My mom loves mint brownies. And for a long time I’d promised her I’d make some. So last week when my family (the condensed version) came down to attend my graduation, I baked these. It turns out we all love mint brownies. Even Dustin, who thinks that the brownie shouldn’t be messed with. He gets uneasy whenever he hears I’m putting a new twist on something traditional. But the boy couldn’t stop eating these. (Victory!) Maybe it was the fudgy brownie base, or perhaps the thin layer of mint filling. Or was it the rich chocolate topping? Probably the irresistible combination of all three.
I was a little bit concerned about how much butter went into these brownies. It’s probably why they’re so awesome. Two sticks here, another two there. What’s a little butter over the holidays, right? Just make sure you’ve got someone to share these with. (And the recipe could easily be reduced by half, or less.)
Mint Brownies
INGREDIENTS
Brownie Batter:
1 cup (2 sticks) unsalted butter, melted
1/2 cup unsweetened cocoa powder
2 cups sugar
4 eggs, whisked
1 tsp. pure vanilla extract
1/2 tsp. salt
1 1/2 cups sifted all-purpose flour
Mint Frosting:
1/2 cup (1 stick) unsalted butter, softened
2 Tbsp. milk
2 cups powdered sugar
1 tsp. peppermint extract
green food coloring (optional)
Chocolate Topping:
1/2 cup (1 stick) unsalted butter
1 1/2 cups semi-sweet chocolate chips
DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9×13 baking pan with cooking spray.
2. To make the brownie batter, in a large bowl, whisk to combine melted butter and cocoa powder. Add the sugar, eggs, vanilla, and salt and mix well. Stir in the flour, mixing until just combined. Pour into the prepared baking dish. Bake in preheated oven for about 20 minutes, until set in the center. Cool slightly before placing in the freezer for 20 minutes.
3. To prepare the mint frosting, combine all ingredients in a medium bowl. Mix with electric beaters on medium speed until fluffy. Spread over brownies and return pan to freezer for 20 more minutes.
4. To prepare the chocolate topping, melt butter and chocolate together in a glass bowl (on the stove or in the microwave). Drizzle over brownies and spread into an even layer with a spatula. Place in the freezer or refrigerator until set.
Fills a 9×13 pan.
(Adapted from Make it Do)
HI Brittany- It’s been too long since we’ve talked! How are you? I’m so glad you love the brownies! It took me a long time to settle on a recipe for them that would come close to the originals… somewhat like the ones they make at BYU!
Jessie, I just had to tell you I’ve made these brownies four or five times (over the course of the past year) and they very well may be the best brownies I’ve ever had. My sisters have even made them several times. They are delicious, so thank you for sharing the recipe!