Fudgy Mint Brownies

I firmly believe one can never have too many brownie recipes, a fact that is well-documented in the brownie archives. I like them all for one reason or another. There is a time and place for every brownie recipe, right?

This simple chocolate mint brownie recipe is made in one bowl with no chocolate layer on top or mint filling.

I grew up eating those thin English mints, the ones with the clock in the packaging, and, to this day, I can eat half a box in a few minutes. These chocolate mint bars remind me of them.

Chocolate and mint is a heavenly combination, definitely top 3 if you ask me. We have our favorite mint desserts, like the chocolate mint mousse pie or the chewy, fudgy chocolate peppermint cookies.

Why make this recipe

• One bowl recipe: these are simple, fudgy brownies and you only need a large bowl, a spatula, and a brownie pan to make them. 
• Easy to make: most mint brownies involve a chocolate brownie layer, a mint filling and chocolate ganache on top, more like grasshopper brownies. These are a quicker version, a simple recipe that will enable you to whip them up at a moment's notice. 
• Great flavor: a recipe for chocolate lovers for sure. Both the chocolate and mint flavors come through in just the right amount. 
• Can be frozen: besides keeping well for a few days at room temperature or in the refrigerator, these mint chocolate brownies are great to freeze for a month and can be eaten almost directly from the freezer if the craving hits!
• Holiday dessert: the combination of mint and chocolate makes these the perfect treat for several holidays, such as Christmas, St. Patrick’s Day and Valentine’s Day. 

Ingredient list

• Mint: we use peppermint extract such as Simply Organic peppermint flavor or Frontier Natural peppermint extract. Another alternative would be using creme the menthe extract, but it's not as concentrated. 
• Semisweet chocolate: the brownie mix includes melted chocolate and I like to use dark chocolate. Use your favorite brand. I usually go with Ghirardelli Premium baking bar, Ghirardelli Intense dark bar or Callebaut dark baking callets. 
• Semisweet chocolate chips: use your favorite chip brand. I love Ghirardelli premium baking chocolate chips,  Callebaut 54% chocolate wafers (larger chips, our favorite), and Nestle Toll House semisweet chips.
• White chocolate chips: they add sweetness. I use Ghirardelli white chocolate chips or Nestle Toll House premier white chips.
• Unsalted butter.
• White granulated sugar.
• Brown sugar: light or dark. 
• All-purpose flour. 
• Eggs: large, fresh.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.

Variations & substitutions

• Bittersweet chocolate: use it instead of semisweet for a more intense and less sweet batter.
• Mint chips: an alternative to using extract, they'll add a more subtle mint flavor. Or use them instead of the chocolate chips in the batter for an extra dose of mint. My favorites by far are Guittard Green mint baking chips). Or use chunks such as Andes creme de menthe baking chips and rename them Andes mint brownies.
• White chocolate chunks: use them instead of the chips. Coarsely chop a white chocolate bar or use premade like Callebaut white chocolate chunks.
• Milk chocolate chips: use them instead of the white chips added to the batter. They will increase the sweetness of the brownies.
• Mint frosting: add a thin layer of mint chocolate ganache for an extra dose of everything.

How to melt chocolate and butter

There are 2 ways:

• Microwave: use a microwave-safe bowl to melt the ingredients on high for 10-15 seconds. Mix well in between as the chocolate might appear not to have melted but dissolves quickly when you stir it. Repeat until all the chocolate is melted. Be careful not to scorch it. That's why it's important to mix it well between each heating. 
• Stovetop: put the heat-proof bowl (I use glass) with chocolate and butter over a smaller pan with 1-2 inches of water. Over medium heat, let the chocolate and butter melt, stirring occasionally. Make sure the bottom of the bowl doesn't touch the water and that no water gets into the bowl. If the water boils too much before the chocolate is melted, turn the heat off and let the hot vapor melt the remaining chocolate.

How to make mint brownies

• Sugar first. After melting the butter and chocolate, add both sugars. That way, if the chocolate is too hot, the temperature will decrease slightly before adding the eggs. And it starts to dissolve the sugar, which helps with the fudgy texture.
• Eggs. Never add them to a very hot mixture, or you might risk curdling bits of it.
• Flour. It's added before the add-ins and you just need to mix to incorporate it well.
• Final batter. The resulting batter will be shiny, smooth, and thick. Make sure no dry spots remain before pouring into the prepared pan.

Add the eggs all at once and mix well. Use a whisk or a wooden spoon; there's no need for an electric beater.

Add-ins are added at the end with the mint extract. Use a spatula to combine well, ensuring no dry spots.

Preparing the pan

• Butter or baking spray: the old-fashioned way. Simply butter or spray the brownie pan. You can flour it also, but it's not really necessary. Use baking if possible (not cooking spray) because it contains flour.
• Parchment paper: I always line the pan with it because it makes removing the whole block of brownies from the actual pan easier. Use a strip of paper as wide as the pan and cover the bottom and two sides. Two sides remain paperless. You can also use two strips in a crisscross pattern to cover all sides.

How to get the crackly top layer

One of my favorite things about this mint brownie recipe is the perfect, shiny, flaky, crackly surface that develops while baking. It's all you ever wanted in a brownie crust. 

And it has to do a lot with the fat and sugar content in a recipe. It is my experience that the higher this amount is, the shinier the crust.

That said, a few other ways to develop it have to do with letting the sugar dissolve a little when adding it to the hot chocolate mixture (some recipes instruct to make this mixture on the stovetop for that reason), and mixing the batter energetically which also has to do with dissolving and integrating the ingredients well.

When are the brownies baked?

The edges will be dry and slightly puffed and maybe a little cracked, but the center will still be soft to the touch.

Make sure the brownies still jiggle a little in the center when you take them out of the oven. Don't wait until they are too firm; that will mean they're slightly overbaked. It's better to underbake them for a few minutes than the opposite. 

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Baking: take them out when the center still jiggles. That will ensure fudginess. 
• Waiting: they 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 with the rest of the ingredients.
• Freezing: they can be frozen, well wrapped - and are amazing almost from the freezer, in case you ask. The sugar makes them taste like candy, similar to what happens with the over-the-top brownies after a few days.