Mint Chocolate Brownies
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
These mint chocolate brownies are my go to whenever I want something decadent but don't have hours to spend in the kitchen. The whole thing comes together in just about an hour, and the ingredient list is refreshingly simple with pantry staples you probably already have on hand. The peppermint extract gives that classic cooling sensation that pairs beautifully with rich cocoa, while the cocoa powder itself is packed with antioxidants that make indulging feel a little bit justified. Whether you're baking for a crowd or treating yourself, these brownies deliver that perfect balance of fudgy chocolate and bright mint in every bite.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gunsweetened cocoa powder
- 200 ggranulated sugar
- 100 gunsalted butter
- 2 egglarge eggs
- 5 mLvanilla extract(use high-quality extract)
- 2 mLpeppermint extract(adjust to taste)
- 400 gsemi-sweet chocolate chips
- 50 gconfectioners' sugar
- 50 gunsalted butter, melted
- 100 gmint chocolate chunks
- 20 gunsalted butter, softened
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line an 18x18 cm baking tray with parchment paper.
Tip: Make sure to grease the parchment paper lightly
- 2
In a medium bowl, whisk together flour, cocoa powder, and confectioners' sugar.
Tip: Use a whisk to get rid of any lumps
- 3
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
Tip: Don't overmix!
- 4
Beat in the eggs one at a time, followed by the vanilla and peppermint extracts.
Tip: Start and stop the mixer to scrape down the sides of the bowl
- 5
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth
- 6
Pour the melted chocolate into the butter mixture and beat until well combined.
Tip: Don't overmix!
- 7
Add the flour mixture and mix until just combined.
Tip: Don't overmix!
- 8
Stir in the melted butter, mint chocolate chunks, and softened butter.
Tip: Get in there with a spatula and fold until just combined
- 9
Pour the batter into the prepared baking tray and smooth the top.
Tip: Don't worry if it's not perfect – it'll set beautifully
- 10
Bake for 35-40 minutes or until a toothpick inserted 2 cm from the edge comes out with a few moist crumbs.
Tip: Keep an eye on it – it'll go from perfectly cooked to burnt quickly
- 11
Remove from the oven and let cool completely in the pan.
Tip: Don't slice until it's completely cool
- 12
Cut into squares and serve with a dollop of whipped cream or a sprinkle of confectioners' sugar, if desired.
Tip: Get creative with your toppings – it's your brownie, after all!
Recipe Variations
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