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Why You’ll Love My Recipe
Chocolate and mint are a magical combination in almost any form. These chewy, fudgy mint brownies take these classic flavours up a notch with a dab of peppermint buttercream.
If you want a non-mint alternative that’s still full of fudgy chocolatey goodness, try my recipe for The Best Chewy Fudgy Brownie. And don’t forget to make a batch of this Peppermint Buttercream Frosting for these brownies.
Karlynn’s Recipe Notes
- Skill Level: This is an easy brownie recipe.
- Total Time: Making these brownies will take you approximately 35 minutes from start to finish.
- Variations: Why not try sprinkling some crumbled candy canes on top of these brownies, or even in the batter? If peppermint buttercream seems like too much mint for you, try a Chocolate Fudge Frosting instead. Throw some white chocolate chips into the mix to add a pop of colour.
- Tools Needed: For this recipe, you’ll need a small pot, a 9×9 baking pan, some parchment paper, a whisk or hand mixer, and a spatula.
What You’ll Need For Ingredients
Brownies: This brownie recipe is a simple one that will give you a fudgy, chewy brownie. Flour, cocoa, white sugar, eggs, and butter. The magic extra ingredient is mint chips. If you have trouble finding mint chips, add a few drops of mint extract.
Frosting: You can learn How To Make Peppermint Buttercream Frosting or use your own favourite frosting recipe for these brownies.
How To Make Mint Brownies
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 325°F. Line 9×9 baking pan with parchment paper and set aside.
- Melt butter in a small pot over medium heat. Remove from heat and mix in sugar and cocoa. Allow the mixture to cool for a few minutes.
- Beat eggs into warm (not hot) butter, sugar, and cocoa mixture, one at a time, making sure they don’t cook into clumps. Add mint chips.
- Add in flour and stir gently, just enough to mix it in.
- Pour batter into prepared pan. Spread out evenly. Bake for 30-40 minutes.
Karlynn’s Tips and Tricks for Making Mint Brownies
Don’t Overmix Them: One of the best ways to ensure that these brownies turn out perfectly is to barely mix the flour into the batter. Yep, just barely. You don’t want clumps but you also don’t want to beat it to death and create too much gluten. So be gentle, unless you like a more caky brownie (which is ok too).
Don’t Overbake Them: The other way to guarantee perfectly fudgy brownies is to avoid overcooking them. Brownies are one of those baked goods that a lot of people like on the gooey side. You do need to bake them long enough for the eggs to be fully cooked, and the outer edges should be pulling away from the pan, but you don’t need a dry center. You should be able to poke a toothpick or knife into the middle of the pan and get a tiny bit of batter.
Storage Instructions
You can keep these brownies in a sealed container at room temperature before frosting them, or in the fridge for three days with icing. You can freeze them for several months.
More Delicious Bars and Squares Recipes
Looking for more bars and squares to add to your treat assortment this holiday season?
Make a batch of Butter Tart Bars or Pumpkin Squares for classic fall and winter flavours.
If chewy, oat-based bars are more your style, check out these Cranberry Oatmeal Bars or Date Bars (Date Squares)
The options are endless.
There you go, friends. A simple recipe for delicious mint brownies. Try it and let me know what you think.
Happy Baking!
Karlynn
Mint Brownies with Peppermint Buttercream Icing
Ingredients
- 1 ½ cups white sugar
- ¾ cup flour
- ¾ cup cocoa
- 3 eggs
- ¾ cup butter
- 1 cup mint chocolate chips
Instructions
- Melt the butter in a pot, remove from the heat and stir in the white sugar.
- Once that is combined, mix in your cocoa.
- Remove the mixture from the stove and cool until warm, not hot.
- Add in your eggs, whipping them into the hot mixture one at a time, very fast so they don’t instantly cook into chunks.
- You can mix in the cup of chocolate chips after the eggs are thoroughly combined into the mix.
- Once all that is mixed very, very well, add in your flour and barely stir it in. Just barely. In theory, the less you stir, the less gluten and then chewy brownies here we come!
- Line a 9 inch x 9 inch pan with parchment paper.
- Pour the batter into the pan.
- Bake in a 325 degree oven for 30-40 minutes, until the edges are set and firm, and a knife inserted in the middle comes out mostly clean. I know, backwards, but a little sticky batter on the knife is what you want, mostly baked but not all the way.
- Cool completely then frost with Peppermint buttercream icing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Janice says
I can not find mint chocolate chips anymore. Been looking for more than a year.
Help