Looking for a dense, rich dessert full of dark chocolate goodness with a kiss of mint? You found it! These delightful Mint Brownies are as delicious as they are beautiful.
The best part? These brownies freeze extremely well; individual squares thaw in just an hour, perfect for dessert in a pinch!
I served these delightful GREEN brownies at my Wicked Ball as Wonderful Wizard Mint Brownies.
Tinting them green is optional but how fun! I opted for a very pale shade of mint green but you could of course for for more of a St. Patrick’s Day or Christmas green if you’re so inclined.
Mint Brownies
3/4 cup butter, melted
1 1/2 cups sugar
1/2 tsp salt
3/4 cup dark cocoa powder (I use Hershey’s Special Dark)
3 large eggs
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp peppermint extract
Mint frosting, recipe follows
Chocolate drizzle, recipe follows
- Preheat oven to 350 degrees. Grease the bottom of a 9×13 pan, line with parchment paper, and grease the paper.
- In a large bowl with a wooden spoon, mix the melted butter, sugar, and salt. Add the cocoa powder and stir well to incorporate. Add the eggs one at a time, beating after each addition. Stir in the flour and baking powder. Add peppermint extract.
- Pour into prepared pan. Bake for about 20 minutes or until toothpick comes out clean. Let cool completely in the pan.
- Frost with frosting. Drizzle with chocolate. Cut into squares and enjoy!
Mint Frosting
3 cups confectioners’ sugar
6 Tbsp melted butter
3 Tbsp milk
1/4 tsp peppermint extract
- Stir together the sugar, melted butter, peppermint oil, and milk. Add peppermint extract. Frost immediately.
Chocolate Drizzle
1/3 cup semisweet chocolate chips or chopped bittersweet chocolate
2 Tbsp heavy whipping cream
- Combine the chocolate and cream in a microwave-safe bowl and heat on medium until the cream is very hot and starting to form bubbles. Remove from the microwave, and stir until the chocolate is melted.
Read more about my Wicked party here. Watch the episode:
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