Melting Mint Brownies Recipe

Introduction

Melting Mint Brownies are a delightful twist on classic chocolate brownies, infused with refreshing peppermint flavor. Topped with a smooth mint glaze and an optional rich chocolate drizzle, these brownies offer a perfect balance of fudgy texture and cool minty sweetness. They make an excellent treat for any chocolate and mint lover.

Ingredients

• 12 tablespoons (170g) unsalted butter, melted
• 1 1/2 cups (298g) granulated sugar
• 1/2 teaspoon table salt
• 3/4 cup (64g) Dutch-process cocoa
• 3 large eggs
• 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon peppermint extract*
• 3 cups (340g) confectioners’ sugar
• 6 tablespoons (85g) butter, melted
• 3 tablespoons (43g) milk
• 1/8 teaspoon peppermint extract, or to taste*
• 2/3 cups (113g) chocolate chips or bittersweet chocolate, chopped
• 1/4 cup (57g) heavy cream or whipping cream

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan, or for easiest removal, grease the pan, line it with parchment paper, and grease the parchment as well.
2. Step 2: In a bowl, stir together the melted butter, granulated sugar, and salt until combined.
3. Step 3: Mix in the Dutch-process cocoa powder, beating gently until smooth.
4. Step 4: Add the eggs and beat gently again until the mixture is smooth.
5. Step 5: Stir in the flour and baking powder until just combined.
6. Step 6: Add the peppermint extract, adjusting to your desired mint flavor strength.
7. Step 7: Spoon the batter into the prepared pan and smooth it evenly to the corners.
8. Step 8: Bake for 20 minutes, or until a cake tester inserted into the center comes out clean. Remove from the oven and allow the brownies to cool completely.
9. Step 9: To prepare the glaze, stir together the confectioners’ sugar, melted butter, peppermint extract, and milk. Adjust the peppermint extract to taste.
10. Step 10: Spread the glaze evenly over the cooled brownies. The glaze will be thin, which is expected.
11. Step 11: For the optional chocolate drizzle, combine chopped chocolate and heavy cream in a microwave-safe bowl. Heat until the cream is very hot and starting to bubble. Remove and stir until the chocolate melts and the mixture is smooth.
12. Step 12: Dollop the chocolate drizzle atop the glazed brownies and let set for several hours before cutting for best results.

Tips & Variations

• Use parchment paper for easy removal and cleaner edges.
• Adjust the peppermint extract according to your preference; start with less and add more if desired.
• For an extra crunch, sprinkle chopped mint candies or crushed candy canes on top of the glaze before it sets.
• Substitute bittersweet chocolate chips with dark or semi-sweet chocolate for a richer drizzle.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat chilled brownies briefly in the microwave to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, you can substitute regular cocoa powder, but it may slightly alter the brownie’s flavor and texture since Dutch-process cocoa is less acidic and results in a smoother taste.

Can I omit the chocolate drizzle?

Absolutely. The chocolate drizzle is optional and the brownies are delicious with just the mint glaze if you prefer a simpler topping.

Melting Mint Brownies Recipe

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★★★★★

4.8 from 84 reviews

These Melting Mint Brownies are a rich and fudgy chocolate treat with a refreshing peppermint twist. Featuring a moist cocoa brownie base topped with a mint-glazed icing and optional chocolate drizzle, they deliver a perfect balance of deep chocolate flavor and cool mint essence. Ideal for mint lovers looking for an indulgent dessert that’s easy to bake and sure to impress.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 to 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Brownie Base

• 12 tablespoons (170g) unsalted butter, melted
• 1 1/2 cups (298g) granulated sugar
• 1/2 teaspoon table salt
• 3/4 cup (64g) Dutch-process cocoa powder
• 3 large eggs
• 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon peppermint extract*

Mint Glaze

• 3 cups (340g) confectioners’ sugar
• 6 tablespoons (85g) butter, melted
• 3 tablespoons (43g) milk
• 1/8 teaspoon peppermint extract, or to taste*

Chocolate Drizzle (Optional)

• 2/3 cups (113g) chocolate chips or bittersweet chocolate, chopped
• 1/4 cup (57g) heavy cream or whipping cream

Instructions

1. Prepare the pan: Preheat the oven to 350°F (175°C). Lightly grease a 9″ x 13″ pan. For best results, grease the pan, line it with parchment paper, and grease the parchment as well to ensure easy removal of the brownies.
2. Mix wet ingredients and sugar: In a large bowl, stir together the melted butter, granulated sugar, and salt until combined.
3. Add cocoa powder: Mix in the Dutch-process cocoa powder, gently beating until the batter is smooth and evenly blended.
4. Incorporate eggs: Add the eggs one at a time, beating gently after each addition until the batter is smooth and glossy.
5. Combine dry ingredients: Stir in the all-purpose flour and baking powder, mixing just until combined without overmixing.
6. Add peppermint extract: Stir in 1/2 teaspoon peppermint extract. Adjust the amount to your preferred mint intensity, keeping in mind this will produce a fairly strong flavor.
7. Bake the brownies: Spoon the batter evenly into the prepared pan, smoothing into the corners. Bake for 20 minutes or until a cake tester inserted in the center comes out clean.
8. Cool the brownies: Remove the brownies from the oven and allow them to cool completely in the pan before proceeding to the glaze.
9. Prepare the mint glaze: In a bowl, stir together the confectioners’ sugar, melted butter, milk, and 1/8 teaspoon peppermint extract. Adjust the peppermint extract to taste for desired mint strength. The glaze will be thin, which is expected.
10. Glaze the brownies: Spread the mint glaze evenly on top of the cooled brownies.
11. Make the chocolate drizzle (optional): In a microwave-safe bowl, combine the chocolate chips and heavy cream. Heat until the cream is very hot and beginning to bubble. Remove and stir until the chocolate is fully melted and the mixture is smooth.
12. Add chocolate drizzle: Dollop or drizzle the melted chocolate mixture evenly over the glazed brownies. For best results, allow the chocolate drizzle to set for several hours before cutting.

Notes

• For easiest removal from the pan, line the baking pan with parchment paper and grease it well.
• You can adjust the peppermint extract to taste in both the batter and glaze for a more mild or intense mint flavor.
• The glaze will be thin but will set nicely upon cooling.
• Allow the chocolate drizzle to set several hours if possible to avoid smearing when cutting.
• Storage: Keep brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Mint brownies, melting mint brownies, peppermint brownies, chocolate brownies, mint chocolate dessert, easy brownie recipe