Bite into these rich, fudgy mint brownies with a chocolate ganache, and you’ll be in food heaven. They are so incredible you won’t believe how amazing these mint chocolate brownies are. I love to try out all sorts of foods because being in the kitchen is my stress-relief. I was so glad I made this mint brownie recipe because it’s become a family favorite.
Easy Chocolate Mint Brownies From Scratch
Ordinary brownies are terrific, but I like to add a little pizzazz to my desserts from time to time. These peppermint brownies are ALWAYS a hit when I take them to parties. They are the first desserts to disappear and it makes my heart smile! When you try these chocolate brownies from scratch I’m confident you’ll have a new best friend when it comes to mint chocolate desserts!
Mint Brownies Ingredients
This mint brownie recipe is made with ingredients that create rich and delicious treats. I will warn you; it’s impossible to eat just one of these peppermint brownies. Try them for yourself, though!
For the Brownies
- Dutch-processed cocoa
- Instant espresso
- Boiling water
- Unsweetened chocolate
- Unsalted butter
- Vegetable oil
- Egg yolks
- Vanilla extract
- Peppermint extract
- Unbleached all-purpose flour
- Bittersweet chocolate
For the Filling
- Powdered sugar
- Whipping cream
- Cream cheese
- Mint extract
- Green food color
For the Chocolate Ganache
- Whipping cream
- Semisweet chocolate chips
- Unsalted butter
How To Make Mint Brownies
I know people love the ease of boxed brownie mixes. I can’t say that I don’t enjoy them too. But why use the boxed stuff when you can make these amazing chocolate brownies from scratch?
First Step: Begin by preheating the oven to 350 degrees F. Use butter and grease the bottom and sides of a 9×13 metal baking pan. Use parchment paper to cover the bottom and sides of the pan. Allow the parchment paper to slightly hang over the edges as it will be much easier to remove them from the pan after baking. Grease the parchment paper with butter.
Second Step: Whisk together the espresso powder and boiling water in a large bowl until it’s nice and smooth. Put in the unsweetened chocolate until its melted. Add in the butter and oil whisking until combined. Mix in the eggs, yolks, vanilla, and peppermint and whisk until it’s mixed well. Add sugar until it’s incorporated, then add the salt and flour with a rubber spatula. Add in the chocolate chunks.
Third Step: Place the mint and chocolate batter into the prepared pan and smooth out the top, so it’s even — Bake for 30 – 35 minutes. You could be able to insert a toothpick in the center and have it come out clean when it’s done. Transfer the easy chocolate brownies to a wire rack to cool for 1 1/2 hours.
Fourth Step: Lift the brownies out of the pan with the parchment paper that’s hanging over the edges. Place the brownies back on the wire rack for an additional hour.
Fifth Step: Prepare the filling by combining powdered sugar, butter, whipping cream, cream cheese, mint extract, and green food coloring in a stand mixer. Mix with the paddle attachment until it’s smooth and fluffy. Spread the mint filling layer over the cooled brownies.
Sixth Step: Make the ganache by mixing the whipping cream, chocolate chips, and butter together. Heat the ingredients in a microwave-safe bowl until the chocolate starts melting then stir. Keep a close watch and stir frequently until it’s smooth. Then cool for 5 minutes and pour over the mint layer. Place the layered brownies in the fridge to let them cool.
Seventh Step: For serving, place the brownies on the counter for 10 minutes, then cut and serve.
What Makes Brownies Fudgy?
Brownies are fudgy when they have more fat in them like the unsalted butter in these peppermint brownies. You want the brownie layer to be fudgy with this mint brownie recipe. It makes all the difference in the texture and even the flavor.
Do I Need To Use Dutch-processed Cocoa For These Mint Brownies?
