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White tray of squares of chocolate mint brownies with top brownie with bite taken out.

Classic Chocolate Mint Brownies

Yield: 24 Bars (9X13-inch pan)
Prep Time: 1 hour 45 minutes
Cook Time: 25 minutes
Total Time: 2 hours 10 minutes

Ingredients

Brownies:

  • 10 tablespoons salted butter
  • ½ cup (43 g) unsweetened cocoa powder
  • 1 ½ cups (318 g) granulated sugar
  • ¼ cup (85 g) honey
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups (213 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt

Mint Frosting (see note):

  • 2 cups (228 g) powdered sugar
  • ¼ cup (57 g) salted butter, melted
  • 2 tablespoons milk
  • 1 teaspoon peppermint extract
  • 2 drops green food coloring (optional)

Chocolate Ganache:

  • 1 cup (170 g) semisweet chocolate chips
  • ¼ cup heavy cream
  • 2 tablespoons butter
  • ¼ teaspoon peppermint extract

Instructions 

  • Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray. (If using a glass pan or dark-coated pan, decrease the baking temperature to 325 degrees F and increase baking time, as needed.)
  • For the brownies, in a microwave-safe bowl, add the butter, cocoa powder, sugar, and honey. Microwave for 1-minute intervals, stirring in between, until the butter is melted and ingredients are well combined. Don't over heat.
  • Let the mixture cool to room temperature. Add the eggs and vanilla, and stir until well combined.
  • Add the flour, baking powder and salt, and stir until combined and no dry streaks remain.
  • Spread the batter in the prepared pan and bake for 22 to 25 minutes. Add time, if needed. A toothpick inserted in the center will come out clean or with a few moist crumbs. Cool the brownies completely in the pan.
  • For the mint frosting, in a medium bowl, add the powdered sugar, butter, milk, mint extract and food coloring (if using). Stir together until the frosting is smooth and evenly combined.
  • Spread the frosting evenly over the top of the cooled brownies. Refrigerate for 20 to 30 minutes, until the frosting has set up a bit.
  • For the ganache, place the chocolate chips in a bowl. In a small saucepan, heat the cream and butter until just barely simmering. Pour over the chocolate chips. Let the mixture sit for 1 to 2 minutes. Stir until glossy and smooth. Stir in the mint extract.
  • Spread the ganache evenly over the mint layer. Refrigerate for 30 to 60 minutes until the ganache has set up.
  • Cut into squares and serve. Serve chilled or at room temperature.

Notes

Mint Layer: For a slightly thicker mint frosting layer, 1 1/2 or double the frosting ingredients (the photos in the recipe are with a 1 1/2 batch of frosting).