Melting Mint Brownies Recipe
Introduction
These Melting Mint Brownies are a delightful twist on classic chocolate brownies, infused with refreshing peppermint flavor and topped with a smooth mint glaze. Finished with a rich chocolate drizzle, they make an irresistible treat for mint and chocolate lovers alike.
Ingredients
- 12 tablespoons (170g) unsalted butter, melted
- 1 1/2 cups (298g) granulated sugar
- 1/2 teaspoon table salt
- 3/4 cup (64g) Dutch-process cocoa
- 3 large eggs
- 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon peppermint extract*
- 3 cups (340g) confectioners’ sugar
- 6 tablespoons (85g) butter, melted
- 3 tablespoons (43g) milk
- 1/8 teaspoon peppermint extract, or to taste*
- 2/3 cups (113g) chocolate chips or bittersweet chocolate, chopped
- 1/4 cup (57g) heavy cream or whipping cream
Instructions
- Step 1: Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan. For easiest removal, grease the pan, line with parchment, then grease the parchment.
- Step 2: Stir together the melted butter, sugar, and salt until combined.
- Step 3: Mix in the cocoa powder, beating gently until smooth.
- Step 4: Add the eggs, beating gently again until smooth.
- Step 5: Stir in the flour and baking powder until just combined.
- Step 6: Add the peppermint extract. The recommended amount yields a strong mint flavor; adjust to your preference.
- Step 7: Spoon the batter evenly into the prepared pan, smoothing it into the corners.
- Step 8: Bake for 20 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and let cool completely.
- Step 9: To make the glaze, stir together the confectioners’ sugar, melted butter, milk, and peppermint extract. Adjust the peppermint extract to taste for desired mint strength.
- Step 10: Spread the glaze evenly over the cooled brownies. It won’t be thick, which is normal.
- Step 11: For the chocolate drizzle, combine the chocolate and heavy cream in a microwave-safe bowl. Heat until the cream is very hot and bubbling, then stir until melted and smooth.
- Step 12: Dollop the chocolate drizzle over the glazed brownies. Let set for several hours before cutting for best results.
Tips & Variations
- Use fresh peppermint extract for the best mint flavor, and adjust amounts to suit your taste buds.
- Try using dark chocolate chips for a richer drizzle or white chocolate for a sweeter contrast.
- Line your pan with parchment paper extending over the edges for easy removal of the brownies.
- For extra texture, sprinkle crushed candy canes on top of the glaze before adding the chocolate drizzle.
Storage
Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, warm in the microwave for 10–15 seconds to soften the glaze and chocolate drizzle.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cocoa powder instead of Dutch-process cocoa?
Yes, but keep in mind that Dutch-process cocoa is less acidic and offers a smoother chocolate flavor. Using regular cocoa may slightly alter the taste and texture.
How strong is the peppermint flavor? Can I reduce it?
The recipe uses a moderate amount of peppermint extract for a clear mint flavor. You can reduce the peppermint extract in both the batter and glaze if you prefer a subtler taste.
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Melting Mint Brownies Recipe
- Total Time: 35 minutes
- Yield: 12 servings 1x
Description
These Melting Mint Brownies offer a luscious combination of rich chocolate and refreshing peppermint flavors. With a fudgy texture and a smooth peppermint glaze, topped optionally with a decadent chocolate drizzle, these brownies are perfect for anyone craving a mint-chocolate treat.
Ingredients
Scale
Brownie Batter
- 12 tablespoons (170g) unsalted butter, melted
- 1 1/2 cups (298g) granulated sugar
- 1/2 teaspoon table salt
- 3/4 cup (64g) Dutch-process cocoa powder
- 3 large eggs
- 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon peppermint extract
Mint Glaze
- 3 cups (340g) confectioners’ sugar
- 6 tablespoons (85g) butter, melted
- 3 tablespoons (43g) milk
- 1/8 teaspoon peppermint extract, or to taste
Chocolate Drizzle (Optional)
- 2/3 cups (113g) chocolate chips or bittersweet chocolate, chopped
- 1/4 cup (57g) heavy cream or whipping cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9″ x 13″ baking pan. For easiest removal, grease the pan, line with parchment paper, then grease the parchment.
- Mix Butter, Sugar, and Salt: In a large bowl, stir together the melted butter, granulated sugar, and salt until well combined.
- Add Cocoa Powder: Gently beat in the Dutch-process cocoa powder until the mixture is smooth and evenly incorporated.
- Add Eggs: Beat in the eggs gently until the batter is smooth and uniform in texture.
- Add Flour and Baking Powder: Stir in the all-purpose flour and baking powder until just combined, making sure not to overmix.
- Add Peppermint Extract: Stir in the peppermint extract. The recommended amount yields a strong mint flavor, but you can adjust it to your taste.
- Pour Batter into Pan: Spoon the brownie batter into the prepared pan, smoothing it evenly into the corners.
- Bake: Bake the brownies for 20 minutes, or until a cake tester inserted into the center comes out clean. Remove from the oven and allow to cool completely in the pan.
- Prepare the Mint Glaze: In a medium bowl, stir together the confectioners’ sugar, melted butter, peppermint extract, and milk until smooth. Adjust peppermint extract to taste for desired mintiness.
- Glaze the Brownies: Spread the glaze evenly over the cooled brownies. The glaze will be thin—this is expected.
- Make Chocolate Drizzle (Optional): Combine the chopped chocolate and heavy cream in a microwave-safe bowl. Heat until the cream is very hot and beginning to bubble. Remove and stir until the chocolate is fully melted and the mixture is smooth.
- Apply Chocolate Drizzle: Dollop the chocolate mixture over the glazed brownies. Allow the chocolate drizzle to set for several hours if possible before cutting and serving.
Notes
- For easier removal from the pan, line it with parchment paper.
- Adjust peppermint extract according to your taste preference; the recipe amounts yield a strong mint flavor.
- The glaze is thin and will soak into the brownies slightly; this is normal.
- Allow the chocolate drizzle to set for several hours for best results.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mint brownies, chocolate brownies, peppermint brownies, easy brownies, mint chocolate dessert
