These mint chocolate brownies are a recipe update from one of my most requested desserts of the past 10+ years. I upgraded the brownie base and chocolate topping to make it even more decadent.
It’s crazy to think that I’ve been at this blogging thing for almost 10 years. That’s right, folks – I started this blog in September 2011 to document all of the desserts I wanted to make. Plus, this websites serves as a recipe book for my 11-year old, who is starting to list out all the things she wants to learn how to make one day.
When I look back at where I started, I remember that cool mint dessert was a popular item on my rotation. I brought it to potlucks, parties, and just about every occasion that needed a dessert. However, I was never really thrilled with the base layer, as I found that it could dry out. Also, the top chocolate layer tended to crack when serving (unless you cut the bars with a hot knife… but who wants to do that?).
So here I am again, 10 years later, with some improvements to the original recipe. I used a super fudgy brownie base to start. I kept the middle mint frosting layer the same, but then I topped it with a standard chocolate ganache.
Oh, and I doubled the recipe below so it is baked in a 9″x 13″ baking pan. You can cut this in half if you like, but why? I gave half of this away to one of our close friends who had Addie over for dinner one evening. They absolutely loved it and said that it was great for mint fans.
As you can see, my family and I liked the tweaks. In fact, they were complaining that I gave too many of the bars away!
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Mint chocolate brownies (Cool mint dessert version 2.0)
- 16 ounces bittersweet chocolate chopped finely and divided
- 24 ounces (3 sticks) unsalted butter melted
- 2 and ½ cups granulated sugar
- 4 large eggs
- 4 teaspoons vanilla extract
- 1 and ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons salt
- 2 cups powdered sugar
- 8 Tablespoons (1 stick) unsalted butter softened
- ½ to ¾ teaspoons peppermint extract
- 2-3 drops green food coloring
- ¼ cup heavy cream
- 1 cup chocolate chips can substitute with chopped semi-sweet chocolate
Make the brownies
- Preheat your oven to 350°F. Generously grease or a line a standard 9"x13" baking pan and set aside.
- Melt half of the chopped chocolate and set aside. Reserve the other half of the chopped chocolate for later.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the melted butter with the sugar on medium speed until smooth and fluffy, about 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes. The mixture should be a pale yellow color.
- Add in the melted chocolate and mix well. Then slowly fold in the flour, cocoa powder and salt until everything just comes together and a few dry streaks remain. Fold in the remaining chopped chocolate and mix until no dry streaks remain. Do not over mix.
- Transfer the batter to your prepared baking pan and bake in your preheated oven for 20-25 minutes. Do not over bake the brownies. The sides should be set and the center can look slightly underdone.
- Cool completely before frosting. For an even fudgier texture, chill the brownie sin the refrigerator so they solidify more - the centers will be very fudge-like.
Make the mint frosting
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the butter with the powdered sugar on medium-high speed until light and fluffy, about 2-3 minutes. You could also do this by hand if you like.
- Add in the mint extract and food coloring and mix well until smooth. Set aside until ready to use.
- Place the chocolate chips in a small bowl and set aside.
- In a microwave-safe cup, heat the heavy cream until almost boiling (mine took about 40-45 seconds).
- Pour the hot cream over the chocolate chips and let it sit for about 1 minute. Whisk vigorously until the ganache is smooth and glossy.
Assemble the brownies
- Once your brownies have fully cooled, spread the mint frosting on top using an offset spatula. Smooth the top as much as you can.
- Pour the ganache on top and smooth the top as best you can.
- If desired, you can add chocolate curls or additional chocolate chips for a garnish.
- Place the brownies back into the refrigerator to set, about 20 minutes.
- Slice and enjoy!