Mint Chocolate Chip Brownies
This Mint Chocolate Chip Brownies recipe is made with fudgy brownies topped with mint frosting and a thin layer of chocolate ganache. A delicious dessert for St. Patrick's Day or a sweet treat for the holidays!
Prep Time15 minutes mins
Cook Time25 minutes mins
total cooling time1 hour hr
Total Time1 hour hr 40 minutes mins
Course: Dessert
Cuisine: American
Servings: 20
Cost: $10
For the chocolate brownies
- ½ cup butter
- 2 cups semi sweet chocolate chips divided
- 3 eggs
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- 1 ¼ cup all purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
For the peppermint frosting
- 3 cups powdered sugar
- 6 tbsp butter, softened
- 6 tbsp heavy cream
- 2 tbsp peppermint extract
- ¼ tsp vanilla
- 3 drops green gel food coloring
for the chocolate ganache
- 5 tbsp butter
- 1 cup chocolate chips
For the brownies
Preheat oven to 350 degrees
In a large microwaveable mixing bowl, combine butter and 1 cup of chocolate chips, and melt in short increments in microwave. Allow to cool slightly. Or, heat butter and chocolate chips in a saucepan on the stove over low heat
Stir in the vanilla and eggs, one at a time, beating well after each egg is added
Add the sugar, flour, baking soda and cinnamon, and stir until combined
Stir in second cup of chocolate chips
Pour mixture into parchment-paper lined or greased 9X13 baking pan, and bake for 20 to 25 minutes, or until edges are firm and pulling away from the sides of the pan and toothpick inserted in center comes out clean (there may be chocolate from the chocolate chips)
Remove from oven, and allow to cool
For the peppermint frosting
Beat softened butter and powdered sugar together with a mixer
Add heavy cream, peppermint extract and vanilla and beat well. Stir in the food coloring
Cover the brownies with the frosting and let them cool in the fridge until the frosting is set.
For the chocolate ganache
Melt the butter and chocolate together in a small pot
Poor the chocolate over the brownies. Use a spatula to spread the chocolate until the brownies are evenly covered
Sprinkle mint chips over the brownies and put them in the fridge to cool
Before the chocolate hardens, cut the brownies. I let mine sit in the fridge for 30 minutes, but some fridges work faster.
You can use a box mix for the brownie layer or your favorite brownie recipe for the base.
Brownies are best stored in the refrigerator in an air-tight container.
Calories: 414kcal | Carbohydrates: 50g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 129mg | Potassium: 124mg | Fiber: 1g | Sugar: 40g | Vitamin A: 470IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1.7mg