Mint Chocolate Chip Blondies

by Sabrina Snyder

Published on Last updated

13 Comments

36 servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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Mint Chocolate Chip Blondies that taste just like your favorite ice cream flavor in thick cookie bar form loaded with chocolate chips and a chocolate drizzle.

Mint Chocolate Chip Blondies that taste just like your favorite ice cream flavor in thick cookie bar form loaded with chocolate chips and a chocolate drizzle.Mint Chocolate Chip Blondies are one of my favorite desserts we make for the St. Patrick’s Day holiday each year, but I also make them all summer long. They taste like my favorite flavor of ice cream, so enjoying them in the summer with a scoop of ice cream is basically heavenly!

The base of these Mint Chocolate Chip Blondies is a classic blondie recipe with added flavors in the way of the chocolate chips and mint extract. Mint Chocolate Chip Blondies that taste just like your favorite ice cream flavor in thick cookie bar form loaded with chocolate chips and a chocolate drizzle.

When it comes to the color of these Mint Chocolate Chip Blondies, I recommend starting with six drops, then mix. If the color is not what you are hoping for, add in 2 drop increments. I used exactly nine drops, but it may vary for you depending on how full your drops are.

For the drizzle topping I use a small ziploc bag that I fill with melted chocolate. Then I trim off the tiniest bit off one corner and use it to drizzle on the chocolate.

Mint Chocolate Chip Blondies that taste just like your favorite ice cream flavor in thick cookie bar form loaded with chocolate chips and a chocolate drizzle.

Want some more fun St. Patrick’s Day Recipes?

All Things Corned Beef Dinner:

All Things Mint:

All Things Rainbows:

Mint Chocolate Chip Blondies that taste just like your favorite ice cream flavor in thick cookie bar form loaded with chocolate chips and a chocolate drizzle.

Tools Used in the making of these Mint Chocolate Chip Blondies:
Stand Mixer: One of the most beautiful things in my kitchen, the Colbalt Blue is gorgeous!
13×9 inch baking pan: Straight edges, good even baking, this pan is my go to for baking bars or cakes like my Rainbow Poke Cake
Mint Extract: Make sure you are buying “Mint” not “Peppermint” here for authentic flavors.
Gel Colors: If you prefer gel colors because you’ll use it in other recipes, these are the best I’ve found. The green is easy to add, start in very small doses. For this recipe use the Food Coloring Drops (and it may be easier to add one drop at a time as needed), I just always have gel on hand.

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Dinner, then Dessert

Mint Chocolate Chip Blondies

Mint Chocolate Chip Blondies that taste just like your favorite ice cream flavor in thick cookie bar form loaded with chocolate chips and a chocolate drizzle.
Yield 36 servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Mint Chocolate Chip Blondies that taste just like your favorite ice cream flavor in thick cookie bar form loaded with chocolate chips and a chocolate drizzle.
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Ingredients
 

  • 12 tablespoons (1 ½ sticks) unsalted butter , melted and cooled
  • 1 1/2 cups (10 ½ ounces) packed light brown sugar
  • 2 large eggs , lightly beaten
  • 1 tablespoon vanilla extract
  • 1 teaspoon mint extract
  • 6-9 drops green food coloring
  • 1 1/2 cups (7 ½ ounces) unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1 1/2 cup chocolate chips , for inside the blondies
  • 1/2 cup milk chocolate chips , for the drizzle on top

Instructions

  • Preheat the oven to 350.
  • Grease a 13x9 inch pan with baking spray or butter and flour.
  • Add the melted butter and brown sugar together in a stand mixer.
  • Add the eggs, vanilla, mint extract and green food coloring.
  • Add in the flour, baking powder, salt and chocolate chips until just combined.
  • Bake for 22-25 minutes until the top is set but not browning, you don't want to lose the beautiful light green color.
  • Let cool.
  • In a microwave safe bowl, microwave an additional ½ cup of chocolate chips in 30 second increments until fully melted.
  • You can use a fork or put the chocolate in a ziploc bag and trim the corner a tiny bit, and add chocolate ribbons to top in a back and forth motion.
  • Cut into 36 pieces.

Nutrition

Calories: 143kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 47mg | Potassium: 34mg | Fiber: 1g | Sugar: 15g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

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Mint Chocolate Chip Blondies that taste just like your favorite ice cream flavor in thick cookie bar form loaded with chocolate chips and a chocolate drizzle.

Mint Chocolate Chip Blondies that taste just like your favorite ice cream flavor in thick cookie bar form loaded with chocolate chips and a chocolate drizzle.
Mint Chocolate Chip Blondies that taste just like your favorite ice cream flavor in thick cookie bar form loaded with chocolate chips and a chocolate drizzle.
Mint Chocolate Chip Blondies that taste just like your favorite ice cream flavor in thick cookie bar form loaded with chocolate chips and a chocolate drizzle.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Made these today & just put in oven. I hope they bake up ok because the dough was pretty thick. Also your instructions only say add this add this but only then say combine when flour & chips are in. No mixing until then?

    Reply

  3. Chocolate and mint is always a winning combination – these are so perfect for St. Patrick’s Day!

    Reply

  5. Oh my word, aren’t these just St. Patrick’s Day minty chocolatey perfection? I have a feeling these beauties would be well-loved in my house!

    Reply

  6. So I’m not a huge blondie fan, BUT I love mint and chocolate, so I am guessing that’s what they taste like instead of a traditional blondie!

    Reply