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 they 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 and chocolate didn’t fail me, after all! The world is a better place, now.
Preheat oven to 350 degrees F.
Make the mint filling.
Make the chocolate ganache.
- 4 squares unsweetened baking chocolate (4 ounces)
- 1 cup butter (2 sticks)
- 4 eggs, at room temperature
- 2 cups sugar
- 1 tsp vanilla
- 1 ¼ 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.