How to make Chocolate Mint Brownies
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6- 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.
Green Mint Icing Layer
Chocolate Layer
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.
Ingredients
Brownies:
- 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
Mint Layer:
- 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
Chocolate layer:
- 12 oz package semi-sweet chocolate chips
- ¼ cup butter
- 2 tsp coconut oil or shortening, if needed
Instructions
Brownies:
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.
Mint layer:
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.
Chocolate layer:
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.
Recipe Notes
- 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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I am a friend of Charees' from when we both lived in Herriman. Just need to say THANK YOU for this recipe. I made them for Christmas (& put crushed candy canes on top) and made them a couple times since then. Whenever I make them, I get rave reviews!! Just like your title says – simply so good!!! 🙂
Thank you so much Heidi. You have made my day. Charees sure misses her friends in Herriman. Happy baking.
I had always made these with creme de menthe for the mint layer instead of peppermint extract and food coloring. I'll bet the frosting in yours is a little less messy because the alcohol makes it really soft.
I bet the creme de menthe adds great flavor. I guess it depends on the amount you add.
I made this for a pot-luck dinner yesterday, everybody loved it. I was happy I made them for this special occasion, because what do you do with all this goodness? I really don't want to know how much calorie's are in a little piece, but I think it's a lot.
Next time I think I leave the peppermint out, because I personally don't care about it, but the brownies itself were divine.
Thank you for this recipe.
Thank you for your comment. I'm with you on the mint. I prefer them just iced with chocolate frosting and sprinkled with walnuts. They are loaded with calories and fat. I only bake them when I can share.
I made these this weekend and love them. Had to share or my husband would have gone into a chocolate coma.
Hahaha. You have to share so you don't gain 10 lbs.
Every time I have made bars covered with chocolate, the chocolate cracks when I cut them. What is your trick for cutting your bars into perfect squares with out the chocolate cracking? Please help!! 🙂
Try adding 1-2 teaspoons of shortening to the chocolate chips and butter. Melt together. Chocolate chips just don't melt as smooth as a good quality chocolate. They are made to hold their shape. The addition of shortening will help the chocolate spread smoother. It just seems to thin down the mixture a bit. Make sure the mint layer is nice a solid. If the mint layer is soft, the pressure of the knife will cause the chocolate to crack. I hope this helps.
oh i might just have to make these now 🙂
I would!
OMGoodness those look evil! and delicious and I'm making them this weekend! :o)
It will be the best weekend of your life!