December 24, 2015

Mint Chocolate Brownies

The last and final recipe from my baking day extravaganza.  A classic flavor for the holidays and one of my favorites, Mint!

You start this recipe making a classic brownie and then you get a little crazy by adding two more layers of deliciousness.

Allow yourself some time to make these brownies, you need to refrigerate each layer before you ever get to cut them into squares. It's totally worth it though.  The brownies are nice an fudgy and the burst of mint flavor is awesome.  The chocolate layer on top just brings it all together.  Definitely a great holiday brownie

Mint Chocolate Brownies


  • 1 cup unsalted butter
  • 8 ounces semi-sweet chocolate chips
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup + 2 Tbsp (85g) all-purpose flour
  • 1/4 cup (21g) unsweetened cocoa powder
Mint Frosting
  • 1/2 cup unsalted butter at room temperature
  • 2 cups (240g) confectioners' sugar for dusting
  • 2 Tbsp (30ml) milk
  • 1 1/4 tsp peppermint extract
  • 1 drop liquid or green gel food coloring (optional)
Chocolate Topping
  • 1/2 cup unsalted butter
  • 1 heaping cup semi-sweet chocolate chips
Cooking Directions
  1. For the Brownies: In a medium saucepan, melt the butter and the chocolate chips, stirring until smooth. Remover from the heat. You can also microwave this mixture in a heat safe bowl in 30 second increments until smooth.
  2. Preheat the oven to 350 degrees. Line the bottom and sides of a 9x13 inch dish with parchment paper or tin foil leaving some hanging over the sides.
  3. Whisk both sugars into the cooled chocolate mixture.
  4. Add the eggs to the chocolate mixture one at a time, whisking after each addition.
  5. Add the vanilla. 
  6. Gently fold in the salt, flour and cocoa powder. Pour into the prepared baking dish. 
  7. Bake for 35-36 minutes.  The brownies will begin to pull away from the side of the pan. Insert a toothpick into the middle, if it comes out clean they are done. 
  8. Let the brownies cool down to room temperature and then pull them out of the pan and place on a cookie sheet but do not cut into squares yet. 
  9. At this point you can refrigerate or even freeze the brownies if you're making them ahead of time. 
  10. For the Mint Frosting: In the bowl of a stand mixer, using the paddle attachment, beat the butter until smooth.  Add the confectioners' sugar and milk and mix until smooth. Increase the speed to high and beat for 1 minute.  Add the peppermint extract and food coloring and beat until combined. Taste and add more extract if desired. Frost on top of the cooled brownies. Refrigerate for at least 4 hours before doing the next step. 
  11. For the Chocolate Topping: In a small saucepan melt the butter and chocolate chips together over low heat until melted and smooth.  You can also do this in the microwave in 30 second intervals until smooth. Pour on top of the frosted brownies and then refrigerate again for another hour before cutting into squares. 

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