mint brownies

Best Mint Brownie Recipe made easy &amp; baked to fudgy, chocolate perfection! The double layer of mint &amp; chocolate frosting is incredible. Perfect for St. Patrick's Day dessert!

Best Mint Brownie Recipe

sugar

butter (softened)

eggs

tsp vanilla extract

cocoa powder

TBSP milk

all purpose flour

tsp salt

mini chocolate chips

butter

tsp mint extract

green food coloring

TBSP butter

chocolate chips

Preheat oven to 350 degrees. Line an 8×8 pan with parchment paper and set aside.

Whisk together sugar and butter. Add eggs, vanilla, cocoa powder and milk and whisk until smooth.

Stir in flour, salt and mini chocolate chips, stirring until flour is well incorporated.

Bake for 30 minutes, until brownies are set. Remove from oven and let cool for 20 minutes before frosting.

To make Mint frosting: Combine all ingredients. Whisk until smooth. Pour over cooled brownies. Gently spread frosting over the entire surface of brownies. Chill in the refrigerator for 30 minutes before topping with the chocolate frosting.

To make Chocolate frosting: Combine butter, chocolate chips and milk in a bowl. Microwave for 45 seconds. Add powdered sugar and whisk until smooth. Pour frosting over cooled brownies, on top of the mint frosting. Let fully cool to set.

To make Homemade Brownie Recipe:

I've been enjoying my mom's chocolate mint brownies since I was a kid. Rich and fudgy and decadent, and so pretty in their layers, they're the perfect after-meal sweet treat!

Chocolate Mint Brownies

heavy cream

T. butter, softened to room temperature

mint extract

chocolate

T. unsalted butter

unsalted butter

c. brown sugar

pure vanilla extract

all-purpose flour

baking powder

salt

Preheat oven to 350° F. Lightly spray a 9″...

Preheat oven to 350° F. Lightly spray a 9″ x 13″ pan with non-stick spray.

For the brownie base: In a medium sauce...

For the brownie base: In a medium sauce pan over medium heat, melt the chocolate and butter together. Remove from heat and add brown sugar, eggs, and vanilla. Blend well. Add flour, baking powder, and salt. Mix well. Pour into prepared pan and 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.

For the peppermint layer: Prepare the peppermint layer...

For the peppermint layer: Prepare the peppermint layer by creaming together the powdered sugar, cream, butter, and mint extract. Once incorporated, beat on medium-high speed for 3 minutes, until fluffy. Tint with green food coloring, if desired. Frost brownie base with this mixture and place in freezer for 20 minutes.

For the chocolate ganache: In a small sauce...

For the chocolate ganache: In a small sauce pan over low heat, melt together chocolate and butter. Remove brownie from freezer and spread warm chocolate ganache gently over the cold buttercream. Cool until glaze hardens (refrigerate for 5 to 10 minutes to speed this up), then cut into squares.

The rich dark chocolate and creamy mint filling of After Eights makes them the perfect addition to gooey chocolate brownies. After Eight Brownies are fudgy, minty and absolutely divine.

After Eight Brownies

Butter

Dark Chocolate –

Caster Sugar

Eggs

Plain Flour

Cocoa

After Eights

Dark Chocolate to decorate (optional)

Preheat the oven to 170 degrees (fan assisted)...

Preheat the oven to 170 degrees (fan assisted) and line a baking tray with greaseproof paper

Melt the chocolate and butter together in the...

Melt the chocolate and butter together in the microwave or over a Bain Marie and leave to one side

Whisk together the sugar and eggs until the...

Whisk together the sugar and eggs until the mixture has thickened and is pale

Pour the melted chocolate and butter into the...

Pour the melted chocolate and butter into the eggs and sugar and stir together until the mixture is smooth and even

Sift in the flour and cocoa and fold...

Sift in the flour and cocoa and fold together

Add around 2/3s of the broken up After...

Add around 2/3s of the broken up After Eight Mints into the mix and stir until well distributed

Pour into the lined tin and bake for...

Pour into the lined tin and bake for 15 minutes

Remove from the oven and sprinkle over the...

Remove from the oven and sprinkle over the remaining After Eights before returning to the oven for 5 minutes

Remove from the oven and leave in the...

Remove from the oven and leave in the tin to cool completely

Melt dark chocolate and drizzle over with a...

Melt dark chocolate and drizzle over with a spoon or piping to decorate (optional)

You’ll love the classic Mint Chocolate Brownies. Fudgy homemade brownies topped with a simple mint buttercream and rich chocolate ganache.

Mint Chocolate Brownies

(113 grams) dark chocolate, melted (see notes)

½ cup (113 grams) unsalted butter, melted

cup (190 grams) granulated sugar

tablespoon (15 milliliters) pure vanilla extract

½ cup (70 grams) all-purpose flour

½ cup (55 grams) Rodelle Dutch-processed cocoa powder, sifted (see notes)

¾ teaspoon salt

teaspoon baking powder

(84 grams) unsalted butter, softened

(195 grams) powdered sugar

heavy whipping cream

mint or peppermint extract

Green food coloring if desired

(56 grams) dark chocolate

(75-90 milliliters) heavy whipping cream

Preheat the oven to 350°F. Generously grease an 8-inch baking pan, then line with parchment paper

Chop the chocolate into smaller pieces and melt the chocolate in a microwave-safe bowl for approximately 2 minutes at 50% power. Stir occasionally and microwave until completed melted and smooth. Set aside to cool.

Melt the butter in a microwave-safe bowl and combine with the granulated sugar; beat together until well combined.

Next add the egg and egg yolk and beat for 60-90 seconds at a higher speed until the batter is fluffy (texture resembling a cake batter).

Then add the vanilla extract and melted chocolate and beat until combined.

Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined.

Spread the batter evenly and bake at 350°F for 20-24 minutes. Toothpick should still be somewhat gooey but not wet in the center. Remove from the oven and cool completely.

For the brownies

Soften the butter in the microwave for 15 seconds. Using the paddle attachment, whip the butter for a couple of minutes, scraping down the bowl occasionally.

Add the powdered sugar, the mint extract and the heavy cream. Continue beating on high speed until desired consistency is reached. Add green food coloring if desired. Spread over cooled brownies.

For the frosting

In a microwave-safe bowl, combine the chocolate with the heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool. Spread over the frosting and allow the ganache to set.

For the ganache

Mint Brownies are a perfectly sweet, fudgy treat! Celebrate St. Patty’s day by making this recipe for decadent Andes grasshopper brownies!

Fudgy Chocolate Mint Brownies Recipe with Frosting

creme de menthe thins ((divided) 1/2 8.5 ounce bag)

vanilla extract

unsalted butter (room temperature)

milk

peppermint extract

Preheat oven to 350°F.

Unwrap and cut 24 candy mints in half. Set aside

Line an 8x8 baking dish with aluminum foil sprayed with non-stick spray and set aside.

Place the butter in a large microwave-safe mixing bowl and melt completely. Add sugar, cocoa, vanilla and eggs. Beat with an electric mixer until well combined. Add the remaining ingredients (except the creme de menthe thins). Mix on low just until completely combined, but do not over mix. Add 1/2 of the halved candies and stir to combine.

Pour into prepared baking dish. Sprinkle the remaining halved candies over the top and lightly press into the batter with a spatula.

Bake for 20 minutes or until a toothpick comes out clean, well with no batter and no crumb. You may have chocolate if you stick it into a candy mint. Allow to cool completely. I pop them in the fridge or freezer for a few minutes.

Meanwhile, prepare the frosting.

In a large mixing bowl combine the butter, powdered sugar, and salt. Beat with an electric mixer until well combined.

Add the cream and beat on low until completely combined.

Add the peppermint extract to taste, I start with 1/4 teaspoon and work my way up until it tastes perfectly minty.

Add food coloring and mix until combined. I recommend starting with 3 drops of green gel food coloring and then add more until you reach your desired color.

Sprinkle in chocolate chips and mix until combined. Once the brownies are cool, frost with the icing.

Meanwhile: combine the 1/4 cup chocolate chips and 1 tablespoon heavy cream in a microwave-safe bowl. Heat for 30-35 seconds while watching closely so it doesn't overflow. Carefully remove from the microwave with hot pads. Let the chocolate and cream melt together for about 5 minutes. Stir until smooth. If the drizzle is too thin, add a few more chocolate chips and allow to melt, and then stir again. If the drizzle is too thick, add a small amount of cream.

Drizzle over frosted brownies.

Serve and enjoy!

OMG these brownies are AMAZING! So gooey and chocolatey, perfect for any dessert lover!

I loved the Andes mint brownies. Absolutely to die for! Going to keep making them!

Grinch Brownies are anything but &quot;grinchy.&quot; They&#x27;re a mix of rich chocolate and mint that are guaranteed to make any Grinch&#x27;s heart grow at least three sizes.

Grinch Brownies

9 x13 box of brownie mix

26 Mint Oreo cookies (chopped)

C white chocolate chips

C heavy cream

leaf green food coloring

red hots candies

Preheat oven to 350 degrees.

Line a 9×13 baking dish with parchment paper. Set aside.

Prepare the brownie mix according to the directions on the package.

Chop 16 Oreo cookies into quarters and mix them into the brownie batter.

Chop the remaining Oreo cookies into quarters putting them into another bowl. Set aside.

Spread the batter evenly in the pan.

Bake at 350 degrees for 30-35 minutes.

Check the brownies to see if they are completely cooked.

Once baked, put the baking pan on a wire rack allowing the brownies to cool.

Bring a saucepan filled with water to simmering.

Put a heat-safe bowl on top of the pot of simmering water.

Pour the white chocolate and heavy cream in the bowl. Stir constantly until melted. Take white chocolate chips and heavy cream mixture in the bowl off the heat.

Stir in the peppermint extract.

Now add a few drops of green food coloring. Stir well to combine. (You can add more mint extract, up to 1/2 teaspoon.)

Quickly pour the ganache on top of the brownies.

Sprinkle the remaining chopped Oreos on top of the ganache. Sprinkle on the red candies.

Chill the brownies, allowing the ganache to set for at least an hour.

Cut the brownies into bars.

Directions:

This has been part of my regular Christmas baking for past 5 yrs, it never disappoints and always gets requested for the following year...thanks for such a fun recipe :)

Made this and added m&amp;ms on top. 
My ganache came out very liquidy. I did use a mixer to thicken. Didn’t thicken much. Overall love the flavor!

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Best Mint Brownie Recipe

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Top 6 mint brownies recipes from across the web

The most viewed mint brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Mint Brownie Recipe

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After Eight Brownies

Mint Chocolate Brownies

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The most viewed mint brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine