These easy, fudgy Mint Chocolate Brownies are made from scratch with creme de menthe chips, peppermint extract, and lots of cocoa powder! This recipe offers a chewy fudge-like consistency and just the right amount of mint for a refreshing and delicious dessert.
This easy mint chocolate brownie recipe is perfect for a quick from scratch dessert that your entire family will love.
I've created this so that it's chock full of mint and chocolate flavors but so that you do not have to create layers of chocolate and mint to achieve this, like many other mint brownies do.
The ingredients are combined in 1 bowl for easy mixing and easy clean up! Simply pour batter into your pan, pop in the oven, and you're set.
Mint chocolate brownies are a lovely dessert for Christmas, St. Patrick's Day, and Easter.
They go nicely along with a mint chocolate cheesecake on your holiday dessert table.
I've created this mint chocolate brownie recipe with such ease for those of us looking for something simple, yet delicious.
So we can say we accomplished making from scratch rather than from the box.
For these fudge-like mint chocolate brownies, you will need:
- cocoa powder
- creme de menthe chips
- peppermint extract
- vanilla extract
- melted butter
- oil (coconut, olive or vegetable oil)
- all-purpose flour
- white sugar
I use a combination of coconut oil and melted butter because I like the moistness that the coconut oil gives to the brownies.
It won't make your mint chocolate brownies taste like coconut, so don't worry. You can also replace the coconut oil with olive or vegetable oil.
Another variation is to eliminate the vanilla extract and double the peppermint extract for an even more minty taste.
Since I am trying to please a family with kids who's food preferences change by the hour, I don't want to make them too minty.
Making mint chocolate brownies requires almost zero cooking skill. I've made it simple here for you to get a tasty fudge-like brownie with just the right amount of mint flavoring.
Here are the steps:
First, in a mixing bowl cream the sugar, coconut oil, and melted butter until it's smooth.
Add eggs, vanilla extract, and peppermint extract. Whisk well, until smooth.
Then add the cocoa powder, salt, and flour. Whisk until just combined, being careful not to over-mix. Over-mixing brownie batter will create hard or tough brownies.
This is why we add the flour as one of the last ingredients: over-mixing causes the gluten in flour to release, making your brownies hard.
Now add ½ of the creme de menthe chips and fold them into the batter a few times, again being careful not to mix too much.
Pour the brownie batter into a parchment lined baking pan and top with the remaining creme de menthe chips.
I use a 2 quart glass baking dish that's about 7 by 11 inches. You can also use an 8 x 8 or 8 x 12 baking dish (or really any other size), but your baking time might vary.
Bake at 350 degrees for 23 minutes (in a 7 x 11 pan). If you want cakier brownies, cook them for about 5 minutes longer.
Let cool in the pan for another 10 minutes before removing to a cooling rack.
Make sure to let cool completely before cutting, so as not to crack them.
Mint Chocolate Brownies from Scratch
- 7 x 11, 8 x 8, or 8 x 12 baking pan
- 10 tbsp melted butter
- 2 tbsp coconut oil (or olive oil)
- 1 ¼ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- ½ cup all-purpose flour
- ½ cup cocoa powder
- ¼ tsp salt
- 1 cup creme de menthe chips
- Preheat the oven to 350° and line a glass baking pan with parchment paper.
- Mix the butter, oil, and sugar in a bowl until smooth.
- Add the eggs and extracts and whisk until fully blended.
- Add salt, flour, and cocoa powder. Whisk until just combined, being careful not to over-mix. Then fold in ½ cup of creme de menthe chips.
- Pour into glass pan and top with remaining creme de menthe chips.
- Bake for 23 minutes (in 7 x 11 or 2 qt pan). For a large pan, decrease time by 5 minutes. For a smaller pan, increase time by 2-5 minutes. Let rest in pan for 10 minutes before removing to a cooling rack. Let cool completely before cutting.
Store your mint chocolate brownies at room temperature in an airtight container.
They are freezer-friendly wrapped in plastic or put in freezer baggies and will last for up to 1 year.
Although, after 6 months they may be more crumbly when defrosted. In this case I use them as a brownie crumb topping for ice cream sundaes.
Brownies are delicious eaten at room temperature or warmed for a few seconds in the microwave.
To make an even more refreshing dessert and to have some fun with the kids, top your mint chocolate brownies with ice cream and chocolate or caramel syrup.
Ice cream brownies are fun desserts for kids' birthdays or sleepover nights, after a kid-friendly charcuterie board.
If you've made mint chocolate brownies from scratch and loved them or changed them, I'd love to hear from you in the comments below.