This chocolate mint brownies recipe is one of my daughter's favorite desserts. They smell amazing while they're baking in the oven.
Other delicious mint chocolate recipes you might love include Andes Mint Cookies, Peppermint Brownies with White Chocolate Frosting, Peppermint Bark, Chocolate Crinkle Cookies with Peppermint Kisses, and Andes Mint Brownies.
Oh, how I love mint and chocolate together, and these chocolate mint brownies highlight two of my favorite flavors perfectly.
The fluffy mint frosting with mini chocolate chips, and atop a fudgey homemade mint brownie with chopped andes mints in the batter creates a slice of mint chocolate heaven.
You must try these if you're a mint chocolate fanatic like me.
I love the way mini chocolate chips are mixed into the fluffy frosting. It adds so much to the texture and unique mint chocolate taste explosion that these brownies deliver.
I've discussed my love for andes mints before in my Peppermint Chocolate Chip Cookies post where I utilized the Andes peppermint crunch candies.
Now, these traditional Andes mint chocolate brownies will undoubtedly be on heavy rotation in our dinner menu year around.
It is important to place the chocolate mint brownies in the fridge for two hours, so that the delicious frosting can settle and become crackly on top.
We had a difficult time waiting and tried one after only one hour of refrigeration, and the frosting, while yummy, was still a little runny. After two hours, it was perfection. Oh my goodness, these are delicious.
It is so good, I will be coming up with multiple ways to use it in my baking ventures.
Tips for this recipe:
- It is fine to chop up regular sized Andes mints if you cannot find the Andes baking chips (they seem to only be available around the holidays in my local store).
- The mini semi sweet chocolate chips are super important for the frosting, so do not skip these.
- Definitely use parchment paper in your baking dish. It makes the removal of these brownies super easy.
- Whipping the frosting for 3-5 minutes is very important - do not skimp on the time here. You want the frosting to be a whipped like texture. When the brownies settle in the fridge, the top of the whipped frosting becomes slightly cracked, and its perfect.
- Shake your buttermilk carton. I did not have a lot of experience with buttermilk until recently and learned that shaking the carton is super important (otherwise, its clumpy and yucky).
- You will want to use liquid food coloring. I recently started using gel food coloring when I was learning how to make marshmallow fondant, but for this frosting, its easier to drop liquid food coloring into the mixing bowl.
To sum up, if you are looking for the best chocolate peppermint brownies recipe out there, I believe this one is in the running for a spot on the best chocolate mint brownie list.
If you enjoy these brownies, you might like these too:
Mint Chocolate Chip Brownies
Fluffy mint frosting atop a moist fudgey brownie adorned with mini chocolate chips. Yum.
- ½ cup unsalted butter
- ¼ cup dark chocolate unsweetened cocoa powder
- ½ cup canola oil
- 2 cups granulated sugar
- 2 large eggs
- ¼ cup buttermilk
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup Andes Creme de Menthe baking chips or chopped up Andes candies
- ½ cup unsalted butter softened
- ½ cup milk
- 4 cups powdered sugar
- ½ tsp peppermint extract
- 1 drop green food coloring
- ¾ cup mini semi-sweet chocolate chips
Preheat oven to 400 degree F. Line a 13x9 baking dish with parchment paper. Set aside.
In a small saucepan over medium high heat, combine butter, cocoa powder and oil. Bring to a boil, whisking continuously, and remove from heat.
In a large mixing bowl, combine the granulated sugar, eggs, and buttermilk. Slowly add in the butter mixture. Do not over-mix. Add in the flour, baking soda, and salt, stirring just until combined.
Fold in Andes mints.
Pour into prepared dish and bake for 20 minutes. Remove from oven and cool.
Once cooled, prepare the frosting.
In a large mixing bowl, using an electric mixer, beat butter for 3-4 minutes. Do this until the butter becomes pale in color (important for the whipped texture). Add in milk, sugar, peppermint and food coloring. Beat an additional 3-5 minutes until frosting is light and fluffy. You can add more milk if needed. The ½ cup milk was perfect for me. Fold in chocolate chips.
Spread over cooled brownies. Refrigerate for two hours, until set. Cut and enjoy.
Adapted from Shugary Sweets