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Ultimate Mint Chocolate Brownies

These decadent mint chocolate brownies feature an ultra-fudgy, rich chocolate base swirled with a creamy peppermint layer. They're easy to make, perfectly balanced, and deliver that classic thin, crackly top.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Unsalted butter melted and slightly cooled
  • 2 cups Granulated sugar
  • 4 large Eggs room temperature
  • 2 tsp Pure vanilla extract
  • 1 cup All-purpose flour spooned and leveled
  • 1 cup Unsweetened cocoa powder natural or Dutch-processed, sifted
  • 1/2 tsp Salt
  • 1 1/2 cups Semisweet chocolate chips divided
  • 1/2 cup Unsalted butter softened, for mint layer
  • 2 cups Powdered sugar sifted
  • 2 tbsp Heavy cream or milk
  • 1 1/2 tsp Peppermint extract NOT mint extract
  • 3-4 drops Green food coloring optional

Equipment

  • 9x13 inch metal baking pan
  • Parchment paper
  • Large and medium mixing bowls
  • Whisk and rubber spatula
  • Hand mixer or stand mixer
  • Fine-mesh sieve (for sifting)
  • Offset spatula (helpful for spreading)

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a large bowl, whisk together the melted butter and granulated sugar for about 1 minute until combined. Whisk in the eggs, one at a time, then the vanilla. The mixture should be smooth and slightly thickened.
  2. In a separate bowl, sift together the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and fold gently with a spatula until just a few flour streaks remain. Fold in 1 cup of the chocolate chips. Do not overmix; this keeps the brownies fudgy. Spread the thick batter evenly into the prepared pan.
  3. Bake for 30-35 minutes. Start checking at 30 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The top will be crackly. Place the pan on a wire rack and immediately sprinkle the remaining 1/2 cup chocolate chips over the hot surface. Let sit for 5 minutes, then spread the melted chips into a thin, even glaze. Let the brownie base cool completely in the pan.
  4. While the base cools, make the mint layer. Using a hand mixer or stand mixer, beat the softened butter on medium speed until creamy, about 1 minute. Gradually add the sifted powdered sugar, beating on low until combined. Add the heavy cream, peppermint extract, and food coloring (if using). Beat on medium-high for 2-3 minutes until very light and fluffy.
  5. Once the brownie base is completely cool, drop spoonfuls of the mint frosting over it. Use an offset spatula or knife to gently spread and swirl the frosting into an even layer. For clean cuts, chill the pan in the refrigerator for at least 1 hour to set the mint layer. Use the parchment overhang to lift the entire slab onto a cutting board. Slice into squares with a sharp knife wiped clean between cuts. Serve and enjoy!

Notes

Chef's Tips:
• For the fudgiest texture, do not overbake. Moist crumbs on the toothpick are your goal.
• Using room temperature eggs is crucial; cold eggs can cause the melted butter to seize, creating a greasy batter.
• Serve slightly chilled for the best texture contrast between the fudgy base and creamy mint layer.
Food Safety:
• Ensure eggs are fresh and properly stored. Brownies with the mint buttercream layer should be refrigerated if not consumed within 2 days.
• Store in an airtight container in the refrigerator for up to 5 days.