• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Appetizers & Dips
  • Bakery Recipes
  • Bars & Brownie Recipes
  • Basic Recipes
  • Bread Recipes
  • Brunch & Breakfast Recipes
  • Cakes, Cupcakes & Cheesecakes
  • Cheese Recipes
  • Christmas
  • Chocolate Recipes
  • Condiments & Sauces
  • Cookies & Crackers
  • Desserts
  • Easter
  • Fall
  • Freezer Baking & Desserts
  • Fruit Recipes
  • Grains & Legumes
  • Heritage Recipes
  • Muffins and Quick Breads
  • Pasta Recipes
  • Pies & Tarts
  • Readers' Favorite Recipes
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Vintage Recipes
  • Winter
  • The author
  • Cookie Policy
  • Privacy policy
  • Amazon Affiliates disclosure
×

Home » Recipes » Bars & Brownie Recipes

Published: Nov 29, 2019 · Updated: Mar 18, 2022 by Paula Montenegro
Income from ads and affiliate links18 Comments

Fudgy Mint Brownies

270 shares
Jump to Recipe
squares of mint brownies, long pin with text
Close up of chocolate mint brownie squares, light surface, pinterest text

Did you see that insanely crackly crust? These fudgy, intense, double chocolate homemade brownies are all you ever wanted in a mint-flavored bar. They have lots of chocolate flavor with the mint coming through in just the right amount and are speckled with semisweet and white chocolate chips. And it's one-bowl, so that means a super easy recipe!

Table of Contents show
About this recipe
Ingredients
How to melt chocolate and butter
One bowl brownie batter
Preparing the pan
How to get the crackly top layer
When are the brownies baked
Kitchen notes
Related recipes you might like:
Best Homemade Mint Brownies
Ingredients
Nutrition
Several brownie squares on pink background, a mint leaf.

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

Chocolate and mint, it's a heavenly combination, definitely in the top 3 if you ask me. We have our favorite recipes of course, like the chocolate mint mousse pie or the chewy, fudgy chocolate peppermint cookies.

But this almost perfect mint brownies recipe might as well have dethroned my favorite brownies ever for all I know.

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

About 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 layer and a mint filling or mint layer, then a chocolate glaze on top, more like grasshopper brownies. Well, 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 is perfect for several holidays such a Christmas, st. patrick’s day, and valentine’s day.
Pink cloth with brownies on top, several mint leaves around.

Ingredients

Mostly pantry staples as is the case with most brownie recipes, except for the mint of course.

  • Mint: it's the star of the show and my first choice is to use peppermint extract such as Simply Organic peppermint flavor or Frontier Natural peppermint extract.
    I tried using chopped fresh mint, but the flavor is just not there. 
    Another alternative would be using creme the menthe extract, or adding mint chips (my favorites by far are Guittard Green mint baking chips), or chunks such as Andes creme de menthe baking chips which we should rename Andes mints brownies lol.
  • 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: in addition to melted chocolate, some chocolate chips or chunks are thrown into the batter for even more chocolate flavor. Any brand will work as long as you like it. My go-tos are Hershey's semisweet baking chips, Ghirardelli 60% bittersweet chocolate chips and Ghirardelli semisweet baking chips.
  • White chocolate chips: I think they add a lot. You can omit it, but I recommend you don't. I use Nestle Toll house premier white chips.
  • Unsalted butter.
  • Sugars: we use both white and brown sugar for a deeper flavor and extra moisture. 
  • Flour: just a small amount is needed to hold the batter, so both all purpose flour and cake flour work.
  • Eggs: large, fresh.
Mint brownies ingredients in bowls on white surface including sugars, chocolate chips, eggs, butter, flour, extract.

