Mint Chocolate Chip Brownies with Green Swirl Frosting
Mint Chocolate Chip Brownies are like a delightful surprise waiting to happen! These rich, fudgy brownies punctuated by the minty-chocolate goodness of Andes crème de menthe baking chips are a treat that never fails to impress. With their vibrant green swirl frosting, they not only taste amazing but also look beautifully festive, making them a perfect addition to any gathering or a sweet solution for a late-night craving.
Table of Contents
I still remember the first time I whipped up these Mint Chocolate Chip Brownies. My friends had come over for an impromptu movie night, and I wanted to make something a little special. With just a few ingredients I had on hand, I created these fudgy desserts that soon became a favorite. Their blend of minty freshness and rich chocolate created a balance that had everyone coming back for seconds—who can resist that? Whether you’re celebrating St. Patrick’s Day, a birthday, or simply satisfying a sweet tooth, these brownies are a joy to both make and share.
Why You’ll Love This Recipe
- Simple & Quick: Prep is just 20 minutes, and you’ll have these brownies baked and frosted in no time!
- Irresistible Flavor: The combination of rich, fudgy chocolate and refreshing mint is truly mouthwatering.
- Eye-Catching Appeal: The green swirl frosting not only tastes fantastic but also makes these brownies stand out.
- Flexible Serving: Perfect for any occasion, from a weeknight treat to holiday gatherings.
- Diet-Friendly Options: Easily adaptable for gluten-free diets with the right flour substitution!
Ingredients You’ll Need
- ½ cup unsalted butter: This adds creaminess and moisture to the brownies, making them fudgy. You could substitute with coconut oil if dairy-free.
- ¼ cup dark chocolate unsweetened cocoa powder: This provides deep chocolate flavor. Look for high-quality cocoa for the best taste.
- ½ cup vegetable oil: This keeps the brownies moist and tender. If preferred, canola oil or melted coconut oil works as alternatives.
- 2 cups granulated sugar: Adds sweetness and helps create a fudgy texture. Brown sugar could be used for added depth of flavor.
- 2 large eggs: Essential for binding the ingredients together. Ensure they are at room temperature for better incorporation.
- ¼ cup buttermilk: Adds moisture and a slight tang for balance. You can substitute with milk mixed with a dash of vinegar if needed.
- 2 cups all-purpose flour: The base of the brownies, providing structure. For gluten-free options, gluten-free 1:1 flour can be used.
- 1 teaspoon baking soda: Helps the brownies rise slightly, ensuring they aren’t too dense.
- ½ teaspoon kosher salt: A key ingredient that enhances all the flavors. Sea salt can be used as an alternative.
- 1 cup Andes crème de menthe baking chips: These minty chocolate chips are a star ingredient. If unavailable, you can chop regular mint chocolate.
- ½ cup unsalted butter (softened): For the frosting, this creates a smooth, spreadable texture.
- ½ cup milk: Needed for the perfect frosting consistency; can be substituted with almond or soy milk for a dairy-free version.
- 4 cups powdered sugar: Essential for sweetness and structure in the frosting. Make sure to sift for smoothness.
- ½ teaspoon peppermint extract: Intensifies the mint flavor. Adjust to taste or switch it out for vanilla if preferred.
- 1 drop green food coloring: Optional, but it adds a fun pop to the frosting. Natural coloring can be used if you want to avoid artificial dyes.
- ¾ cup mini semi-sweet chocolate chips: For an extra chocolatey burst in the frosting!
How to Make Mint Chocolate Chip Brownies with Green Swirl Frosting
Preheat: Begin by preheating your oven to 400 degrees F. Line a 13×9-inch baking dish with parchment paper for easy removal.
Combine Ingredients: In a small saucepan over medium-high heat, mix together ½ cup unsalted butter, ¼ cup dark chocolate unsweetened cocoa powder, and ½ cup vegetable oil. Stir continuously until it comes to a boil, then remove from heat.
Mix Wet Ingredients: In a large mixing bowl, whisk together 2 cups granulated sugar, 2 large eggs, and ¼ cup buttermilk until well combined. Slowly stir in the butter mixture—be careful not to over mix.
Add Dry Ingredients: Gently fold in 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt, just until no streaks remain. Then, fold in 1 cup Andes crème de menthe baking chips to give those lovely minty bursts throughout the brownies.
Bake: Pour the brownie batter into your prepared dish, smoothing the top. Bake for 20 minutes, or until a toothpick inserted in the center comes out mostly clean with a few crumbs attached. Once done, allow the brownies to cool completely in the pan.
