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Mint Chocolate Brownies Recipe

Looking for an easy Mint Chocolate Brownies recipe? Learn how to make Mint Chocolate Brownies using healthy ingredients.


Submitted by mk2305

Makes 45 servings



brownies with a layer of mint filling and chocolate glaze

Recipe Ingredients for Mint Chocolate Brownies

1/2 cup (113 grams) unsalted butter, cut into pieces
4 ounces (114 grams) dark chocolate
1 1/4 cups (250 grams) white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup (70 grams) all purpose flour
1/4 teaspoon salt
3 tablespoons (28 grams) unsalted butter
1 cup (115 grams) powdered sugar
2 tablespoon nonfat yogurt
1/2 teaspoon peppermint extract
3 ounces (90 grams) semisweet chocolate
1 tablespoon (14 grams) unsalted butter

Recipe Directions for Mint Chocolate Brownies

  1. Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan (I used a 9.5x9.5) that has been lined with parchment paper across the bottom and up two opposite sides of the pan, like a sling. (You can also use buttered aluminum foil for this, but I like parchment because for me, it tears less and is easier to work with.) Set aside.



  2. Brownies: In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Pour the brownie batter evenly into the prepared pan. 

Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.



(brownies ended up too fudgy & sticky- like brownie batter, but they were cooked!)

  3. Mint Layer: In the bowl of your electric mixer, or with a hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.
Put in freezer just before covering with chocolate glaze


  4. Chocolate Glaze: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Let cool a little so it doesn?t melt the mint filling. Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate glaze starts to dull. 





  5. To Serve: Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into squares (I ended up with about 45). I rinsed off my knife with hot water after each cut, which made the cutting much easier and the glaze less prone to cracking during the cut. These brownies can be stored in the refrigerator for several days or else frozen. 



  6. Makes about 45 1.5 in. squares.

Categories

Dessert

Nutrition Facts
Serving Size 20.9g
Amount Per Serving
Calories
91
Calories from Fat
41
% Daily Value*
Total Fat
4.6g
7%
Saturated Fat
2.9g
15%
Trans Fat
0.0g
Cholesterol
18mg
6%
Sodium
39mg
2%
Potassium
24mg
1%
Total Carbohydrates
12.1g
4%
Dietary Fiber
0.2g
1%
Sugars
10.6g
Protein
0.8g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 1%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
F
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • Very high in sugar
  • Contains alcohol
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