Best Chocolate Mint Brownies

READY IN: 50minsYIELD: 24 brownies


  • 4ouncesunsweetened baking chocolate
  • 1cupunsalted butter
  • 4largeeggs
  • 2cupsgranulated sugar
  • 1teaspoonvanilla extract
  • 1 14 cupsall-purpose flour
  • 12 teaspoonbaking powder
  • 1cupunsalted butter, softened
  • 2 12 cupspowdered sugar
  • 3tablespoonsmilk
  • 1 12 teaspoonspeppermint extract
  • 4dropsgreen food coloring
  • 1cupsemi-sweet chocolate chips
  • 14 cupheavy cream
  • 2tablespoonsbutter
  • 14 teaspoonmint extract

    Serving Size: 1 (80) g

    Servings Per Recipe:24

    Calories: 361.3

    Calories from Fat 204 g 57 %

    Total Fat 22.7 g 34 %

    Saturated Fat 14 g 69 %

    Cholesterol 77.9 mg 25 %

    Sodium 34.3 mg 1 %

    Total Carbohydrate40.3 g 13 %

    Dietary Fiber 1.4 g 5 %

    Sugars 32.8 g 131 %

    Protein 2.9 g 5 %


  • Preheat oven to 350.Grease a 9×13 inch pan with nonstick cooking spray.I don’t use nonstick cooking spray–I use my butter wrappers to grease the pan.
  • Add the butter and the unsweetened chocolate (chopped into chunks) and place together in a microwave safe bowl.Microwave on low power in 30 second intervals, stirring inbetween, until melted.Set aside and cool, stirring occasionally.
  • In a large bowl, beat together the eggs, granulated sugar, and vanilla.Slowly add the melted chocolate, while mixing.In a separate small bowl whisk together the flour and baking powder.Stir the flour mixture into the chocolate batter, just until combined.Don’t over mix.
  • Pour batter into greased pan and bake for 20 to 30 minutes or until a toothpick inserted in the center comes out clean.Remove from oven and cool.
  • For the filling, mix the butter until nice and fluffing.Add the powdered sugar, milk, peppermint extract, and food coloring and mix until nice and creamy.
  • Spread over the cooled brownies.Place in the refrigerator while preparing the ganache.
  • For the ganache, heat the cream and butter until just barely simmering.Pour over the chocolate chips and stir until smooth and glossy.Stir in the mint extract.
  • Spread the ganache evenly over the mint layer.Refrigerate for an hour or so or until the chocolate layer has set.
  • Cut into squares and serve.Store in an airtight container in the refrigerator.
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