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5 stars from 2 reviews

Mint Chocolate Brownie Recipe

This Mint Chocolate Brownie Recipe combines a fudgy base with thick, mint chip frosting and a sweet chocolate drizzle. Indulgent to the max!
Author: Donna Elick
Servings: 16
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients

  • 12 Andes creme de menthe thins unwrapped and halved (about 4.2 ounces)
  • 1/2 cup unsalted butter 1 stick
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 12 Andes creme de menthe thins

Mint Chocolate Chip Frosting

  • 2 cups powdered sugar about 8 ounces
  • 4 tablespoons unsalted butter, softened
  • 3 tablespoons whole milk
  • 1/4 teaspoon peppermint extract
  • 1/8 teaspoon kosher salt
  • Green gel food coloring
  • 2 tablespoons mini chocolate chips

Chocolate Drizzle

  • 1/4 cup mini chocolate chips
  • 1 tablespoon heavy cream

Instructions

  • PREP OVEN AND PAN: Preheat the oven to 350°F. Line an 8x8-inch baking dish with aluminum foil and spray with nonstick cooking spray.
  • MELT BUTTER: Add 1/2 cup unsalted butter to a large microwave-safe bowl. Microwave until fully melted, about 45 to 60 seconds.
  • MIX BATTER: Add 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoons pure vanilla extract, and 2 large eggs to the melted butter. Beat with an electric mixer until smooth and glossy.
  • ADD DRY INGREDIENTS: Add 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon kosher salt. Mix on low speed just until combined.
  • FOLD IN MINT: Stir in 12 Andes creme de menthe thins until evenly distributed.
  • BAKE: Pour the batter into the prepared pan. Sprinkle 12 Andes creme de menthe thins evenly over the top and gently press them into the batter. Bake for 20 minutes, until the edges are set and a toothpick inserted into the brownie (not a mint) comes out clean.
  • COOL: Remove from the oven and cool completely in the pan. For faster cooling, refrigerate for 15 minutes.
  • MAKE FROSTING: In a large bowl, beat 4 tablespoons unsalted butter, softened, 2 cups powdered sugar, and 1/8 teaspoon kosher salt until crumbly. Add 3 tablespoons whole milk and beat until smooth and fluffy. Mix in 1/4 teaspoon peppermint extract. Add Green gel food coloring, starting with 3 drops, until desired color is reached. Fold in 2 tablespoons mini chocolate chips.
  • FROST BROWNIES: Spread the frosting evenly over the cooled brownies.
  • MAKE DRIZZLE: Add 1/4 cup mini chocolate chips and 1 tablespoon heavy cream to a microwave-safe bowl. Microwave for 30 to 35 seconds. Let sit for 5 minutes, then stir until smooth.
  • FINISH: Drizzle the chocolate over the frosted brownies. Let set for 10 minutes before slicing.

Notes

Make-Ahead: Brownies can be baked one day ahead. Frost and drizzle the day of serving for best appearance.
Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheating: Serve chilled or let sit at room temperature for 20 minutes. These brownies are best not warmed.
Freezing: Freeze unfrosted brownies for up to 3 months. Thaw overnight in the refrigerator, then frost and drizzle.
Ingredient Note: Peppermint extract is stronger than mint extract. Stick with peppermint for clean mint flavor without bitterness.

Nutrition

Serving: 1 | Calories: 249cal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 59mg | Sugar: 31g | Fiber: 1g | Calcium: 24mg | Iron: 1mg