Fudgy Double Chocolate Mint Brownies

Did you see that insanely crackly crust?
These fudgy, intense, double chocolate mint brownies might as well have dethroned my favorite brownie ever for all I know.

Chocolate and mint, mint and chocolate.

No matter the order, it’s a heavenly combination. I just love it so so much, I admit to eating way too many of these mint brownies. Way more than is recommended by my thighs at least.

They’re that good! Did you see that they have white chocolate chunks also? Told you they were amazing. 

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

Chocolate pairs well with so many ingredients it’s hard for me to choose a favorite sometimes. 

But, mint and chocolate are definitely in the top 3.

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. I don’t though, my hips complain.

These amazing chocolate mint brownies are the closest I ever tasted to that childhood favorite.

Ingredients for mint brownies.

Mostly pantry staples as is the case with most brownie recipes (image above), here are some comments:

• Sugars: use both white and brown for a deeper flavor and moisture. 
• White chocolate: I think they add a lot. You can omit it, but I recommend you don’t. 
• Chocolate chunks: I like semi-sweet and I like chunks (instead of chips). But the idea is to add more chocolate flavor, so if you want to use chips they will work perfectly well.
• Mint: the star of the show, I like to use peppermint extract, a good one. I tried using chopped fresh mint, but the flavor is just not there. 

Easy steps for making this recipe.

Start by melting chocolate and butter together.

There are 2 ways:

• Microwave: melt the ingredients on high for 10 seconds, take out and mix well. Repeat until all the chocolate is melted. Be careful you don’t scorch it. That’s why it’s important to mix it well between each heating. 
• Stovetop: put the bowl with chocolate and butter over a smaller pan with a few 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.

Add sugars first (image above, left). That way, if the chocolate is too hot, the temperature will go down a bit before adding the eggs.

Add the eggs, all together (image above, right), and mix well.

Mix with a whisk or a wooden spoon, there’s no need for an electric beater.

Add the flour and mix.

Lastly, add the chopped chocolates and mint extract.

The resulting batter will be shiny, smooth and thick. Make sure no dry spots remain before pouring into the prepared pan (image below).

That crackly top.

One of my favorite things about this mint brownie recipe is the perfect, shiny, crackly surface that develops while baking. 

It’s all you ever wanted in a brownie crust. 

Make sure the brownies jiggle in the center when you take them out of the oven. Don’t wait until they are too firm, as that will mean they have dried out a bit. It’s better to underbake them for a few minutes that the opposite. 

Variations:

There are two other flavors that I love for this recipe. 

Orange – use a tablespoon of orange liquor (such as Grand Marnier or Cointreau) instead of the mint extract, and add a teaspoon or two of orange zest. 

Coffee – use a teaspoon of coffee extract, a teaspoon of ground coffee, a teaspoon of almond extract and a few drops of vanilla. The brownies will be rich and amazing. 

Tips & tricks for making this recipe:

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 directly from the freezer, in case you ask. The sugar ends up making them taste like candy, similar to what happens with 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.

Other recipes you might like:
Easy Fudgy Cocoa Brownies
Peanut Butter Bread with Chocolate Sauce
No-bake Chocolate Peanut Butter Oat Bars
The Best Dulce de Leche Brownies
Chocolate Coconut Brownies
Triple Chocolate Brownie Cake
Killer Brownies
Chocolate Mint Mousse Pie
Chocolate Mint Crackle Cookies

Let me know if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

Fudgy double chocolate mint Brownies

★★★★★ 5 from 9 reviews

• Author: Paula Montenegro
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 9 brownies 1x
• Category: Brownies & Bars
• Method: Baking
• Cuisine: American

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Description

Did you see that insanely crackly crust?
These fudgy, intense, double chocolate mint brownies might as well have dethroned my favorite brownie ever for all I know.

 

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Scale 1x2x3x

Ingredients

• 1/2 cup (115g) unsalted butter
• 3 oz dark chocolate, in pieces
• 3/4 cup (150g) dark brown sugar
• 1/2 cup (100g) white 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

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Instructions

1. Preheat oven to 350ºF / 180ºC.
2. Line the bottom and 2 sides of 9-inch square pan with parchment or aluminum paper. It will make it easier to unmold.
3. 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.
4. Take out from the heat and add sugar. Mix well.
5. Add eggs and mix until it’s creamy and well mixed.
6. Add flour and mix.
7. Add chopped chocolates, mint extract and mix well.
8. Transfer to prepared pan. Smooth top.
9. Bake for about 25 minutes, until a bit puffed and surface is dry. They still have to be a little jiggly in the middle..
10. Let cool completely on a wire rack before lifting the paper carefully and cutting them.
11. I prefer to put them for a day in the fridge, well wrapped. It makes cutting them much easier and the flavors mellow.

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Notes

Chocolate: I use chocolate chunks rather than chips, but it’s good with both.

Peppermint extract: use more if you like a very pronounced mint flavor. I find that very dark chocolate (70 or 80%) and a teaspoon of extract work best for my taste.

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 directly from the freezer, in case you ask. The sugar ends up making them taste like candy, similar to what happens with the killer brownies after a few days.

Keywords: mint brownies

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!