Chocolate Mint Brownies recipe
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- Dish type
- Chocolate traybakes
Moist brownies are topped with a layer of mint cream and a rich chocolate glaze for a tempting treat any time of year.
109 people made this
- 200g (7 oz) caster sugar
- 125g (4¼ oz) butter, softened
- 4 eggs
- 1 teaspoon vanilla essence
- 475ml (16 fl oz) chocolate sauce (Waitrose have a good one)
- 1/2 teaspoon salt
- 125g (4¼ oz) plain flour
- For the mint layer
- 125g (4¼ oz) butter, melted
- 300g (11 oz) icing sugar
- 3 tablespoons creme de menthe liqueur
- For the icing
- 175g (6 oz) dark chocolate
- 75g (3 oz) butter
MethodPrep:25min ›Cook:25min ›Ready in:50min
- Preheat oven to 160 C / Gas mark 3. Grease a 23x33cm (9x13 in) baking tin.
- In a large bowl, mix together 200g caster sugar and 125g butter until smooth. Beat in the eggs one at a time, then stir in the vanilla and chocolate sauce. Combine the salt and flour; mix into the batter just until blended. Spread the batter evenly in the prepared tin.
- Bake for 25 minutes in the preheated oven, until the brownies begin to pull away from the sides of the tin. Let cool.
- In a medium bowl, mix together 125g melted butter and icing sugar until smooth. Stir in creme de menthe liqueur. Spread over the cooled brownies and allow to cool completely.
- Combine the chocolate and remaining butter in a microwave safe dish. Heat for 1 minute in the microwave, stir, then continue to heat at 30 second intervals, stirring each time, until melted and smooth. Spread over the top of the mint layer. Allow to cool completely before cutting into squares.
Reviews & ratingsAverage global rating:(93)
Reviews in English (78)
Used different ingredients.I used a teaspoon of mint extract instead of creme de menthe. Quite tasty.-21 Jul 2008
Used different ingredients.These brownies are the best!!I added 1 tsp. peppermint extract to the filling instead of liqueur. I baked them for 45 minutes and they came out perfect.-21 Jul 2008
An incredible brownie. People couldn't stop eating them. I would recommend spreading a small area of chocolate at a time or your chocolate will chill too fast and will be really hard to spread.-21 Jul 2008
Chocolate Mint Brownies
Well, Christmas has come and gone&hellip I hope you all had a wonderful holiday season full of family, friends, food and great memories.
It is freezing here in Ohio and there is just something about cold weather that makes me crave mint&hellip mint tea, mint bath products and mint desserts. Santa was good to me this year, so I am all stocked up on mint tea, Twisted Peppermint products from Bath & Body Works and now my blog is going to be full of mint desserts!
First on the menu is a decadent and delicious recipe for Chocolate Mint Brownies. These are pretty simple to make and in my opinion, they have great visual appeal. Brian took these to work where they received rave reviews&hellipI think this minty treat make a great addition to your New Year&rsquos Eve party or your football feast!
Have a great day, thanks so much for stopping by! Stay warm and stay tuned for more minty madness!
These brownies have been a family favorite for years, and are one of my son's favorites. Now that mint chocolate chips are difficult to find in grocery stores in the U.S., we've used chopped up Lindt Mint Chocolate bars. I use the Lindt bars anyway when living overseas.
Easy and Delicious I substituted Cocoa powder & refined Coconut Oil for the 2oz chocolate and didn't add 1/2 cup mint chips to melt but substituted mint extract for vanilla. The latter made them more Mint Chocolate Brownies than the more subtle Chocolate Mint Brownies I think the recipe was going for, but they still tasted great and my housemates loved them.
There are so many great brownie recipes out there. This has become my new favorite because of how easy it is and how great they turn out. I have made this recipe twice, once with mint chips in a mini muffin pan and once with regular chips in an 8 x 8 inch pan. Great chocolate flavor, more chewy as brownie bites, more cakey when bake in the cake pan. As another cook wrote, this is a great basic recipe.
I used Andes Crème de Menthe Baking Chips (10oz) from Walmart. They came out excellent and didn't lose its mint flavor at all.
A good recipe, but the flavor is very dense. If you're making this to cure a sugar craving, add extra sugar, because the unsweetened chocolate will overshadow most other flavors. I made these for a birthday and everyone liked them, though. I will bake for longer next time, though the brownies weren't firm once cut up into pieces, and fell apart easily. With a few modifications, though, this could be a great recipe.
I made these with Andes candy pieces and cut down on the sugar a bit. They turned out great, but lost there mint flavor after a couple of days. I will try these with other mint chips next time. I think these were very good and will make the again and again. Very easy to make too!!
These were so simple to make, I followed the recipe exactly and used geherdelli chocolate mint wafers (chocolate disks). Came out perfectly and everybody at the party said they were delicious.
