Desserts & Sweet Treats/ Recipes

Mint Chocolate Brownies

Mint and chocolate go together like rama lama lama ke ding a de dinga a dong…

Chang chang chang-it-ty chang
That’s the way it should be
Wha oooh yeah!

Forgive me.

I’m tired.

This is a simple variation of my brownie recipe, my chewy, amazing, perfect brownie recipe. Perhaps you can tell by the picture, these brownies are heavy chunks o’ fudge.

If you’ve heard me rant once, you’ve heard me rant twice, I can’t stand cakey brownies.

I need thick, fudge, under-baked brownie bliss.

The mint isn’t overpowering either, I sent these with my daughter for a playdate last week, and the mom commented “I usually hate mint in anything, but these brownies are unlike any I have ever had! They are amazing.”

And so very easy to make.


Mint Chocolate Brownies

  • Author: Karlynn Johnston


Mint. Chocolate. Brownies. Need I say more?


  • 1 1/2 cups of white sugar
  • 3/4 cup of flour
  • 3/4 cup of cocoa
  • 3 eggs
  • 3/4 cup of butter
  • 1 bag of mint of chocolate chips


  1. Melt the butter in a pot, remove from the heat and stir in the white sugar.
  2. Once that is combined, mix in your cocoa.
  3. The mixture is still hot at this point, and that’s what you want. 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 ARE actually cooking them in the mix, essentially.This step allows you to under-bake the brownies without worry.
  4. You can mix in the cup of chocolate chips after the eggs are thoroughly combined into the mix. They will melt into the mix perfectly.
  5. 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!
  6. Line a 9×9 pan with parchment paper. Pour the batter into the pan. Put the remainder of the chocolate chips on top of the batter evenly.
  7. 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.
  8. Take a knife and spread the now melted chocolate chips all over the top of the brownies, to make a chocolate topping.
  9. Cool for at least 20 minutes if you want to serve warm and slice to serve. The chocolate top will harden after a longer period of time.

Happy Monday everyone! It’s Spring Break, party like you don’t have to drive your kids to school! Woot!



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  • Reply
    A Canadian Foodie
    March 29, 2011 at 9:06 pm

    YUMMY MOMMY. That’s what you are! I want some!
    Chang chang chang-it-ty chang
    Clingity clang clang – oooh yeah!

    • Reply
      April 1, 2011 at 3:07 am

      Hahah awesome Valerie! Best cheesy movie EVER.

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