Frosted Mint Chocolate Chip Brownies
Frosted Mint Chocolate Chip Brownies
Frosted Mint Chocolate Chip Brownies
Frosted Mint Chocolate Chip Brownies

Frosted Mint Chocolate Chip Brownies

David Venable

These fudgy, chocolaty brownies taste like Christmas with their soothing peppermint stick-like flavor

Brownies

  • 1 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 3/4 tsp baking powder
  • 2 sticks (8-oz) unsalted butter
  • 1-1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp mint extract
  • 2 packages Andes mint chocolates, roughly chopped

Directions

Preheat the oven to 350°F. Grease a 9" x 13" baking pan. Set aside.
Combine the flour, cocoa powder, salt, and baking powder in a medium-size bowl. Lightly whisk to evenly combine all the ingredients. Set aside.
Melt the butter in a large saucepan. Stir in both sugars and the vanilla. Mix for about a minute. Remove from the heat and add the eggs. Mix until fully incorporated. Add the dry ingredients and whisk lightly until combined. Fold in the chopped mints and spread the batter into the prepared pan. Bake for 35-45 minutes, or until a knife inserted in the center just comes out clean.
While the cake is cooling, prepare the frosting. Cream the butter, mint extract, and half-and-half with a stand mixer, fitted with a paddle attachment, until smooth. Gradually add the confectioners' sugar and beat until light and creamy.
When the brownies have completely cooled, frost the brownies and serve.

Frosting

  • 1-1/2 sticks unsalted butter, softened
  • 1 tsp mint extract
  • 1 Tbsp half-and-half
  • 1 lb confectioners' sugar

Cook's Notes

If you’re not a mint fan, substitute the Andes mints for regular chocolate chips. And, just omit the mint extract.

Print Recipe