Mint Chocolate Brownies - Best Brownie Recipe Ever
These decadent mint chocolate brownies combine a fudgy base with a refreshing mint layer and a rich chocolate topping. Perfect for holiday baking or any time you crave an easy dessert.
Servings: 24 brownies
Ingredients
- 1 cup (2 sticks) unsalted butter
- 8 ounces semi-sweet chocolate, coarsely chopped
- 1 and 1/4 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened (for mint layer)
- 2 cups confectioners’ sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon pure peppermint extract
- 2-3 drops green food coloring
- 6 ounces semi-sweet chocolate, coarsely chopped (for topping)
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (177°C). Line a 9x13-inch baking pan with parchment paper and set aside.
- Melt 1 cup butter and 8 ounces semi-sweet chocolate together in a medium saucepan over medium heat, stirring constantly until smooth. Remove from heat and whisk in the granulated sugar. Allow to cool slightly.
- Whisk in the eggs, one at a time, then whisk in the vanilla extract.
- Gently fold in the flour and salt until just combined. Spread batter evenly into prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Cool completely in the pan.
- For the mint layer: Using a handheld or stand mixer, beat 1/2 cup softened butter on medium speed until smooth. Add confectioners’ sugar, heavy cream, peppermint extract, and green food coloring. Beat until creamy and spread evenly over cooled brownies. Refrigerate for 1 hour.
- For the chocolate topping: In a small saucepan over low heat, melt 6 ounces chocolate and 1/4 cup heavy cream, stirring until smooth. Pour over the mint layer and spread evenly. Chill brownies for another hour until topping is set.
- Lift brownies out of the pan using parchment overhang. Slice and serve chilled or at room temperature.