If you’re a fan of mint and chocolate, these Mint Brownies are going to be your new favorite treat. They’re made with a rich blend of mint chocolate chips, unsweetened chocolate, and a hint of espresso powder to intensify the chocolate. They’re topped with a luscious mint chocolate glaze that takes them to the next level!
Moist and Fudgy Mint Chocolate Brownies
These fudgy brownies are made with a rich chocolate brownie batter infused with a subtle mint flavor. The brownies are then topped with a smooth mint chocolate glaze for extra decadence. The mint flavor comes from mint chocolate chips and a smidge of peppermint extract.
Mint is one of my favorite flavors, but most mint brownies are brownies with a layer of frosting flavored with peppermint. Not bad, but I wanted the brownie to be minty, not to just have mint frosting. Then I discovered mint chocolate chips.
Did you even know they made mint chocolate chips? I’ve never seen these at any of the grocery stores I shop in but I found that Guittard makes these amazingly creamy minty chocolate chips. (I had to order them on Amazon.)
By adding mint chocolate chips it adds a subtle peppermint flavor to the brownie base and makes them extra fudgy. I don’t care for cake like brownies, trust me these brownies are so moist and fudgy.
Some of the mint chocolate chips are also added to the topping along with butter and unsweetened chocolate, forming a minty chocolate glaze on top of the brownies. The glaze is poured over the top of the cooled brownies and allowed to set before the brownies are cut.
These brownies have a thick, fudgy texture, filled with ooey-gooey chocolate, they’re not cakey at all.
If you’re looking for a refreshing twist on irresistible homemade brownies, then you’ll love these mint brownies!
I’m all about rich chocolate desserts, but give me something minty and I’m all in. If your’e the same, try adding a scoop of homemade peppermint ice cream on top!
Ingredients Notes
For the full list of ingredients, scroll down to the recipe card.
- Mint chocolate chips: I used Guittard green mint chocolate chips that I had to order from Amazon. They add the perfect amount of mint flavor and creaminess. Not too overpowering, but strong enough to know they are mint.
- Bittersweet chocolate: I prefer bittersweet to add an intense chocolate flavor. If you prefer a sweeter brownie, you can use semi-sweet chocolate chocolate.
- Espresso powder: This is not necessary but intensifies the chocolate flavor. Don’t worry; it won’t make the brownies taste like coffee, but it will deepen the chocolate flavor.
- Peppermint extract: Like vanilla extract, the real thing makes a lot of difference in the flavor. Don’t use mint extract for these brownies, mint extract tastes like spearmint, not peppermint.
Simple Steps for this Peppermint Brownie Recipe
Step One: Melt Chocolate
Step Two: Prep Brownie Batter
Step Three: Bake
Step Four: Make Glaze
Storage
Store brownies on the counter in an airtight container at room temperature for up to 4 days, or you can refrigerate. To freeze, flash freeze on a baking sheet and then add to an airtight container in the freezer for up to 3 months.
Ingredients
- 1 ¼ cup mint chocolate chips
- 1 ½ ounces unsweetened chocolate chopped
- ½ cup butter
- ½ cup flour
- ⅛ teaspoon salt
- 1 ½ teaspoons heavy cream
- 1 teaspoon instant espresso powder
- ¼ teaspoon peppermint extract
- 3 eggs room temperature
- ¾ cup plus 2 tablespoons sugar
Glaze
- ½ cup mint chocolate chips
- ⅓ ounce unsweetened chocolate chopped
- 5 tablespoons butter
Instructions
- Preheat oven to 350º. LIne an 8 x 8 inch baking pan with parchment paper, spray with cooking spray.
- In a microwave safe bowl, combine mint chips, unsweetened chocolate and ½ cup of butter cut into one inch chunks. Microwave at 50% power for 3 minutes, whisking after each minute until smooth. Let it cool.
- In a small bowl combine flour and salt. In a second small bowl, combine cream, espresso powder and peppermint extract.
- In a larger bowl, beat eggs and sugar with a hand mixer until frothy. Fold in cream mixture then melted chocolate and stir to combine. Lastly fold in the flour mixture, mixing just until combined. Pour into the prepared pan, spreading it into an even layer.
- Bake until a toothpick comes out clean, about 25 minutes. Let cool on a wire rack for 30 minutes.
- Glaze: In a microwave safe bowl, combine the mint chocolate chips, unsweetened chocolate and 5 tablespoons of butter cut into chunks. Microwave on 50% power for 2 minutes whisking until it is smooth. Let cool slightly and pour over the brownies using an offset spatula to even it out. Let it cool for 4 hours at room temperature before cutting.
Notes
- Don’t substitute mint extract for peppermint extract, it will taste like speermint.
- If you want pretty edges, refrigerate the brownies once the frosting has cooled.
