Mint Chocolate Brownies
Fudgy chocolate brownies layered with pale green peppermint buttercream and a thin, smooth dark chocolate topping. Batch yield: 24 layered brownies, cut 4 × 6; approximately 1.78 kg finished batch. One serving: 1 layered brownie, approximately 74 g after baking and finishing. Allow about 6 hours 30 minutes from starting to slicing. Prep time is total non-oven elapsed time: 45 minutes for butter softening, approximately 50 minutes of active preparation including frosting and cutting, 140 minutes of cooling (10 minutes for the brownie mixture, 120 minutes for the baked base and 10 minutes for the topping), and 120 minutes of refrigeration (30 minutes for the mint layer and 90 minutes for the finished topping). Egg tempering and oven preheating overlap the initial butter-softening period and are not counted again. Cook time is 35 minutes for the single oven batch; brief microwave melting is included in active preparation. Cooling may take longer in a warm room. Appliances: Oven; Microwave; Electric hand mixer; Refrigerator. Equipment: 23 × 33 cm metal baking tin, at least 5 cm deep; Baking paper; Digital kitchen scales; Measuring jug and measuring spoons; Microwave-safe mixing bowls; Small mixing bowl; Whisk; Flexible spatula; Palette knife; Wire cooling rack; Skewer; Sharp knife; Cutting board. Allergens: Contains wheat/gluten, eggs and milk. Soy is a possible product allergen because chocolate may contain soy lecithin; check the chocolate labels. Choose vegetarian-suitable chocolate and green food colouring. Nutrition is estimated per one of 24 brownies. Storage: Keep airtight in the refrigerator at 4°C or below for up to 5 days. For a softer texture, let an individual brownie stand at room temperature for 10–15 minutes before eating. Do not store these frosted brownies at room temperature; limit time out of refrigeration to 2 hours total, or 1 hour above 32°C. Freeze cut brownies, separated with baking paper and sealed airtight, for up to 2 months. Thaw overnight in the refrigerator.
355 min
Prep
35 min
Cook
24
Serves
367
Calories
Macros · per serving
3g protein
40g carbs
22g fat
Ingredients
For 24 servings
- 226 g Unsalted butter, for the brownie
- 226 g Semi-sweet dark chocolate, 50–60% cocoa, for the brownie
- 300 g Granulated sugar
- 100 g Light brown sugar
- 4 eggs Large eggs
- 10 ml Vanilla extract
- 3 g Fine salt
- 86 g Plain all-purpose flour
- 21 g Unsweetened cocoa powder
- 113 g Unsalted butter, for the mint cream
- 240 g Icing sugar
- 30 ml Whole milk
- 6 ml Peppermint extract
- 0.1 ml Vegetarian liquid green food colouring
- 200 g Semi-sweet dark chocolate, 50–60% cocoa, for the topping
- 113 g Unsalted butter, for the topping
Instructions
- 1
Set the 113 g mint-cream butter in a covered bowl at cool room temperature for about 45 minutes, until soft enough to indent easily but not oily. Keep it covered until needed. Let the eggs lose their refrigerator chill during the final 30 minutes. During the final 15 minutes, preheat the oven to 175°C/350°F conventional or 155°C/310°F fan.
- 2
Line a 23 × 33 cm (9 × 13 inch) metal baking tin, at least 5 cm (2 inches) deep, with overlapping sheets of baking paper, leaving overhang for lifting. No greasing is needed. Chop both portions of chocolate, keeping them separate.
- 3
Put the 226 g brownie butter and 226 g brownie chocolate in a large microwave-safe bowl. Microwave in 30-second bursts, stirring thoroughly between bursts, until just melted and smooth. Stir in the granulated sugar, brown sugar and vanilla. Leave to cool for 10 minutes; the mixture should be warm rather than hot before adding eggs.
- 4
Whisk in the eggs one at a time, then whisk for about 1 minute until the mixture looks glossy. In another bowl, whisk together the flour, cocoa and salt, breaking up any cocoa lumps. Fold the dry ingredients into the chocolate mixture just until no dry streaks remain.
- 5
Spread all the batter evenly in the prepared tin. Bake on the middle shelf for about 35 minutes, checking from 32 minutes. The edges should be set, the centre should no longer ripple when the tin is gently moved, and a skewer inserted near the centre should carry moist crumbs but no liquid batter. This is one tin baked in one oven batch.
- 6
Set the tin on a wire rack and cool completely, allowing about 120 minutes. The centre and underside must feel cool before frosting; allow longer in a warm kitchen.
- 7
Using an electric hand mixer, beat the softened mint-cream butter for 1–2 minutes until creamy. Add the icing sugar gradually on low speed. Beat in the milk, peppermint extract and green colouring, approximately 2 small drops, then beat on medium speed for about 2 minutes until smooth and fluffy. Spread all the mint cream evenly over the cold brownie with a palette knife. Refrigerate for 30 minutes to firm the surface.
- 8
After that 30-minute chill, put the 200 g topping chocolate and remaining 113 g butter in a microwave-safe bowl. Microwave in 20-second bursts, stirring between bursts, until smooth. Let cool for about 10 minutes, stirring occasionally, until barely warm and still pourable.
- 9
Pour the chocolate topping over the chilled mint layer. Gently spread it to the edges without pressing into the cream. Refrigerate for 90 minutes, until the topping is set and the layers feel firm.
- 10
Lift the slab out using the paper and place on a cutting board. Using a sharp knife, cut into 4 rows by 6 columns to make 24 brownies, wiping the blade between cuts. Each finished brownie weighs approximately 74 g, allowing for moisture lost during baking.
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