Have made this several times, to great appreciation. Couldn't find the chips this time, so chopped up 3 Ghirardelli bars and found that the mint flavor was more intense than when I used Hershey's chips. I overbaked them this time and they only lasted about 24 hours before getting pretty dry.
I have not made this recipe yet, but FYI Guittard Mint Chips can be found in the baking section of Longs Drugs (at least in Berkeley, CA).
These were excellent and very easy to make. Mint chips are hard to find in my part of Connecticut (even at Christmas now), so I went online and searched for some to buy. The California Candy Company (www.californiacandy.com) sells a wide range of baking chips by Guittard, including green mint chips which work well in this recipe. I think they cost something like $3.49 for a 12oz bag and they seem to ship at all times of year, unlike a lot of candy companies.
I'm puzzled by the "75% approval" rate of this recipe. Surely it deserves better! It's too bad that stores carry Hershey's mint chocolate chips only at Christmastime, but other mint chocolates are worth seeking out for this recipe. Ghirardelli makes mint chocolate drops that are like giant chocolate chips, and they work perfectly. If you have to buy bars and chop them up, those are excellent too. Don't wait until Christmas to make these!
These are the best brownies ever. Hershey's makes mint chocolate chips, but they are a seasonal item, so I stock up at Christmas and store them in my spare fridge. Everyone raves over these when I make them.
I loved this recipe when Ghiradelli made mint chocolate chips. I find it to be too dense when I chop up their their chocolate bars. I am looking forward to trying the August 1997 Bon Appetit Mint Brownies recipe using peppermint extract. Gretchen
These were great, especially considering how easy they were to make. Turned out very moist and chocolatey. I couldn't find mint chocolate chips, but they were nice with the regular kind. Also, the recipe was fine baked in an 8x8 inch pan.
Outstanding Brownies. We used regular chocolate chips and the results were delicious!
- 8 tablespoons (1 stick) unsalted butter, plus more for pan
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1 cup sugar
- 3/4 teaspoon salt
- 3 large eggs
- 1/2 cup all-purpose flour, (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 25 small (1 1/2 inch) peppermint patties
Preheat oven to 350 degrees. Butter and line an 8-inch square baking pan with parchment paper, leaving an overhang on all sides butter parchment. Set aside.
Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
Remove from heat. Whisk in sugar and salt until smooth whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 35 to 40 minutes.
Cool completely in pan. Use foil to lift from pan peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).
Chocolate Mint Brownies
Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.
Brownies: In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Pour the brownie batter evenly into the prepared pan.
Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.
Mint Layer: In the bowl of your electric mixer, or with a hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.
Chocolate Glaze: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate glaze starts to dull.
To Serve: Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. It is a good idea to wipe your knife between cuts with a damp cloth. These brownies can be stored in the refrigerator for several days or else frozen.
Mint Aero Brownies!
Deliciously Chocolatey and Minty, Mint Aero Brownies!
Recipe Updated September 2020
Right, I know I like brownies. This is evident if you look at my recipe page, as there are quite a few now… Also, I realise the recipe is basically the same thing but swapping the different chocolate or theme, but I don’t mind. I love any excuse to bake.
It might not make sense to a few people as to why I post some similar recipes, but if someone googles ‘Mint Aero Brownies’ my Terry’s Chocolate Orange Brownies isn’t going to appear on the list of links, so people won’t look at my blog. Therefore, I like to post recipes on themes such as Mint Aero that people want to try, and as I had had a good few requests for these beauties, I thought I would oblige!
I decided to use the Mint Aero Bubbles in these Brownies, as I had 6 packets in my cupboard already, and they needed using up. You can use the bar and chop them up, or you can switch to a different flavour of Aero such as just the chocolate one, or the orange one etc! I used Peppermint Essence as well to make it extra minty but then used Dark Chocolate Chips as the extra chocolatey kick so that they weren’t too sweet.
The base of the brownie is so important to the success of the brownies it’s crazy. People really underestimate it, until they give them a go and they realise that either they are going to turn out like a cake, or they will turn out raw.. or perfect.
The base mixture is six main ingredients… DARK CHOCOLATE (of which I recommend 70% cocoa content or darker), unsalted butter or a baking spread, eggs, sugar, flour and cocoa powder. The process does sound a bit intense, but it really is just six ingredients separated into three.
You really need to use dark chocolate on the base for the best results. No, it won’t taste ‘dark’ to all you dark chocolate haters out there… but it will make them the best and fudgiest brownies ever. TRUST IN THE DARK CHOCOLATE.
You melt the chocolate and butter together until smooth – you can do this on the hob with a double boiler/Bain Marie, or in the microwave as I do. You just want to melt them and stir them together until smooth. You then need to let them cool for about 10 minutes.
