These particular mint brownies are about the best things in the world! I’m not even exaggerating!
I’ve always loved the combination of chocolate and mint. I think they’re perfect compliments for each other. I love Junior mints, Andes mints, Peppermint Patties, chip and mint ice cream, etc. … So, several years ago, when someone gave me a mint brownie, I couldn’t imagine a better dessert idea … then l I tasted it. It was like someone had squeezed a full tube of toothpaste on top of a batch or brownies. YUCK! … Ewww … YUCK! Right then, I determined that some chocolate things were not meant to be combined with mint. It was a sad thought, but there it was. Lesson learned, move on with life.
Fast forward about 20 years, which brings us to a couple of months ago. My husband came home from work with a treat for me. He had been at a business lunch, and thought I would like one of the mint brownies he had been served. It was a sweet gesture, but I wasn’t excited. So the brownie just sat on my counter for a few hours, until I decided to take a token bite, and quickly throw it away when he wasn’t looking. As I brought it to my mouth, I was surprised that it smelled good. (not like toothpaste, at all!) I was even more surprised when I tasted it. It was DELICIOUS! What had I been missing? Mint and brownies do go together, WONDERFULLY! 
Thus began another chapter of my life. I started searching for mint brownie recipes. I experimented. I knew from sad experience that if made incorrectly, they can be really gross. I learned that you don’t want to use spearmint extract (toothpaste flavor). I learned that you don’t want to use too much mint. … start with a little, and you can always add more. I learned that putting a chocolate ganache on top is heavenly. I found a recipe and started sharing (I meant to share, but mostly I ate them, myself. I still intend to share some, though).
Mint chocolate brownies didn’t fail me, after all! The world is a better place, now.
Easy Step-By-Step Instructions for Mint Brownies
Line a 13 x 9 inch pan with foil, and LIGHTLY coat it with non-stick spray, and preheat oven to 350 degrees F.
In a microwave-safe bowl, chop and combine
4 squares unsweetened baking chocolate (4 ounces)
1 cup butter (2 sticks)
Microwave on high for 30 second intervals, stirring in between. (It takes about 90 seconds.) Don’t over heat! If there are a few small pieces of chocolate, don’t worry, they’ll finish melting as it cools.
Set aside to cool, stirring occasionally.
In another bowl whisk together
1¼ cups flour
½ teaspoon baking powder
½ teaspoon sea salt
Beat together until light and frothy:
4 eggs, at room temperature
2 cups sugar
1 tsp vanilla
Add the cooled, melted chocolate and butter, and beat for one minute.
Add the dry ingredients, and stir just until combined.
Spread batter in prepared pan, and bake at 350 degrees for 35-40 minutes or until …
… a pick inserted in the center comes out clean.
Allow to cool completely on a wire rack.
Mint Filling Instructions
Beat together until light and creamy
2 cups powdered sugar
4 tablespoons unsalted butter, softened
½ teaspoon sea salt
1/8 teaspoon peppermint oil ~or~ 1 ½ teaspoons peppermint extract
1-2 tablespoons milk
2-3 drops green food coloring
Spread on the cooled brownies, and refrigerate for at least one hour.
Chocolate Ganache Instructions
In microwave-safe bowl, combine
6 ounces (about 1 cup) semi-sweet chocolate chips
5 tablespoons butter
Microwave on high for 30 second intervals, stirring in between. (It takes about 90 seconds.) Don’t over heat! If there are a few small pieces of chocolate, don’t worry, they’ll finish melting as it cools.
Stir occasionally until it comes to room temperature.
Pour on top of chilled mint filling.
Spread evenly, and return to refrigerator for at least another hour or overnight.
When they’re completely set …
… use the foil to lift them from the pan, then peel it away. Cut into 48 squares.
Enjoy, and …
… I hope you’re better at sharing than I am!
Free Printable Recipe for Mint Brownies
- 4 squares unsweetened baking chocolate (4 ounces)
- 1 cup butter (2 sticks)
- 4 eggs, at room temperature
- 2 cups sugar
- 1 tsp vanilla
- 1¼ cups flour
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 2 cups powdered sugar
- 4 tablespoons unsalted butter, softened
- ½ teaspoon sea salt
- 1/8 teaspoon peppermint oil ~or~ 1 ½ teaspoons peppermint extract
- 1-2 tablespoons milk
- 2-3 drops green food coloring
- 6 ounces (about 1 cup) semi-sweet chocolate chips
- 5 tablespoons butter
- Preheat oven to 350 degrees F.
- Line a 13 x 9 inch pan with foil, and coat with nonstick spray.
- Chop the butter and the unsweetened chocolate into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until melted. Set aside to cool, stirring occasionally.
- Beat eggs, sugar, and vanilla until light and fluffy, and then add the melted chocolate.
- In a separate small bowl combine the flour, salt, and baking powder. Stir into the chocolate batter, just until combined.
- Pour batter into greased pan and bake for 20-30 minutes or until a knife inserted in the center comes out clean.
- Remove from oven and allow to cool completely.
- Combine all mint filling ingredients, and beat until light and fluffy. Add a little more milk if necessary.
- Spread evenly over the brownies, and refrigerate for an hour.
- Place chocolate chips and butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Allow to cool for about 10 minutes.
- Spread evenly over the mint filling. Return to fridge to allow the chocolate to harden. Cut into squares and serve!
- I cut these into 48 small squares because they're very rich.
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