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Homepage » Bars & Brownie Recipes » Fudgy Double Chocolate Mint Brownies

Published: Nov 29, 2019 · Modified: Sep 10, 2020 by Paula Montenegro · We generate income from ads and affiliate links · 18 Comments

Fudgy Double Chocolate Mint Brownies

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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 mint brownies might as well have dethroned my favorite brownie ever for all I know.

Table of Contents show
Ingredients for mint brownies.
Easy steps for making this recipe.
That crackly top.
Variations:
Tips & tricks for making this recipe:
Fudgy double chocolate mint Brownies
Ingredients

Fudgy chocolate mint brownies

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?

Easy Double chocolate mint brownies squares

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.

Mint brownies ingredients in bowls on white surface

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. 

Mint Brownies process image Collage

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.

Mint Brownies process image Collage

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).

Metal pan with raw brownie batter

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. 

Metal pan with baked brownie wit crackly crust

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. 

 

Easy Double chocolate mint brownies on a pink napkin

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.

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

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.

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Fudgy chocolate mint brownies

Fudgy double chocolate 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
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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.

 


Ingredients

Scale
  • ½ cup (115g) unsalted butter
  • 3 oz dark chocolate, in pieces
  • ¾ cup (150g) dark brown sugar
  • ½ cup (100g) white sugar
  • 2 eggs, at room tº
  • 1 teaspoon good peppermint extract (or more depending on your taste)
  • ⅓ cup (45g) all-purpose flour
  • ⅓ cup (50g) dark chocolate chips or chunks
  • ⅓ cup (50g) white chocolate chips or chunks

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.

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

Did you make this recipe?

Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog


Paula Montenegro

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.
Previous Post: « Pistachio Butter Cookies
Next Post: 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
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