Mint Brownies

Nothing better than Mint Brownies! A homemade dessert that everyone loves. Chocolate brownies, minty fresh filling and chocolate top!

Course Dessert

Cuisine American

Keyword mint brownie recipe, mint brownies, mint chocolate brownies

Prep Time 1 hour 15 minutes

Cook Time 35 minutes

Total Time 1 hour 50 minutes

Servings bars

Calories 188kcal

Author Lauren

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 tablespoons unsweetened cocoa powder
2 cups granulated sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon baking powder
1/2 teaspoon 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 tablespoons milk
1 1/2 teaspoons peppermint extract
green food coloring

For the chocolate topping:

1 1/3 cups chocolate chips
3 tablespoons vegetable shortening

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 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 mint 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.
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 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.
It can be stored in an airtight container in the refrigerator for up to 4 days, though I doubt they will last that long!

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