I hope you are enjoying my blog re-design! I’m excited to be getting back to doing what I do best, sharing my recipes with you! I am so happy to finally have the perfect mint brownie recipe for you! I have been searching and trying to find the perfect recipe for far too long. Finally I just changed up a recipe to make it my own and perfection is what we have here my friends. I know it can be annoying to see all those recipes out there that claim to be “the best” but you’ve got to trust me on this one!
First you start out with a simple homemade brownie recipe. I adapted it quite a bit from the original and was very pleased with the outcome. It’s chocolatey, chewy and a perfect bottom layer to the beauty that will be added on top of it!
Next layer, mint. I have been frustrated in the past when making mint brownies that the mint layer isn’t very noticeable and doesn’t show through. It’s the star of the recipe since these are mint brownies after all! So I did two things that made all the difference. First, instead of adding more ingredients to make it thicker, I just kept the original amount and added a secret ingredient… air! I just whipped it up for a minute or two and it was perfect. The other tip I have is after cutting it, if a little chocolate from the top layer smudges on the mint layer just take a small butter knife and gently scrape off any chocolate smudges. GENIUS.
Last but certainly not least is our gorgeous layer of thick chocolate! This layer truly makes these brownies to-die-for. It’s super easy too, it’s only chocolate chips and butter.
I was so please with these brownies and shared them with my friends and family and you know what? We all agree these are the best mint brownies ever! I hope you enjoy!
One Year Ago: Lemon Crinkle Cookies
Two Years Ago: Chocolate Sour Cream Cupcakes with Raspberry Cheesecake Buttercream
1 cup butter, melted
3/4 cup cocoa powder
1 cup granulated sugar
1/2 cup brown sugar, packed
3 eggs + 1 egg yolk, beaten
1 tsp. vanilla extract
1/2 tsp. salt
1 1/2 cup flour, sifted
Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray and line with parchment paper then spray again.
In a large bowl, stir together the melted butter and cocoa powder. Add the granulated sugar, brown sugar, beaten eggs, vanilla extract and salt. Mix well. Add the flour and stir just until incorporated. Do not over mix.
Bake for 25-28 minutes. Cool for about 10-20 minutes then place in freezer for 20 minutes. While brownies are in the freezer, make mint layer.
1/2 cup butter, softened
3 cups powdered sugar
3 Tbsp. milk or cream
1/2 tsp. mint or peppermint extract
green food coloring
Using an electric mixer, beat the butter for 1-2 minutes until fluffy. Slowly add the powdered sugar then the milk and beat until fluffy, about another minute. Add the extract and green food coloring (a drop or two at a time until you reached desired color of green.) Mix until fully incorporated.
Pull brownies out of the freezer and evenly frost the brownies. Place back in freezer for about 20 minutes.
1/2 cup butter
1 1/2 cups good semi-sweet (or dark) chocolate chips
Place butter and chocolate chips together in a microwave-safe bowl and microwave for 30 seconds at a time. Stir in between each 30 seconds. Be careful not to overheat. Stir until smooth. Pull brownies out of freezer and drizzle the warm chocolate over brownies and spread smooth with a spatula. Put back in freezer for another 20 minutes to help the chocolate to set.
Cut brownies into squares.
Tip: After cutting, to get the pretty mint green color showing through, gently scrape any chocolate on that layer with a butter knife.
*This chocolate layer is pretty thick. If you’d like less chocolate, use 1 cup chocolate chips melted with 5 Tbsp. butter.
(This recipe is adapted from Make it Do.)