Chocolate Mint Brownies

Chocolate Mint BrowniesI’m usually pretty good about passing on sweets. I find it harder to resist savory foods more often than not. But every once in a while, I get a chocolate craving. And what better way to satisfy my craving than with a brownie? I could make a batch with a prepackaged mix and that would be fine. But why not make an even more decadent one by scratch and add a layer of mint and chocolate frosting? Why not indeed!


  • 2/3 cup unsalted butter (about 11 tablespoons)
  • 3/4 cup baking cocoa
  • 1/4 cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips


  • 2 tablespoons unsalted butter at room temperature
  • 1 cup confectioners (powdered) sugar
  • 1-1/2 tablespoons heavy cream
  • 1/2 teaspoon peppermint extract
  • green food coloring (optional)


  • 2/3 cup semisweet chocolate chips
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream


  1. Preheat oven to 350 degrees.
  2. Melt butter in a large saucepan.
  3. Whisk in cocoa and oil until smooth.
  4. Cook and stir over low heat until cocoa is blended.
  5. Transfer to a large bowl; stir in sugar.
  6. Add eggs, one at a time, stirring well after each addition.
  7. Stir in vanilla.
  8. Combine flour, baking powder and salt; gradually add to cocoa mixture.
  9. Stir in chocolate chips.
  10. Spread into 13-in. x 9-in. baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan.
  11. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  12. Completely cool in pan on a wire rack. 


  1. In the bowl of your mixer, beat all the ingredients until smooth.
  2. Add a few drops of green food coloring if you want the frosting green.
  3. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.)
  4. Spread the frosting evenly over the cooled brownie layer.
  5. Place in the refrigerator for about 5-10 minutes or until firm.


  1. In a heat-proof bowl over a saucepan of simmering water, melt the chocolate, butter and cream.
  2. Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate frosting starts to dull.


  1. Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board.
  2. With a sharp knife, cut into squares.

7 thoughts on “Chocolate Mint Brownies

  1. Pingback: Liebster Award Nomination! | Words, Coffee & Lace Dresses

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