These soft, fudgy, homemade mint brownies are the perfect treat for parties and get togethers–Warning, they’ll be gone in seconds!
I love to bake, but I usually bake with the end goal of giving most of the sweets away. I think it helps me feel better about making them :-).
I made these homemade Mint brownies with the full intention of giving a plate full to a friend who recently moved. And then I cut them, took pictures of them, and took a bite of one of them. My poor friend never stood a chance!
Besides the fact that my husband would have chained the door before he let me leave with a plate of these, I didn’t even want to share them either! They are THAT good. Seriously, we savored these for a whole week. And I’m pretty sure every single calorie was worth it!
This homemade brownie recipe alone is absolutely fantastic. They’re moist, thick, fudge-y and exactly what a brownie should be.
Part of what makes them so fudgy is that the recipe starts with melted bakers chocolate. Add the unsweetened bakers chocolate squares and butter to a microwave safe bowl (or saucepan over low heat) and melt. Set aside to cool.
Then mix the eggs, sugar and vanilla together in a mixing bowl. Slowly stir in the (partially cooled) melted chocolate.
Mix the flour and baking powder together. Add it to the mixture and stir just until combined.
Pour the batter into a greased 9×13” baking pan. Bake for 20-30 minutes. The brownies will harden/set up more as they cool.
While the brownies cool you can make the frosting.
Use PEPPERMINT extract for the frosting–not mint. Mint extract would give it that “toothpaste-mint” kind of flavor. We’re looking for that delicious peppermint flavor instead.
Frost the cooled brownies with the light green peppermint frosting. I usually stick them in the fridge for a few minutes at this point, while I melt the chocolate for the top layer.
For the top layer of chocolate glaze, melt the chocolate chips and butter together. Allow mixture to cool for 5 minutes before smoothing it over the top of the frosting on the brownies. Return to the fridge until the chocolate has hardened.
Allow the bars to sit at room temperature for 10 minutes before cutting into squares. (If you try to cut into them while they are cold the top chocolate layer will crack pretty easily and they wont be as pretty).
Consider trying some of my other favorite brownie recipes:
- Raspberry Truffle Brownies
- Reese’s Peanut Butter Brownies
- Caramel Poke Rocky Road Brownies
- Mississippi Mud Brownies
For the Brownies
For the Mint Frosting
For the Chocolate Glaze
- 6 ounces semi-sweet chocolate chips (about 1 cup)
- 5 Tablespoons butter
For the Brownies:
- Preheat oven to 350 degrees F. Grease a 9×13'' inch pan with nonstick cooking spray.
- Chop the butter and the unsweetened chocolate into chunks and place together in a microwave safe bowl.
- Microwave on low power in 30 second intervals, stirring in between, until melted. (You could also melt them over LOW heat in a saucepan, stirring constantly). Set aside to cool, stirring occasionally.
- In a large bowl beat together the eggs, sugar, and vanilla. Slowly add the melted chocolate, while stirring.
- In a separate small bowl combine the flour and baking powder. Stir the flour into the chocolate batter, just until combined. Don't over-mix.
- Pour batter into greased pan and bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool completely.
For the frosting:
- Combine all frosting ingredients and beat until light and fluffy. Add more milk if you want it thinner.
- Spread the frosting evenly over the cooled brownies. Refrigerate while you make the chocolate glaze.
For the Chocolate Glaze:
- Place chocolate chips and butter in a microwave safe bowl. Microwave one low power in 30 second intervals, stirring in between, until melted and smooth. Allow to cool for about 5-10 minutes.
- Spread evenly over the frosted brownies. Return to fridge to allow the chocolate to harden.
- Allow the bars to sit at room temperature for 10 minutes before cutting into squares. (If you try to cut into them while they are cold the top chocolate layer will crack pretty easily and they wont be as pretty).
*Add extra flour if baking at high altitute Adapted from Our Best Bites
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*I originally shared this recipe in June 2014. Updated December 2017.
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