Mint Chocolate Brownies (fudgy recipe)
Did you see that irresistibly crackly crust? These are our best brownies with mint. Fudgy, intense and with a great balance of flavors. They have extra semisweet and white chocolate chips in the batter. And it's one bowl, so that means a super easy homemade brownie recipe!
Servings 9 brownies
Ingredients
- ½ cup unsalted butter
- 3 ounces semisweet chocolate chopped
- ¾ cup dark brown sugar
- ½ cup white sugar
- 2 eggs at room temperature
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips or chunks
- ⅓ cup white chocolate chips or chunks
- ¾ teaspoon good peppermint extract
- ¼ teaspoon vanilla extract optional, and a way to mellow out flavors
Instructions
- Preheat oven to 350ºF (180ºC).
- Butter or spray an 8-inch square baking pan. You can line it with a strip of parchment paper, covering the pan's bottom and two sides. The other two sides will remain unlined but greased. This will help you remove the brownies from the pan.
- Melt ½ cup unsalted butter with 3 ounces semisweet chocolate in the microwave (at 10-15 second intervals, stirring well each time) or in a double boiler with the bottom of the bowl not touching the water.
- Add ¾ cup dark brown sugar and ½ cup white sugar and mix well with a hand whisk. Don't use an electric mixer.
- Stir in 2 eggs and combine until it’s creamy.
- Add ⅓ cup all-purpose flour and ¼ teaspoon salt and mix to integrate well with a hand whisk.
- Add ⅓ cup dark chocolate chips or chunks, ⅓ cup white chocolate chips or chunks, ¾ teaspoon good peppermint extract and ¼ teaspoon vanilla extractMix well until no streaks of flour remain. I use a spatula for this part.
- Pour batter into the prepared pan. Smooth the top.
- Bake for 20-25 minutes, until a bit puffed and the surface is dry. They still have to be a little jiggly in the middle, and a cake tester or toothpick will come out with very moist (but not wet) crumbs attached.
- Let cool completely on a wire rack before lifting the paper carefully so the brownie block comes out in one piece. Place on a flat surface and cut them into squares.
- I wrap them and leave them for a day at room temperature before cutting them. It mellows the flavors.
Notes
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 possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking 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 the next day, as do most chocolate recipes. The intense chocolate flavor mellows perfectly 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.
