Chocolate Mint Brownies are the ultimate fudgy, three-layer brownies with a soft brownie base, fluffy mint middle, and rich chocolate topping.
Brownies are one of the most classic Dessert Recipes out there. When you need to throw a treat together that you know everyone will love, a batch of soft, chocolatey brownies are pretty much guaranteed to be a success. This Chocolate Mint Brownie recipe keeps a brownie base but takes it to the next level with a mint layer and chocolate topping.
CHOCOLATE MINT BROWNIES
These Chocolate Mint Brownies are three layers of absolute perfection. The rich brownie is topped with a refreshing, creamy mint frosting, and then those are both topped with an easy chocolate ganache. Making the extra layers takes some more time, but it’s absolutely worth the wait. These fudgy mint brownies are sure to become your go-to for satisfying chocolate cravings.
To take this mint, chocolate dessert up a notch serve it with some of your favorite brownie toppings. You could make some Homemade Vanilla Ice Cream, or play up the mint even more with some mint chocolate chip ice cream. Top it all with some Stabilized Whipped Cream and enjoy the ultimate mint treat.
The green mint frosting in these brownies also makes them the perfect dessert for St. Patrick’s day. The simple filling is a fun and cute nod to the holiday that doesn’t require too much extra work. There’s no need to go overboard with the green food coloring, just a layer of light green is plenty to make these perfect for the holiday.
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TIPS FOR MAKING THE PERFECT MINT BROWNIES
- Before adding the brownie batter, prep your baking sheet with non-stick cooking spray or line it with parchment paper. Either option will stop the brownies from sticking to the pan.
- Be careful not to over-mix the wet ingredients and the dry ingredients. Fold in the egg mixture until just combined. Whisking the batter too much will add air that makes the brownies too cake-like than they should be.
- To keep the edges of the brownies from burning you can loosely tent the baking pan in tin foil for the last few minutes in the oven.
- One of the most important parts of getting good brownies is making sure you bake them for the right amount of time. You don’t want them undercooked and runny or overcooked and dried out. To make sure your mint brownies are baked the perfect amount, put a toothpick in the center before taking them out of the oven. If the toothpick comes out without brownie batter on it, then you can take the brownies out of the oven.
- Be sure to let your brownies cool before adding the other two layers.
- To make the fluffy mint filling mix together the butter and powdered sugar until the butter is creamed. Add water, extract and food coloring. Don’t add too much food coloring. A little goes a long way.
- After you spread the mint frosting on the brownies let it cool in the fridge again before adding the chocolate layer.
- Make the chocolate topping in a sauce pan over medium-low heat or heat them in a microwave-safe dish in the microwave.
- Add the chocolate layer then refrigerate again until set.
VARIATIONS ON CHOCOLATE MINT BROWNIES
- Chocolate Chips: For more melty chocolate, mix in a cup of semisweet chocolate chips with the brownie batter. You could also use dark chocolate, milk chocolate, white chocolate, or mint chocolate chips instead of semi-sweet chocolate.
- More mix-ins: There are plenty of other add-ins you can put in the brownie batter besides chocolate chips. Try adding crushed Oreos, coconut flakes, nuts, or mint candy pieces.
- Chocolate topping: You can change up the simple chocolate topping by using white chocolate in place of the mint chocolate chips. You could also make a simple Chocolate Frosting or Cream Cheese Frosting instead of the melted chocolate layer.
- Strawberry filling: You can change up the middle layer of your brownies to make all different flavored brownies. To make strawberry brownies replace the mint extract with strawberry flavoring and use red food coloring. Before serving, top the strawberry brownies with fresh strawberries and enjoy.
- Peppermint Filling: To make a more festive treat, exchange the mint layer for a peppermint layer. Use peppermint extract instead of mint and use red food coloring. Mix in some peppermint bits.
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HOW TO STORE CHOCOLATE MINT BROWNIES:
- Serve: After baking Chocolate Mint Brownies, they’ll stay good at room temperature for up to 4 days. Cover them in plastic wrap or put them in an airtight container in a dry, cool place. That way the chocolate topping doesn’t melt.
- Store: Once the brownies have cooled to room temperature, you can store them in an airtight container in the fridge. They’ll stay good in the fridge for a week.
- Freeze: You can also keep your brownies in the freezer for up to 3 months. Let them thaw for in the fridge for a while before serving them so the topping isn’t too hard to eat.
Chocolate Mint Brownies
- Yield: 18 Servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 1/2 cup unsalted butter , melted
- 1 cup sugar
- 2 large eggs , room temperature
- 2 teaspoons vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup butter , softened
- 2 cups confectioners' sugar
- 1 tablespoon water
- 1/2 teaspoon mint extract
- 3 drops green food coloring
- 12 ounces semi-sweet chocolate chips
- 1/2 cup unsalted butter
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat oven to 350 degrees.
Spray an 8x8 inch baking pan with baking spray.
Whisk together melted butter, sugar, eggs, and vanilla extract.
Whisk in the cocoa powder, flour, salt, and baking powder.
Spread batter evenly into greased baking pan.
Bake for 25-30 minutes, then remove to a wire rack to cool.
For filling, in a small bowl, cream butter and confectioners' sugar; add water, mint extract and food coloring until blended. Spread over cooled brownies. Refrigerate for 30 minutes or until set.
For topping, melt chocolate chips and butter and whisk together. Spread over filling. Chill in the refrigerator for an additional 30 minutes, then cut into bars.
Yield: 18 Servings, Amount per serving: 432 calories, Calories: 432g, Carbohydrates: 55g, Protein: 4g, Fat: 23g, Saturated Fat: 11g, Cholesterol: 64mg, Sodium: 248mg, Potassium: 169mg, Fiber: 2g, Sugar: 43g, Vitamin A: 601g, Vitamin C: 1g, Calcium: 25g, Iron: 2g
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