Go Back
Chocolate Mint Brownies Recipe
Ben Carraoli

Chocolate Mint Brownies Recipe

I made these Chocolate Mint Brownies on a quiet afternoon, and I honestly didn’t expect them to disappear so fast. The deep chocolate flavor paired with cool, refreshing mint felt perfectly balanced in every bite. When I sliced into them, the fudgy center and minty crunch made me smile instantly.
Print Recipe Pin Recipe
Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 8 tablespoons unsalted butter – creates a rich moist brownie and helps melt the chocolate smoothly.
  • 2 ounces unsweetened baking chocolate – gives intense chocolate flavor without extra sweetness.
  • 1/2 cup granulated sugar – sweetens the brownies and helps create a shiny fudgy surface.
  • 2 large eggs – provide structure and richness; room-temperature eggs mix more evenly.
  • 1/2 teaspoon vanilla extract – enhances the chocolate and mint flavors naturally.
  • 75 grams dark chocolate mint bar chopped – adds chocolate depth with built-in mint flavor.
  • 1 cup all-purpose flour – gives structure while keeping the brownies soft not cakey.
  • 1/2 teaspoon baking powder – adds just enough lift so brownies aren’t too dense.
  • 1/2 teaspoon salt – balances sweetness and intensifies chocolate flavor.
  • 1/2 cup crushed peppermint candy – adds crunch and bursts of fresh mint in every bite.

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease your baking pan or line it with parchment paper for easy removal later.
  2. Place butter and unsweetened chocolate in a saucepan over low heat. Stir constantly until fully melted and smooth, then remove from heat.
  3. Stir sugar into the warm chocolate mixture, followed by eggs and vanilla. Mix gently until everything is fully combined and glossy.
  4. In a separate bowl, whisk together flour, baking powder, and salt. This ensures even distribution and prevents clumping.
  5. Add dry ingredients to the chocolate mixture and stir until just combined. Fold in chopped mint chocolate and crushed peppermint candy.
  6. Pour batter into the prepared pan and spread evenly. Bake for 25–30 minutes until the edges are set and the center is slightly soft.
  7. Let the brownies cool completely in the pan. Cooling helps them firm up and makes slicing cleaner and easier.

Notes

  • I always let the melted chocolate cool slightly before adding eggs to avoid curdling.
  • I use parchment paper so I can lift the brownies out without breaking them.
  • I avoid overmixing the batter to keep the brownies fudgy.
  • I slightly underbake for softer centers because they firm up while cooling.
  • I crush peppermint candy finely so it spreads evenly through the batter.