How to make Chocolate Mint Brownies
- Prepare a 12 x 18-inch baking sheet by spraying with nonstick spray or lightly buttering and flouring the pan. In a medium-sized saucepan melt the FIVE sticks (2 1/2 cups) butter over medium heat.
- Meanwhile, in a large mixing bowl or the bowl of an electric mixing add sugar, flour, cocoa, and salt. Whisk or sift together.
- Once the butter has completely melted, remove from the heat and mix the melted butter into the dry ingredients. This mixture will be very thick.
- Add the EIGHT eggs just a few at a time. Mix in the eggs and vanilla just until incorporated. No need to over mix.
- Pour the batter into the prepared pan. Spread evenly. Place in preheated 350℉ oven. Bake for 32-35 minutes. Remove from oven and cool completely.
Chocolate Mint Brownies
Adding mint to your brownies makes for a cool twist. I love the combo of the colors and flavors and hope you do, too.
- 4 cups sugar
- 3 cups flour
- 2 cups cocoa dutch process
- 1/2 teaspoon salt
- 5 sticks unsalted butter, melted 2 1/2 cups
- 8 large eggs
- 2 tablespoons vanilla
- 2 sticks butter, softened 1 cup
- 4 cups powder sugar
- 1 tablespoon milk
- ¼ teaspoon peppermint extract
- Few drops of food coloring pink or green
- 12 oz package semi-sweet chocolate chips
- ¼ cup butter
- 2 tsp coconut oil or shortening, if needed
Grease and flour a 12 x 18-inch baking sheet. In a large mixing bowl combine sugar, flour, cocoa and salt. Mix ingredients. Pour in the melted butter and beat just until blended then add eggs and vanilla. Mix thoroughly. Pour into prepared pan and bake at 350 degrees for 30-35 minutes. Cool completely.
In the bowl of an electric mixer, beat butter until smooth. Add powdered sugar 1 cup at a time mixing after each addition. Mix in milk, green food color, peppermint flavoring. Mix to combine. Spread over cooled brownies.
In a microwave-safe bowl, add chocolate chips and butter. Cook for 70 seconds. Stir until smooth. If the chocolate is too thick, add coconut oil or shortening and stir until smooth and shiny. Cooking the chocolate mixture longer is the microwave will NOT make it smoother. Mixture may, also, be cooked over low heat in a small saucepan.
- If using salted butter, reduce or omit the salt.
- Don’t dump the warm chocolate in the middle of the mint layer and try to spread it over the entire pan. It works better to add small amounts. This way the warm chocolate doesn’t melt the mint layer.
- Makes approx. 36 2 x 2-inch brownies
- Brownies freeze very well for 2-3 weeks. Layer cut brownies between waxed paper in a covered container.
- For a smaller batch of brownies, cut everything in the recipe by 1/2 and bake in a 9 x 13-inch baking pan.
Recipe was previously published in 2011. Photos, printable recipe card, and nutritional information has been added.
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