Mint Chocolate Brownies
These Mint Chocolate Brownies are a fudgy treat with a refreshing twist! Perfect for any occasion.
Equipment
- Mixing bowls
- Whisk
- Spatula
- 9x13-inch baking pan
- Parchment Paper
- Double boiler or microwave-safe bowl
- Cooling rack
Ingredients
- 4 ounces good quality unsweetened chocolate bar I use Baker's or Ghirardelli brands
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 10 tablespoons unsalted butter softened to room temperature
- 1 teaspoon pure mint extract not peppermint extract
- Green food coloring if desired
- 5 ounces good quality semi-sweet chocolate bar I use Baker's or Ghirardelli brands
- 5 tablespoons unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a double boiler or microwave-safe bowl, melt together the unsweetened chocolate and unsalted butter until smooth and glossy. Allow to cool slightly.
- Add the packed light brown sugar to the melted chocolate mixture and mix until well combined. Add the eggs one at a time, followed by the vanilla extract, whisking until smooth.
- Sift together the flour, baking powder, and kosher salt in another bowl. Gradually add this dry mixture to the chocolate mixture, stirring until just combined.
- Pour the brownie batter into a lined 9x13 inch baking pan and spread it evenly. Bake for about 25-30 minutes, or until a toothpick comes out with a few moist crumbs. Let cool completely on a wire rack.
- In a mixing bowl, combine powdered sugar, softened unsalted butter, heavy cream, mint extract, and green food coloring (if desired). Mix until smooth and fluffy.
- Once cooled, spread the mint frosting evenly over the brownies using a spatula.
- Melt the semi-sweet chocolate with the unsalted butter in a small saucepan or microwave. Stir until smooth and drizzle over the frosted brownies.
- Refrigerate for about 30 minutes to set the frosting and chocolate drizzle. Cut into squares and serve!
Notes
- For a festive touch, add crushed peppermint candies on top.
- Make sure to cool the chocolate mixture slightly before adding eggs to prevent scrambling.
- Store brownies in an airtight container for up to 3 days at room temperature.