It’s kind of a proven-but-not-really-proven scientific fact that you have to have a tried-and-true classic chocolate mint brownie recipe in your recipe files.
These are so classic! Right? I mean, doesn’t everyone love a good chocolate mint brownie?
Every time we have to take a treat to a potluck or various gathering, Brian always suggests (and by suggest, I mean, he kind of sort of begs) that we (and by we, I mean I) make these chocolate mint brownies.
They are probably his favorite brownie although to be fair, he (and by he, I mean me, too) eats all brownies with gusto.
The combination of fudgy chocolate brownies topped with creamy mint frosting and finished off with a decadent layer of ganache is straight yum.
I have an old, old, old recipe for similar brownies but they require using a special ingredient (canned chocolate sauce) that I never ever keep on hand.
It was high time to get an equally delicious classic chocolate mint brownie recipe on here with every day pantry ingredients.
There’s something special about layered brownies (have you tried these magical layered brownies? If not, you probably better; they hold the answers to most of life’s problems).
Today’s layered mint brownie version is undeniably awesome. Classic, delicious and best-ever worthy. And just to share one more humble opinion: these taste phenomenal when chilled.
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
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons milk
1/2 teaspoon peppermint extract
2 drops green food coloring
3/4 cup semisweet chocolate chips
3 tablespoons butter
Preheat oven to 350°.
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.
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.)
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.