Thursday, January 21, 2016

Mint Brownies

Mint brownies are nostalgic for me. My mom used to include them on her Christmas cookie platters growing up. And since I love brownies and frosting, they were a favorite of mine. My freshman year of college, she sent me a box of them for my birthday and I blew through them embarrassingly fast. And, a few years back, one of my favorite co-workers brought these to school for treat day Wednesday and it reminded me of how much I love them.

So, it only feels right that I document such a classic recipe. This homemade brownie recipe is my fave thus far in life and I purposely wanted a good brownie to frosting ratio. This looks about right to me.

Tip for Cutting: In order to get a good, clean cut, I refrigerate the brownies and then use a knife that I have run under hot water. Clean the knife after each cut.


  • 3/4 cup flour
  • 1/2 teaspoon salt
  • 10 ounces semi-sweet chocolate, chopped
  • 1/2 cup butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs 

Mint Frosting
  • 3/4 cup (6 ounces) butter, room temperature 
  • pinch salt
  • 4 cups powdered sugar
  • 2 teaspoons mint extract
  • 4-6 tablespoons milk or cream
  • 4 drops green food coloring (optional) 
Chocolate Layer
  • 1/2 cup (4 ounces) butter
  • 1 cup (7 ounces) semi-sweet chocolate


Preheat oven to 350 degrees. 

Prepare a 9 x 13 inch pan with parchment paper. Leave a few inches hanging over the side so the brownies can easily be lifted out after baking. Spray parchment with cooking spray. 

In a medium-sized bowl, combine flour and salt. Set aside. 

Melt butter and chocolate in a saucepan on low-medium heat. Stir until smooth.  

Set chocolate aside to cool for 8-10 minutes.  

Whisk sugar and vanilla into chocolate.  

Add one egg at a time to chocolate mixture, mixing well after each addition.  

Fold in flour mixture until just combined. 

Pour batter into prepared baking dish and spread evenly.  

Bake for 25-30 minutes or until an inserted toothpick comes out mostly clean with some moist crumbs attached.  

Allow brownies to cool completely (1-2 hours) before frosting.  


In a stand mixer with the paddle attachment, beat the butter and sugar together until combined.  

Add powdered sugar, one cup at a time, mixing well after each addition to make sure there are no lumps and scraping the sides of the bowl as needed.  

Add peppermint extract. 

Add milk or cream, amount will depend on desired consistency.  

Add food coloring, if using.  

Spread evenly on top of cooled brownies. Place in refrigerator while next layer is prepared.  


Heat chocolate and butter on low heat in a small saucepan. Stir until melted and smooth.  

Pour over mint frosting and use an inverted spatula to gently spread evenly.  

Chill in refrigerator for several hours, until chocolate is set.  

Cut while cool, but serve at room temperature.  

Sources: The Blond Buckeye and Thayne Orgill