Mint Brownies
Fudgy chocolate brownies are topped with a layer of creamy mint frosting and melted chocolate. These mint brownies are perfect for St. Patrick's Day or Christmas!
Ingredients
Brownie Layer
- ½ cup unsalted butter sliced into tablespoon-sized pieces (115 grams; 1 stick)
- 3 ounces semi-sweet chocolate chopped (85 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup all-purpose flour spooned & leveled (65 grams)
- ⅓ cup unsweetened Dutch process or natural cocoa powder (33 grams)
- ¼ teaspoon salt
Mint Frosting
- ½ cup unsalted butter softened (115 grams; 1 stick)
- 2 cups powdered sugar (240 grams)
- 1 tablespoon whole milk (15 ml)
- 1 teaspoon peppermint extract (I used McCormick)
- 3 to 4 drops liquid green food coloring optional
Chocolate Topping
- 3 ounces semi sweet chocolate chopped (85 grams or ½ cup semi-sweet chocolate chips)
- 3 tablespoons unsalted butter sliced into 3 to 4 pieces (43 grams)
Instructions
- To make the brownie layer: Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with foil or parchment paper, making sure to leave some overhang for easy removal. Spray the foil or parchment paper well with nonstick cooking spray and set aside.
- Add the sliced butter and chopped chocolate to a large microwave-safe mixing bowl. Microwave in 30 second increments, stirring well after each one, until completely melted and smooth.
- Stir in the sugar until well combined, then stir or whisk in the eggs and vanilla extract.
- Sift in the flour, cocoa powder, and salt and continue mixing until just combined, stopping to scrape down the sides of the bowl as needed.
- Pour the batter into the prepared pan and smooth it out.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Remove from the oven and allow to cool completely in the pan on a wire cooling rack. Once the brownies have cooled completely, use the back of a spoon to gently press down and smooth out the top into an even layer. This is optional, but I prefer to do it so I have an even layer of frosting across the top of the brownies!
- To make the mint frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.
- Mix in half of the powdered sugar until fully combined, then mix in the remaining powdered sugar.
- Add the milk, peppermint extract, and salt and mix on low-medium speed until fully combined, making sure to stop and scrape down the sides of the bowl as needed. If the frosting is too thick, add a little extra milk.
- Scoop the frosting on top of the cooled brownies and smooth it out into one even layer. Set aside.
- To make the chocolate topping: Add the chopped chocolate and sliced butter to a microwave-safe bowl.
- Microwave in 30 second increments at 50% power, stirring well after each increment, until the chocolate is completely melted and smooth. Set aside to cool for 10 minutes or until it’s no longer warm to the touch.
- Pour the cooled melted chocolate on top of the mint frosting and use an angled spatula or the back of a spoon to smooth it out into one even layer.
- Refrigerate for 1 hour or until the chocolate layer has fully hardened.
- Lift the brownies out of the pan using the overhang from the foil/parchment paper, slice into bars, and enjoy.
Video
Notes
Storage Instructions: Brownies may be stored in an airtight container at room temperature for 3 to 4 days.
Freezing Instructions: Brownies will freeze well for 2 to 3 months. Thaw overnight in the fridge.