How To Make Chocolate Mint Brownies

This is the best chocolate mint brownie recipe in the world, it really is. It’s easy to make and the brownies are chewy, moist, and soft. All I can say is top a brownie with mint and frost it with a ganache and you are in heaven. If you love chocolate, you will want to make these brownies today, or at least by the weekend.

Here’s the deal, if you take a plate of these brownies to a party or neighborhood get-together they will disappear ASAP. Plan on taking the recipe to the party, I guarantee people will want it. 

The ingredients are usually in your pantry or your refrigerator so you won’t even need to go to the store. Remember, you can freeze butter so when it’s on sale, stock up big time. I buy enough butter for 6 months, generally. Okay, maybe in 9 months, I can’t run out of real butter.

Chocolate Mint Brownies

I still have not found a good “food storage” #10 can of butter that meets my standards, yet. I keep testing every company. Yes, I have a few #10 cans of icky-tasting powdered butter I can use for baking. I get the dry heaves just thinking about the smell of the cans I have tested and it’s several, trust me. When I mixed it with water the smell was awful.

If we have a disaster I have a few cans of real butter that will work for sure: Red Feather PURE CANNED BUTTER – 6 cans of 12oz each – great for survival earthquake kit These cans are too expensive to use to make these brownies. That butter will be saved for bartering or a very special occasion. You will still need some #10 cans of butter stored, but I would only use it for baking.

Chewy Chocolate Mint Brownies Recipe

This is a picture of the pan of baked brownies with the mint frosting ready to spread around the large “brownie” in the pan before being cut into small portions.

Ingredients:

• 1-1/2 cups butter
• 1 cup unsweetened baking cocoa
• 3 cups of sugar
• 6 eggs
• 1-1/2 cups flour (I use bread flour because that’s all I have besides the freshly ground hard white wheat)
• 1-1/2 teaspoons salt
• 3 teaspoons vanilla

Instructions for the brownie part:

Grab a saucepan and melt the butter with the cocoa and stir constantly. Remove from the stove and add the remaining ingredients. Use a hand mixer like this one: KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red. I add the eggs one at a time because I am always afraid they may become “scrambled eggs”. I use the hand mixer to combine all the above ingredients until smooth. Grease a cookie sheet like this one: Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet. Scoop the batter onto the cookie sheet and spread evenly over the entire pan.

Preheat the oven to 350 degrees and bake 25-30 minutes, or until the edges come away from the pan slightly. Let cool and now onto the next step.

Mint Frosting Layer

Spread the mint frosting layer on top and wow does it smell yummy! Just a few drops of peppermint go a long way to flavor this frosting. I added a few drops of green food coloring (optional) as well. I like the look of a little green between the layers of brownie and the ganache.

Ingredients:

• 9 cups powdered sugar
• 1 cup butter (softened)
• 1/2 cup milk (maybe a bit more if it’s too thick)
• 1-1/2 capfuls of peppermint extract or just a few drops of peppermint essential oils (you will need to taste test this part and gauge how much YOU like-I do not like mine too “minty”)
• Green food coloring (optional)

Instructions:

I use my hand mixer to mix the ingredients above for about 5 minutes because it needs to be very fluffy. The next step is to cover the cooled brownies with this mint frosting all the way to the edges of the brownie pan. Once this is done, place the pan in the freezer for at least an hour to “harden” up so it’s ready for the ganache topping. I call it ganache topping, not sure it is, but that’s how I roll. The brownie pan must be totally hard before we can frost with the ganache.

Ganache Topping

I wish you could see these mint brownies in person and taste them because this really is the best mint brownie recipe in the world.

Ingredients:

• 3 cups chocolate chips
• 3/4 cups butter (softened) I realize that most ganache’s are made with heavy cream-I just don’t know what to call this yummy topping!

If you don’t have a double-boiler to melt the chocolate chips and the butter then use your microwave. I microwave for one minute, stir and repeat this process. Once the mixture is totally melted be ready to spread the mixture over the cold brownie pan you have removed from the freezer. I do use a double boiler sometimes for my ganache that is similar to this one: Farberware Classic 2-Qt. Covered Double Boiler Spread the ganache quickly, covering the entire pan the best you can. Place the brownies in the refrigerator until ready to cut and enjoy!

More Dessert Recipes

• How to Make the Best Skillet Brownies in Cast Iron
• The Best Texas Sheet Cake
• Baked Cake Donuts

Final Word

I have been trying to figure out how to make a really good mint brownie recipe for years. Years ago my family would buy these fabulous mint brownies from a store called Dick’s Market in Centerville, Utah. Well, I have been experimenting with several recipes, and of course, I modified every one of them until I could get the ONE mint brownie recipe that was as close to that one as possible. Thanks for stopping by today. Let me know if you make this mint brownie recipe, I would love to hear from you.

Mint Brownie Recipe