Chocolate Mint Brownies Recipe

I absolutely adore this recipe because it combines the rich, fudgy texture of classic brownies with a refreshing mint twist that’s just perfect for satisfying my sweet tooth. Plus, it’s so simple to whip up, making it an ideal weekend treat to share with friends—or, let’s be honest, devour all by myself while binge-watching my favorite shows!

My Chocolate Mint Brownies are the perfect dessert. They’re so good, in fact, that saying they’re my “signature” doesn’t quite do justice to how much I love them.

(It took me a while to find a balanced recipe, and the flavors are now really harmonious.) The melted butter and sugar create a totally sweet and tender, almost cake-like crumb; the abundant chocolate—both in liquid and chip form—makes the brownies truly chocolatey; then there’s the peppermint, which keeps these from being too heavy.

Ingredients

Butter (unsalted): Contributes richness and a moist, tender texture.

Sugar: Sweetens and balances chocolate’s natural bitterness.

Cocoa powder provides a rich chocolate flavor and is loaded with antioxidants.

All-Purpose Flour: Stability and structure; carbohydrate source.

Eggs serve to hold together various components and contribute to the richness and moisture of your baked goods.

Semi-sweet chocolate chips: Melts in mouth; add bursts of sweet chocolate.

Mint Chips/Candy: Chocolate’s fresh, cool burst flavor; complements mint.

Extract of Peppermint: Upgrades mint taste; contributes aromatic fresh flavor.

Ingredient Quantities

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• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup mint chips or chopped mint candy
• 1/2 teaspoon peppermint extract

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Instructions

1. Set your oven to 350°F (175°C) and prepare a baking dish of about 117 square inches—either by greasing it directly, or by lining the dish with parchment paper so that you can easily lift out the baked goods when you’re done.

2. In a big mixing bowl, put the melted butter together with the granulated sugar. Whisk them until they are well mixed and blended.

3. Into the mixture, add the eggs one at a time, mixing thoroughly after each addition. Then mix in the vanilla extract along with the peppermint extract.

4. In a separate bowl, combine the all-purpose flour, unsweetened cocoa powder, and salt. These are your dry ingredients. Once they’re mixed, slowly add them to the wet mixture. Stir gently and stop when the mixture is just combined—it should look a bit lumpy.

5. Gently fold the semi-sweet chocolate chips and mint chips or chopped mint candy into the mixture using a spatula.

6. Transfer the batter to the prepared baking pan, evenly spreading it across the bottom.

7. Preheat the oven and bake for 30-35 minutes. A toothpick inserted into the center should come out with a few moist crumbs but no raw batter.

8. Take the brownies out of the oven and allow them to cool in the pan on a wire rack.

9. When fully cooled, use the parchment paper (if used) to lift the brownies from the pan and move them to a cutting board.

10. Slice the brownies into squares and dish up. Enjoy your delectable Chocolate Mint Brownies with a glass of milk or a scoop of ice cream!

Equipment Needed

1. Oven
2. Baking dish (at least 117 square inches)
3. Parchment paper (optional)
4. Mixing bowl (large)
5. Whisk
6. Spatula
7. Separate bowl (for dry ingredients)
8. Measuring cups
9. Measuring spoons
10. Wire rack
11. Cutting board
12. Knife
13. Toothpick

FAQ

• Can I use salted butter instead of unsalted?Absolutely, salted butter is an option; just make sure to reduce your added salt to 1/4 teaspoon.
• What type of mint candy works best?For this recipe, you can use chopped Andes mints or mint-flavored chocolate chips.
• Can I substitute the peppermint extract with something else?You can leave it out, if you like, or add more vanilla extract, but it will impact the minty taste.
• How do I know when the brownies are done?Check with a toothpick; if it comes out mostly clean with a few moist crumbs, they are ready.
• Can I use dark cocoa powder instead of regular?Without a doubt, using dark cocoa powder will yield a more intense chocolate flavor.
• How should I store these brownies?Keep them in a sealed container at room temperature, and they’ll be good for up to 5 days.

Substitutions and Variations

1 cup coconut oil, melted – substitute with 1 cup unsalted butter
2 cups granulated sugar – substitute 2 cups light brown sugar
1 cup all-purpose flour can be switched out for 1 cup of gluten-free all-purpose flour blend.
1 teaspoon vanilla extract – swap with 1 teaspoon almond extract
1 cup semi-sweet chocolate chips – replace with 1 cup dark chocolate chips

Pro Tips

1. Room Temperature Eggs Before starting, allow the eggs to come to room temperature. This ensures they mix more evenly into the batter, leading to a smoother texture in the final baked product.

2. Blooming Cocoa Powder For a more intense chocolate flavor, try “blooming” the cocoa powder. Mix the cocoa powder with a small portion of hot water (just enough to make a paste) before adding it to the dry ingredients. This step can enhance the chocolate flavor in the brownies.

3. Use Parchment for Easy Removal Lining your baking dish with parchment paper not only helps prevent sticking but also makes it easy to lift the entire batch out of the pan in one go, preventing any crumbling or damage.

4. Undermix for Moist Brownies Be careful not to overmix the batter after adding the flour. Overmixing can lead to tough brownies. A few streaks of flour in the batter are okay and are often preferable to ensure a tender crumb.

5. Cool Completely Before Cutting Although it might be tempting to cut into the brownies while they’re warm, wait until they have cooled completely for cleaner cuts and firmer squares. Use a sharp knife, wiping it clean between slices for neat edges.