I have to admit, the first time I made this Chocolate Mint Brownies Recipe, I couldn’t stop myself from sneaking bites straight from the pan. There’s something magical about the combination of rich chocolate and refreshing mint—it’s like dessert perfection in every bite.
I love how the fudgy texture melts in your mouth while the mint adds a surprising, cool twist. Every time I make them, they disappear faster than I expect! If you’re a chocolate and mint fan, this recipe will quickly become your go-to treat. You can also enjoy similar indulgent flavors in the Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata Recipe for a savory delight.
Ingredients
Here’s everything you’ll need to make these irresistible brownies. I’ve included tips from my experience so your brownies turn out perfect every time.
- unsalted butter, 1 cup (225g) – melts beautifully for a rich, fudgy base
- semisweet chocolate, 8 oz (225g) – I always use good-quality chocolate for the best flavor
- granulated sugar, 1 ½ cups (300g) – balances the richness of the chocolate
- eggs, 4 large – room temperature eggs create a smooth, fudgy texture
- all-purpose flour, 1 cup (125g) – sifted for a lighter, evenly textured brownie
- unsweetened cocoa powder, ⅓ cup (35g) – I prefer Dutch-processed for a deeper chocolate flavor
- salt, ½ tsp – enhances the chocolate flavor
- peppermint extract, 1 tsp – a little goes a long way for that minty freshness
- chocolate chips, ½ cup (90g) – optional, for extra chocolatey bites
- powdered sugar, for dusting – adds a pretty finishing touch
Note: several
Variations
I love experimenting with these brownies, and there are so many ways to tweak them:
- Dairy-free: Substitute butter with coconut oil and use dairy-free chocolate.
- Sugar-free: Use a sugar alternative like erythritol or monk fruit sweetener.
- Flavor boost: Add a swirl of mint chocolate spread or crushed peppermint candies for a festive twist.
- Nutty version: Fold in chopped walnuts or pecans for extra texture. You can also enjoy a smoky twist in the Smoked Paprika Chicken Recipe for inspiration in other dishes.
Cooking Time
Making these brownies doesn’t take long, but it’s worth every minute.
- Prep Time: 15 minutes
- Cooking Time: 25–30 minutes
- Total Time: 40–45 minutes
Equipment You Need
Here’s what I usually pull out of my kitchen to make this recipe:
- baking pan (8×8 inch) – to bake the brownies evenly
- mixing bowls – for combining wet and dry ingredients
- whisk or spatula – to mix ingredients smoothly
- saucepan or microwave-safe bowl – to melt chocolate and butter
- oven – for baking the brownies perfectly
- cooling rack – to let brownies cool evenly
How to Make Chocolate Mint Brownies
Preparing the Ingredients
First, I like to gather everything and measure accurately. I melt the butter and chocolate together until silky smooth. Meanwhile, I preheat the oven to 350°F (175°C) and prepare my baking pan by greasing it lightly.
Mixing the Batter
Next, I whisk the eggs and sugar together until slightly fluffy. Then, I gently fold in the melted chocolate mixture. I always sift the flour and cocoa powder before adding to ensure the batter is smooth and lump-free.
Adding the Mint and Extras
Now comes the fun part—I stir in peppermint extract and chocolate chips. The mint aroma is so inviting at this stage! I mix just until combined to keep the batter light and fudgy.
Baking the Brownies
I pour the batter into the prepared pan and smooth the top. Baking takes around 25–30 minutes, but I always test with a toothpick—slightly fudgy crumbs are perfect for that classic chewy texture.
Cooling and Serving
Once baked, I let the brownies cool in the pan for about 10–15 minutes before transferring to a wire rack. I sometimes dust the top with powdered sugar for a simple, elegant finish.
Additional Tips for Making This Recipe Better
From my experience, a few small tweaks make a big difference:
- I always use room temperature eggs for a smoother batter.
- Don’t overmix the flour; it keeps the brownies tender.
- For extra fudgy brownies, I slightly underbake them.
- Using high-quality chocolate really elevates the flavor.
- I sometimes add a pinch of espresso powder—it intensifies the chocolate taste without adding coffee flavor.
How to Serve Chocolate Mint Brownies
These brownies are versatile and easy to present beautifully:
- Cut into small squares and serve on a decorative plate for parties.
- Pair with a scoop of vanilla ice cream for a decadent dessert.
- Drizzle with melted chocolate or caramel for extra flair.
- Garnish with crushed peppermint candies or a sprig of mint for a festive touch.
Nutritional Information
Here’s a rough idea of what you get in each brownie (based on 12 servings):
- Calories: 280 kcal – indulgent but worth it for the taste
- Protein: 4g – thanks to eggs and chocolate
- Carbohydrates: 36g – mainly from sugar and flour
- Fat: 14g – from butter and chocolate
Make Ahead and Storage
Storing
I usually keep these brownies in an airtight container at room temperature. They stay fresh for up to 3–4 days.
Freezing
These brownies freeze beautifully. I wrap individual pieces in plastic wrap and store in a freezer-safe bag. They last up to 2 months frozen.
Reheating
If I want them warm, I microwave a piece for 15–20 seconds. The fudgy texture comes back wonderfully.
Why You’ll Love This Recipe
Here’s why I keep coming back to this recipe:
- Quick and easy: Prep and bake in under an hour.
- Deliciously fudgy: The texture is rich without being too heavy.
- Mint-chocolate combination: A refreshing twist on classic brownies.
- Customizable: Easy to make dairy-free, sugar-free, or nutty.
- Perfect for any occasion: Great for parties, holidays, or just a cozy night in.
Chocolate Mint Brownies are one of my favorite treats to bake. The balance of chocolate and mint is unbeatable, and the fudgy texture makes every bite heavenly. Whether you enjoy them warm or chilled, plain or garnished, these brownies never fail to impress.
Chocolate Mint Brownies Recipe
Ingredients
Method
- First, I like to gather everything and measure accurately. I melt the butter and chocolate together until silky smooth. Meanwhile, I preheat the oven to 350°F (175°C) and prepare my baking pan by greasing it lightly.
- Next, I whisk the eggs and sugar together until slightly fluffy. Then, I gently fold in the melted chocolate mixture. I always sift the flour and cocoa powder before adding to ensure the batter is smooth and lump-free.
- Now comes the fun part—I stir in peppermint extract and chocolate chips. The mint aroma is so inviting at this stage! I mix just until combined to keep the batter light and fudgy.
- I pour the batter into the prepared pan and smooth the top. Baking takes around 25–30 minutes, but I always test with a toothpick—slightly fudgy crumbs are perfect for that classic chewy texture.
- Once baked, I let the brownies cool in the pan for about 10–15 minutes before transferring to a wire rack. I sometimes dust the top with powdered sugar for a simple, elegant finish.
Notes
- I always use room temperature eggs for a smoother batter.
- Don’t overmix the flour; it keeps the brownies tender.
- For extra fudgy brownies, I slightly underbake them.
- Using high-quality chocolate really elevates the flavor.
- I sometimes add a pinch of espresso powder—it intensifies the chocolate taste without adding coffee flavor.
