Minty Fudgy Brownies Recipes

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MINT BROWNIES



Mint Brownies image

The BEST mint brownies recipe. Chewy, fudgy brownies topped with layers of creamy mint and chocolate. Like an Andes mint in brownie form!

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 3h

Number Of Ingredients 14

3/4 cup unsalted butter ((12 tablespoons))
3 ounces unsweetened bakers chocolate ((1-ounce squares))
3 large eggs (at room temperature)
1/2 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
1/2 cup whole wheat pastry flour (or additional all-purpose flour)
1/4 cup all-purpose flour
3 tablespoons unsalted butter (softened)
1 1/2 cups powdered sugar
1 1/2 tablespoons milk
3/4 teaspoon pure peppermint extract
2 drops green food coloring
1 1/2 ounces unsweetened chocolate ((1-ounce squares))
1 1/2 tablespoons unsalted butter

Steps:

  • Place rack in the center of your oven and preheat the oven to 350 degrees F. Grease an 8×8-inch pan and set aside.
  • Prepare the brownie layer: In a heat-proof bowl set atop a pan of simmering water so that the bottom of the bowl does not touch the water's surface, melt the 12 tablespoons butter and 3 ounces chocolate together. Stir frequently and watch carefully so the chocolate doesn't burn. When the chocolate has nearly melted, remove from heat and stir until smooth. Set aside and let cool completely.
  • Once the chocolate has cooled, add the eggs one at a time, beating well after each. Add the vanilla extract and sugar, beating thoroughly. Add the whole wheat pastry flour and all-purpose flour, then beat until blended. Spread the batter evenly in the prepared pan and bake for 20-25 minutes, until the middle appears set and a toothpick inserted in the center comes out clean. Let cool completely.
  • Prepare the mint layer: In a medium bowl, beat the 3 tablespoons of softened butter and powdered sugar together. Add the milk and peppermint, beating until smooth, then beat in the food coloring. Spread over the cooled brownie base and refrigerate until firm.
  • For the topping: Melt the 1 1/2 ounces chocolate and 1 1/2 tablespoons butter together, stirring until smooth. Drizzle over the chilled mint layer, then spread with a spatula, gently covering the surface with a very thin layer. Place in the refrigerator to set, then cut into squares. The brownies will cut more easily (and are delicious) when chilled. Enjoy with a large glass of milk.

Nutrition Facts : ServingSize 1 (of 16), Calories 306 kcal, Carbohydrate 39 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 62 mg, Fiber 2 g, Sugar 30 g

MINTY BROWNIES



Minty Brownies image

"I change the frosting depending on the occasion. For the holidays, I top them with minty buttercream."

Provided by Nancy Fuller

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 12

2 sticks unsalted butter, plus more for the pan
1 cup semisweet chocolate chips (or chopped semisweet chocolate)
1 cup packed dark brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
Pinch of salt
1 cup all-purpose flour
4 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
2 tablespoons green creme de menthe liqueur
2 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Butter a glass 9-by-13-inch baking pan and line it with 2 overlapping pieces of parchment paper so the paper comes up over the edges of the pan. Butter the paper.
  • Make the brownies: Place a small pot of water over medium heat and bring to a simmer. Place a heatproof bowl over the simmering water, add the butter and chocolate and gently melt them together, stirring to combine. (This can also be done in the microwave; heat in 15-second intervals.)
  • Transfer the chocolate-butter mixture to a large mixing bowl. Add the brown and granulated sugars, eggs, vanilla and salt and whisk together. Add the flour and gently whisk to combine, then pour into the prepared baking pan. Bake until a toothpick inserted into the center comes out somewhat clean, 25 to 30 minutes. Let the brownies cool completely in the pan.
  • Make the buttercream: Combine the cream cheese and butter in a stand mixer fitted with the paddle attachment and beat until smooth. Add the creme de menthe and beat until combined. Gradually add the confectioners' sugar and beat until smooth and fluffy.
  • Spread the buttercream over the brownies, then refrigerate until firm. Use the parchment to remove the brownies from the baking dish. Slice into bars.

THE BEST FUDGY BROWNIES RECIPE BY TASTY



The Best Fudgy Brownies Recipe by Tasty image

Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt

Provided by Alvin Zhou

Categories     Desserts

Time 45m

Yield 9 servings

Number Of Ingredients 8

8 oz good-quality chocolate, semi-sweet
12 tablespoons butter, melted
1 ¼ cups sugar
2 eggs
2 teaspoons vanilla extract
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt

Steps:

  • Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
  • Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
  • In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
  • Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
  • Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
  • Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
  • Slice, then serve with a nice cold glass of milk!
  • Enjoy!

Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams

MINTY FUDGE BROWNIES



Minty Fudge Brownies image

I adopted this from the Recipezaar account. They are more a cakey brownie when right out of the oven but get more fudgy after cooling. They have a nice light mint flavor. If you can't find the mint chocolate chips you can recreate with regular semi-sweet chips and a few drops of peppermint oil (as that is what makes the mint chips minty).

