You’ll love the classic Mint Chocolate Brownies. Fudgy homemade brownies topped with a simple mint buttercream and rich chocolate ganache.
For the brownie
- 4 ounces (113g) dark chocolate, melted (see notes)
- ½ cup (113g) unsalted butter, melted
- 1 cup (190g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- ½ cup (70g) all-purpose flour
- ½ cup (55g) Rodelle Dutch-processed cocoa powder, sifted (see notes)
- ¾ teaspoon salt
- ½ teaspoon baking powder
For the frosting
- 6 tablespoons (84g) unsalted butter, softened
- 1 1/2 cups (195g) powdered sugar
- 2 teaspoons heavy whipping cream
- 1/4 teaspoon mint or peppermint extract
- Green food coloring if desired
For the ganache
- 2 ounces (56g) dark chocolate
- 5–6 tablespoons (75-90ml) heavy whipping cream
For the brownies
- Preheat the oven to 350°F. Generously grease an 8-inch baking pan, then line with parchment paper
- Chop the chocolate into smaller pieces and melt the chocolate in a microwave-safe bowl for approximately 2 minutes at 50% power. Stir occasionally and microwave until completed melted and smooth. Set aside to cool.
- Melt the butter in a microwave-safe bowl and combine with the granulated sugar; beat together until well combined.
- Next add the egg and egg yolk and beat for 60-90 seconds at a higher speed until the batter is fluffy (texture resembling a cake batter).
- Then add the vanilla extract and melted chocolate and beat until combined.
- Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined.
- Spread the batter evenly and bake at 350°F for 20-24 minutes. Toothpick should still be somewhat gooey but not wet in the center. Remove from the oven and cool completely.
For the frosting
- Soften the butter in the microwave for 15 seconds. Using the paddle attachment, whip the butter for a couple of minutes, scraping down the bowl occasionally.
- Add the powdered sugar, the mint extract and the heavy cream. Continue beating on high speed until desired consistency is reached. Add green food coloring if desired. Spread over cooled brownies.
For the ganache
- In a microwave-safe bowl, combine the chocolate with the heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool. Spread over the frosting and allow the ganache to set.
- Chocolate bars: I recommend using a high-quality baking bar such as Ghirardelli or Lindt. These are best with dark chocolate, but any type of melted chocolate will work. If you don’t have a chocolate bar, then you can use chocolate chips. 4 ounces of chocolate is equivalent to a generous ½ cup of chocolate chips.
- Whipping the eggs: Be sure to beat your eggs and yolk until the batter is really light and fluffy, resembling a cake batter. This ensures the flakey crust on top.
- Cocoa Powder: I recommend Rodelle Cocoa powder. It all my tests, it had the best taste and texture. It’s a Dutch-processed cocoa powder. However, any cocoa powder will work, this recipe has been tested using several varieties.
- Baking Pans: This can be made in an 9-inch square or round pan. The baking time is approximately 20-22 minutes depending on the type pan used. Glass pans will always require a longer baking time. After 22 minutes, I check my brownies every 1-2 minutes. If you stick a toothpick in the center of the brownies, it will still be gooey but not as “wet”. The brownies will continue to bake for several minutes as they cool.
- For a large batch, double this recipe and bake in a 9 by 13-inch pan. Baking time is similar.
- How to store or freeze these: Store in an airtight container or freeze for up to 1 month. To freeze the brownies, first allow them to cool completely, slice and store in a freezer-safe airtight container.
- Category: Brownie
- Method: Baked
- Cuisine: American
Keywords: Brownie recipe, mint brownies, Christmas dessert