Mint Chocolate Brownies
Ingredients
- Unsalted butter – ½ cup 113 g
- Semi-sweet or dark chocolate chopped – 6 oz (170 g)
- Granulated sugar – ¾ cup 150 g
- Brown sugar – ¼ cup 50 g
- Eggs – 2 large room temperature
- Vanilla extract – 2 teaspoons
- Peppermint extract – ¼ to ½ teaspoon
- All-purpose flour – ¾ cup 95 g
- Unsweetened cocoa powder – 2 tablespoons
- Salt – ½ teaspoon
- Mint chocolate chips or chopped chocolate mints – ¾ cup
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper
- Melt butter and chocolate together until smooth, then cool slightly
- Whisk in granulated sugar and brown sugar until glossy
- Add eggs one at a time, mixing well after each
- Stir in vanilla extract and peppermint extract
- Gently fold in flour, cocoa powder, and salt just until combined
- Fold in mint chocolate chips evenly
- Spread batter evenly into prepared pan
- Bake for 30–35 minutes, until edges are set and center is slightly soft
- Cool completely before slicing
Notes
Peppermint extract is strong; start with less and adjust if needed
Do not overmix to keep brownies dense and fudgy
Chill before slicing for cleaner cuts
For layered brownies, add mint frosting and ganache after fully cooling
Store refrigerated for best texture and flavor