Mint Chocolate Chip Brownies (Printable)
Fudgy brownies layered with creamy mint and topped with smooth chocolate chips for a classic taste.
# What You'll Need:
→ Brownie Base
01 - 12 tablespoons unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 3 large eggs
05 - 1 teaspoon pure vanilla extract
06 - 2/3 cup all-purpose flour
07 - 2/3 cup unsweetened cocoa powder
08 - 1/2 teaspoon salt
09 - 2/3 cup semisweet chocolate chips
→ Mint Layer
10 - 4 tablespoons unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 2 tablespoons whole milk
13 - 1/2 teaspoon pure peppermint extract
14 - Green food coloring, a few drops (optional)
→ Chocolate Topping
15 - 2/3 cup semisweet chocolate chips
16 - 2 tablespoons unsalted butter
# How-to Steps:
01 - Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large bowl, whisk melted butter with granulated and brown sugars until smooth. Beat in eggs and vanilla until fully incorporated.
03 - Sift flour, cocoa powder, and salt over the wet mixture. Stir until just combined, then fold in chocolate chips.
04 - Spread batter evenly in the prepared pan. Bake 30 to 35 minutes until a toothpick inserted in the center comes out with moist crumbs. Cool completely in the pan.
05 - Beat softened butter until creamy. Gradually add powdered sugar, milk, and peppermint extract, beating until light and fluffy. Tint with green food coloring if desired.
06 - Spread the mint frosting evenly over the cooled brownie base. Refrigerate 20 minutes to set.
07 - Melt chocolate chips and butter together, stirring until smooth. Let cool slightly so it doesn't melt the mint layer.
08 - Pour the chocolate glaze over the mint layer, tilting the pan to spread evenly. Refrigerate at least 30 minutes until set. Use parchment overhang to lift from pan and cut into 16 squares.
# Expert Pointers:
01 -
- The mint layer tastes like those thin after dinner chocolates your grandmother kept in a tin, but somehow better because its sitting on top of brownie.
- They look impressive enough for a bake sale but the actual work is mostly waiting for things to set in the fridge.
02 -
- If the mint layer looks greasy or separated, your butter was too soft or the kitchen was too warm, chill the bowl for ten minutes and beat again.
- The chocolate topping will lose its shine if you refrigerate it uncovered for too long, tent loosely with foil after the first hour if you are not serving until the next day.
03 -
- Peppermint extract varies wildly in strength between brands, start with half the amount and taste before adding more.
- If your chocolate topping seizes and becomes grainy, whisk in a teaspoon of warm milk or cream and it should smooth back out.