If an Andes chocolate mint and a decadent fudge bar eloped to the North Pole and had a beautiful baby brownie, and if that brownie went on to be crowned homecoming queen, graduate from Harvard, and win the Nobel Peace Prize, it would be these Chocolate Mint Brownies.
I’m not one to rush to superlatives or swoon at the concept of a soul mate, but these mint brownies are THE ONE. A lifetime fan of the chocolate-mint flavor dream team, as well as a self-proclaimed brownie aficionado, I can say with confidence that no other chocolate mint dessert compares to these mint brownies. They are transcendent.
The brownie layer is deep, dark, and decadent, a chocolate-lover’s paradise. On its own, it nearly risks being too rich, but the fluffy, fresh mint layer majestically lightens and balances it. The mint layer, in turn, is balanced by a thin lid of unsweetened chocolate. I love sinking my fork into the shiny chocolate top, watching it crackle over the York Peppermint Pattie mint filling below, then forge into the fudgy brownie base.
The origin of this recipe is my friend Elizabeth, who years ago slide an innocent-looking pan of brownies (if there can be such a thing) my direction and asked if I’d like to try, “the best mint brownies ever.” They were so incredible, I nearly seized the pan and made a run for it, but a slug of milk returned me to my senses. I asked for the recipe instead. Elizabeth obliged.
Today’s recipe is a lightly adapted version of Elizabeth’s. I modified the brownies to be thicker and fuller, as well as to fit into an 8×8-inch vs. 9×13-inch pan. The brownie thickness is simply because that’s how I believe a brown should be. The smaller pan is an act of self-preservation—once I begin work on these brownies, self-control becomes a mere hypothesis, so the smaller pan is prudent. Trust me.
To keep things from completely rolling off the edge of reasonable brownie behavior, I also baked these mint brownies with Bob’s Red Mill Whole Wheat Pastry Flour. It’s completely undetectable, adds fiber, and allows you to feel a bit more confident about that extra slice you just snuck. I plan to use it in many of my baked goods this holiday, and I know my family won’t suspect a thing!
To celebrate the start of the holiday baking season, Bob’s Red Mill for giving away a prize pack filled with high-quality baking essentials. One lucky winner will receive:
To enter the giveaway: Visit The Law Student’s Wife and scroll to the bottom of the post. You’ll find full entry details, as well as multiple ways to win!
Chocolate Mint Brownies
Yield: 1 8×8-inch pan
For the Brownie Layer
For the mint layer:
- 3 tablespoons Unsalted Butter, softened
- 1 -1/2 cups Powdered Sugar
- 1 -1/2 tablespoons Milk
- 3/4 teaspoon pure Peppermint Extract
- 2 drops Green Food Coloring
For the topping:
- 1 -1/2 (1-ounce) squares Unsweetened Chocolate
- 1 -1/2 tablespoons Unsalted Butter
- Place rack in the center of your oven and preheat the oven to 350 degrees F. Grease an 8×8-inch pan and set aside.
- Prepare the brownie layer: In a heat-proof bowl set atop a pan of simmering water so that the bottom of the bowl does not touch the water’s surface, melt the 12 tablespoons butter and 3 ounces chocolate together. Stir frequently and watch carefully so the chocolate doesn’t burn. When the chocolate has nearly melted, remove from heat and stir until smooth. Set aside and let cool completely.
- Once the chocolate has cooled, add the eggs one at a time, beating well after each. Add the vanilla extract and sugar, beating thoroughly. Add the whole wheat pastry flour and all purpose flour, then beat until blended. Spread the batter evenly in the prepared pan and bake for 20-25 minutes, until the middle appears set and a toothpick inserted in the center comes out clean. Let cool completely.
- Prepare the mint layer: In a medium bowl, beat the 3 tablespoons of softened butter and powdered sugar together. Add the milk and vanilla, beating until smooth, then beat in the food coloring. Spread over the cooled brownie base and refrigerate until firm.
- For the topping: Melt the 1 1/2 ounces chocolate and 1 1/2 tablespoons butter together, stirring until smooth. Drizzle over the chilled mint layer, then spread with spatula, gently covering surface with a very layer. Place in the refrigerator to set, then cut into squares. The brownies will cut more easily (and are delicious) when chilled. Enjoy with a large glass of milk.
Store leftover brownies in an airtight container in the refrigerator or wrap tightly and freeze for up to two months.
Erin Clarke is dedicated to wholesome food that tastes incredible. On her blog, Well Plated by Erin (www.wellplated.com), she shares approachable recipes for lightened-up comfort foods, healthier baked treats, and seasonal eating. She passionately believes that family dinner can be special without being complicated and that one need not sacrifice taste to enjoy a balanced diet. The Huffington Post named her as a “Best Food Blog for Eating on a Budget,” and her recipes have been featured on TODAY, Oprah, Parade, The Kitchn, and Cosmopolitan. She conducts televised cooking demonstrations and resides in Milwaukee, Wisconsin.
When Erin’s not in the kitchen, you’ll find her out running, working on long overdue photo projects, and exploring Milwaukee’s local food scene. She owns far too many plaid shirts and is convinced that bourbon should be classified as a condiment.
Keep up with her on Facebook, Twitter, Instagram and Google Plus.