I love to bake, but I usually bake with the end goal of giving most of the sweets away. I think it helps me feel better about making them :-). I made these homemade Mint brownies with the full intention of giving a plate full to a friend who recently moved. And then I cut them, took pictures of them, and took a bite of one of them. My poor friend never stood a chance! Besides the fact that my husband would have chained the door before he let me leave with a plate of these, I didn’t even want to share them either! They are THAT good. Seriously, we savored these for a whole week. And I’m pretty sure every single calorie was worth it! This homemade brownie recipe alone is absolutely fantastic. They’re moist, thick, fudge-y and exactly what a brownie should be. Part of what makes them so fudgy is that the recipe starts with melted bakers chocolate. Add the unsweetened bakers chocolate squares and butter to a microwave safe bowl (or saucepan over low heat) and melt. Set aside to cool. Then mix the eggs, sugar and vanilla together in a mixing bowl. Slowly stir in the (partially cooled) melted chocolate.
Mix the flour and baking powder together. Add it to the mixture and stir just until combined. Pour the batter into a greased 9×13” baking pan. Bake for 20-30 minutes. The brownies will harden/set up more as they cool. While the brownies cool you can make the frosting. Use PEPPERMINT extract for the frosting–not mint. Mint extract would give it that “toothpaste-mint” kind of flavor. We’re looking for that delicious peppermint flavor instead. Frost the cooled brownies with the light green peppermint frosting. I usually stick them in the fridge for a few minutes at this point, while I melt the chocolate for the top layer. For the top layer of chocolate glaze, melt the chocolate chips and butter together. Allow mixture to cool for 5 minutes before smoothing it over the top of the frosting on the brownies. Return to the fridge until the chocolate has hardened. Allow the bars to sit at room temperature for 10 minutes before cutting into squares. (If you try to cut into them while they are cold the top chocolate layer will crack pretty easily and they wont be as pretty).
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