Easy Chocolate Mint Brownies
These fudgy Chocolate Mint Brownies combine rich cocoa with a refreshing mint glaze for a dessert that’s moist, flavorful, and simple to prepare. Perfect for St. Patrick’s Day, everyday treats, or a quick chocolate fix, they’re easy to bake, satisfying, and ready to share with friends and family.
Equipment
- 13 x 9 x 2 inch baking pan (33 x 22 x 5 cm)
- Mixing bowls, large
- Sifter
- Whisk or spoon
- Measuring Cups and Spoons
- Wire rack
- Small bowl for glaze
- Spoon or small spatula for drizzling glaze
Ingredients
Brownies
- 1 teaspoon butter for greasing pan
- ¾ cup cocoa powder
- ½ teaspoon baking soda
- ⅔ cup unsalted butter melted, divided
- ½ cup boiling water
- 2 cups granulated sugar or caster sugar
- 2 large eggs beaten
- 1⅓ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla or peppermint extract
- 1 cup mint baking chips or chopped chocolate mint bars
Glaze
- ⅔ cup icing sugar
- 1 –3 teaspoons water
- ¼ teaspoon peppermint extract
- 1 drop green food coloring
Instructions
- Prepare Your Baking Pan: Start by preheating your oven to 350°F (175°C), or 165°C for fan ovens, ensuring it reaches the perfect temperature for even baking. Lightly grease a 13 x 9 x 2-inch (33 x 22 x 5 cm) pan with about a teaspoon of butter, making sure every corner is coated. This prevents the brownies from sticking and makes removal easy once baked. For an extra smooth release, you can also line the pan with parchment paper.
- Combine Cocoa and Leavening Agents: In a large mixing bowl, sift together ¾ cup cocoa powder and ½ teaspoon baking soda. Sifting helps remove lumps and ensures your brownies will be smooth and evenly textured. Take a moment to enjoy the rich chocolate aroma—it’s the first hint of the delicious brownies ahead.
- Mix in Melted Butter: Add ⅓ cup of melted unsalted butter (half of the total butter amount) to the cocoa mixture. Stir thoroughly using a whisk or spoon until the mixture becomes uniform. This step enriches the cocoa with a creamy texture and lays the foundation for fudgy brownies. The mixture may look thick, but that’s exactly what you want.
- Add Boiling Water: Carefully pour ½ cup boiling water into the chocolate mixture while stirring continuously. The hot water will bloom the cocoa, enhancing its chocolate flavor and creating a glossy, thick base for your brownie batter. Keep stirring until the mixture smooths out into a luscious, chocolatey consistency.
- Incorporate Sugar and Eggs: Next, stir in 2 cups granulated sugar (or caster sugar) until evenly distributed. Then, gradually add 2 beaten eggs, one at a time, mixing thoroughly after each addition. The eggs provide structure and moisture while creating a soft, tender crumb. At this stage, your mixture will transform into a smooth, shiny batter.
- Add Remaining Butter and Flavoring: Stir in the remaining ⅓ cup melted butter along with 1 teaspoon vanilla or peppermint extract. The butter enriches the batter with fat, making it ultra-moist, while the extract gives a hint of refreshing mint or classic vanilla, depending on your choice. Mix well until fully incorporated.
- Fold in Dry Ingredients: Sift together 1⅓ cups all-purpose flour and ¼ teaspoon salt, then gradually fold them into the chocolate mixture. Use gentle motions to avoid overmixing, which can make brownies dense. Fold until just combined, ensuring a consistent batter with no streaks of flour.
- Add Mint Chocolate Chips: Gently stir in 1 cup of mint baking chips or chopped chocolate mint bars. These will create pockets of minty sweetness throughout the brownies, giving every bite a delicious surprise. Make sure they are evenly distributed, but avoid overmixing to preserve the soft texture.
- Spread the Batter in the Pan: Pour the prepared brownie batter into the greased pan and use a spatula or spoon to spread it evenly to the corners. Smooth the top gently for even baking. This ensures consistent thickness and a uniform bake, preventing edges from drying out before the center cooks.
- Bake to Perfection: Place the pan in your preheated oven and bake for 20–30 minutes. Start checking at 20 minutes: insert a toothpick or skewer into the center. If it comes out with just a few moist crumbs (not wet batter), the brownies are ready. Baking times can vary slightly based on oven differences, so careful observation is key. The edges should begin to pull away from the pan slightly.
- Cool the Brownies: Once baked, remove the pan from the oven and place it on a wire rack to cool completely. Cooling is crucial to allow the brownies to set and develop their fudgy texture. Avoid cutting while warm, as the glaze and brownies may not hold their shape.
- Prepare the Mint Glaze: While the brownies cool, prepare the glaze. In a small bowl, combine ⅔ cup icing sugar with 1–3 teaspoons water gradually, stirring until you reach a smooth, drizzle-able consistency. Add ¼ teaspoon peppermint extract and a drop of green food coloring, mixing thoroughly for a glossy, minty finish.
- Drizzle Glaze Over Brownies: Once the brownies are completely cooled, drizzle the prepared glaze evenly across the top using a spoon or small spatula. The green glaze creates a festive look and adds an extra hint of mint flavor. Let the glaze set for at least 30 minutes to firm up before slicing.
- Cut and Serve: After the glaze has set, carefully cut the brownies into 12 squares using a sharp knife. Serve immediately, or store in an airtight container at room temperature for up to 3–4 days. These brownies are perfect for sharing with friends, gifting, or enjoying as a decadent everyday treat.
Notes
- Use high-quality cocoa powder for a richer, deeper chocolate flavor.
- Ensure eggs are at room temperature for better incorporation and a smooth batter.
- Carefully monitor baking time; overbaking can result in dry brownies. The edges should slightly pull away from the pan when done.
- Mint chips or chopped mint chocolate bars add bursts of flavor—feel free to adjust the quantity to suit your preference.
- Allow the glaze to fully set before cutting to achieve clean, neat squares.