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Mint Chocolate Brownies Recipe

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3.9 from 6 reviews

These Mint Chocolate Brownies combine a rich, fudgy chocolate base with a smooth, refreshing mint buttercream layer, topped with a glossy chocolate glaze. Perfectly balanced between decadent and fresh, these brownies are an indulgent treat that will satisfy any chocolate and mint lover.

Ingredients

Brownie Base

  • 4 ounces good quality unsweetened chocolate bar (Baker's or Ghirardelli brands)
  • ⅔ cup unsalted butter
  • 2 cups packed light brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt

Mint Buttercream

  • 2½ cups powdered sugar
  • 2½ tablespoons heavy cream
  • 10 tablespoons unsalted butter, softened to room temperature
  • 1 teaspoon pure mint extract (not peppermint extract)
  • Green food coloring, if desired

Chocolate Glaze

  • 5 ounces good quality semi-sweet chocolate bar (Baker's or Ghirardelli brands)
  • 5 tablespoons unsalted butter

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9"x13" baking pan with non-stick spray and set it aside to prepare for baking the brownies.
  2. Make Brownie Base: In a medium saucepan over medium heat, melt the unsweetened chocolate and ⅔ cup unsalted butter together, stirring regularly to prevent scorching. Once melted and smooth, remove from heat.
  3. Combine Batter Ingredients: Into the melted chocolate mixture, stir in the packed light brown sugar, eggs, and pure vanilla extract until fully blended. Then add the all-purpose flour, baking powder, and kosher salt. Stir until just combined to form the batter.
  4. Bake Brownies: Spread the brownie batter evenly into the prepared pan. Bake for about 22 minutes or until a toothpick inserted just barely comes out clean. For fudgy brownies, avoid overbaking. Once done, let the brownies cool completely in the pan.
  5. Prepare Mint Buttercream: In the bowl of a stand mixer, combine powdered sugar, heavy cream, softened butter, and mint extract on low speed. After initial mixing, beat on medium-high speed for about 3 minutes until the frosting is fluffy. Add green food coloring if desired for a minty hue. Spread this buttercream evenly over the cooled brownie base. Place the pan in the freezer for 20 minutes to set the frosting.
  6. Make Chocolate Glaze: While the buttercream sets, melt the semi-sweet chocolate and 5 tablespoons unsalted butter together in a small saucepan over low heat until smooth. Remove the brownies from the freezer and quickly but gently spread the warm chocolate glaze over the cold buttercream layer in an even layer.
  7. Set and Serve: Allow the glaze to cool and harden at room temperature or refrigerate for 5 to 10 minutes to speed the process. Once firm, cut into 24 squares and serve.

Notes

  • Use pure mint extract rather than peppermint extract for a smoother, less intense mint flavor.
  • Do not overbake the brownies to maintain a dense and fudgy texture.
  • Allow brownies to cool completely before applying frosting to prevent melting.
  • Chilling the buttercream layer before adding the chocolate glaze helps keep the layers distinct and prevents melting.
  • For best results, use high-quality chocolate brands like Baker's or Ghirardelli.

Find it online: https://recipefeastful.com/mint-chocolate-brownies-recipe/