Prepare Frosting: In a separate large mixing bowl, beat ½ cup softened unsalted butter with an electric mixer for about 3-4 minutes until it’s pale and fluffy. Gradually add in ½ cup milk, 4 cups powdered sugar, ½ teaspoon peppermint extract, and 1 drop of green food coloring. Beat for an additional 3-5 minutes until it’s light and fluffy; add more milk if necessary for desired consistency. Gently fold in ¾ cup mini semi-sweet chocolate chips.
Frost and Chill: Once your brownies are cool, spread the minty green frosting evenly over the top. Refrigerate for at least 2 hours until set. This chilling time helps the flavors meld beautifully.
Serve: Cut into 24 squares, serve, and enjoy! Watch them disappear as quick as you can make them!
Storing & Reheating
These Mint Chocolate Chip Brownies can be stored at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them for up to a week to keep their texture intact. You can also freeze brownies for up to 3 months; wrap them tightly in plastic wrap and then foil. For a quick snack, reheat them in the microwave for about 10 seconds—just enough to warm them up without losing their gooey goodness!
Chef’s Helpful Tips
- Be cautious not to overbake; they should remain moist and fudgy.
- Use room temperature eggs for a smoother batter; cold eggs can create dense brownies.
- Sifting the powdered sugar before adding to the frosting prevents lumps, ensuring a silky smooth texture.
- Adjust the amount of peppermint extract based on your preference; you can always add more!
- If you want to make these ahead, just freeze the un-frosted brownies and frost them after thawing.
Mint Chocolate Chip Brownies with Green Swirl Frosting offer a fun and festive twist on a classic treat. They are ideal for celebrations or an indulgent snack, welcoming anyone into the world of sweet delights. The combination of mint and chocolate creates a compelling flavor harmony that’s bound to turn any frown upside down!
Recipe FAQs
Can I use fresh mint instead of peppermint extract?
While fresh mint has a great flavor, it won’t provide the same intensity as peppermint extract. If you’d like to add fresh mint, finely chop it and add a small amount to the batter and frosting, but keep in mind the brownies may not have that strong minty flavor without the extract.
What if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can easily make a buttermilk substitute. Just combine ¼ cup of milk with 1 teaspoon of vinegar or lemon juice and let it sit for about 5 minutes. This will mimic the acidity of buttermilk and work well in your brownies.
Can these brownies be made gluten-free?
Absolutely! To make these Mint Chocolate Chip Brownies gluten-free, simply substitute all-purpose flour with a good quality gluten-free flour blend. Just make sure it’s a blend that contains xanthan gum for the best texture.
How do I know when the brownies are done baking?
These fudgy brownies are done when a toothpick inserted comes out with a few moist crumbs attached. If it comes out clean, they might be overbaked, so keep a close eye on them as they bake!
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📖 Recipe Card
Mint Chocolate Chip Brownies with Green Swirl Frosting
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 24 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
These Mint Chocolate Chip Brownies with Green Swirl Frosting deliver a delightful burst of flavor and simple preparation. Perfect for any gathering or as a sweet treat to enjoy at home!
Ingredients
- ½ cup unsalted butter
- ¼ cup dark chocolate unsweetened cocoa powder
- ½ cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- ¼ cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup andes creme de menthe baking chips
- ½ cup unsalted butter softened
- ½ cup milk
- 4 cups powdered sugar
- ½ teaspoon peppermint extract
- 1 drop green food coloring
- ¾ cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 400°F and line a 13×9 baking dish with parchment paper.
- In a small saucepan over medium-high heat, mix butter, cocoa powder, and oil together, bringing to a boil while whisking continuously before removing from heat.
- In a large bowl, combine granulated sugar, eggs, and buttermilk. Slowly incorporate the butter mixture without over mixing.
- Add flour, baking soda, and salt, stirring until just combined, then fold in Andes mints.
- Pour the batter into the prepared dish and bake for 20 minutes. Allow to cool once removed from the oven.
- Prepare the frosting by beating softened butter in a large bowl with an electric mixer for about 3-4 minutes until light and pale in color.
- Add milk, powdered sugar, peppermint extract, and food coloring, beating for an additional 3-5 minutes until fluffy (adding more milk if needed).
- Fold in mini chocolate chips and spread frosting over the cooled brownies. Refrigerate for two hours before cutting and serving.
Notes
Ensure the brownies are fully cooled before spreading on the frosting for the best texture.
Use additional milk in the frosting if a thinner consistency is desired.
Store any leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
