Mint Chocolate Brownies
My Peppermint Chocolate Brownies are a family favorite for the layers of chewy brownie, cool mint buttercream, and perfectly smooth chocolate top layer. Like and Andes Mint, taken all the way to the top level! These are rich, so they are nice cut in smaller bites for a smaller nibble.
- Prep time
- 1 hr 30 min
- Cook time
- 45 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup unsalted butter
- 1 cup chocolate chips ((60% cacao))
- 2 cups granulated sugar
- 1 tablespoon instant espresso powder
- 4 large eggs
- 2/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter (softened)
- 2 cups confectioners' sugar
- 1 tablespoon milk ((any fat percentage))
- 2 teaspoons peppermint extract
- 1 drop green food coloring
- 1/2 cup unsalted butter
- 1 cup chocolate chips ( (at least 60% cacao))
Instructions
- 1
Place an oven rack in the center position and heat the oven to 350°F. Coat the bottom only of a 13x9x2-inch baking pan lightly with oil.
- 2
In a medium saucepan over medium heat, melt the butter and chocolate chips, stirring occasionally, about 5 minutes. Remove from the heat and whisk in the granulated sugar and espresso powder.
- 3
Add the eggs, one at a time, whisking until smooth after each addition. Stir in the flour, salt, and cocoa powder until combined. Pour into the prepared pan and bake until the edges begin to pull away and a toothpick inserted in the middle of the pan yields just a few moist crumbs, about 35 minutes. Cool completely.
- 4
In a medium bowl or stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 2 minutes. Add the confectioners sugar and beat very slowly at first to moisten, then on medium until combined. Stop and add 1 tablespoon milk, then beat again to incorporate. Add the peppermint extract and green food coloring and beat again until well-combined.
- 5
Spread the buttercream evenly over the cooled brownies. Smooth the top (an an offset spatula makes this easy). Refrigerate.
- 6
In a small saucepan over medium heat, melt the butter and chocolate chips until melted and smooth, stirring occasionally. Pour over the chilled mint layer and spread evenly (again a clean offset spatula does the job well).
- 7
Chill at least one hour and up to 5 days.
- 8
To cut the brownies, set up a tall glass full of hot water and a paper towel. Use a sharp knife to make one swift cut at a time, dipping the knife in the hot water and wiping clean with the paper towel after each cut.
- 9
Store the brownies in the refrigerator to hold their shape.