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Mint Chocolate Chip Brownies slice on white plate with frosting on top.
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Mint Chocolate Chip Brownies

Mint Chocolate Chip Brownies are fudgy and decadent dessert. Topped with a semi-homemade frosting, with lots of mint flavor!
Course Brownies
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 servings
Calories 272kcal
Author Nancy Piran

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.
    butter and chocolate chips in white bowl.
  • Gradually add unsweetened cocoa powder. Stirring as you go.
    melted chocolate in bowl with cocoa powder.
  • Next, add the light brown sugar and the all-purpose flour. Mix well. 
    melted chocolate in bowl with brown sugar.
  • Then, add the vanilla extract, 1 tbsp peppermint extract, eggs, and salt to the bowl. Mix together until everything is smooth.
    melted chocolate in bowl with eggs.
  • Fold in ½ cup of mini chocolate chips.
  • Pour brownie batter into greased baking dish.
    uncooked brownies in glass 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.
    cooked brownies with frosting on top.
  • Serve and ENJOY!
    cooked brownies with frosting and mini chocolate chips on top.

Notes

1. 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.
2. 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. 
3. Brownies can be kept in the fridge for about a week or frozen for up to 3 months unfrosted. 
4. 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.

Nutrition

Serving: 1 | Calories: 272kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 54mg | Sodium: 92mg | Fiber: 2g | Sugar: 25g