Course: Dessert
Cuisine: American
Keyword: chocolate mint brownies, mint brownies, mint chocolate brownies
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 1 hour 40 minutes
Total Time: 1 hour 15 minutes
Servings: 25
Calories: 145kcal
These fudgy Mint Brownies have a rich, chocolate base, a creamy layer of refreshing mint and are topped with a sweet chocolate glaze. Dense, rich and so delicious! Sure to be a hit with chocolate lovers, these brownies are perfect for the holidays! Cut into small squares for cookie trays, dessert tables or dinner parties!
Print Recipe
Brownie Layer
- 1/2 cup butter cut into pieces
- 4 oz dark chocolate apx. 80% cocoa, or use half unsweetened and half bittersweet
- 1 1/4 cups sugar
- 1 teaspoon vanilla
- 2 large eggs
- 3/4 cup all purpose flour
- 1/4 teaspoon salt
Mint Layer
- 3 tablespoons butter at room temperature
- 1 cup powdered sugar
- 1 tablespoon heavy cream or milk
- 1/2 teaspoon peppermint extract or 1/4 teaspoon creme de menthe and 1/4 teaspoon peppermint
- 1 drop green food coloring I use americolor mint green
Chocolate Glaze
- 3 oz semisweet or bittersweet chocolate apx. 70 % cocoa
- 1 tablespoon butter
- 2.5 oz Andes Mints apx. 1/2 package, or 14 whole pieces, about 2.5 oz., chopped
Brownies
In a stainless steel bowl over a pan of simmering water (or double boiler), melt the butter and chocolate.
Once melted, remove from heat and stir in the sugar and vanilla. Add eggs, one at a time, beating well with a spoon. Stir in flour and salt and beat with a spoon until the batter is smooth and glossy (about 1 minute). Pour the brownie batter evenly into the prepared pan.
Bake in preheated oven for 25-30 minutes, or until brownies start to pull away from the sides and a toothpick inserted in the center comes out almost clean. Remove pan from oven and place on a wire rack to cool completely (about 1 hour).
Mint Layer
In the bowl of your electric mixer, or with a hand mixer, beat all ingredients until smooth. Add 1 or two drops of green food coloring (one at a time, you don’t want it too green). If the frosting is too thick, add a bit more cream (the frosting should be just thin enough to spread). Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes, or until slightly firm.
Chocolate Glaze
In a heatproof bowl over a pan of simmering water, melt the chocolate and butter. Spread over the mint filling, then top with chopped Andes mints. Refrigerate for about 30 minutes, or until the chocolate glaze starts to dull.
To Serve
Remove brownies from the pan by lifting the ends of the parchment paper, and transfer to a cutting board. With a sharp knife, cut into apx. 1-1 1/2 inch squares. For best results, rinse off the knife in hot water, then wipe dry after each cut.
Brownies can be stored in the refrigerator for 2-3 days, best served at room temperature.
Makes about 25-30 small squares.
Calories: 145kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 39mg | Potassium: 70mg | Fiber: 1g | Sugar: 19g | Vitamin A: 39IU | Calcium: 16mg | Iron: 1mg