The most decadent mint chocolate brownies. Start with scratch-made and incredibly dense and chocolate chip studded brownies. Top with a minty buttercream layer and chocolate fudge frosting. This classic combination is a winner.
mint chocolate brownies
This retro recipe has been in my family for many years.
I love to indulge in a sweet treat from time to time. Really more than from time to time, but who is keeping track.
And there is rarely a day when there aren’t a few cookies stashed in the freezer or a pound cake on the cake stand or a pie in the refrigerator.
I shared my strawberry brownie recipe for Valentine’s Day. This minty version includes the same super dense and chocolatey brownie base with a creamy mint buttercream layer and a chocolate fudge topping.
The ingredients and substitutions
-salted butter
-granulated sugar
-light brown sugar
-vanilla extract
-large eggs
-all purpose flour
-cocoa powder
-baking powder
-kosher salt
-semi sweet chocolate chips ~ I use semi sweet chocolate chips in the brownie base. But feel free to experiment with milk chocolate or dark chocolate chips too.
-powdered sugar
-mint extract
-green food coloring
-whole milk ~ Light cream or half and half are alternatives.
baking tips
-Have all the ingredients (especially the butter and eggs) at room temperature before starting. They will mix more easily than ones that are cold.
-Thoroughly grease the baking pan with cooking spray or butter. This makes removing the brownies from the pan a breeze.
-Check your brownies 5 minutes before the time the recipe says they are done. Every oven is different so baking times can vary.
-Cool the brownies completely before frosting with the buttercream. A hot or even warm brownie will melt the butter in the frosting and make it too thin.
-The finished brownies need to be well chilled before cutting into squares using a thin sharp knife. Let them sit out for 5 minutes before cutting them into neat squares.
-These brownies are best stored in the refrigerator. Put them in an airtight container and store in the fridge for 3 to 4 days. They can also be frozen for up to 2 months.
Do you love chocolate and mint? Then these are the sweet treats for you! Start with scratch made and incredibly dense brownies. Top with a minty buttercream layer and a chocolate fudge frosting. This classic combination is a winner.
Ingredients
– For the brownies ~
– 3/4 cup salted butter (melted)
– 3/4 cup granulated sugar
– 3/4 cup light brown sugar
– 2 teaspoons vanilla extract
– 2 large eggs (lightly beaten)
– 3/4 cup all purpose flour
– 1/2 cup cocoa powder
– 1/2 teaspoon baking powder
– 1/2 teaspoon kosher salt
– 1/2 cupsemi sweet chocolate chips
– For the mint buttercream ~
– 2 cups powdered sugar
– 4 tablespoons salted butter, softened
– 1/2 teaspoons mint extract
– 3 to 4 drops of green food coloring
– 1 to 2 tablespoons whole milk
– For the chocolate fudge topping ~
– 1 cup semi sweet chocolate chips
– 4 tablespoons salted butter
NOTES
Have all the ingredients (especially the butter and eggs) at room temperature before starting. They will mix more easily than ones that are cold.
I have used semi sweet chocolate chips in the brownie base. But feel free to experiment with milk chocolate or dark chocolate chips too.
Check your brownies 5 minutes before the time the recipe says they are done. Every oven is different so baking times can vary.
Thoroughly grease the baking pan with cooking spray or butter. This makes removing the brownies from the pan a breeze.
Cool the brownies completely before frosting with the buttercream. A hot or even warm brownie will melt the butter in the frosting and make it too thin.
The finished brownies need to be well chilled before cutting into squares using a thin sharp knife. Let them sit out for 5 minutes before cutting them into neat squares.
These brownies are best stored in the refrigerator. Put them in an airtight container and store in the fridge for 3 to 4 days. They can also be frozen for up to 2 months.
NUTRITION
Serving Size:1 brownie Calories:276 Sugar:34.1g Sodium:127mg Fat:15.2g Saturated Fat:9.6g Unsaturated Fat: 0g Trans Fat: 0g Carbohydrates:37.1g Fiber:0.9g Protein:1.4g Cholesterol:38 mg
