Description
These Classic Mint Chocolate Brownies are thick, fudgy, and perfectly layered with a sweet, creamy mint frosting topped with a smooth chocolate ganache. The timeless combination of rich chocolate and refreshing mint makes for an irresistible dessert that is perfect for any occasion.
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 the Chocolate and Butter: In a medium saucepan over medium heat, melt together 1 cup unsalted butter and 8 ounces 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 bowl to cool 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, ensuring an overhang on all sides for easy removal and set aside.
- Make Brownie Batter: Whisk granulated sugar and brown sugar into the cooled chocolate mixture. Add eggs one at a time, whisking smoothly after each addition. Stir in vanilla extract. Gently fold in salt, all-purpose flour, and cocoa powder until just combined. Pour batter evenly into the prepared baking pan.
- Bake the Brownies: Bake for 35-36 minutes or until brownies begin to pull away from the pan edges. Use a toothpick inserted into the center; it should come out with a few moist crumbs but not wet batter. Cool brownies completely in the pan on a wire rack.
- Prepare Mint Frosting: In a medium bowl, cream 1/2 cup softened butter on medium speed with a mixer for about 2 minutes until smooth. Gradually add confectioners’ sugar and milk. Beat on low speed for 2 minutes, then increase to high speed for 1 additional minute. Add peppermint extract and optional green food coloring, beating on high for 1 more minute. Adjust peppermint to taste.
- Frost the Brownies: Lift the cooled brownies from the pan using the parchment overhang and place on a baking sheet. Spread the mint frosting evenly over the brownies. Refrigerate for at least 1 hour (up to 4 hours) to set the frosting, which helps when spreading the chocolate topping.
- Make Chocolate Ganache: Melt 1/2 cup butter and 1 heaping cup semi-sweet chocolate chips together in a medium saucepan over medium heat, stirring constantly about 5 minutes until smooth. Alternatively, melt in a microwave in 20-second increments, stirring between.
- Top with Ganache: Pour the melted chocolate ganache over the chilled mint layer. Spread gently with an offset spatula or knife. Return the brownies on the baking sheet to the refrigerator and chill for 1 hour or longer (up to overnight) to set the chocolate.
- Slice and Serve: Once fully chilled, remove from refrigerator and cut into 24-30 squares using a very sharp large knife. Make quick clean cuts, wiping the knife after each to keep edges neat. Brownies can be served at room temperature for a few hours or stored covered in the refrigerator for up to 5 days.
Notes
- These brownies are thick and fudgy with a sweet mint frosting and easy chocolate ganache, showcasing a classic and beloved mint chocolate flavor pairing.
- Use room temperature eggs and butter for best texture and mixing ease.
- Monitor baking closely after 30 minutes using the toothpick test to prevent overbaking.
- Chilling layers between steps helps achieve clean and beautiful frosting and ganache layering.
- For neat cutting, a sharp knife wiped between slices is essential.
- Storage in the refrigerator up to five days maintains freshness and texture.
Nutrition
- Serving Size: 1 brownie (approx. 1/24th)
- Calories: 320
- Sugar: 32g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 60mg
