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Mint Chocolate Brownie Squares Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 24 reviews
  • Author: Lucy
  • Prep Time: 1 hour
  • Cook Time: 36 minutes
  • Total Time: 6 hours
  • Yield: 24 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Classic Mint Chocolate Brownies combine rich, fudgy chocolate brownies with a refreshing mint frosting and a smooth chocolate layer on top. These decadent treats are perfect for chocolate and mint lovers, featuring a moist brownie base, creamy mint icing, and a glossy chocolate finish. Ideal for parties, holidays, or whenever a sweet indulgence is needed.

Ingredients

Units Scale

Brownies

  • 1 cup (16 Tbsp; 226g) unsalted butter
  • 8 ounces semi-sweet chocolate, coarsely chopped
  • 1 and 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup + 3 tablespoons (86g) all-purpose flour (spooned & leveled)
  • 1/4 cup (21g) natural unsweetened cocoa powder

Mint Frosting Layer

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk
  • 1 and 1/4 teaspoons peppermint extract
  • 1 drop liquid or gel green food coloring (optional)

Chocolate Layer

  • 1/2 cup (8 Tbsp; 113g) unsalted butter
  • 1 heaping cup (around 200g) semi-sweet chocolate chips

Instructions

  1. Prepare Brownie Batter: Melt the butter and chopped semi-sweet chocolate together in a medium saucepan over medium heat, stirring constantly for about 5 minutes until smooth. Alternatively, melt in a microwave-safe bowl in 20-second increments, stirring after each. Remove from heat and transfer to a large mixing bowl. Let cool slightly for 10 minutes.
  2. Preheat Oven and Prep Pan: Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper on the bottom and sides, leaving overhang for easy removal. Set aside.
  3. Mix Wet and Dry Ingredients: Whisk granulated and brown sugars into the cooled chocolate mixture until combined. Add eggs one at a time, whisking well after each addition to create a smooth batter. Whisk in vanilla extract. Gently fold in salt, flour, and cocoa powder until fully incorporated without overmixing.
  4. Bake Brownies: Pour batter evenly into the prepared pan and smooth the top. Bake for 36 minutes or until the edges begin to pull away from the sides and a toothpick inserted in the center comes out with a few moist crumbs. Cool brownies completely on a wire rack in the pan. Once cooled, lift brownies out using parchment paper overhang and place on a baking sheet for frosting.
  5. Make Mint Frosting: Using a handheld or stand mixer with paddle attachment, beat softened butter on medium speed for 2 minutes until creamy. Add confectioners’ sugar and milk, beating on low for 2 minutes then high for 1 minute. Mix in peppermint extract and green food coloring if using, beating on high for 1 minute until fluffy. Taste and adjust peppermint flavor if desired.
  6. Frost Brownies and Chill: Spread mint frosting evenly over cooled brownies on the baking sheet. Refrigerate for at least 1 hour and up to 4 hours to allow frosting to set, which helps with applying the topping.
  7. Prepare Chocolate Topping: Melt butter and semi-sweet chocolate chips together in a medium saucepan over medium heat, stirring constantly for about 5 minutes until smooth. Alternatively, use the microwave in 20-second intervals, stirring thoroughly between each.
  8. Finish Brownies: Pour melted chocolate topping evenly over the chilled mint frosting layer. Smooth gently with a knife or offset spatula. Return brownies to the refrigerator on the baking sheet and chill for 1 hour to set the chocolate layer fully, or up to 4 hours or overnight for best results.
  9. Cut and Serve: Remove chilled brownies from refrigerator. Using a very sharp large knife, make quick, clean cuts into squares, wiping the blade with a paper towel between each cut for neat edges. Serve at room temperature or chilled.
  10. Storage: Keep any leftovers tightly covered and refrigerated for up to 5 days.

Notes

  • Make Ahead & Freezing: Freeze baked brownies before frosting, then thaw overnight in the refrigerator before adding mint frosting and chocolate topping for freshest results. Alternatively, freeze the fully finished brownies and thaw overnight in the fridge before slicing.
  • Special Tools Recommended: Saucepan, 9×13-inch baking pan (glass or metal), mixing bowls, whisk, silicone spatula, cooling rack, electric mixer, offset spatula.
  • Peppermint Extract Tip: Use peppermint extract for authentic mint flavor; avoid mint extract which can taste like spearmint toothpaste.
  • Pan Size Adjustment: To use a 9-inch square pan, halve the frosting and chocolate topping quantities.
  • Baking Note: Oven temperatures vary, so use toothpick test after 30 minutes to avoid overbaking.

Nutrition

  • Serving Size: 1 brownie
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 110 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 65 mg

Find it online: https://cooksbylucy.com/mint-chocolate-brownie-squares-recipe/