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Chocolate Mint Brownies Recipe
Ash Tyrrell

Chocolate Mint Brownies Recipe

I have to admit, the first time I made these Chocolate Mint Brownies, 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.
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.