Green Mint Brownies

My roommate Sarah walked into our tiny apartment kitchen and paused, inhaling deeply. "Are you making those brownies again?" she asked, already reaching for a fork. I'd discovered the magic of combining fudgy chocolate with cool mint during a college study session, and it's been my go-to comfort dessert ever since.

I remember bringing a batch to my sister's summer barbecue. Everyone was skeptical about the green layer, but one bite converted them completely. By the time I went to grab seconds, the pan was empty and three people had already asked for the recipe.

Ingredients

• Unsalted butter: I use 140 g melted into the brownie batter for richness, plus separate amounts for the mint cream and chocolate glaze
• Granulated sugar: 200 g creates the perfect crackly top on the brownies while keeping the interior fudgy
• Large eggs: Room temperature eggs incorporate better and help achieve that signature brownie texture
• Vanilla extract: Just 1 tsp enhances the chocolate flavor without overpowering the mint
• All-purpose flour: 80 g is enough to bind the brownies while keeping them dense and rich
• Unsweetened cocoa powder: 40 g provides deep chocolate intensity that balances the sweet mint layer
• Salt: A half teaspoon brightens all the flavors and prevents the brownies from tasting flat
• Powdered sugar: 240 g makes the mint cream smooth and fluffy without graininess
• Peppermint extract: Start with 1 tsp, but I often add a quarter teaspoon more if I want that refreshing kick
• Semisweet chocolate chips: 120 g melted with butter creates a glossy topping that sets beautifully

Instructions

Prep your pan and oven:

Preheat to 175°C (350°F) and line a 23 cm square pan with parchment paper. Those overhangs are crucial for lifting the brownies out later.

Mix the brownie batter:

Melt the butter and whisk it with sugar until combined, then beat in eggs and vanilla. Fold in the dry ingredients just until no flour streaks remain.

Bake the base:

Spread the batter evenly and bake for 22 to 25 minutes. A toothpick should come out with moist crumbs, not clean.

Make the mint cream:

Beat the softened butter until creamy, then gradually add powdered sugar, milk, peppermint extract, and green food coloring. Keep beating until it's smooth and spreadable.

Assemble and chill:

Spread the mint cream over cooled brownies and refrigerate for 15 minutes. Melt chocolate chips with butter, pour over the mint layer, and chill for at least 30 minutes before cutting.

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Last Christmas, I made triple batches and wrapped them in parchment tied with green ribbon. My dad usually skips dessert but ended up sneaking three of these before anyone noticed.

Getting The Perfect Swirl

I've learned that a room temperature mint cream spreads much more smoothly than cold. If your cream feels too stiff, let it sit on the counter for 10 minutes before spreading.

Storage Secrets

These brownies actually improve after a day in the refrigerator as the flavors meld together. Store them in an airtight container and they'll last for up to a week.

Serving Suggestions

I've served these at everything from casual game nights to fancy dinner parties, and they're always the first to disappear. The chocolate mint combination feels special but familiar.

• Slice them small because they're incredibly rich
• Let them sit at room temperature for 10 minutes before serving
• A glass of cold milk or hot coffee balances the sweetness perfectly

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There's something magical about cutting into that chocolate glaze and hitting the cool mint layer beneath. I hope these become as loved in your kitchen as they are in mine.

Recipe Questions & Answers

→ How can I ensure the brownies bake evenly?

Use a parchment-lined square pan and distribute the batter evenly before baking at 175°C (350°F) for about 22–25 minutes, checking with a toothpick for moist crumbs.

→ What gives the mint layer its vibrant green color?

A few drops of green food coloring blended into the peppermint-flavored cream achieve the bright green hue without altering taste.

→ Can I add nuts for extra texture?

Yes, folding 1/2 cup of chopped walnuts into the brownie batter adds crunch and complements the chocolate and mint flavors well.

→ How should I store the brownies after glazing?

Refrigerate the brownies for at least 30 minutes after glazing to let the chocolate set, then keep them covered in the fridge to maintain freshness.

→ Is it possible to intensify the mint flavor?

Adding an extra 1/4 teaspoon of peppermint extract to the cream layer will boost the mint aroma and taste.