These sweet treats with a minty fresh kick will liven up your desserts!
Chocolate treats always make for the best desserts, and that is a statement I will always stand by. Chocolate cake, chocolate mousse, chocolate brownies, chocolate cheesecake: anything chocolate is going to be amazing. And that rule most certainly applies to chocolate recipes that feature extra flavors, like mint!
As a kid, I remember one of the restaurants where my family would frequent gave little mint chocolates wrapped in silver foil wrappers at the end of the meal. I always thought these were just as fun as the actual desserts we could get. This recipe captures that fantastic combination and flavor in a way that is so nostalgic to me, and I’m glad I can pass on that dessert flavor to my family now, in brownie form.
You’re going to love this recipe because the mint is the perfect refreshing balance to the rich, dense chocolate brownie. It’s a combination that is just right with mint that’s not too sweet, with that delicious smooth ganache layer over the top. This is going to be a perfect treat at the end of the meal or as a potluck offering that your friends and family will love.
Go Green
This might sound a little strange, but don’t skip the green food coloring. There’s something jarring about biting into a white filling and tasting mint. It’s almost as if in the evolution of cooking, our brains were programmed to see mint as green. Mint that isn’t green is a strange feeling, at least for me personally. As always, there’s an exception to the rule with candy cane colored red and white stripes or sometimes with mint chocolate chip ice cream, but it’s hard to make stripes in a brownie, so I recommend going with the green.
FAQs & Tips
How Do I Store Leftovers?
You can store your mint brownies easily by covering them in an airtight container and storing them in your refrigerator for up to 5 days. You can also freeze your brownies for up to 3 months and thaw them overnight in the refrigerator the day before you intend to serve them.
Cooking with Chocolate
The quality of your chocolate ganache and brownie will depend on the quality of the chocolate you use to make them. So make sure you use good chocolate! My personal favorite is semi-sweet or dark chocolate, not just because I prefer it in general, but I find that it’s the better choice when cooking.
Square Bakes
Instead of a 9×13-inch baking pan, you can use two 8×8-inch baking pans. The bake time will be around the same, but start checking in on your brownies a few minutes before the timer goes off just to be sure. The benefit of doing this is that you won’t have as much of an issue with an uneven bake due to one side being longer than the other.
Serving Suggestions
One of my favorite desserts to pair with any brownie is ice cream! There’s just something that screams decadent perfection when you combine a warm, rich brownie with the cool creaminess of ice cream. So, try a Mint-Chocolate Chip Ice Cream recipe to complement the mint in your brownies, or go with a delicious Dark Chocolate Ice Cream. For extra toppings, you can add Homemade Whipped Cream or even Chocolate Whipped Cream.
If you’re looking to serve a delicious spread of desserts, get some variety in your flavors with M&M Cookie Bars, Peanut Butter Brownies, Cookie Butter Cheesecake Brownies, or the classic chocolate Ghirardelli Brownies!
Mint Brownies
Ingredients
For The Brownie Layer:
- 1 cup unsalted butter 2 sticks
- 4 ounces unsweetened baking chocolate chopped
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking powder
For The Mint Layer:
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 1/2 tablespoons milk
- 1 1/4 teaspoons peppermint extract
- Green food coloring optional
For The Chocolate Topping:
- 1 1/4 cups semi-sweet chocolate chips
- 6 tablespoons unsalted butter
Instructions
- Preheat oven to 350°F.
- Melt unsalted butter and chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Stir in granulated sugar until well combined.
- Add eggs, one at a time, mixing well after each addition. Stir in pure vanilla extract.
- Gently stir in flour and baking powder until just combined.
- Grease a 9×13-inch baking pan or line it with parchment paper. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the brownies to cool completely in the pan on a wire rack.
- In a bowl, beat butter until creamy. Gradually add powdered sugar, milk, and peppermint extract. Mix until smooth. Optionally, add green food coloring drops.
- Spread the mint frosting evenly over the cooled brownies.
- Refrigerate the brownies for about 30 minutes to set the frosting.
- Melt semi-sweet chocolate chips and unsalted butter in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Pour the chocolate mixture over the chilled mint layer and spread evenly.
- Return the brownies to the refrigerator for about 1 hour, or until the chocolate topping is set.
- Allow the brownies to rest at room temperature for 10 to 15 minutes before slicing them into squares. Serve and enjoy!
Leave a Comment