These fudgy, intense double chocolate mint brownies might as well have dethroned my favorite brownie ever.
They’re that good! And they have white chocolate chunks too. Sooo amazing.
I firmly believe one can never have too many brownie recipes, a fact that is well documented. I like them all, for one reason or another. There is a time and place for every brownies recipe, don’t you think so?
As I told you many times before, chocolate pairs well with so many ingredients it’s hard for me to choose. But, mint and chocolate are definitely in the top 3. I don’t know about you, but I grew up eating the thin English mints, and to this day I can eat half a packet in a few minutes. I don’t though, my hips complain.
These amazing chocolate mint brownies are the closest I ever tasted to that childhood favorite.
Another firm belief (there are many btw) I have is that brownies taste better one or two days after baking them. Almost all chocolate recipes do. The intense chocolate flavor mellows in a way that is perfectly balanced even if you used a very dark one.
These can also be frozen – and are amazing almost directly from the freezer, in case you ask – or kept in the fridge for a week (or more imo) well covered. The sugar ends up making them taste like candy, similar to what happens to the killer brownies after a few days.
So, you must try this double chocolate mint brownie recipe if you’re a choco-mint lover. I can’t stress enough the use of good chocolate and peppermint extract. It makes all the difference. As usual in baking, great ingredients give great results.
Fudgy double chocolate mint brownies
Yield 12 brownies
I use chocolate chunks rather than chips, but it’s good with both.
You can up the amount of peppermint extract. I find that very dark chocolate (70 or 80%) and a teaspoon of extract work best for my taste.
- 1/2 cup (115g) unsalted butter
- 3oz dark chocolate, in pieces
- 1 1/4 cups (250g) light or dark brown sugar
- 2 eggs, at room tº
- 1 teaspoon good peppermint extract (or more depending on your taste)
- 1/3 cup (45g) all-purpose flour
- 1/3 cup (50g) dark chocolate chips or chunks
- 1/3 cup (50g) white chocolate chips or chunks
- Preheat oven to 350ºF / 180ºC.
- Line the bottom and 2 sides of 9-inch square pan with parchment or aluminum paper. It will make it easier to unmold.
- Melt first amount of dark chocolate with butter in the microwave (at 10 second intervals) or in a double boiler with bottom not touching water.
- Take out from the heat and add sugar. Mix well.
- Add eggs and extract and mix until it’s creamy and well mixed.
- Add flour and chopped chocolates.
- Mix well and transfer to prepared pan.
- Bake for about 25 minutes, until a bit puffed and surface is dry. They still have to be a little jiggly in the middle, or as any brownies, underbaked a bit.
- Let cool completely on a wire rack before lifting the paper carefully and cutting them.
- I prefer to put them for a day in the fridge, well wrapped. It makes cutting them much easier and the flavors mellow.