How to melt chocolate and butter

There are 2 ways:

  • Microwave: melt the ingredients in a microwave safe bowl 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.
Mint Brownies process image Collage

One bowl brownie batter

  • Sugar first. After melting the butter and chocolate you add both sugars. That way, if the chocolate is too hot, the temperature will go down a bit before adding the eggs. And it helps with starting to dissolve the sugar which helps with the fudgy texture.
  • Eggs. Never add them to a very hot mixture or you might curdle bits of it. Add the eggs, all at once, and mix well. Mix with a whisk or a wooden spoon, there's no need for an electric beater.
  • Flour. It's added before the add-ins and you just need to mix to incorporate it well.
  • Add-ins. Lastly, add the chopped chocolates and mint extract. Stir to combine well.
  • Final batter. The resulting batter will be shiny, smooth, and thick. Make sure no dry spots remain before pouring into the prepared pan.
Mint Brownies process image Collage
Glass bowl with flour added to brownie batter, and after adding white and dark chocolates.

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 usually necessary. If you use spray use baking if possible (and not cooking spray) because it contains flour.
  • Parchment paper: I always add it because it makes it easier to remove the whole thing or pan of brownies from the actual pan. I use a strip of paper that's wide as the pan and cover the bottom and two sides. Two sides remain paperless, but you can use two strips in a criss cross pattern.

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.

Unbaked brownie batter in metal square pan with parchment paper.

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 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 than the opposite. 

Metal pan with baked brownie wit crackly crust.

Kitchen notes

  • Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
  • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very 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 that is placed inside the oven (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 directly from the freezer, in case you ask. The sugar ends up making them taste like candy, similar to what happens with the over the top brownies after a few days.
Scattered brownie squares on pinkish linen with mint leaves around.

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.

Squares of Fudgy chocolate mint brownies, mint leaves, pink napkin

Related recipes you might like:

  • Chocolate Mint Mousse Pie
  • Chocolate Peppermint Cookies
  • Easy Fudgy Brownies - one bowl recipe!
  • Triple Chocolate Brownie Cake

Let me know in the comments below if you made this recipe and loved it, and also if you had issues, so we can troubleshoot together. I love to hear what you think, always. Thanks for being here, it's much appreciated.
You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
And let's connect via Facebook, Instagram, and Pinterest.

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Two stacked brownies and one on background on pinkish cloth with mint leaves.

Best Homemade Mint Brownies

★★★★★ 5 from 10 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
Print Recipe
Save Recipe Recipe Saved

Description

Did you see that insanely crackly crust? These fudgy, intense, double chocolate homemade brownies are all you ever wanted in a mint-flavored bar. They have lots of chocolate flavor with the mint coming through in just the right amount and are speckled with semisweet and white chocolate chips. And it's one-bowl, so that means a super easy recipe!

 


Ingredients

Units Scale
  • ½ cup (115g) unsalted butter
  • 3 oz dark chocolate, in pieces (see Notes below for brands I use)
  • ¾ cup (150g) dark brown sugar
  • ½ cup (100g) white sugar
  • 2 eggs, at room temperature
  • 1 teaspoon good peppermint extract (or more depending on your taste) (see Notes below for brands I use)
  • ⅓ cup (45g) all-purpose flour
  • ⅓ cup (50g) dark chocolate chips or chunks (see Notes below for brands I use)
  • ⅓ cup (50g) white chocolate chips or chunks (see Notes below for brands I use)
  • Optional: ¼ teaspoon vanilla extract (I don't usually add it, but it's nice to mellow out flavors)

Instructions

  1. Preheat oven to 350ºF / 180ºC.
  2. Line the bottom and 2 sides of an 8-inch square pan with parchment or aluminum foil. It will make it easier to remove the cooled brownies when you want to cut them.
  3. Melt first amount of dark chocolate with butter in the microwave (at 10 second intervals) or in a double boiler with the bottom not touching the water.
  4. Take out from the heat and add sugars. Mix well.
  5. Add eggs and mix until it’s creamy and well mixed.
  6. Add flour and mix.
  7. Add the chocolate chips or chunks, mint extract, and mix well.
  8. Pour batter into the prepared pan. Smooth the top.
  9. Bake for about 25 minutes, until a bit puffed and the 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 so they come out in one piece. Place brownies on a flat surface and cut them into squares.
  11. I prefer to put them for a day in the fridge, well wrapped. It makes cutting them much easier and the flavors mellow.

