Mint Chocolate Brownies
Refreshing and chocolatey! Like a brownie version of an Andes mint and a great spring dessert! Three layers in these bad boys: a chip-loaded brownie bottom, a cool mint cream cheese layer, and a fudgy chocolate frosting.
Ingredients
Brownies
- 2 oz Semi-sweet chocolate
- 4 tbsp Salted butter
- 1 cup Sugar
- 1 Egg
- 1 Egg yolk
- 6 tbsp Dutch processed cocoa powder
- 1 tsp Vanilla extract
- ¼ cup Milk
- ¼ cup Vegetable oil
- ¾ cup All purpose flour
- ½ cup Semi-sweet chocolate chips
Mint Filling
- 4 oz Cream cheese softened to room temperature
- 2 cups Powdered sugar sifted
- ½ tsp Vanilla extract
- ¼ tsp Mint extract
- 2 tbsp Heavy whipping cream
- 3 drops Green food color or gel optional
Chocolate Frosting
- ⅔ cup Semi-sweet chocolate chips
- ¼ cup Heavy whipping cream
- 1 tbsp Light corn syrup
Instructions
Brownies
- Preheat oven to 350°F / 175°C. Spray an 8" x 8" baking pan with non-stick spray and line with parchment paper so there is an overhang on two sides.
- Melt butter and 2 oz of semi-sweet chocolate in a large microwave-safe bowl, approximately 30 seconds on high power. Stir to combine completely.
- Add to the butter-chocolate mixture the egg, egg yolk, sugar, cocoa, and vanilla. Mix again to combine.
- Last add the milk, vegetable oil, flour, and chocolate chips, mixing to combine. Pour batter into 8" x 8" pan and bake for 30 minutes. Cool completely.
Mint Filling
- While brownies are baking, prepare the mint filling. Using an electric hand mixer, beat cream cheese and powdered sugar until silky smooth. Add in the vanilla, mint, cream, and food coloring, if using, and beat until well combined.
- When brownies are done cooling, spread filling over them and place in the freezer while preparing the chocolate frosting.
Chocolate Frosting
- Combine chocolate chips and cream in a microwave-safe bowl. Melt in 30-second intervals, stirring between them until melted. Add in corn syrup and stir well.
- Pour over mint layer and transfer the pan to the refrigerator. Allow the mint and frosting layers to set at least 2 hours in the refrigerator before cutting. Clean knife between cuts for neat edges.