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.
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
- 3 oz 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.