If you love the taste of Andes mints, you’ll love these Mint Chocolate Chip Brownies. They’re moist, delicious, and combine two favorites for a refreshingly rich flavor.
Frosted Mint Brownies Recipe
These Mint Chocolate Chip Brownies have crisp edges with a fudgy, chewy center that melts in your mouth. And the flavor combo of chocolate and mint just can’t be beat!
You’ll love these moist and delicious brownies so much that you won’t want to stop eating them! They’re the perfect treat to have with your lunch or after dinner as a delicious dessert.
Why You’ll Love this Mint Chocolate Chip Brownies Recipe:
- Homemade: These homemade Mint Chocolate Chip Brownies taste better than any boxed brownies you get at a store.
- Chewy: These brownies are chewy, moist, and flavorful. If you love a good chewy brownie, these are for you!
- Delicious Frosting: Not only do the brownies taste good, but so does the mint frosting that you’ll spread on top of them for more flavor!
How to Make Chocolate Chip Mint Brownies
Be sure to see the recipe card below for full ingredients & instructions!
- Add butter and chocolate chunks to a bowl and microwave in 15-second intervals until melted.
- Add the cocoa powder, stirring the mixture.
- Add the light brown sugar and all-purpose flour.
- Mix in your vanilla extract, peppermint extract, eggs, and salt.
- Fold in ½ of your mini chocolate chips.
- Pour the brownie batter into your greased dish and bake for 25 minutes.
- Allow your brownies to cool down before adding the frosting on top!
These brownies will have a mint flavor because of the peppermint extract that you’ll add to them when preparing the batter.
Because these brownies do not contain any leaveners, you can use either natural or Dutch-process cocoa powder. You could even use black cocoa powder for an even richer taste!
Yes, these brownies have a slightly chewy texture. They’re a bit crisp on the outside with that perfect fudgy center.
Fully baked brownies should be set around the edges and slightly gooey in the middle. They will continue to bake as they cool, so you don’t want to overbake them in the oven.
Recipe Tips and Tricks
- Line the bottom of your baking dish with parchment paper if you don’t have cooking spray available to use.
- If you don’t want the edges to become too crisp, you can cover the baking dish with foil.
- Add some mint chocolate chips to the mix to give them an extra minty taste.
These mint chocolate chip brownies are sure to delight anyone who tries them. Chewy, refreshing, and so delicious!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Mint Chocolate Brownies Recipe
Ingredients
For the Brownies
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ½ cup bittersweet chocolate chunks 85 grams
- ½ cup unsweetened cocoa powder 42 grams
- 1½ cups brown sugar 320 grams
- ¾ cup all-purpose flour 90 grams
- 3 large eggs 150 grams, room temperature
- 1 tablespoon pure vanilla extract 12 grams
- 1 tablespoon peppermint extract 12 grams
- ½ teaspoon kosher salt
- ½ cup mini chocolate chips 89 grams
For the Frosting
- 32 ounces vanilla frosting 906 grams (2 containers)
- 2 tablespoons unsalted butter 28 grams, room temperature (¼ stick)
- ⅛ teaspoon kosher salt
- 1 tablespoon peppermint extract 12 grams
- 5 drops green food coloring
Equipment
- Kitchen Scale (optional)
Instructions
For the Brownies
- Preheat oven to 350°F. Spray an 8×8-inch baking dish evenly with nonstick spray. Set aside.
- In a large microwave-safe bowl add the butter and bittersweet chocolate chunks. Microwave in 15-30-second intervals for about 1 minute or until melted, stirring occasionally.½ cup unsalted butter, ½ cup bittersweet chocolate chunks
- Remove from the microwave and gradually add unsweetened cocoa powder, stirring as you go.½ cup unsweetened cocoa powder
- Add the brown sugar and all-purpose flour. Mix well.1½ cups brown sugar, ¾ cup all-purpose flour
- Add the vanilla extract, peppermint extract, eggs, and salt to the bowl. Mix together until everything is smooth.3 large eggs, 1 tablespoon pure vanilla extract, 1 tablespoon peppermint extract, ½ teaspoon kosher salt
- Fold in the mini chocolate chips.½ cup mini chocolate chips
- Pour brownie batter into the greased dish. Bake for about 25 minutes, turning the dish around halfway through cooking time. Brownies are done when an inserted toothpick cones out mostly clean. They will be a little fudgey and you don’t want to over cook them.
- Allow brownies to cool fully before frosting.
For the Frosting
- In a large bowl, combine the vanilla frosting, butter, salt, and peppermint extract. Mix well.32 ounces vanilla frosting, 2 tablespoons unsalted butter, ⅛ teaspoon kosher salt, 1 tablespoon peppermint extract
- Add the green food coloring, 2 drops at a time, until you have reached the desired color of green (I used about 5 drops total) Place frosting in the refrigerator to thicken up fir about 10 minutes.5 drops green food coloring
- Frost the brownies, cut into slices, and serve.
Notes
- You can also line bottom of dish with parchment paper instead of spraying with cooking spray, this will help brownies to be removed more easily.
- Sometimes that crisp, chewy edge is perfect with the soft, fudgy center but, if you feel the edges are getting too brown, too quickly you can always cover it loosely with foil.
- Brownies can be kept in the fridge for about a week or frozen for up to 3 months.
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