YUMMY Mint Chocolate Brownies
If you love mint chocolate desserts as much as I do, you’re going to LOVE these delicious mint chocolate brownies! With a layer of fudgy brownie topped by creamy mint frosting, you can’t go wrong.
These also have a pastel green color making them a fantastic St. Patrick’s Day dessert or Easter dessert.
Ingredients You’ll Need To Make The Mint Chocolate Brownies
Ingredients for the brownies
1 c unsalted butter
1 c semi-sweet chocolate chips
1 ½ c sugar
½ c brown sugar
4 eggs
2 t vanilla
½ t salt
¾ c flour
¼ c cocoa powder
Ingredients for the frosting
1/2 c unsalted butter, softened
2 c powdered sugar
2 T milk
2 t peppermint (or mint) extract
Green food coloring
Chopped chocolate chips, to decorate (optional)
How To Make The Mint Brownies
For the brownies:
Preheat the oven to 350 degrees. Line a 13×9 baking dish with parchment paper or spray with oil. Set aside.
In a medium bowl, combine the chocolate chips and butter. Heat in the microwave for 30 seconds at a time and stir well between each interval until melted and smooth. Do not overheat. You just want this melted, not too hot.
Add in the sugar and brown sugar. Stir well.
Add in the eggs and use a whisk to combine thoroughly. Add in the vanilla stir.
Add in the flour, cocoa powder, and salt. Stir just until combined.
Spread into the prepared pan.
Bake in the preheated oven for 25-30 minutes or until the center is set. Allow to cool completely before frosting.
For the frosting:
In the bowl of a stand mixer, combine the powdered sugar, softened
butter, milk, peppermint (or mint) extract and a couple drops of green food coloring (you can always add more if you want it darker later). Use the paddle attachment and mix on low until combined.
Speed up the mixer and mix on medium for about a minute until it is light and fluffy. Scrape the sides well and mix again to combine.
Once the brownies are cooled, spread the frosting over the top.
Sprinkle with chopped chocolate chip pieces, sprinkles, Ande’s candies, etc. (optional)
Cut into squares and serve!
Other Mint Recipes
Chocolate Mint Andes Mini Cheesecakes
YUMMY Mint Chocolate Brownies
Ingredients
Ingredients for the brownies
- 1 c unsalted butter
- 1 c semi-sweet chocolate chips
- 1 ½ c sugar
- ½ c brown sugar
- 4 eggs
- 2 t vanilla
- ½ t salt
- ¾ c flour
- ¼ c cocoa powder
Ingredients for the frosting
- 1/2 c unsalted butter softened
- 2 c powdered sugar
- 2 T milk
- 2 t peppermint or mint extract
- Green food coloring
- Chopped chocolate chips to decorate (optional)
Instructions
For the brownies:
- Preheat the oven to 350 degrees. Line a 13×9 baking dish with parchment paper or spray with oil. Set aside.
- In a medium bowl, combine the chocolate chips and butter. Heat in the microwave for 30 seconds at a time and stir well between each interval until melted and smooth. Do not overheat. You just want this melted, not too hot.
- Add in the sugar and brown sugar. Stir well.
- Add in the eggs and use a whisk to combine thoroughly. Add in the vanilla stir.
- Add in the flour, cocoa powder, and salt. Stir just until combined.
- Spread into the prepared pan. Bake in the preheated oven for 25-30 minutes or until the center is set. Allow to cool completely before frosting.
For the frosting:
- In the bowl of a stand mixer, combine the powdered sugar, softened
- butter, milk, peppermint (or mint) extract and a couple drops of green food coloring (you can always add more if you want it darker later). Use the paddle attachment and mix on low until combined.
- Bump up the speed and mix on medium for about a minute until it is light and fluffy. Scrape the sides well and mix again to combine.
- Once the brownies are cooled, spread the frosting over the top.
- Sprinkle with chopped chocolate chip pieces, sprinkles, Ande’s candies, etc. (optional)
Notes
Other Brownies Recipes
White Chocolate Frosted Brownies
