces chopped semi-sweet chocolate together in a medium saucepan over medium heat, stirring constantly for about 5 minutes, or melt in 20-second increments in the microwave, stirring after each. Remove from heat and pour into a large mixing bowl to cool slightly for 10 minutes.
- Prepare Pan and Oven: Adjust oven rack to lower third and preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper on bottom and sides, leaving overhang for easy removal. Set aside.
- Make Brownie Batter: Whisk granulated and brown sugars into the cooled chocolate mixture. Add eggs one at a time, whisking until smooth after each. Stir in vanilla extract. Gently fold in salt, flour, and cocoa powder until combined.
- Bake Brownies: Pour batter into prepared pan and bake for 36 minutes or until edges pull away and a toothpick comes out with a few moist crumbs. Allow brownies to cool completely in pan on wire rack. Use parchment overhang to lift brownies out, then place on baking sheet.
- Mix Mint Frosting: Beat softened 1/2 cup butter in medium bowl with mixer on medium speed until creamy (about 2 minutes). Add confectioners’ sugar and milk. Beat 2 minutes on low, then 1 minute on high speed. Add peppermint extract and optional green food coloring; beat on high for 1 minute. Taste and add more peppermint if desired.
- Frost Brownies: Spread mint frosting evenly over cooled brownies on baking sheet. Refrigerate for at least 1 hour and up to 4 hours to set the frosting, which makes spreading the chocolate layer easier.
- Melt Chocolate Layer: Melt 1/2 cup butter and 1 heaping cup chocolate chips together in a saucepan over medium heat for about 5 minutes, stirring constantly, or in microwave in 20-second increments. Pour melted chocolate over chilled mint layer and gently spread to cover evenly.
- Chill to Set: Refrigerate brownies on baking sheet for at least 1 hour and up to overnight to set the chocolate topping.
- Cut and Serve: Remove from refrigerator and cut into 24-30 squares using a very sharp large knife, wiping the blade between cuts for neat edges. Brownies can sit at room temperature for a few hours but keep leftovers refrigerated up to 5 days.
Notes
- Make Ahead & Freezing: Freeze baked brownies, thaw overnight refrigerated, then frost and top with chocolate for fresh layers. Alternatively, freeze fully assembled brownies and thaw overnight before cutting.
- Use peppermint extract for true mint flavor; mint extract may taste like spearmint toothpaste.
- For a smaller 9-inch pan, halve the frosting and chocolate topping ingredients.
- Use parchment paper with overhang to easily lift brownies from pan without breaking.
- Use a sharp large knife and wipe between cuts to keep edges clean.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
