Chocolate Mint Brownies
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St Patrick’s is getting closer. As promised, here is the recipe for Chocolate Mint Brownies to help celebrate this green-filled holiday. I adapted this recipe from one that I saw on My Baking Addiction. She adapted the recipe from The Joy of Baking. I kept the same brownie base, upped the mint layer, and topped it off with a chocolate ganache. The original recipe used a chocolate glaze.
The brownie layer is nice and dense, rich, chewy, gooey, fudgy goodness. Next, you have a nice good layer of minty frosting, but I may ramp up the mint next time to 1 tsp. Then you end with the ganache that’s rich, smooth, and chocolaty. As I have said before, I love ganache and can eat it by the spoonful. I mean, you wouldn’t love chocolate and cream combined. Plus, this recipe for chocolate mint brownies only makes a 9 x 9 pan so you won’t be too tempted with leftovers.
Ingredients for Chocolate Mint Brownie Recipe
- UNSALTED BUTTER
- UNSWEETENED CHOCOLATE
- GRANULATED SUGAR
- VANILLA
- LARGE EGGS
- ALL PURPOSE FLOUR
- SALT
- POWDERED SUGAR
- HEAVY CREAM
- PEPPERMINT EXTRACT
- GREEN FOOD COLORING
- SEMI-SWEET CHOCOLATE CHIPS
Instructions for Chocolate Mint Brownies
Prepare the Baking Pan: Preheat your oven to 325°F (160°C) and position the rack in the center of the oven. Line a 9×9-inch (23×23 cm) square baking pan with aluminum foil, ensuring it covers the bottom and extends up two opposite sides for easy removal. Set the pan aside.
Make the Brownie Base: In a heatproof bowl set over a saucepan of simmering water, melt the butter and chocolate together until smooth. Once melted, remove from heat and stir in the sugar and vanilla extract. Add the eggs one at a time, mixing well with a wooden spoon after each addition. Gradually incorporate the flour and salt, stirring vigorously until the batter is glossy, smooth, and begins to pull away from the bowl’s sides (this takes about one minute). Pour the batter evenly into your prepared pan.
Bake the Brownies: Place the pan in the preheated oven and bake for about 25 minutes. You’ll know they’re ready when the edges just start to brown and pull away from the pan, and a toothpick inserted into the center comes out with only a few moist crumbs. Remove from the oven and let the brownies cool completely on a wire rack.
Now the Layers
Prepare the Mint Frosting: Using an electric or hand mixer, beat the mint layer ingredients together until smooth and creamy. If you’d like a pop of color, add a few drops of green food coloring. If the frosting feels too thick, adjust with a small amount of cream until it’s just spreadable. Once the frosting is ready, spread it evenly over the cooled brownie layer. Chill in the refrigerator for 5–10 minutes, or until firm.
Make the Chocolate Ganache: In a heatproof bowl over simmering water, melt the chocolate and cream together, stirring until smooth. Let the ganache cool for about 15 minutes before spreading it over the firm mint layer. Return the brownies to the refrigerator for approximately 30 minutes to allow the ganache to set.
Cut and Serve: Once the layers are firm, lift the brownies out of the pan using the foil overhang. Place them on a cutting board and use a sharp knife to slice into squares, wiping the knife clean with a damp cloth between cuts for tidy edges. Serve immediately or store in the refrigerator for up to several days. These brownies also freeze beautifully for later indulgence!
Frequently Asked Questions
Can I use a different size pan?
Yes, you can use an 8 x 8-inch pan for thicker brownies or a 9 x 13-inch pan for thinner ones. Just keep in mind that baking times may vary slightly, so keep an eye on the brownies as they bake.
Can I skip the mint layer?
Definitely! If you’re not a fan of mint, you can omit the mint layer entirely or replace it with a different flavor, such as vanilla or peanut butter frosting.
Do I have to use green food coloring?
Not at all! The green food coloring is optional and purely for aesthetic purposes. The mint flavor will still come through even without it.
Can I make these brownies ahead of time?
Absolutely! These brownies store well in the fridge for several days or can be frozen for up to 3 months. Just thaw them in the fridge overnight before serving.
How do I get clean cuts when slicing the brownies?
Use a sharp knife and wipe it clean with a damp cloth between cuts. For extra precision, chill the brownies slightly before slicing.
Can I make this recipe gluten-free?
Yes! Swap out the all-purpose flour in the brownie layer for a 1:1 gluten-free baking flour blend. The texture may vary slightly, but it should still turn out delicious.
If you need any more inspiration for St. Patty’s, here are some other great recipes:
- Make You Cry Chocolate Mint Ice Cream Pie
- Thin Mint Cupcakes
- Lucky Green Velvet Cupcakes with Cream Cheese Frosting
- Chili and Cheese Spirals
- Reuben Sandwich
- Key Lime Pie Fruit Dip
Chocolate Mint Brownies
Real Mom Kitchen
Equipment
Ingredients
Brownie Layer:
- ½ cup butter cut into pieces
- 4 oz unsweetened chocolate coarsely chopped
- 1 ¼ cups granulated white sugar
- 1 tsp pure vanilla extract
- 2 large eggs
- ½ cup all purpose flour
- ⅛ tsp salt
Mint Layer:
- 3 Tbsp butter at room temperature
- 1 ½ cup powdered sugar
- 1 ½ – 2 Tbsp heavy cream
- ¾ tsp pure peppermint extract
- green food coloring optional
Chocolate Ganache:
- ½ cup semi sweet chocolate chips
- ¼ cup cream
Instructions
- Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.
- Brownies: In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Pour the brownie batter evenly into the prepared pan.
- Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.
- For the Mint Layer: In the bowl of your electric mixer or with a hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.
- For the Chocolate Ganache: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and and cream. Allow to col about 15 minutes. Stir. Spread over the mint filling and refrigerate for about 30 minutes.
- To Serve: Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into squares. It is a good idea to wipe your knife between cuts with a damp cloth. These brownies can be stored in the refrigerator for several days or else frozen.
Nutrition