Notes

Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

Baking time: keep in mind that all ovens and pans are different, even if they look the same or very 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 that is placed inside the oven (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 directly from the freezer, in case you ask. The sugar ends up making them taste like candy, similar to what happens with the over the top brownies after a few days.

Mint: it's the star of the show and my first choice is to use peppermint extract such as Simply Organic peppermint flavor or Frontier Natural peppermint extract.
I tried using chopped fresh mint, but the flavor is just not there. 
Another alternative would be using creme the menthe extract, or adding mint chips (my favorites by far are Guittard Green mint baking chips), or chunks such as Andes creme de menthe baking chips.

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: in addition to melted chocolate, some chocolate chips or chunks are thrown into the batter for even more chocolate flavor. Any brand will work as long as you like it. My go-tos are Hershey's semisweet baking chips, Ghirardelli 60% bittersweet chocolate chips and Ghirardelli semisweet baking chips.

White chocolate chips: I think they add a lot. You can omit it, but I recommend you don't. I use Nestle Toll house premier white chips.

Nutrition

  • Serving Size: 1/9
  • Calories: 344
  • Sugar: 36.1 g
  • Sodium: 28.5 mg
  • Fat: 18.9 g
  • Carbohydrates: 41.7 g
  • Protein: 3.2 g
  • Cholesterol: 70.5 mg

Keywords: mint brownies

Did you make this recipe?

Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

« Pistachio Butter Cookies
The BEST Cheese Scones »

Reader Interactions

Comments

  1. Mak Wa Yeumg says

    February 28, 2021 at 9:55 am

    how much percentage of chocolate did you use in baking brownie

    Reply
    • Paula Montenegro says

      February 28, 2021 at 12:04 pm

      I like to use dark chocolate that is between 60-72%

      Reply
      • Mak Wa Yeumg says

        March 03, 2021 at 8:26 am

        3 oz dark chocolate, in pieces maybe unsweetened chocolate

      • Paula Montenegro says

        March 03, 2021 at 9:43 am

        Yes, it can be if. I use semi sweet usually.

  2. MB says

    December 14, 2020 at 11:56 pm

    These are incredible! I crumbled some red and white peppermint candies on top to make them more festive for Christmas. HOWEVER -- I am a little paranoid about how fudgy they are (borderline too raw?) I don't know how to tell underbaked vs. fudgy!!! I am wanting to send these to work with my husband but I am worried about making the office sick since there are eggs in these! Ahhh, how can I tell?? The top is perfectly crackly and looks fully cooked around the edges and was barely jiggly when taken out of oven.

    ★★★★★

    Reply
    • Paula Montenegro says

      December 15, 2020 at 7:11 am

      Hi MB, glad you like them! A raw brownie will have a texture that almost doesn't hold together when it's completely at room t°. It's complicated to lift it. Do you want to send me pictures of one at room temperature? The email is hello@vintagekitchennotes.com

      Reply
  3. stephanie says

    December 16, 2019 at 8:24 pm

    These were one of my favorites so far, the perfect amount of mint and chocolate!!

    ★★★★★

    Reply
« Older Comments

Thank you for leaving a review for this recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Person with apron and tray of scones

Hi, I'm Paula!

A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

More about me →

Featured in:

Several colorful logos on white canvas

Fruit recipes

  • Easy Caramel Apple Dump Cake
  • Easy Homemade Blueberry Sauce (or topping)
  • Chocolate Apple Crisp
  • Easy Pear Cake
  • Almond Plum Cake
  • Best Zucchini Bread with Pineapple

Favorite cookies

  • White Chocolate Chip Cookies
  • Chocolate Walnut (or Pecan) Cookies
  • Almond Butter Chocolate Chip Cookies
  • Sesame Cookies
  • Lemon Crinkle Cookies (with video!)
  • Chocolate Sandwich Cookies

Footer

About

The author
Privacy Policy
Amazon Associate
Cookie policy
Accessibility

Contact

Sign Up! for emails and updates
Contact

As an Amazon Associate, I earn from qualifying purchases.
Copyright © 2020 Vintage Kitchen Notes