Mint brownies from scratch recipe using both chopped chocolates, and chocolate chips is decadent and on our list of favorite desserts.
I’ve discussed my love for mint and chocolate before, so it should be no surprise that I’m introducing another recipe for brownies with mint frosting to the blog.
I love how fluffy the mint frosting is and the chocolate fudgy brownie is the same as the brownie from my mocha chocolate brownies. Super decadent and fudgy.
These are basically mint brownies with chocolate ganache on top. The frosting is so dense, it has the consistency of a rich and fudgy ganache.
Tips for these decadent mint brownies with chocolate frosting:
- Cooling and Chilling times are important. The fudgy brownies need to completely cool before the frosting goes on as the second layer. If you frost too soon, the fluffy mint frosting will not turn out as fluffy because it will slightly melt into the slightly warm (not completely cooled) brownies below. Chilling for at least 2 hours is important. We liked the brownies even better after chilling overnight and the chocolate topping had hardened into more of a soft candy bar texture.
- You will want to use a sharp knife to cut these brownies. They are a little messy to cut into squares. You will want to wipe off your knife several times with a paper towel throughout the process to ensure clean cuts.
- I recommend cutting very small brownies, as these are very rich.
I hope you enjoy these decadent mint brownies as much as we did.
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Mint Brownies with Chocolate Frosting
- 1 cup unsalted butter
- 8 oz semi sweet chocolate, chopped
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1/2 cup plus 3 tablespoons all-purpose flour
- 1/4 cup natural unsweetened cocoa powder
Mint Frosting Layer
- 1/2 cup unsalted butter (at room temperature)
- 2 cups powdered sugar
- 2 tbsp milk
- 1 1/4 tsp peppermint extract
- 4 drops gel green food coloring
- 1/2 cup unsalted butter
- 1 heaping cup semi sweet chocolate chips
Melt the butter and chopped chocolate in a medium saucepan over medium heat. Stir the mixture constantly for about 5 minutes. Remove pan from heat and pour mixture into large mixing bowl for further cooling for about 10 minutes (it just needs to slightly cool, not fully).
Place you oven rack in the lower third position and preheat oven to 350 degrees. Line the bottom and sides of a 9x13 inch baking pan with parchment paper with an overhang on all sides. This will help you to easily lift the brownies out of the pan when cool. Set baking dish aside.
Whisk the granulated sugar and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Set mixture aside.
Pour batter into prepared 9x13 pan and cook for 35 minutes. You will know the brownies are done, when they start to pull away from the sides of the pan. When you test with a toothpick in the center of the brownies, there should only be a few moist crumbs.
Let the brownies cool completely in the pan on a wire rack. This should take about 1 hour. After they have completely cooled, lift the parchment paper overhang and placed cooled brownies with parchment paper still under it on a baking sheet.
Mint Frosting Layer
In a stand mixer, beat the butter on medium speed until smooth and creamy. This should take about 2 minutes.
Add the powdered sugar and milk. Beat for 2 minutes on low speed. Increase to high speed and beat for 1 additional minute.
Add the peppermint extract and food coloring drops and beat on high for 1 minute.
Frost the cooled brownies and place the brownies still on the baking sheet in the fridge to set for 2 hours. Its important the let the frosting set so its an easier process to spread the the chocolate layer on the mint frosting.
Melt the butter and chocolate chips in a medium saucepan on medium heat. Stir constantly for about 5 minutes. Once the chocolate is melted and smooth, pour evenly over the mint frosting layer.
Spread the melted butter and chocolate mixture gently with a small spatula.
Place the brownies, still on the baking sheet in the fridge to chill for 2 hours. The chocolate will be set, but a little soft. If you chill the brownies in the fridge overnight, the chocolate will harden. After the 2 hours, if you decide to chill more, cover with plastic wrap lightly, to avoid drying out.
Adapted from Sally's Baking Addiction