Fudgy Frosted Chocolate Mint Brownies
These Fudgy Frosted Chocolate Mint Brownies have a double layer of mint and chocolate frosting on top of a dense, fudgy brownie. If you are a fan of mint chocolate desserts, these are the brownies for you! Perfect for a St. Patrick's Day dessert or for any day of the year!
Servings: 24 brownies
Calories: 339kcal
Ingredients
Brownie
- 1 cup butter
- 8 ounces semi-sweet chocolate, chopped
- 1 ½ cups granulated sugar
- ½ cup light brown sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla
- ½ teaspoon salt
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
Mint Frosting
- 5 Tablespoons butter, softened
- Dash of salt
- 2 cups powdered sugar
- 2-3 Tablespoons milk
- ½ teaspoon peppermint extract
- 2-3 drops green food coloring
Chocolate Frosting
- 5 Tablespoons butter, softened
- Dash of salt
- 2 cups powdered sugar
- ⅓ cup cocoa powder
- 2-3 Tablespoons milk
- ½ teaspoon vanilla
Instructions
For the brownies:
- Melt the butter and chopped chocolate together in a large microwave-safe bowl by heating in 30 second increments, stirring between each burst of heat, until melted and smooth. Allow the mixture to cool slightly for 10 minutes.
- Heat oven to 350 degrees. Line a 9x13 baking pan with a parchment paper sling.
- Whisk both sugars into the cooled chocolate and butter mixture. Add the eggs, one at a time, whisking after each addition until smooth. Add the vanilla, then add the salt, flour, and cocoa powder at the same time and gently fold them in using a rubber spatula or wooden spoon, until no streaks of flour or cocoa powder remain.
- Pour the brownie batter into the prepared baking pan and bake for 32-36 minutes, just until the brownies start to pull away from the edges of the pan and a toothpick inserted into the center of the brownies comes out with only a few moist crumbs clinging to it.
- Remove from oven and cool completely in the pan before transferring them to a baking sheet using the parchment paper sling for easy removal.
For the mint frosting:
- In a medium bowl using a handheld mixer, beat the butter until smooth and creamy. Add the salt, powdered sugar, and milk and beat for 2 minutes on low speed, then add peppermint extract and food coloring and beat on high for 1 minute. Taste and add more peppermint extract or green food coloring, if desired.
- Frost the completely cooled brownies and transfer them to the freezer while you make the chocolate frosting to help the mint frosting "set" on top of the brownies.
For the chocolate frosting:
- In a medium bowl using a handheld mixer, beat the butter until smooth and creamy. Add the salt, powdered sugar, cocoa powder, milk, and vanilla, then beat for 2 minutes on low speed. Increase the speed to high and beat for 1 minute more.
- Gently spread the chocolate frosting over the chilled layer of mint frosting. Cut into squares and serve.
Nutrition
Calories: 339kcal | Carbohydrates: 45g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 64mg | Sodium: 173mg | Potassium: 94mg | Fiber: 1g | Sugar: 40g | Vitamin A: 430IU | Calcium: 23mg | Iron: 1.1mg