Mint Brownies
Mint Brownies are a homemade dessert that everyone loves. Say hello to chocolate brownies with a minty fresh filling and chocolate on top!
Servings 50 bars
Calories 188kcal
Ingredients
for the brownies
- 3/4 cup salted butter
- 1/4 cup canola oil
- 8 oz semi-sweet chocolate chopped (or 1 cup chocolate chips)
- 3 tbsp unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups all purpose flour
for the mint filling
- 1/2 cup butter at room temperature
- 3 cups powdered sugar
- 2-3 tbsp milk
- 1 1/2 tsp peppermint extract
- green food coloring optional
for the chocolate topping
- 1 1/3 cups chocolate chips
- 3 tbsp vegetable shortening
Instructions
for the brownies
- Preheat oven to 350° F. Spray a 9x13 pan lightly with nonstick cooking spray, line with parchment paper, and spray again with more nonstick cooking spray. Set aside.
- In a large pot over medium-low heat, melt butter, oil, chocolate, and cocoa together until fully melted and smooth. Remove from heat.
- Pour in sugar and vanilla extract. Add in eggs, 1 at a time, stirring vigorously before the next addition. After all four eggs have been mixed in, the batter should be thick and smooth without that granular look to it. Add in the remaining dry ingredients and stir gently until just combined. Do not over mix.
- Pour batter into prepared pan. Smooth the top and bake 30-35 minutes or until a toothpick comes out mostly clean with a few moist crumbs. Cool to room temperature.
for the peppermint filling
- Measure all ingredients into a large bowl and using an electric hand mixer, stir until thick and smooth. Add milk as needed to get a thick mixture. Spread over cooled brownies as evenly as possible and refrigerate 30-60 minutes.
for the chocolate topping
- Place chocolate chips and shortening into a small bowl and microwave until melted, stirring every 20 seconds. Pour over the mint layer and spread until smooth. refrigerate 30-60 minutes.
- Remove bars from the glass pan using the edges of the parchment to pull out completely. Using a very sharp knife, cut off the crispy edges and cut into 50-60 small squares. Serve.
- They can be stored in an airtight container in the refrigerator for up to 4 days, though I doubt they will last that long!
Nutrition
Calories: 188kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 70mg | Potassium: 45mg | Fiber: 1g | Sugar: 20g | Vitamin A: 177IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 1mg