Provided by flower7

Categories     Bar Cookie

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

1 1/4 cups flour, unbleached
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup butter
3 tablespoons water
10 ounces mint chocolate chips
1 1/2 teaspoons vanilla extract
3 large eggs
1 cup chopped nuts (optional)

Steps:

  • Preheat oven to 325° F and grease a 13x9-inch baking pan.
  • In a small bowl, combine flour, baking soda, and salt; set aside.
  • In medium saucepan, combine sugar, butter and water; bring JUST TO A BOIL then remove from heat.
  • Add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth.
  • Transfer to a large bowl and let cool slightly (so you don't cook the eggs).
  • Add eggs, one at a time, beating well after each addition.
  • Stir in flour mixture gently (be sure not to overmix).
  • Stir in nuts, if using.
  • Spread into prepared pan.
  • Bake for 28-32 minutes.
  • Cool completely in pan on a wire rack.

Nutrition Facts : Calories 312.7, Fat 16.1, SaturatedFat 9.5, Cholesterol 66.8, Sodium 237.8, Carbohydrate 41.9, Fiber 1.8, Sugar 29.7, Protein 4

BAKER'S® EASY MINTY BROWNIES



BAKER'S® Easy Minty Brownies image

It doesn't get much better than this: Fudgy chocolate brownies are topped with peppermint-spiked frosting and melty sweetened BAKER'S chocolate.

Provided by My Food and Family

Categories     Home

Time 1h55m

Yield Makes 3 doz. or 36 servings, 1 brownie each.

Number Of Ingredients 9

1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
1 cup (2 sticks) butter or margarine, divided
2 cups sugar
4 eggs
1 cup flour
1 tsp. peppermint extract
1 can (16 oz.) ready-to-spread vanilla frosting
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/4 cup water

Steps:

  • Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Microwave unsweetened chocolate and 3/4 cup of the butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs. Add flour; mix well. Spread into prepared pan.
  • Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.
  • Stir peppermint extract into frosting; spread evenly over cooled brownies. Microwave semi-sweet chocolate, remaining 1/4 cup butter and the water in medium microwaveable bowl on HIGH 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted. Cool to room temperature. Spread evenly over frosting; cover. Refrigerate at least 1 hour before serving. Lift out of pan onto cutting board, using foil handles. Cut into 36 squares.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 70 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 20 g, Protein 2 g

MINTY FUDGY BROWNIES



Minty Fudgy Brownies image

These are like the brownies they serve at Starbucks around the holidays, but better. Very rich, but very worth it. Feel free to add creme de menthe liquor or peppermint schnapps to the brownie batter and buttercreme frosting in place of peppermint extract.

Provided by Sarah_Star

Categories     Bar Cookie

Time 1h20m

Yield 18 serving(s)

Number Of Ingredients 15

1 (19 1/2 ounce) box fudge brownie mix
1/2 cup butter, melted (1 stick)
1/4 cup water
2 large eggs
1/4 teaspoon peppermint extract
1/2 cup butter, softened (1 stick)
1 1/2 cups powdered sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
1/4 teaspoon vanilla extract
1/3 cup milk
1/4 cup butter
1 (12 ounce) bag semi-sweet chocolate chips
1 teaspoon vanilla
1 cup powdered sugar

Steps:

  • Preheat the oven to 325 degrees, prepare an 8x8-inch pan by spraying it with a light coating of non-stick spray.
  • Add the melted butter, water, eggs and peppermint extract to the brownie mix. Do not overmix.
  • Pour the batter into pan and bake for for 50 to 55 minutes, or until a toothpick stuck in the center comes out clean. Allow brownie to cool before frosting.
  • Peppermint Buttercream Frosting.
  • Beating together 1 cup of powdered sugar and softened butter with an electric mixer.
  • Mix in another 1/2 cup of powdered sugar, add 1 tablespoon of milk, and both extracts.
  • Mix frosting until smooth.
  • Chocolate Frosting:.
  • Bring 1/3 cup milk and 1/4 cup butter to a boil in a small saucepan over medium heat.
  • Pour the chocolate chips into a heat-safe bowl.
  • When the milk and butter come to a boil, pour over the chocolate chips and let it sit for a couple minutes.
  • Add the vanilla extract and whisk until smooth.
  • Use an electric mixer to beat in 1 cup powdered sugar until the frosting is smooth.
  • Spread the white frosting on the cooled brownie first. Follow with the chocolate frosting. Feel free to use extra decorative frosting to add to the presentation.

Nutrition Facts : Calories 416.6, Fat 22.9, SaturatedFat 12.6, Cholesterol 58.1, Sodium 193.2, Carbohydrate 52.9, Fiber 1.1, Sugar 42, Protein 3.3

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