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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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/melting-mint-brownies-recipe/