Monthly Munchies: March

Mint Brownies



  • 1 cup unsalted butter
  • 1 cup semi sweet, coarsely chopped
  • 1 ½ cup granulated sugar 
  • ½ cup packed light brown sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon salt
  • ½ cup all purpose flour 
  • ¼ cup natural unsweetened cocoa powder


Mint Frosting Layer

  • ½ cup unsalted butter softened to room temperature
  • 2 cups confectioners sugar
  • 2 tablespoons milk
  • 1 ¼  teaspoon peppermint extract
  • Optional: 1 drop liquid or gel green food coloring


Chocolate Layer

  • ½ cup unsalted butter
  • 1 heaping cup semi sweet chocolate chips


  1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, for about 5 minutes. As an alternative if you prefer to use the microwave, then melt it in a microwave safe bowl in 20 seconds doing small amounts each time, stirring after each. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  2. Preheat the oven to 350 F. Line a 9 x 13 baking pan with parchment paper or aluminum foil.
  3. Whisk the granulated and brown sugar into the cooled chocolate/butter mixture. Add the eggs, whisk until smooth. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. 
  4. Pour batter into the baking pan and bake for 35-36 minutes or until the brownies begin to detach from the edges of the pan. (When a toothpick is inserted into the center it should come out with only a few moist crumbs when the brownies are done. Remember it’s not like a cake so don’t wait for the toothpick to come out completely clean, brownies harden when they cool off. ) Note: All ovens are different, so keep an eye on them after 30 minutes and test them to see when they are finished. 
  5. When the brownies are done allow them to cool completely in the pan set on a wire rack. Once completely cooled, making sure it is cool to the touch, lift the brownies out of the pan. Place the whole thing onto a baking sheet as you make the frosting. Do not cut the brownies yet.
  6. Time for the frosting! In a medium bowl using a mixer fitted with a paddle attachment or using a large spoon, beat the butter on medium speed until smooth and creamy for about 2 minutes. Add the confectioners’ sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring and beat on high for 1 full minute or until the color is completely mixed. Taste and add a drop or two more peppermint extract if you would like.
  7. Frost the cooled brownies; that you placed aside on the baking sheet. Then place the baking sheet into the refrigerator. This allows the frosting to “set” on top of the brownies which makes spreading the chocolate layer easier. Keep in the refrigerator for at least an hour and you may keep them in for up to 4 hours.
  8. Now time for the chocolate layer. Melt the butter and chocolate chips in a medium saucepan on medium heat, stirring constantly for about 5 minutes. As a substitute if you prefer to use the microwave- melt it into a medium size microwavable bowl in 20 second increments, stirring after each time. 
  9. Once melted and smooth, pour over the top of the mint layer. Gently spread with a knife or an offset spatula. Place the brownies, that are still on the baking sheet, in the refrigerator and chill for an hour or up to 4 hours, even overnight to set the chocolate.
  10. Lastly, enjoy your wonderfully made mint brownies.