Description
These Classic Mint Chocolate Brownies boast a thick, fudgy base layered with a sweet, creamy mint frosting and topped with a smooth chocolate ganache. The perfect harmony of mint and chocolate creates an irresistible treat that’s ideal for gatherings or a decadent personal indulgence.
Ingredients
Units
Scale
Brownie Base
- 1 cup (16 Tbsp; 226g) unsalted butter
- 8 ounces semi-sweet chocolate, coarsely chopped
- 1 and 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup + 3 tablespoons (86g) all-purpose flour (spooned & leveled)
- 1/4 cup (21g) natural unsweetened cocoa powder
Mint Frosting
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 2 Tablespoons (30ml) milk
- 1 and 1/4 teaspoons peppermint extract*
- Optional: 1 drop liquid or gel green food coloring
Chocolate Ganache Topping
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1 heaping cup (around 200g) semi-sweet chocolate chips
Instructions
- Melt Chocolate and Butter: In a medium saucepan over medium heat, melt the butter and chopped semi-sweet chocolate, stirring constantly for about 5 minutes until smooth. Alternatively, melt in the microwave in 20-second increments, stirring after each. Remove from heat and pour into a large mixing bowl to cool slightly for 10 minutes.
- Prepare Baking Pan and Oven: Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, covering bottom and sides with an overhang for easy removal. Set aside.
- Make Brownie Batter: Whisk granulated and brown sugars into the cooled chocolate mixture. Add eggs one at a time, whisking thoroughly after each addition until smooth. Stir in vanilla extract. Gently fold in salt, all-purpose flour, and cocoa powder until combined.
- Bake Brownies: Pour batter into prepared pan and bake for 35-36 minutes or until edges begin to pull away and a toothpick inserted in the center comes out with few moist crumbs. Avoid overbaking. Allow brownies to cool completely in the pan on a wire rack. Lift brownies from pan using parchment overhang and place on a baking sheet while preparing frosting. Do not cut yet.
- Prepare Mint Frosting: Using a handheld or stand mixer fitted with paddle attachment, beat softened butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar and milk; beat on low speed for 2 minutes, then increase to high speed and beat for an additional minute. Add peppermint extract and optional green food coloring. Beat on high for 1 minute. Taste and add more peppermint extract if desired.
- Frost Brownies: Spread mint frosting evenly over cooled brownies on the baking sheet. Refrigerate for at least 1 hour and up to 4 hours to allow the frosting to set, which makes spreading the ganache easier.
- Prepare Chocolate Ganache: Melt butter and semi-sweet chocolate chips in a medium saucepan over medium heat, stirring constantly for 5 minutes until smooth. Alternatively, melt in microwave using 20-second increments, stirring between intervals.
- Apply Ganache and Chill: Pour ganache over mint frosting layer and gently spread with a knife or offset spatula. Return brownies on baking sheet to refrigerator and chill for 1 hour or longer (up to overnight) to fully set the ganache.
- Cut and Serve: Remove brownies from refrigerator and cut into 24 to 30 squares using a very sharp large knife. For clean cuts, wipe knife between cuts with a paper towel. Brownies can be kept at room temperature for a few hours but best stored tightly covered in the refrigerator for up to 5 days.
Notes
- These brownies are thick and fudgy with a luscious mint frosting and rich chocolate ganache topping.
- The classic mint and chocolate combination is perfect for holiday treats or any celebration.
- Use parchment paper with overhang for easy removal of brownies from the pan.
- Ensure eggs are at room temperature for better batter consistency.
- Adjust baking time based on your oven; use the toothpick test to avoid overbaking.
Nutrition
- Serving Size: 1 brownie (approximate, based on 24 servings)
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
