Mint Brownies
A mouth-watering OG Mint Brownie delicately balanced between cakey and fudgy. A green crème de menthe layer adds a burst of minty freshness and the rich chocolate frosting brings everything together in a deliciously decadent way. With every bite, you'll experience the heavenly combination of chocolate and mint, as well as the perfect textural balance that's sure to satisfy your taste buds.
Servings: 24 brownies
Equipment
- 9x13-inch pan
Ingredients
Brownie Layer:
- ½ cup (113g) unsalted butter
- 6 ounces (170g) 70-90% chocolate bar
- 2 cups (424g) granulated sugar
- 4 large eggs
- ½ teaspoon kosher salt
- 1 cup (142g) all-purpose flour
- 1 teaspoon vanilla
Mint Layer:
- ½ cup (113g) unsalted butter
- 2 cups (228g) powdered sugar
- ¼ cup heavy cream
- ½ teaspoon crème de menthe flavoring oil
- Green gel coloring
Chocolate Frosting Layer:
- ½ cup (113g) unsalted butter
- 1 ¼ cup (142.5g) powdered sugar
- 3 Tablespoons dutch-processed cocoa powder
- 3 Tablespoons heavy cream
- ½ teaspoon vanilla
Instructions
Brownie Layer:
- Preheat oven to 325° F. Prepare 9x13-inch metal cake pan with non-stick cooking spray and parchment paper. Set pan aside.
- In a microwave-safe bowl, add butter and chocolate. Heat for 30 seconds. Stir. Heat for 15-30 seconds and stir until completely melted. Set aside to cool.
- In a large bowl, add sugar, eggs, and salt. Use electric mixer on medium-high speed to mix until light in color and thick—about 3 minutes.
- Fold warm chocolate mixture into sugar mixture with spatula. Add flour and extract. Fold until no streaks remain.
- Pour batter into prepared pan. Bake at 325° F for 25-30 minutes. Cool completely before frosting.
Mint Layer:
- Once brownies have cooled, add butter to a microwave safe bowl. Microwave for 30 seconds at 40% power to soften butter.
- Add powdered sugar, cream, a drop of crème de menthe flavoring oil, and a drop of green gel color. Mix until smooth and no streaks of white remain. Set aside.
Chocolate Frosting Layer:
- Add butter to a microwave safe bowl. Microwave for 30 seconds at 40% power to soften butter.
- Add all remaining ingredients and mix until smooth. Set aside.
Finishing the Brownies:
- Keep brownie layer in the pan it was baked in.
- Spread the mint layer with a metal spatula or knife until it evenly covers the brownie layer.
- Spread the chocolate frosting layer carefully on top of the mint layer until it evenly covers the green mint layer.
- Place in refrigerator for at least an hour (or overnight) to set all layers before cutting the brownies.
Notes
Brownie Layer based on Melkitchencafe.com “Magical Layered Brownies” because her brownie layer tastes so much like the BYU Mint Brownies that I love.
Cutting tips:
Easily lift the brownies out of the pan by lifting with the parchment paper liner.
Cold brownies cut easier than room temperature brownies.
Spray both sides of a large knife with non-stick spray before cutting. Make a firm cut the width of the brownies. Wipe the blade, re-spray and cut again.
Easily lift the brownies out of the pan by lifting with the parchment paper liner.
Cold brownies cut easier than room temperature brownies.
Spray both sides of a large knife with non-stick spray before cutting. Make a firm cut the width of the brownies. Wipe the blade, re-spray and cut again.