Description
These Mint Chocolate Brownies are a fudgy delight featuring layers of chocolate and mint frosting, making them a must-try for anyone seeking easy, delicious homemade treats.
Ingredients
Scale
- ½ cup (113g) unsalted butter cut into 6-8 slices
- 8 ounces (227g) semi-sweet chocolate coarsely chopped
- ¾ cup (150g) firmly packed brown sugar
- ¼ cup (50g) granulated sugar
- 3 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- ¾ cup (90g) all-purpose flour be sure to measure properly
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 2 cups (240g) powdered sugar
- ¼ cup (60ml) milk or cream
- ½ to ¾ teaspoon peppermint extract
- 2 drops green liquid or gel food coloring
- 1 cup (175g) semi-sweet chocolate chips
- ⅔ cup (160ml) heavy cream
Instructions
- Preheat your oven to 350ºF (177ºC) and line an 8" or 9" square baking pan with foil and nonstick spray.
- In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring until smooth. Let it cool for about 15 minutes.
- Whisk the sugars into the cooled chocolate mixture until combined. Add the eggs one by one, whisking well after each addition. Mix in the vanilla extract.
- Gently fold in the flour and salt until just combined, being careful not to overmix.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out mostly clean. Let the brownies cool completely before adding the frosting and ganache layers.
Notes
Ensure the butter and eggs are at room temperature for better mixing.
Don’t overbake the brownies; they should be fudgy in the center.
Prepare the mint frosting while the brownies cool for easy assembly.
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 18g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg