Chocolate Mint Brownies

My life is forever changed after experiencing these brownies.

They are so delicious, it is beyond words. My sister-in-law, Kylie posted the recipe on her blog and I couldn’t wait to try them (thanks, Kylie!).

From Cooking Light, these brownies are phenomenal – the end result is an extremely moist (unbelievably so), chocolate-y brownie with a mint kick that it is irresistible.

The key, I believe, to making these even more delicious is to keep them chilled (per the recipe). It helps the brownie layer retain it’s denseness and I wouldn’t eat them any other way.

Ok, actually, I probably would because they are that good, but chilling is preferred.

Chocolate Mint Brownies

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Ingredients:

Bottom layer:

  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 4 large eggs, beaten (FYI: the original recipe replaces two of these 4 eggs with 1/2 cup egg substitute)
  • 1/4 cup butter, melted
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 (16-ounce) can chocolate syrup

Mint layer:

  • 2 cups powdered sugar
  • 1/4 cup butter, melted
  • 2 tablespoons milk
  • 1/2 teaspoon peppermint extract
  • 2 drops green food coloring

Glaze:

  • 3/4 cup semisweet chocolate chips
  • 3 tablespoons butter

Directions:

  1. Preheat oven to 350°.
  2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. BATTER WILL BE VERY THIN! Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
  3. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake. (Kylie prefers the non-mint version: she substitutes vanilla extract for the mint extract.)
  4. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.
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Recipe Source: adapted from Cooking Light