Mint Brownies

Photo of mint brownie

As we begin the march towards spring, it’s the perfect time for these decadent brownies. Don’t let the length of the recipe scare you off. It is not a difficult one to make. And it is well worth the extra steps. If you’re not up to making the brownies from scratch, please use a mix. But give these a try. Just be sure to let the brownies cool completely before frosting them. You do not want a melted minty mess (trust me—I’m speaking from experience!).  I’ve been making these for years and this was the recipe my daughter strongly suggested I share for March. I haven’t had anybody complain when I share these brownies. That isn’t completely true. My family complains when I share them with other people!

Brownies:

  • 1 cup butter or margarine
  • 2/3 cup cocoa powder
  • 2 cups sugar
  • 4 eggs
  • 1 ½ cups all-purpose flour

Mint Frosting:

  • ½ cup butter, softened
  • 3 ¾ cups powdered sugar
  • 1-3 Tablespoons milk
  • ½ teaspoon mint extract (NOT peppermint)
  • 2-3 drops green food coloring

Chocolate Topping:

  • 1 ½ cups semi-sweet chocolate chips
  • ½ cup butter
  • Preheat oven to 350°F.  Grease a 9×13-inch baking pan and set aside.

  1. In a large saucepan, melt butter or margarine over low heat.  Remove from heat and cool slightly.  Stir in the coca and sugar, mixing well.  Add the eggs, one at a time, beating well after each egg.  Stir in the flour to combine, but do not overmix.
  2. Spread batter evenly in prepared pan.  Bake for 25 minutes.  Let cool completely.
  3. In a large mixing bowl, beat together the butter and powdered sugar until creamy, adding just enough milk to make a smooth, spreadable frosting.  Add the mint extract and the food coloring (just enough for a light green color).  Frosting will be thick.
  4. Spread frosting over cooled brownies and refrigerate until firm.
  5. In a microwavable bowl, melt the chocolate chips and the butter in the microwave.  Heat for 2-3 minutes, stopping every 20 seconds to stir.  Remove when chips are melted and the mixture is smooth. 
  6. Pour chocolate over the frosted brownies, covering the frosting completely.  Refrigerate until the topping is set and hardened.
  7. Let brownies sit at room temperature for 10 minutes before cutting.  Using a sharp knife, cut into 24 squares.