Mint Chocolate Chip Brownies are fudgy and decadent dessert. Topped with a semi-homemade frosting, with lots of mint flavor!
Mint and chocolate are such a classic combination and it’s one of my favorites! With a fudgy brownie base these brownies are perfect all by themselves or topped with a delicious frosting that is flavored with a touch of mint!
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When I was growing up my Mom used to always make boxed brownies. Which I totally love! That’s what is so great about these mint chocolate chip brownies, you could totally make them with a box mix or this homemade version. Just like the frosting. You can go with semi-homemade or make a homemade buttercream! Super flexible and easy!
Some of my favorite brownies I have on the site are these cranberry cheesecake brownies! So easy and simple but yet so delicious! You might also like these cosmic brownie croissants! They have a brownie center that is encircled with puff pastry! Yum!
Do you remember lunch lady brownies from elementary school? I do! I made these lunch lady pumpkin brownies that are out of this world!
HOW TO MAKE MINT CHOCOLATE CHIP BROWNIES!
Ingredients:
FOR BROWNIES:
8 tablespoon unsalted butter (softened)
1/2 cup bittersweet chocolate chunks
½ cup unsweetened cocoa powder
1 1/2 cups light brown sugar
3/4 cup all-purpose flour
1 tablespoon pure vanilla extract
1 tablespoon peppermint extract
3 large eggs
1/2 teaspoon salt
1 cup mini chocolate chips
FOR FROSTING:
2 (16 oz) containers of vanilla frosting (store-bought)
2 tablespoons unsalted butter (softened)
1-2 tablespoons peppermint extract
5 drops of green food coloring
Directions:
- Preheat oven to 350° F degrees.
- Spray an 11×7 inch glass baking dish evenly with non-stick cooking spray.
- In a large microwave safe bowl add 8 tbsp butter & bittersweet chocolate chunks. Microwave in 15-30 sec intervals for about 1 minute or until melted, stirring occasionally. Remove from microwave.
- Gradually add unsweetened cocoa powder. Stirring as you go.
- Next, add the light brown sugar and the all-purpose flour. Mix well.
- Then, add the vanilla extract, 1 tbsp peppermint extract, eggs, and salt to the bowl. Mix together until everything is smooth.
- Fold in ½ cup of mini chocolate chips.
- Pour brownie batter into greased baking dish.
- Bake for 25 minutes or until toothpick inserted with a few moist crumbs still clinging that look dull, not glossy. Allow to cool completely.
- In the meantime, in a large bowl combine frosting, 2 tablespoons butter and peppermint extract. Mix well.
- Add in green food coloring 2 drops at a time until you have reached the desired color of green.
- Place frosting in fridge to thicken up.
- When brownies are cooled and frosting thickened spread brownies evenly with frosting and top with the remaining 1/2 cup mini chocolate chips.
- Serve and ENJOY!
TIPS AND TRICKS!
- You can also line bottom of dish with parchment paper instead of spraying with cooking spray, this will help brownies to be removed more easily.
- Sometimes that crisp, chewy edge is perfect with the soft, fudgy center but, if you feel the edges are getting too brown, too quickly you can always cover it loosely with foil.
- Brownies can be kept in the fridge for about a week or frozen for up to 3 months unfrosted.
- If baking in a 9X13 pan bake time should be 18-20 minutes but keep an eye out and make sure your toothpick inserted should have a few moist crumbs still clinging that look dull, not glossy.
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Mint Chocolate Chip Brownies
Equipment
Ingredients
- FOR BROWNIES:
- 8 tablespoon unsalted butter softened
- 1/2 cup bittersweet chocolate chunks
- ½ cup unsweetened cocoa powder
- 1 1/2 cups light brown sugar
- 3/4 cup all-purpose flour
- 1 tablespoon pure vanilla extract
- 1 tablespoon peppermint extract
- 3 large eggs
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- FOR FROSTING:
- 2 16 oz containers of vanilla frosting (store-bought)
- 2 tablespoons unsalted butter softened
- 1-2 tablespoons peppermint extract
- 5 drops of green food coloring
Instructions
- Preheat oven to 350° F degrees.
- Spray an 11x7 inch glass baking dish evenly with non-stick cooking spray.
- In a large microwave safe bowl add 8 tbsp butter & bittersweet chocolate chunks. Microwave in 15-30 sec intervals for about 1 minute or until melted, stirring occasionally. Remove from microwave.
- Gradually add unsweetened cocoa powder. Stirring as you go.
- Next, add the light brown sugar and the all-purpose flour. Mix well.
- Then, add the vanilla extract, 1 tbsp peppermint extract, eggs, and salt to the bowl. Mix together until everything is smooth.
- Fold in ½ cup of mini chocolate chips.
- Pour brownie batter into greased baking dish.
- Bake for 25 minutes or until toothpick inserted with a few moist crumbs still clinging that look dull, not glossy. Allow to cool completely.
- In the meantime, in a large bowl combine frosting, 2 tablespoons butter and peppermint extract. Mix well.
- Add in green food coloring 2 drops at a time until you have reached the desired color of green.
- Place frosting in fridge to thicken up.
- When brownies are cooled and frosting thickened spread brownies evenly with frosting and top with the remaining 1/2 cup mini chocolate chips.
- Serve and ENJOY!
Notes
Nutrition
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