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Mint Chocolate Brownies…the perfect remedy for the common cold. Last week I was struck with a fierce cold that left me without a voice and a nose that closely resembled Rudolph’s. Brian called me from work on Saturday morning and informed me that he needed a couple of treats to take to a Halloween party that evening.
I was snuggled up on the couch with the remote in one hand and a cup of hot tea in other, so this was slightly irritating. I had cooked or baked for almost five days, so I reluctantly dragged myself to the kitchen to discover a pretty barren pantry and fridge.
I was far too lazy and tired to search the web, cookbooks or blogs…I needed an immediate answer that required little physical energy. I contacted Katie of GoodLife {eats} for a recommendation and she promptly linked me to her favorite brownie recipe. Luckily for me, the recipe was not only simple, but seriously delicious.
I made two varieties of Katie’s brownies, my thought was I’d easily be able to send Brian with two different desserts without all the extra work. The first were mint brownies brimming with Nestle’s Dark Chocolate Mint Chips. These chips are a seasonal item and since I’m a sucker for anything seasonal, there is a stockpile of these in my pantry. For the second variation, I whipped up Dark Chocolate Brownies with Orange Cream Cheese Frosting. Both adaptations were moist, decadent and scrumptious…but I swear something about these mint brownies soothed my cold and put me in a better mood.
I hope you have a fantastic day and thanks so much for stopping by!
Mint Chocolate Brownies
Ingredients:
12 tablespoons unsalted butter
1 1/2 cups granulated sugar
2/3 cup dark cocoa powder {I used Hershey's Special Dark}
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup dark chocolate mint chips; divided use
Directions:
1. Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment and spray with non-stick cooking spray; set aside.
2. Set a medium sized saucepan over medium heat and warm the butter until melted. Add the granulated sugar and stir well. Remove pan from heat and whisk in the cocoa powder.
3. In a separate bowl, lightly beat the eggs and vanilla. Pour the chocolate mixture into the bowl and whisk in with the eggs and vanilla until well combined. Gently stir in the flour and salt; do not beat or over mix. Fold in 3/4 cup of mint chocolate chips.
4. Pour batter into the prepared baking pan and smooth top with an offset spatula. Evenly distribute the remaining 1/4 of mint chocolate chips across the top of the brownies.
5. Bake at 350 degrees F for 30-35 minutes. Take care not to over bake. Cool completely.
adapted from GoodLife {eats}
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Just made these. Used regular (not dark) cocoa powder. Extremely delicious. Thanks for the recipe.
yum! These looks so fudgy, I have GOT to try this one!
Omg I LOVE this website to the tenth power
As a big fan of anything mint chocolate, I snagged 2 bags of the Nestle’s Dark Chocolate Mint Chips at the store several weeks ago with no idea what they would become. I found this recipe and made these for Christmas. They were a huge hit with the other mint lovers in my family. The kosher salt added a great flavor. I couldn’t find the dark cocoa powder at my local store, so I used regular Hershey’s cocoa powder. I think these would also be excellent with peanut butter chips or butterscotch chips. I appreciated how quickly the recipe came together. To save time, I opted for melting the butter in the microwave and stirring in the sugar immediately after. This didn’t seem to cause any issues with the recipe. Delicious recipe and definitely a keeper!
Definitely going to try this!! Love mint + chocolate.
Your pictures are amazing.
Oh yum those brownies look deliciously dark and fudgy!!
This is my favorite combo
Hahaha, my husband does the same thing all the time. Informs me he signed up for Chili to feed 30 for the work pot luck the night before right when I am getting ready for bed! Laughing afterwards….hahaha. These look perfect!
I’ve never come across mint chocolate chips in Canada. I made these, but used After Eight patties as a substitute. Half the batter in the pan, a layer of After Eights (16 total) and the rest of the batter on top. They are dense and moist and delicious! Thanks!
Now these are my kind of brownies!