Yes, it’s best to use Dutch-processed cocoa for this peppermint brownie recipe. You can use regular cocoa powder if you want, but the chocolate brownies from scratch aren’t going to taste the same. The Dutch-processed cocoa powder gives the brownies a really rich and amazing flavor. Try it both ways if you want to and see which cocoa powder you prefer, but I’m guessing you’ll love the Dutch-processed.
How Do I Store Chocolate Brownies From Scratch?
You should store these rich chocolate brownies in the refrigerator for 3-4 days for the best results. Due to the ingredients, it’s best to keep them cold instead of letting them sit on the counter like other brownie recipes. Wrap the brownies with plastic wrap or aluminum foil as an added layer of protection. Then place them inside an airtight container.
You can serve these brownies cold or let them warm up to room temperature first. I prefer them cold, but either way, they are lovely.
Can I Freeze Peppermint Brownies?
Yes, you can freeze these brownies. I always get the best results when I wrap them individually, so I recommend using a cling wrap. Then wrap each one separately and then place them all in a large freezer ziplock bag. Grab as many as you need and let them defrost in the freezer before serving.
These brownies are amazing to make an extra batch and serve them later. I love to food prep, and when I am looking for a yummy dessert, I like to make these.
Now, remember to save this good recipe on Pinterest for later 🙂
If you are anything like me, brownies are a MUST-HAVE! All of these brownie recipes are great for all your parties and events. Check them out:
- Cherry Cheesecake Brownies – I love the combination of cherries and chocolate together. These brownies give you an explosion of flavors.
- Red Velvet Brownies With White Chocolate Buttercream Frosting – If you are looking for something extraordinary, give these a try!
- Blueberry Lemon Brownies – Sometimes I get a craving for something sweet that isn’t chocolate. These are always a hit.
- Peanut Butter Blondie Brownies – Mmm…peanut butter! Yum!
For the Brownies:
- 1/3 cup Dutch-processed cocoa
- 1 1/2 teaspoons instant espresso
- 1/2 cup plus 2 tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 cup plus 2 tablespoons vegetable oil
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- (1) teaspoon peppermint extract
- 2 1/2 cups sugar
- 1 3/4 cups unbleached all-purpose flour
- 3/4 teaspoon table salt
- 6 ounces bittersweet chocolate, cut into 1/2-inch pieces
For the Filling:
- 2 1/2 cups powdered sugar
- 2 tablespoons butter, softened
- 3 tbsp whipping cream
- 4 oz cream cheese, softened
- 1/2 teaspoon mint extract
- 2 drops green food color
For the Chocolate Ganache:
- 1/3 cup whipping cream
- 1 1/3 cups (8 oz) semisweet chocolate chips
- 1/3 cup unsalted butter
- Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
- In a large bowl, whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks, vanilla, and peppermint and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in chocolate chunks.
- Transfer the batter to prepared pan, smoothing the top. Bake 30 to 35 minutes, or until toothpick inserted into the center comes out with just a few moist crumbs attached. Transfer pan to wire rack and cool 1½ hours.
- Using parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour.
- To make the Filling: Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth and fluffy, about 2 minutes. Spread the mint filling over the cooled brownies.
- To make the Chocolate Ganache: Place all ingredients in a microwave safe bowl and microwave until the chocolate chips start to melt (about 1 minute) then stir. Microwave a little longer and stir until smooth. Let cool 5 minutes, then pour over the top of the mint filling, spreading carefully with a knife to the edges. Place the pan in the refrigerator until set, about an hour. Before cutting into bars, let stand 10 minutes at room temperature.
Make sure you check my best recipes below:
Stuffed Pepper Soup in the Slow Cooker – One of the best easy slow cooker recipes you’ll ever try!
Triple Chocolate Instant Pot Cheesecake Recipe – One of the best cheesecake recipes ever.
Easy Rainbow Poke Cake Recipe – This easy poke cake is so moist and tastes fantastic.
Pflaumenkuchen (German Plum Cake Recipe) – The cake is similar to shortcake, and it’s topped with sweet and delicious ripe plums.