Mint Chocolate Brownies Recipe

close up mint chocolate chip brownies in a glass pan

Course: Bars, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 25

Chill Time: 10

Total Time: 45

Servings: brownies

Calories: 484kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

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Equipment

Kitchen Scale (optional)
8x8 Baking Pan

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

Instructions

For the Brownies

Preheat oven to 350°F. Spray an 8x8-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.

Storage: Store mint chocolate brownies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition