No one will believe how easy it was to make this mint chocolate brownies recipe! Brownies are layered with a mint butter cream frosting and finally topped with a thin chocolate topping for a delicious layered brownie recipe.
A friend of mine use to make this mint chocolate brownie recipe every December for a Christmas party we attended. Every time she brought it I wanted to eat half the pan. I finally caved and asked her for the recipe, which was from the back of a chocolate syrup bottle.
Over the years I’ve made some adjustments to the recipe. I use homemade chocolate sauce (with cocoa powder) instead of buying it. I recently learned how to make homemade mint extract so I use that, too. But it’s still the same delicious mint chocolate brownie recipe layered with yumminess!
Mint Chocolate Brownies Recipe
The bottom, first, layer of the mint chocolate brownie recipe is a cake like brownie. I dump all the ingredients in to the bowl of my Kitchen Aid stand mixer and mix it up. I’m guessing you could cream the butter and sugar, add in the eggs, etc, but it’s always baked up just fine with the dump and mix method. Makes the recipe that much easier.
As I mentioned, I use a really easy homemade chocolate sauce (made with cocoa powder, sugar and water!) instead of store bought sauce. I always have cocoa powder and sugar on hand, but rarely have chocolate sauce.
The second layer in the mint chocolate brownies recipe is the mint. The mint layer is basically a mint butter cream frosting. I have made the mint cream filling while the brownies are baking and just left it in the fridge until the brownies cooled.
I’ve been playing around with homemade extracts and use a homemade mint extract to flavor the butter cream. You can also check out my homemade vanilla extract – both are super easy to make. Spread the butter cream on top of the brownie layer and then chill.
The final layer is a topping of chocolate and butter. There is a lot of butter in this recipe but it’s so worth it. Melt the chocolate and butter and then pull the chilled brownies out.
You want to make sure the chocolate is on the luke warm side so it doesn’t melt the butter cream layer. I pour the chocolate on and then rotate the pan to spread it out to all corners of the pan.
And that’s it! Put the pan back in the fridge and allow it to chill for at least 1 hour before serving. This mint chocolate brownie recipe is very rich so I tend to serve it in small pieces, but please help yourself to a nice big slice!
For the Brownie Cake Layer
For the Mint Cream Center
For the Chocolate Topping
Serving Size: 1
Amount Per Serving: Calories: 560Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 118mgSodium: 221mgCarbohydrates: 77gFiber: 2gSugar: 62gProtein: 5g