These chocolate mint brownies are a variation of my ever-popular cool mint dessert. I updated the brownie base to make them fudgier!
Almost every year, one of our neighbors hosts a pig pickin’ and turkey roast. It’s a tradition that we look forward to every fall. Sadly, there have been years where it’s been cancelled due to hurricanes and graduations. This year, however, the pig pickin’ was on.
As soon as we received the invitation in the mail, my husband asked me if I was going to make my chocolate caramel bars (Side story: one year, a lady came up to him and asked if he’d tried the amazing caramel bars yet. He replied, “My wife made them.”). When I hesitated, he immediately asked if I could make cool mint dessert. Both of these bar recipes are my go-to desserts for parties and gatherings. I’ve been asked countless times for the recipes, so I’ve shared both of them on my blog.
Addie kept begging for the cool mint bars, so I said that I would make them, but with one revision. I’ve started to not like the cake base of the original recipe. Plus, Hershey’s doesn’t make the cans of their chocolate syrup anymore. This year, I altered the base of the dessert by using one of the best brownie recipes that feeds a crowd.
I kept the mint cream center and the chocolate glaze from the original recipe.
The cool mint dessert was a hit at the pig pickin’. My daughter volunteered herself and a friend to be the dessert hosts. They parked themselves in front of the dessert table and explained to everyone what each item was. She got especially proud when she introduced my brownies.
I like this revamped recipe a little bit better than the original because the cake layer isn’t as dry. If you want a thicker and sturdier base, this recipe is a good one. Next time, I may go for a fudgier base but I guess I may wait until the next pig pickin’ to make it!
Cool mint dessert (chocolate mint brownies)
- 1 cup (2 sticks) unsalted butter
- 2 and ¼ cups granulated sugar
- 4 large eggs
- 1 and ¼ cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder optional
- 1 Tablespoon vanilla extract
- 1 and ½ cups all-purpose flour
- 2 cups chocolate chips
Mint cream center
- 2 cups powdered sugar
- 1 stick unsalted butter room temperature
- ½ to ¾ teaspoon peppermint extract
- 3 drops green food coloring optional
- 6 Tablespoons unsalted butter
- 1 cup chocolate chips
Make the brownies
- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
- In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
- Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.
- Whisk in the eggs, stirring until smooth. Add the flour and chips, again stirring until smooth. Spoon the batter into a lightly greased 9" x 13" pan.
- Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool completely on a rack.
Make the cream center
- Combine all ingredients in a bowl and beat until smooth. Evenly spread it on top of the cooled brownies.
Make the chocolate glaze
- Melt ingredients together in a small saucepan or in the microwave. Chill the bars in the refrigerator for at least an hour before serving.