Mint Chocolate Chip Brownies
Fudgy chocolate brownies topped with a cool, creamy mint chocolate chip layer and a smooth chocolate topping. Like mint chocolate chip ice cream in brownie form, perfect for holidays, potlucks, or make-ahead desserts.
Ingredients
- 1 cup unsalted butter melted and slightly cooled
- 1 3/4 cups granulated sugar
- 1/2 cup light brown sugar packed
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract pure
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder natural or Dutch-process
- 1/2 teaspoon fine sea salt or 3/4 teaspoon kosher salt
- 1 cup semisweet chocolate chips or chopped semisweet chocolate bar
- 1/2 cup unsalted butter softened, for mint layer
- 2 cups powdered sugar sifted if lumpy
- 2-3 tablespoons heavy cream or milk start with 2 tablespoons and add more as needed
- 1 1/2 teaspoons peppermint extract not spearmint
- 1-2 drops green food coloring optional
- 1/2 cup mini chocolate chips for the mint layer
- 1 1/2 cups semisweet chocolate chips for the topping
- 3 tablespoons unsalted butter for the topping
- parchment paper for lining the pan
- additional mini chocolate chips optional, for garnish on top of the chocolate layer
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides as handles. Lightly grease the parchment.parchment paper
- In a large mixing bowl, whisk together the melted, slightly cooled butter, granulated sugar, and brown sugar until the mixture looks thick and glossy.1 cup unsalted butter, 1 3/4 cups granulated sugar, 1/2 cup light brown sugar
- Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla extract until smooth and shiny.4 large eggs, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, and salt until no cocoa clumps remain.1 cup all-purpose flour, 1 cup unsweetened cocoa powder, 1/2 teaspoon fine sea salt
- Gently fold the dry ingredients into the wet mixture with a spatula just until no dry streaks remain. Fold in the semisweet chocolate chips.1 cup all-purpose flour, 1 cup unsweetened cocoa powder, 1/2 teaspoon fine sea salt, 1 cup semisweet chocolate chips
- Pour the batter into the prepared pan and spread it into an even layer. Bake for 23–28 minutes, or until the edges look set, the top is shiny and slightly crackly, and a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a rack.
- Once the brownies are completely cool, make the mint layer. In a medium bowl, beat the softened butter with a hand or stand mixer until smooth and creamy.1/2 cup unsalted butter
- Gradually add the powdered sugar, about 1/2 cup at a time, mixing on low speed at first so it doesn’t puff everywhere, until incorporated.2 cups powdered sugar
- Add 2 tablespoons of heavy cream or milk, the peppermint extract, and a drop or two of green food coloring if using. Beat on medium speed until the mixture is smooth, fluffy, and spreadable. If too thick, add a splash more cream; if too thin, beat in a bit more powdered sugar.2-3 tablespoons heavy cream or milk, 1 1/2 teaspoons peppermint extract, 1-2 drops green food coloring
- Fold the mini chocolate chips into the mint mixture until evenly distributed.1/2 cup mini chocolate chips
- Dollop the mint mixture over the cooled brownie layer and gently spread it into an even layer with an offset spatula or the back of a spoon. Refrigerate for 20–30 minutes to let the mint layer firm up.
- Place the chocolate chips and butter for the topping in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring after each, until melted and smooth, or melt gently over a double boiler. Let cool about 5 minutes until still pourable but not hot.1 1/2 cups semisweet chocolate chips, 3 tablespoons unsalted butter
- Pour the melted chocolate topping over the chilled mint layer, tilting the pan to cover evenly. If desired, sprinkle additional mini chocolate chips on top. Refrigerate for 1–2 hours, or until the topping is firm enough to slice cleanly.additional mini chocolate chips
- Use the parchment overhang to lift the brownies from the pan. For neat squares, run a sharp knife under hot water, wipe dry, and cut in clean motions, wiping the knife between cuts. Serve slightly chilled or at cool room temperature.
Notes
Yield: about 16 large brownies or up to 24 smaller squares. For the fudgiest texture, do not overbake; a toothpick should come out with moist crumbs, not clean. These brownies are rich, so 2-inch squares are usually enough. The flavor improves after chilling overnight. STORAGE: Store in an airtight container in the fridge for up to 5 days, layering with parchment between pieces. Let sit at room temperature for 10–15 minutes before serving. FREEZER: Freeze cut squares on a baking sheet until solid, then transfer to a sealed container or freezer bag for up to 2 months; thaw in the fridge overnight or at room temperature for 30–45 minutes. MAKE AHEAD: You can bake the brownie base up to 2 days ahead and keep it tightly wrapped at room temperature, then add the mint and chocolate layers the day you plan to serve. VARIATIONS: Use dark cocoa and dark chocolate chips for a less-sweet version; use a 1:1 gluten-free baking blend instead of flour for gluten-free; fold in crushed chocolate-mint cookies or mint sandwich cookies to the brownie or mint layer; or add white chocolate chips for extra sweetness.
Nutrition
Calories: 350kcal
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