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
- 1 cup flour
- 1 cup sugar
- 1/2 cup butter, softened
- 4 eggs
- 1 1/2 cups homemade chocolate syrup
For the Mint Cream Center
- 2 cups confectioners' sugar
- 1/2 cup butter, softened
- 1 Tablespoon water
- 1/2-3/4 teaspoon homemade mint extract
- 3 drops green food coloring
For the Chocolate Topping
- 6 Tablespoons butter
- 1 cup Semi-Sweet chocolate chips
- Heat oven to 350 degrees and grease 9 x 13 cake pan.
- In a large mixer bowl combine flour, sugar, butter, eggs and syrup; beat until smooth. Pour into prepared pan.
- Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan.
- Make the Mint Cream Center:
- In a small bowl combine confectioner's sugar, softened butter, water, mint extract and food coloring. Beat until smooth.
- Spread Mint Cream Center on the cooled cake; cover and chill.
- Make Chocolate Topping:
- In small saucepan over very low heat melt butter and chocolate chips.
- Remove from heat; stir until smooth. Cool slightly.
- Pour chocolate topping over chilled dessert.
- Cover; chill at least 1 hour before serving.
Amount Per Serving: Calories: 560 Total Fat: 28g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 118mg Sodium: 221mg Carbohydrates: 77g Fiber: 2g Sugar: 62g Protein: 5g