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Melting Mint Brownies Recipe

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★★★★★

4.7 from 69 reviews

These Melting Mint Brownies combine rich, fudgy chocolate brownies with a refreshing peppermint glaze and a luscious chocolate drizzle for a perfect holiday treat or anytime indulgence. The combination of Dutch-process cocoa and peppermint extract gives these brownies a deep chocolate flavor with a cool minty finish, finished off with a sweet glaze and optional chocolate topping for extra decadence.

Ingredients

Scale

Brownie Batter

  • 12 tablespoons (170g) unsalted butter, melted
  • 1 1/2 cups (298g) granulated sugar
  • 1/2 teaspoon table salt
  • 3/4 cup (64g) Dutch-process cocoa powder
  • 3 large eggs
  • 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon peppermint extract

Glaze

  • 3 cups (340g) confectioners’ sugar
  • 6 tablespoons (85g) butter, melted
  • 3 tablespoons (43g) milk
  • 1/8 teaspoon peppermint extract, or to taste

Chocolate Drizzle (Optional)

  • 2/3 cups (113g) chocolate chips or bittersweet chocolate, chopped
  • 1/4 cup (57g) heavy cream or whipping cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9″ x 13″ baking pan. For easiest removal, grease the pan, line it with parchment paper, and grease the parchment as well.
  2. Mix Butter, Sugar, and Salt: In a mixing bowl, stir together the melted butter, granulated sugar, and salt until combined.
  3. Add Cocoa Powder: Beat in the Dutch-process cocoa powder gently until the mixture is smooth and well incorporated.
  4. Incorporate Eggs: Add the eggs one at a time, beating gently after each addition until the batter is smooth.
  5. Combine Dry Ingredients: Mix in the all-purpose flour and baking powder by stirring to combine without overmixing.
  6. Add Peppermint Extract: Stir in the peppermint extract. The recipe amount produces a strong mint flavor; adjust according to your taste preferences.
  7. Spread Batter: Spoon the brownie batter into the prepared pan and smooth it evenly into all corners.
  8. Bake: Bake the brownies for 20 minutes or until a cake tester inserted into the center comes out clean. Remove from oven and allow to cool completely in the pan.
  9. Prepare Glaze: In a bowl, stir together confectioners’ sugar, melted butter, milk, and peppermint extract. Adjust the peppermint extract for desired mint intensity; the quantity given makes a strong mint flavor.
  10. Apply Glaze: Spread the glaze evenly over the cooled brownies. The glaze will be thin and slightly runny; this is expected.
  11. Make Chocolate Drizzle (Optional): Combine chopped chocolate and heavy cream in a microwave-safe bowl. Microwave until the cream is very hot and bubbles start to form, then stir until the chocolate is fully melted and smooth.
  12. Drizzle Chocolate: Dollop or drizzle the melted chocolate mixture over the glazed brownies. For best results, allow the glaze and drizzle to set for several hours before cutting into squares.

Notes

  • The peppermint extract amount can be adjusted to suit your taste preferences, less for a subtle mint flavor, more for a strong mint punch.
  • For easiest brownie removal, using parchment paper in the pan is recommended.
  • Letting the glaze and chocolate drizzle set for several hours improves texture and flavor melding.
  • Use high-quality Dutch-process cocoa for the richest flavor.
  • These brownies are best stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.

Keywords: mint brownies, chocolate brownies, peppermint brownies, chocolate glaze, holiday dessert, fudgy brownies

Find it online: https://lucabites.com/melting-mint-brownies-recipe/