The best word to describe these brownies is YUM. If you’re a chocolate mint fan, then this is the dessert for you – please make them immediately! A homemade fudgey brownie that’s not overly sweet, topped with a soft minty frosting – they’re like a big Andes mint!
These were the first brownies I’ve ever made completely from scratch. And while I’m a sucker for box mix brownies, these are not hard to make and totally worth a little extra time. I shared these and was told that they’re the best brownies ever tasted, while another person asked that I have a bake sale just to sell these. Hmm, I guess they’re a keeper? 🙂
1/2 cup unsalted butter, cut into pieces
4 ounces unsweetened chocolate, coarsely chopped
1 1/4 cups sugar
1 tsp vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/4 tsp salt
2 Tbsp unsalted butter, softened
1 1/2 cups powdered sugar, sifted
1 Tbsp milk
1/2 tsp peppermint extract
A few drops green food coloring
Yield: 16 medium pieces
Preheat oven to 325 degrees F and place the rack in the center of the oven. Line an 8×8 or 9×9 baking dish with foil and set aside.
For the brownies: Put the butter and chocolate in a heatproof bowl. Place the bowl over a pot of simmering water and stir the ingredients together until totally melted. Remove from heat and add the sugar and vanilla, stirring to combine. Add the eggs one at a time and stir until completely combined. Stir in the flour and salt and beat until the batter is smooth. Pour the batter evenly into the foil lined pan.
Bake the brownies for 30-45 minutes, until a toothpick comes out clean. Then remove from the oven and allow them to completely cool.
For the mint layer: Beat all the ingredients together with a mixer until smooth. If the frosting is too thick, add a little more milk until you get the right consistency. Or if it’s too thin, add more powdered sugar, a little at a time. Spread the mint frosting over the brownies and smooth it out evenly. Refrigerate at least 10-15 minutes, until the frosting is set.
When ready to serve, use the foil to lift the brownies out of the pan. Cut them into squares, you’ll get at least 16 medium sized pieces. Feel free to add any other toppings you like. Serve and enjoy!
Source: Slightly adapted from The Whimsical Cupcake