Fudgy rich chocolate brownies made in a saucepan with a decadent mint buttercream layer and chocolate topping. These brownies are my number one requested dessert and they are always gone within a day or two.
A big-time holiday favorite that’s perfect for all those Christmas parties or to bake throughout the year for any occasion.
I remember growing up and these Mint Brownies always being served at family events. I didn’t develop a love for them until my late teens but everyone in my family knows I love them. My grandma always wants to make me a batch when we are together and it’s hard to deny her that!
Whenever I make a batch for myself, I freeze each individual square then pull one or two out at a time to defrost on the countertop.
Since Thanksgiving Day is a few days away, I thought I’d make a batch of these chocolate mint brownies to share with friends. The start of Christmas season officially starts with our family on Black Friday. We’ve always had a tradition to do a little shopping then come home to a fire to warm up to.
I’d grown up by spending the afternoon in the kitchen baking holiday treats then set up the Christmas tree and holiday decorations at night. I’ve carried those same traditions in my family and will do the same this year.
Some of my favorite desserts to make for holiday parties include whipped shortbread cookies, sugar cookie cut-outs, gingerbread men, molasses roll cake, pumpkin layer cake, mint brownies, checkerboard cookies, chocolate fudge and a variety of thumbprint cookies. Chocolate desserts are always a huge hit during Christmas and these Mint Chocolate Brownies go well with a variety of desserts for a holiday spread.
If you love the combination of mint and chocolate or simply can’t get enough of those Andes Mint candies then this recipe is for you. If you’re looking for a dessert to bring to holiday parties or simply want to pass along a decadent dessert to a friend then this recipe is sure to be a hit.
Mint Brownies
Ingredients
BROWNIE
- 1 cup ( 2 sticks ) unsalted butter
- 8 ounces unsweetened chocolate, chopped
- 2 1/2 cups granulated sugar
- 2 teaspoon pure vanilla extract
- 4 large eggs, at room temperature
- 2 teaspoons canola or vegetable oil
- 1 cup all-purpose flour
- 1/2 teaspoon salt
MINT LAYER
- 1 cup ( 2 sticks ) unsalted butter, at room temperature
- 5 cups powdered confectioner's sugar
- 3-4 drops green food coloring
- 4-5 teaspoons mint extract
- 4 tablespoons milk or cream
- 1/2 teaspoon salt
CHOCOLATE TOPPING
- 1/2 cup ( 1 stick ) unsalted butter
- 1 cup ( heaping ) semi-sweet chocolate chips
Instructions
- Brownies layer - Prepare a 9 x 13 baking dish with parchment paper. Spray pan with cooking spray then line with parchment paper both ways (to create an easy to remove grip). Preheat oven to 325 degrees F.In a medium saucepan, melt butter. Coarsely chop chocolate bars and add to melted butter pan. Whisk chocolate mixture until smooth.Remove saucepan from heat then stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Stir in flour and salt and mix until combined.Bake in 325 degree F oven for 50 minutes or until toothpick inserted into the center comes out clean.Cool brownies before frosting.Mint Layer - In a large bowl, beat butter and salt with mixer. Slowly beat in a cup of confectioner's sugar at a time. Whip in green food coloring and mint extract. Slowly beat in milk and beat mixture until smooth. Pour mixture over cooled brownie layer and evenly spread with a spatula. Refrigerate for 30 minutes to 1 hour.Chocolate Topping - In a small saucepan over low heat, melt butter. Stir in chocolate chips and mix until melted and smooth. Pour chocolate topping over mint layer and evenly spread with a spatula.Refrigerate brownie pan an chill for at least 2 hours.Pull parchment paper sides out of pan and peel back; discard paper. Use a sharp knife dipped in hot water to cut clean squares. I cut big squares then quartered each square into 4 to get 48.
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