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Mint Brownies

  • Category: Dessert
  • Cuisine: American


A colorful, minty brownie


  • 1/2 cup unsalted butter, cut into pieces (113 g)
  • 4 ounces unsweetened chocolate, coarsely chopped (114 g)
  • 1 1/4 cups granulated white sugar (250 g)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup flour (65 g)
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, at room temperature (28 g)
  • 1 cup powdered sugar, sifted (115 g)
  • 11 1/2 tablespoons heavy cream
  • 1/2 teaspoon peppermint extract
  • green or red food coloring (optional)
  • 3 ounces semisweet chocolate chips (90 g)*
  • 1 tablespoon (14 grams) unsalted butter

* I can’t get semisweet chocolate chips in Poland, so I chop up plain chocolate bars, mixed dark chocolate and milk chocolate in equal proportions.


  1. Preheat oven to 325 F (160 C)
  2. In a saucepan, melt 1/2 cup butter and unsweetened chocolate (99-100%), stirring occasionally
  3. Remove from heat, stir in sugar, and vanilla
  4. Add eggs
  5. Stir in flour and salt.
  6. Pour into a parchment lined 9 x 9 inch pan (23 x 23 cm) and bake for approximately 25 minutes, until the edges begin to pull away from the pan, a toothpick inserted in the center will come out almost clean.
  7. Cool completely
  8. In a bowl, combine 2 tablespoons butter, powdered sugar, cream, and peppermint extract, use just enough cream to make the buttecream spreadable
  9. Spread over cooled brownie, refrigerate for at least 15 minutes
  10. Combine 1 tablespoon butter with semisweet chocolate. Melt in microwave or over low heat, stir to combine
  11. Spread over mint layer, Refrigerate
  12. Dip a sharp knife in hot water before slicing. For best results, clean and warm the knife before every cut.