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Mint Chocolate Brownie Recipe

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3.9 from 4 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 16 servings

Description

This Mint Chocolate Brownie recipe combines rich, fudgy chocolate brownies studded with refreshing Andes creme de menthe pieces and topped with a creamy peppermint frosting and a decadent chocolate drizzle. Perfect for mint and chocolate lovers, these brownies are easy to make and offer a delightful balance between chocolate richness and cool mint flavors.

Ingredients

Brownie Batter

  • 12 Andes creme de menthe thins, unwrapped and halved (about 4.2 ounces)
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 12 Andes creme de menthe thins (whole, for topping)

Frosting

  • 2 cups powdered sugar (about 8 ounces)
  • 4 tablespoons unsalted butter, softened
  • 3 tablespoons whole milk
  • 1/4 teaspoon peppermint extract
  • 1/8 teaspoon kosher salt
  • Green gel food coloring (about 3 drops or to desired color)
  • 2 tablespoons mini chocolate chips

Chocolate Drizzle

  • 1/4 cup mini chocolate chips
  • 1 tablespoon heavy cream

Instructions

  1. Prep Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with aluminum foil, then spray it with nonstick cooking spray to ensure easy removal of the brownies.
  2. Melt Butter: Place 1/2 cup unsalted butter into a large microwave-safe bowl. Microwave in 15-second intervals until fully melted, about 45 to 60 seconds total.
  3. Mix Batter: To the melted butter, add 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoons pure vanilla extract, and 2 large eggs. Use an electric mixer to beat the ingredients together until the mixture is smooth and glossy.
  4. Add Dry Ingredients: Add 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon kosher salt to the wet mixture. Mix on low speed just until combined, being careful not to overmix.
  5. Fold in Mint: Gently stir in 12 halved Andes creme de menthe thins until evenly incorporated into the batter.
  6. Bake: Pour the brownie batter into the prepared baking pan. Evenly sprinkle 12 whole Andes creme de menthe thins over the top, pressing them lightly into the batter. Bake in the preheated oven for 20 minutes, or until the edges are set and a toothpick inserted into the brownie (avoiding the mint pieces) comes out clean.
  7. Cool: Remove the brownies from the oven and allow them to cool completely in the pan. For faster cooling, you can refrigerate the brownies for 15 minutes.
  8. Make Frosting: In a large bowl, beat together 4 tablespoons softened unsalted butter, 2 cups powdered sugar, and 1/8 teaspoon kosher salt until crumbly. Gradually add 3 tablespoons whole milk and continue beating until the frosting is smooth and fluffy. Stir in 1/4 teaspoon peppermint extract and add green gel food coloring drop by drop until the desired minty color is achieved. Finally, fold in 2 tablespoons of mini chocolate chips for extra texture.
  9. Frost Brownies: Spread the peppermint frosting evenly over the cooled brownies using a spatula or knife.
  10. Make Drizzle: Combine 1/4 cup mini chocolate chips and 1 tablespoon heavy cream in a microwave-safe bowl. Microwave for 30 to 35 seconds until melted. Let the mixture sit for 5 minutes, then stir thoroughly until smooth and glossy.
  11. Finish: Drizzle the melted chocolate mixture over the frosted brownies in a decorative pattern. Let the drizzle set for about 10 minutes before slicing and serving.

Notes

  • Ensure the Andes creme de menthe thins are fully unwrapped and halved before mixing to evenly distribute mint flavor.
  • Avoid overbaking to keep brownies fudgy; check with a toothpick at 20 minutes.
  • Refrigerate the brownies after baking to speed up cooling and make frosting application easier.
  • Use gel food coloring to achieve vibrant mint green frosting without thinning it.
  • The chocolate drizzle can be adjusted in amount or thickness by varying cream quantity.
  • Store brownies covered at room temperature for up to 3 days or refrigerate for longer freshness.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/mint-chocolate-brownie-recipe/