mint chocolate brownies

Thick and fudgy brownies layered with sweet mint frosting and easy chocolate ganache. The classic mint chocolate combination!

Classic Mint Chocolate Brownies

unsalted butter

chocolate,

sugar

(100 grams) packed light brown sugar

eggs,

vanilla extract

salt

(21 grams) natural unsweetened cocoa powder

(240 grams) confectioners’ sugar

Tablespoons (30 milliliters) milk

peppermint extract*

drop liquid

(around 200 grams) semi-sweet chocolate chips

For the brownies

Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.

Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9&#215;13 baking pan* with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished. Allow the brownies to cool completely in the pan set on a wire rack. Once completely cooled, lift the foil out of the pan using the overhang on the sides. Place the whole thing on a baking sheet as you make the frosting. Do not cut into squares yet.

For the mint frosting layer

 In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the confectioners’ sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute. Taste and add a drop or two more peppermint extract if desired. Frost cooled brownies, that you placed on the baking sheet, and place the baking sheet in the refrigerator. This allows the frosting to &#8220;set&#8221; on top of the brownies which makes spreading the chocolate layer easy. Keep in the refrigerator for at least 1 hour and up to 4 hours.

For the chocolate layer

 Melt the butter and chocolate chips in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Once melted and smooth, pour over mint layer. Gently spread with a knife or offset spatula. Place the brownies, that are still on the baking sheet, in the refrigerator and chill for 1 hour (and up to 4 hours or even overnight) to set the chocolate.

Once chilled, remove from the refrigerator and cut into squares. For neat cutting, make very quick cuts, using a very sharp large knife, and wiping the knife off with a paper towel between each cut. Brownies are OK at room temperature for a few hours. Cover tightly and keep leftovers in the refrigerator for up to 5 days.

When making these you’ll be tasting the brownie batter and thinking “that’s not very fudge” and be looking at the amount of frosting saying “that’s not enough”. However, when you pull these out of the fridge, cut them, and taste them they’ll be the perfect EVERYTHING! Perfectly fudgy, perfectly minty, and perfectly chocolately. These will definitely be going into heavy rotation around my house, they’re a hit with my grandparents and little cousins. You can’t go wrong with these (until you eat too many and have a stomachache lol).

I LOVED making these! They were super fun, and they taste fantastic! Though I think next time I’ll attempt to make the brownies with some less sugar. Though for my sugar-happy friends, they went down a treat! And since I was silly and completely forgot to get more butter for the chocolate topping, I omitted it. But honestly? The mint green frosting on top looks super pretty, so didn't complain too much ^^

Amazing. Delish!!!! Lots of rich, buttery goodness.

I did reduce the white sugar a bit and the crane de menthe liquor instead of extract!  Addicted!!!

These came out awesome!!   One thing I did was leave in fridge overnight after the frosting layer and then overnight again after the ganache layer.   The BEST way to cut brownies without worrying about the sharpness of your knife or any wiping is using a bench scraper.  I've been doing it a while now, it's amazing how well this cuts brownies with no wiping whatsoever!

This recipe is absolutely amazing!!! The brownies came out perfectly and ended up being one of the best desserts I have ever eaten! They were a big hit- everyone loved them! Thank you, Sally! :)

The taste of the brownies was very good and they looked like the picture when I was done, however, the aluminum foil stuck to the bottom and was difficult to remove.  I also thought the process took awhile and my error did not plan for all the chilling in between steps.  Now I know and will do better next time!

Few things go together like mint and chocolate, and these Keto Mint Brownies are a fine example of that! They are deliciously minty, chocolaty AND low carb!

Keto Mint Brownies

Butter

Sugar-Free Chocolate Chips

Flour

Butter (softened)

Powdered Swerve

Heavy Whipping Cream

peppermint extract

green food coloring

Lightly  grease  8  x  6-inch  square  pan  with  shortening  or  cooking  spray.&nbsp; &nbsp;&nbsp;

Place  butter  and  chocolate  in  a  large  microwave  safe  bowl.  Heat  for  15-20  seconds  in  the  microwave  and  stir  well  until  the  butter  and  chocolate  are  melted.  Add  in  almond  flour  and  mix  well.  Pat  this  mixture  into  the  greased  pan  and  set  it  in  the  refrigerator.&nbsp;&nbsp;

In  a  small  bowl,  beat  1/4  cup  butter,  whipping  cream,  peppermint  extract,  and  food  color  with  electric  mixer  on  medium  speed  until  well  mixed.  On  low  speed,  gradually  beat  in  powdered  Swerve  until  smooth.

Top 2 mint chocolate brownies recipes from across the web

The most viewed mint chocolate brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Classic Mint Chocolate Brownies

Keto Mint Brownies

Top 2 mint chocolate brownies recipes from across the web

The most viewed mint chocolate brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Mint Chocolate Brownies

Keto Mint Brownies

The most viewed mint chocolate brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine