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Mint Chocolate Brownies Recipe

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3.9 from 9 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 24 servings

Description

Delight in these rich and fudgy Mint Chocolate Brownies featuring a luscious chocolate brownie base, a creamy mint frosting layer, and a glossy chocolate ganache topping. Perfect for mint chocolate lovers, this recipe combines decadent flavors and textures that melt in your mouth with every bite.

Ingredients

Brownie Layer

  • 3/4 cup unsalted butter
  • 6 ounces semi-sweet chocolate, finely chopped and divided
  • 2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup all purpose flour
  • 1 teaspoon salt

Mint Layer

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 4 tablespoons heavy cream or milk
  • 2 teaspoons peppermint extract
  • 2 drops green gel food coloring (optional)
  • 1 teaspoon salt

Chocolate Ganache Layer

  • 3/4 cup unsalted butter, cubed
  • 2 cups semi-sweet chocolate, finely chopped or chocolate chips

Instructions

  1. Brownie Layer Preparation: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, allowing an overhang on the long sides for easy removal, and lightly spray it with non-stick cooking spray.
  2. Melt Butter and Chocolate: In a large mixing bowl, combine 3/4 cup butter with 3 ounces of the chopped semi-sweet chocolate. Melt together in the microwave in 15–30 second intervals, stirring between bursts until fully smooth and melted.
  3. Mix Sugar: Add the granulated sugar to the melted chocolate mixture. Beat using a handheld electric mixer until combined; the mixture will appear grainy, which is expected.
  4. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract. Beat at high speed for about one minute to create a glossy, slightly thickened batter that builds structure.
  5. Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt. Slowly add this to the wet ingredients, mixing on low speed just until flour is fully incorporated with no dry spots remaining.
  6. Fold in Remaining Chocolate: Gently fold in the remaining 3 ounces of chopped semi-sweet chocolate, making the batter thick and rich.
  7. Bake the Brownies: Spread the batter evenly into the prepared pan, smoothing the top. Bake for 28–32 minutes, checking at 28 minutes. The edges should be set, and a toothpick inserted should come out with moist crumbs. Avoid overbaking to retain fudginess.
  8. Cool Brownies: Remove from oven and cool in the pan for 15–20 minutes until warm or fully cool but not hot.
  9. Prepare the Mint Layer: In a medium bowl, beat softened butter until creamy. Add powdered sugar, salt, peppermint extract, green gel food coloring (if using), and heavy cream. Beat until thick, smooth, and spreadable with a soft frosting consistency.
  10. Spread Mint Frosting: Gently and evenly spread the mint layer over the cooled brownie base, taking care not to disturb it.
  11. Chill the Mint Layer: Refrigerate the pan for 45–60 minutes until the mint layer is firm to the touch.
  12. Make Chocolate Ganache: In a saucepan over medium heat, combine the cubed butter and 2 cups chopped chocolate or chips. Stir constantly until melted and smooth. Let the ganache rest for about 5 minutes; it should remain runny for a smooth finish.
  13. Apply Ganache: Pour the ganache over the chilled mint layer and tilt the pan in all directions to level it evenly.
  14. Final Refrigeration: Refrigerate uncovered for 45–60 minutes until the ganache is set and no longer tacky. Then cover loosely and chill another 1–2 hours until fully firm.
  15. Slice and Serve: Using the parchment overhang, lift the brownies from the pan. Let sit at room temperature 10–15 minutes before slicing. Warm a large knife in hot water, dry it, and press straight down for clean cuts and a smooth ganache surface.

Notes

  • Ensure eggs are at room temperature for better batter emulsification and texture.
  • Do not overbake brownies to maintain fudgy consistency—check doneness early.
  • Optional green food coloring gives the mint layer a classic color but can be omitted.
  • Use a warm knife when cutting the brownies for clean, neat layers without cracking the ganache.
  • Store brownies refrigerated in an airtight container for up to 5 days for the best flavor and texture.
  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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