You’ll Adore These Fudgy Mint Brownies
We have a treasured family cookbook from my mom’s side of the family that is really the very first place I turned when I wanted to find a great recipe to try. It is full of my maternal grandmother’s most cherished recipes and while it has a ton of fabulous recipes for main dishes, it also has a very sizeable section for desserts and treats since my grandma has a notorious sweet tooth :) Something I must have inherited from her, I guess!
There were so many great cookie recipes I always used to make, but my favorite recipe of all was the “mint brownies”. It was a recipe for very fudgy brownies with a cool, cold green mint frosting spread on top. I have always been such a huge fan of mint chocolate everything, and this recipe is probably what got that love affair started.
As we head into the last month of summer, which always seems to be the hottest time of year where I live, why not make a cold, refreshing minty brownie that will hit the spot like nothing else could! You are going to have a hard time not eating the whole pan of brownies yourself, I’m telling you!
My grandma’s recipe is fantastic, but I chose to share a very similar recipe today from Our Best Bites and the only difference, really, being a nice smooth layer of chocolate ganache layered on top of the cool mint frosting. I think these are best right out of the fridge to just add to the cooling effect. The ganache, even when cold, stays nice and soft and is so fun to sink your teeth into. I am such a fan of anything with chocolate ganache on it.
These work beautifully to make them a couple days in advance, the flavors just seem to get even better after a day or two in the fridge. I hope you enjoy this refreshing minty take on a great fudgy brownie recipe.
Do you have any other recipes you are hoping to make before the end of summer? Whether that is a specific treat, a favorite side for a backyard barbeque type meal, or a main dish? To complete my summer bucket list I’ve got to make my favorite potato salad recipe (I can’t believe I haven’t made that yet this summer!), our Chick-Fil-A frozen lemonade copycat recipe, and I’ve got to work hard to talk my husband into making a brisket or something like that. Everyone should have a great barbeque with brisket to make summer feel complete!
Brownies:
4 ounces unsweetened baking chocolate
1 cup butter (226g)
4 large eggs
2 cups (400g) sugar
1 teaspoon vanilla
1 1/4 cups (170g) flour
1/2 teaspoon baking powder
Frosting:
2 cups (227g) powdered sugar
4 tablespoons butter, extra softened
1 1/2 teaspoons peppermint extract
1 2 tablespoons 1-2 milk
green food coloring
chocolate Glaze:
6 ounces (about 1 cup) semi-sweet or dark chocolate chips
6 tablespoons real butter
Note: I like to use unsalted butter in this step, if I have it on hand, and salted butter in all previous steps. You can however use either in either step! If using unsalted butter in the frosting and the brownies, add a couple pinches of salt to both. If you only have salted butter to use in this glaze step, that’s totally fine as well.
Directions:
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There were so many great cookie recipes I always used to make, but my favorite recipe of all was the “mint brownies”. It was a recipe for very fudgy brownies with a cool, cold green mint frosting spread on top. I have always been such a huge fan of mint chocolate everything, and this recipe is probably what got that love affair started.
As we head into the last month of summer, which always seems to be the hottest time of year where I live, why not make a cold, refreshing minty brownie that will hit the spot like nothing else could! You are going to have a hard time not eating the whole pan of brownies yourself, I’m telling you!
My grandma’s recipe is fantastic, but I chose to share a very similar recipe today from Our Best Bites and the only difference, really, being a nice smooth layer of chocolate ganache layered on top of the cool mint frosting. I think these are best right out of the fridge to just add to the cooling effect. The ganache, even when cold, stays nice and soft and is so fun to sink your teeth into. I am such a fan of anything with chocolate ganache on it.
These work beautifully to make them a couple days in advance, the flavors just seem to get even better after a day or two in the fridge. I hope you enjoy this refreshing minty take on a great fudgy brownie recipe.
Do you have any other recipes you are hoping to make before the end of summer? Whether that is a specific treat, a favorite side for a backyard barbeque type meal, or a main dish? To complete my summer bucket list I’ve got to make my favorite potato salad recipe (I can’t believe I haven’t made that yet this summer!), our Chick-Fil-A frozen lemonade copycat recipe, and I’ve got to work hard to talk my husband into making a brisket or something like that. Everyone should have a great barbeque with brisket to make summer feel complete!
Mint Brownies
Rich, dense brownies topped with a cool creamy peppermint and a dreamy chocolate ganache. The perfect Mint Brownie! We love these served chilled.
Serving size: 16
Calories per serving: 361
Ingredients:
Calories per serving: 361
Brownies:
4 ounces unsweetened baking chocolate
1 cup butter (226g)
4 large eggs
2 cups (400g) sugar
1 teaspoon vanilla
1 1/4 cups (170g) flour
1/2 teaspoon baking powder
Frosting:
2 cups (227g) powdered sugar
4 tablespoons butter, extra softened
1 1/2 teaspoons peppermint extract
1 2 tablespoons 1-2 milk
green food coloring
chocolate Glaze:
6 ounces (about 1 cup) semi-sweet or dark chocolate chips
6 tablespoons real butter
Note: I like to use unsalted butter in this step, if I have it on hand, and salted butter in all previous steps. You can however use either in either step! If using unsalted butter in the frosting and the brownies, add a couple pinches of salt to both. If you only have salted butter to use in this glaze step, that’s totally fine as well.
Directions:
Preheat oven to 350 degrees. Line a 9x13 inch pan with foil or parchment making sure the foil extends over the edges by at least one inch. Lightly spray with non-stick spray and set aside.
For the Brownies:
Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.
With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour and combine with baking powder.
While mixer is running, slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.
Cool completely on a metal rack. When brownies have cooled to room temperature, place in fridge or freezer to chill and prepare frosting.
Frosting:
Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy. Add more milk by teaspoonful as needed. Beat for a full 2-3 minutes to become light and fluffy. Spread frosting evenly over brownies and then place brownies in fridge to chill again.
Chocolate Topping:
While brownies are chilling prepare chocolate glaze. Place chocolate chips and 6 tablespoons butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut into squares and serve.
Source: ourbestbites.com
For the Brownies:
Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.
With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour and combine with baking powder.
While mixer is running, slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.
Cool completely on a metal rack. When brownies have cooled to room temperature, place in fridge or freezer to chill and prepare frosting.
Frosting:
Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy. Add more milk by teaspoonful as needed. Beat for a full 2-3 minutes to become light and fluffy. Spread frosting evenly over brownies and then place brownies in fridge to chill again.
Chocolate Topping:
While brownies are chilling prepare chocolate glaze. Place chocolate chips and 6 tablespoons butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut into squares and serve.
Source: ourbestbites.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
