Peppermint is iconic, especially around the holidays. Peppermint hot cocoa, peppermint patties, candy canes and more. My husband spent an entire evening one day browsing Pinterest with me for mint flavored desserts. These mint chocolate brownies popped up and I knew this is what I wanted to make.
Let me just start off by saying that these brownies take TIME. Lots of time for layers to cool and set, so don’t make this if you are on a time crunch! The brownie base is honestly so easy to make and is delicious, I will be using that layer for other brownie recipes in the future as it was so easy and tasty!
When it comes to the mint layer, be careful! You are adding peppermint extract and that stuff is intense and if you accidentally put too much in you won’t be able to eat the brownies they will be so strong. The amount they recommend is pretty strong, I personally think that the brownies taste a lot like a peppermint patty. If you don’t want your peppermint to be too strong, I would put half of the recommended amount and once its combined taste it and see if it’s too your liking. Additionally, this layer is where you add the food coloring to make it green. Be light on the food coloring, one drop was perfect for a light mint green look. Remember you can’t take back food coloring once its in there!
The top and final layer is basically a layer of yummy chocolate. its butter and chocolate melted together and poured on top. Pour this in the center of the brownie and spread from there. You will have a little drip off the side but it shouldn’t be bad. This chocolate mixture cools pretty quickly so be quick about spreading it!
Overall Review: 4.8/5
These brownies are so tasty and rich! However, they do take a significant amount of time due to cooling and setting times. You just need to go into these knowing that it will take a little bit to complete these mint chocolate brownies. Otherwise, be ready for a tasty and amazing brownie!
Mint Chocolate Brownies
- 1 cup Unsalted Butter
- 8 oz Semi sweet chocolate coarsely chopped
- 1 1/2 cups Light brown sugar Packed
- 4 Large Eggs
- 2 tsp Vanilla Extract
- 1/2 tsp Salt
- 1/2 cup + 3 tbsp All purpose flour
- 1/4 cup Unsweetened Cocoa Powder
Mint Frosting Layer
- 1/2 cup Unsalted butter Room temperature
- 2 cups Confectioners sugar
- 2 tbsp Milk
- 1 1/4 tbsp Peppermint extract
- Optional: 1 drop liquid or gel green food coloring
- 1/2 cup Unsalted Butter
- 1 cup Semi-Sweet Chocolate Chips
- Melt butter and chocolate in a saucepan on medium heat. Stir constantly until completed melted and combined.
- Remove from heat and pour into mixing bowl, allow to cool for about 10 minutes.
- Preheat oven to 350 degrees. Line the bottom of a 9×13 baking pan with foil or paper and leave an overhang on the sides. (set aside)
- Whisk granulated sugar and brown sugars into the cooled chocolate/butter mixture. Add eggs one at a time and whisk until smooth. Whisk in the vanilla.
- Gently fold in salt, flour and cocoa powder. Pour into your baking pan and bake for 35 minutes. My oven runs hot, so it took only 30 minutes to cook completely. It's highly recommended to check your brownies at 30 minutes. (You know its complete when you insert a toothpick and only a few crumbs come out.)
- Brownies need to completely cool IN THE PAN before you move them to a wire rack. Once cool, lift the foil and move to the wire rack. Leave uncut and to the side until you have the mint frosting layer ready.
Mint Frosting Layer
- In a medium or large bowl, use a mixer and beat the butter on medium until smooth and creamy. 2 minutes should do the trick. Once completed add confectioners sugar and milk. This takes another 2 minutes on medium speed and then high speed for another minute.
- Add peppermint extract (if you want a more mild mint flavor start with half the extract and add as desired) as well as your green food coloring. Beat on high for a minute. Take your frosting and evenly distribute it on top of your uncut brownies. Then place your brownies in the fridge to set on the brownies (1 hour minimum-up to 4 hours).
- In a saucepan, melt the butter and chocolate. Stir consistently as it will stick if you don't, this will take about 5 minutes. Once melted with no lumps, pour over your brownies. Start pouring in the middle and then spread out to the edges with a spatula. Let the brownies chill in the fridge (1 hour minimum-overnight).
- Once chocolate has been chilled and is set (firm), remove from fridge and cut into squares with a sharp knife. Cover tightly and place leftovers in the fridge.