Next, you need to whisk the eggs and sugar together – I use my stand mixer for ultimate ease, but an electric hand whisk, or even just your arm and a balloon whisk work, it will just take a lot longer. You want the texture to be double the volume it originally was, a lot lighter in colour, and for the trail of the mixture to stay for a couple of seconds before disappearing.
After this, you FOLD CAREFULLY. Fold the cooled chocolate mix in, then fold the flour and cocoa powder. Simple, easy, and the best way to get the perfect brownie. This is when the alterations come in to fit these Mint Aero Brownies… peppermint extract, chocolate chips, and mint aero!
You can 100% freeze the mint aero if you are worried.. I wouldn’t say it’s essential, as long as you don’t need to bake the brownies for longer than advised. Mine took 28 minutes in the oven, and I got plenty of minty delicious mint aero bubbles left!
One of the best ways to tell if they are done is for a slight wobble in the mixture – but nothing major. I don’t often find the skewer test useful as melted chocolate can look like raw batter, but if a skewer is absolutely covered then they are not done.
I baked mine till they wobbled slightly, let the tin cool, then decorated and put the brownies in the fridge overnight. Best fudgiest mint aero brownies ever! You don’t have to put them in the fridge at all, but it makes them easier to cut in my opinion, and creates that solid but gooey texture you want!
Finally, because I can never resist decoration like my Mars Bar Brownies and Crunchie Brownies, I drizzle over some melted chocolate and sprinkle over some more crushed Mint Aero as well… I honestly, (and I realise I say this a lot as well) LOVE these brownies, but if you’re a mint and chocolate fan, you’ll love these too! Enjoy!
(The recipe has been updated, the original recipe was very similar (the base recipe used 195g butter/chocolate, and 90g flour, 35g cocoa powder), and it had frosting on top. If you would still like to make the frosting it was 125g unsalted butter, 250g icing sugar, 1tsp peppermint extract and a small amount of green food colouring!)
Chocolate Mint Andes Brownies
With St. Patrick’s Day over a week away I thought I’d share with you one of my favorite ways to celebrate the holiday. With dessert of course.
Ultra rich and fudgey chocolate brownies topped with a thick layer of Peppermint Buttercream frosting. Does it get any better than that?
These brownies taste just like an Andes chocolate candy or a Girl Scout Thin Mint cookie. Peppermint and chocolate make the perfect combination.
Let’s talk about the base of this dessert which is the brownie. I like my brownies chewy and fugdey. To achieve that I used as little flour as possible and added lot’s of chocolate.
The Peppermint Buttercream Frosting has just a hint of peppermint and is not too overpowering. You can control how much peppermint flavoring you want in your frosting by adding a little more or using less extract. Peppermint extract can be potent so add only a little at a time.
Celebrate St Patty’s Day with this decadent Chocolate Mint Andes Brownies!
Mint Chocolate Brownies Recipe
Frosted Mint Brownies with Walnuts & Chocolate Drizzle
For a sweet, refreshing holiday treat, bake up a batch of these mint chocolate brownies to share with someone you love! With the satisfying crunch of walnuts in every bite, they’re an irresistible delight to devour. Plus, I used my favorite 1-to-1 gluten free flour to keep these mint brownies gluten free. And, I cut down on the added sugar by using dates in the recipe!
If you’re a fan of anything mint chocolate—like thin mint Girl Scout cookies, or York peppermint patties, or Andes mints—you have got to give these mint chocolate brownies a whirl. The brownies themselves are just a standard milk chocolate brownie, with plenty of yummy walnuts mixed in. But all of the mint flavor actually comes from the gorgeous green frosting!
Of course, you can omit the green food coloring if you’re not a fan. But the peppermint flavor itself is such a refreshing complement to the sweet, indulgent chocolate! Although, be warned: make sure to use peppermint extractin your mint brownies and NOT ‘mint extract.’ Otherwise, your frosting will end up tasting like toothpaste…
Once frosted and set, I like to top them all off with a final drizzle of rich chocolate glaze! The result is an absolutely gorgeous and absolutely scrumptious treat. See the full recipe below for how to make mint chocolate brownies with a colorful mint frosting and an easy chocolate glaze.
MORE DELECTABLE BROWNIE RECIPES
Can’t get enough of that gooey, fudgy chocolatey brownie dessert? Try some of these yummy variations!
Whip up a batch of these minty brownies for your next game night, family movie night, date night, any night! I can’t wait to hear how they work for you. Please leave me a comment below and let me know what you think! Enjoy!
These Mint Chocolate Brownies are:
- so quick and easy to make
- deliciously thick and fudgy
- infused with peppermint
- topped with a minty green cheesecake swirl
- the perfect brownies for mint chocolate lovers!
How long will these brownies last? These brownies will stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week.
Can I freeze these brownies? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
If you try this recipe, let us know! Leave a comment, rate it, and don&rsquot forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I&rsquod love to see!