Mint Chocolate Brownies
What makes this recipe special is how approachable it is. You don’t need fancy techniques or hard-to-find ingredients to create easy mint brownies that taste bakery-worthy.
Equipment
- 9x13-inch Baking Pan
- Mixing Bowls
- Whisk
- Rubber spatula
- Electric mixer or hand mixer
- Measuring cups and spoons
- Saucepan or microwave-safe bowl
- Parchment paper
Ingredients
For the Brownies
- 1 cup unsalted butter melted
- 1 ¼ cups granulated sugar
- ¾ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
For the Mint Layer
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 –2 teaspoons peppermint extract
- 1 –2 tablespoons milk or heavy cream
- Green food coloring optional
For the Chocolate Topping
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
Prepare the Pan and Oven
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides for easy lifting later.
- Lightly grease the parchment to prevent sticking.
- Pro tip: Let the parchment crease naturally into the corners—this helps the brownies bake evenly instead of puffing up at the edges.
Make the Brownie Batter
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the vanilla extract until fully combined.
- Sift in the cocoa powder, flour, and salt.
- Gently whisk until just combined and no dry streaks remain.
- Pro tip: Stop mixing as soon as the batter comes together. Overmixing can make the brownies dense instead of fudgy.
Bake the Brownies
- Pour the batter into the prepared pan.
- Use a spatula to spread it evenly into the corners.
- Bake for 22–28 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.
- Remove from the oven and let the brownies cool completely in the pan.
- Pro tip: Slightly underbaked brownies set as they cool and stay ultra-fudgy.
Make the Mint Layer
- In a clean bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing on low speed.
- Add the peppermint extract and milk or cream.
- Beat until smooth and spreadable.
- Mix in a tiny drop of green food coloring if using.
- Spread the mint layer evenly over the cooled brownies.
- Pro tip: If the mint layer feels too thick, add milk one teaspoon at a time until it spreads easily.
Add the Chocolate Topping
- Heat the heavy cream until just warm (not boiling).
- Pour it over the chocolate chips and let sit for 2–3 minutes.
- Stir gently until smooth and glossy.
- Pour the chocolate topping over the mint layer and spread evenly.
- Pro tip: Stir slowly from the center outward to prevent air bubbles and keep the topping silky.
Chill, Slice, and Serve
- Refrigerate the brownies for at least 1 hour, or until fully set.
- Lift them out of the pan using the parchment overhang.
- Slice into squares with a sharp knife.
- Serve chilled or at room temperature.
- Pro tip: Wipe the knife clean between cuts for sharp, bakery-style edges.
Notes
Nutritional Value (per serving, approximate):
- Calories: 320 kcal
- Carbohydrates: 38 g
- Protein: 4 g
- Fat: 18 g
- Saturated Fat: 11 g
- Cholesterol: 70 mg
- Sugar: 30 g
- Fiber: 2 g
- Sodium: 180 mg