Chocolate Mint Brownies

Chocolate Mint Brownies combine fudgy-chewy brownies, fluffy peppermint frosting, and smooth chocolate ganache in three delicious layers.

Prep Time25

Cook Time27

Chill Time, divided2 40

Total Time3 32

Servings:

Calories: 482kcal

Author: Karin and Ken

Ingredients

Chocolate Brownies

½ cup unsalted butter melted
¾ cup granulated sugar
½ cup light brown sugar packed
2 large eggs room temperature
2 teaspoons vanilla extract
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
½ cup semi-sweet chocolate chips

Mint Frosting

½ cup unsalted butter softened
2 cups powdered sugar
2 tablespoons heavy cream or milk
½ teaspoon peppermint extract
½ teaspoon vanilla extract
2–3 drops green food coloring

Chocolate Ganache

1 cup semi-sweet chocolate chips
½ cup heavy cream

Instructions

Make the Brownie Batter. Preheat the oven to 350°F and grease and line a 9x9-inch metal baking pan with parchment paper. Whisk the melted butter with both sugars, then whisk in the eggs and vanilla until smooth and slightly thickened. Stir in the flour, cocoa powder, and salt just until combined, then fold in the chocolate chips.
Bake and Cool. Spread the batter evenly in the prepared pan and bake for 25–27 minutes, or until the edges are set and just beginning to pull away from the pan and a toothpick inserted in the center comes out with several moist crumbs but no wet batter. Cool completely in the pan for about 1 hour before frosting.
Make the Mint Frosting. Beat the softened butter until creamy, then gradually mix in the powdered sugar. Add the heavy cream, peppermint extract, and vanilla and beat for 2–3 minutes, until light and fluffy. Add 2–3 drops of green food coloring and mix until evenly colored.
Frost and Chill. Spread the mint frosting evenly over the completely cooled brownies. Refrigerate for 30 minutes, or until the frosting is firm to the touch. If your kitchen is particularly warm, chill for 30–40 minutes.
Make and Add the Ganache. Place the chocolate chips in a heat-safe bowl. Heat the heavy cream in the microwave in 15–20 second intervals until hot and just beginning to bubble. Pour it over the chocolate chips and let stand for 2 minutes, then stir until smooth and glossy. Let the ganache cool for 10 minutes so it remains pourable without melting the mint frosting, then spread it evenly over the chilled mint layer.
Chill and Slice. Refrigerate for 60–70 minutes, or until the ganache is completely set. Lift the brownies from the pan using the parchment and cut into 9 large squares or 16 smaller squares. For the cleanest layers, use a hot, sharp knife, wiping it clean between each cut.

Notes

Pan: We tested this recipe in a 9x9-inch metal pan.
Doneness: Several moist crumbs on the toothpick are ideal. Don't wait for it to come out completely clean.
Peppermint: We found ½ teaspoon gave the best balance. Add more cautiously because peppermint extract becomes strong quickly.
Chocolate Chips: They add melted chocolate pockets and extra fudginess but can be omitted for cleaner slices.
Ganache: Cool it for about 10 minutes before spreading so it doesn't soften the mint frosting.
Chilling: Allow 60–70 minutes for the final chill for the cleanest layers.
Serving: For our preferred texture, let refrigerated brownies sit at room temperature for 10–15 minutes before eating.
Make Ahead: These are excellent made 1–2 days ahead and refrigerated.

Nutrition