These mint chocolate chip brownies are ridiculously rich, fudgy, thick, and chocolatey. If you’re a fan of chocolate and mint, you’re going to love these brownies.
I used to be one of those people who despised mint in desserts. To me, mint only belonged in toothpaste and gum. I don’t know exactly when my taste buds changed their mind, but something definitely shifted. Now I can’t get enough of them.
That’s how these mint chocolate chip brownies happened. And they did not disappoint.
They’re rich, thick, and fudgy with just the right amount of mint. So good I ended up having them for dinner.
What Makes These Brownies So Fudgy
Three things create the fudgy texture in these brownies.
- The recipe uses plenty of chocolate, butter, and eggs. Those ingredients give brownies richness and moisture instead of a light cake-like crumb.
- The batter gets whipped for 10 minutes. That step helps create the classic shiny crust while still keeping the inside dense and chewy.
- Slamming the pan halfway through baking helps compress the crumb. The result is a brownie that stays thick and fudgy instead of airy.
Ingredients for Mint Chocolate Chip Brownies
Just a few basic ingredients turn into rich, fudgy mint chocolate chip brownies.
- Chocolate. Use a mix of dark chocolate and mint chocolate chips for a rich flavor with a subtle mint taste. You can adjust the ratio, but the total chocolate for melting should equal 1 cup.
- Cocoa powder. Intensifies the chocolate flavor in the batter.
- Espresso powder. Enhances the chocolate without making the brownies taste like coffee. You can also use instant coffee.
- Butter. Adds richness and helps create the fudgy texture.
- Sugars. You’ll use both white and brown here. White sugar helps form the shiny top while brown sugar adds moisture and a subtle caramel flavor.
- Eggs. Provide structure and help create the thick, glossy batter.
- Vanilla extract. Rounds out the chocolate flavor.
- Salt. Always a must in dessert recipes. It balances the sweetness and brings out the chocolate flavor in these brownies.
- All-purpose flour. Gives the brownies structure while keeping them tender.
How to Make Mint Chocolate Chip Brownies
I wish I could hand you one through the screen because these brownies are that good. You’ll just have to make them yourself.
1. Prep. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper. Melt the butter in a microwave-safe bowl until melted and hot.
2. Melt the chocolate. Place dark chocolate, mint chocolate chips, cocoa powder, and espresso in a bowl. Pour the hot butter and stir until the chocolate melts and the mixture becomes smooth.
3. Whip the eggs and sugar. In a large bowl, beat the sugars, eggs, vanilla, and salt for about 10 minutes.
4. Add the melted chocolate. Slowly pour the melted chocolate mixture into the whipped egg mixture while mixing gently. Mix just until fully incorporated.
5. Fold in the dry ingredients. Sift in the flour and cocoa powder, then gently fold them into the batter with a spatula until just combined. Do not overmix. Fold the mint chocolate chips.
6. Start baking the brownies. Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes.
7. Slam the pan. Remove the brownies from the oven and firmly slam the pan on the counter once or twice. Sprinkle more mint chocolate chips over the brownies and return to the oven.
8. Finish baking. Bake for about 20 more minutes. The edges should look set while the center still looks slightly underbaked.
9. Cool and slice. Let the brownies cool completely in the pan before cutting. Slice, serve, and enjoy!
Why Beating the Eggs for 10 Minutes Matters
It sounds a bit much, but it really does matter.
Beating the eggs with the sugar for a full 10 minutes adds air to the batter. That air gives the brownies lift since there are no leavening agents in the batter.
The dissolved sugar also rises to the surface as the brownies bake, which creates that thin, shiny, crackly brownie top we all love.
Why You Slam the Brownie Pan Midway Through Baking
As the brownies bake, the air trapped in the batter causes them to rise. A quick slam on the counter knocks out some of that air and helps create a denser, fudgier brownie.
This trick also helps create that wrinkly, crinkly top that makes brownies look so good.
Tips for Perfect Chocolate Mint Chip Brownies
Keep these tips in mind while baking so your brownies turn out rich, fudgy, and perfectly minty.
- Line with parchment. It makes it easy to lift the entire slab of brownies out of the pan.
- Sift the flour and cocoa powder. This removes lumps and helps the ingredients blend into the batter quickly, preventing overmixing which could deflate the aerated batter.
- Fold gently once the flour goes in. Again, too much mixing at this stage will knock out the air from the whipped eggs and make the brownies dense (not in a good way).
- Don’t overbake. The center will still look underbaked. The toothpick test won’t work here because these brownies are meant to stay fudgy. Take them out at 45 minutes max. They’ll continue to set as they cool.
- Let the brownies cool before cutting. Warm brownies are too soft to slice neatly and will fall apart.
How to Store and Freeze Mint Chocolate Chip Brownies
To Store: Transfer brownies in an airtight container and store at room temperature for up to 4 days. Or, refrigerate for up to 1 week.
To Freeze: For longer storage, place brownies in a freezer-safe bag with parchment paper between layers. Freeze for up to 3 months.
To Serve: Let chilled/frozen brownies thaw at room temperature before serving.
More Dessert Recipes You’ll Love
Brown Sugar Chocolate Chip Cookies
Banana Bread with Cream Cheese Frosting
Mint Chocolate Chip Brownies
Ingredients
- ¾ cup dark chocolate chips
- 1 cup mint chocolate chips, divided
- ⅓ tablespoons and 3 tablespoons cocoa powder divided
- 2 teaspoons espresso powder or instant coffee
- ¾ cup butter melted
- 1 cup granulated sugar
- ¼ cup brown sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- ¾ cup all-purpose flour
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper. Microwave butter in a microwave safe bowl until melted and hot.
- Place dark chocolate chips, ¼ cup mint chocolate chips, 3 tablespoons cocoa powder, and espresso powder in a bowl. Pour hot melted butter and stir until chocolate is melted and mixture is smooth.
- In a large bowl, beat the sugars, eggs, vanilla, and salt for about 10 minutes.
- Slowly pour the melted chocolate mixture into the whipped egg mixture while beating gently. Mix just until fully incorporated.
- Sift in the flour and cocoa powder. Gently fold them into the batter using a spatula. Mix just until combined. Do not overmix.
- Fold in ¾ cup mint chocolate chips, reserving a small handful for topping later.
- Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes.
- Remove brownies from the oven and slam the pan on the counter once or twice. This helps create a denser, fudgier brownie with a more pronounced crinkly top.
- Sprinkle reserved mint chocolate chips on top. Return the pan to the oven and bake for about 20 more minutes. The edges should be set while the center still looks slightly underbaked.
- Let the brownies cool completely in the pan before cutting. Slice, serve and enjoy!
