Chocolate Mint Brownies
Fudgy chocolate mint brownies with green mint icing and a glossy chocolate glaze. Tips for pan size, bake time, storage, and avoiding glaze bloom.
This recipe was originally in a cookbook from Star Valley Wyoming in the 1970's and I converted it to suit my own tastes. I used to take these brownies to any bake sales we had, and was always asked for the recipe. I guess I gave it out too much because at one bake sale, to raise money for new playground equipment for the elementary school, everyone brought mint brownies to sell.
Submitted by: Beth from Orem, Utah
Yield: 54 Brownies
- Make the brownie base, top with mint powdered-sugar icing, then pour a melted chocolate-butter glaze.
- Adjust pan size by scaling ingredients and reducing bake time; cool fully before icing and glazing.
- Keep the glaze in a cool place to avoid gray fat bloom, cut with a wet or warmed knife to prevent cracking.
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Preparation Instructions:
Mix the brownie ingredients, the first seven (butter-walnuts), together. Spread in greased and floured 12x18 pan (or use pan spray to oil pan). Bake at 350 degrees for 25 minutes. Remove from oven and cool.
Use the next five ingredients (powdered sugar-food coloring), make powdered sugar icing using enough milk to make a good spreading consistency. Tint to desired shade of green with food coloring. (Don't forget the mint flavoring.) Spread smoothly on cooled brownies.
Place chocolate chips and butter in glass measuring cup, and microwave for 1-2 minutes, just long enough that the chips become soft all the way through. The chips will keep their shape until they are stirred with the butter. If not completely softened, microwave for a few seconds longer. Stir until smooth. Pour over iced brownies and spread around with a rubber scraper. Then pick the pan up and shake it back and forth to even the glaze. Let harden in a cool place.
Cut into 2 inch squares with a wet knife to keep the glaze from cracking.
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More About This Recipe
You can use other types of mint flavoring, such as peppermint, but the Schilling Mint has been everyone's favorite so far. You can make a smaller pan of brownies by cutting the ingredients in proportion to the pan size. Don't bake a smaller pan quite as long because you want the brownies to be moist. I like my icing to be a bright green for the contrast. These need to harden in a COOL place to prevent the glaze from developing a grayish bloom. The bloom won't hurt, but the brownies look better without it.
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Frequently Asked Questions
Can I bake these in a smaller pan?
Yes. Scale the ingredients to the pan area. For an 8x8 inch pan, use about one third of the recipe and start checking for doneness around 18 minutes. Use a toothpick near the center; it should come out with a few moist crumbs but not wet batter.
How do I prevent the chocolate glaze from developing a grayish bloom?
Let the glaze harden in a cool, dry place away from direct heat and sunlight. Melt the chocolate gently and stir until smooth. Avoid rapid temperature changes and refrigeration right after glazing. Proper cooling and gentle melting reduce fat bloom.
Can I use peppermint extract instead of mint extract?
Yes. Peppermint is stronger than some mint extracts, so start with a little less and taste your icing before finishing. Adjust to your preference.
What if I need a nut-free version?
Simply omit the walnuts or swap them for seeds like sunflower or pumpkin seeds for crunch. No other recipe changes are required, though the texture will be slightly different.
How should I store and freeze these brownies?
Store at room temperature in an airtight container for up to 3 days. If you must refrigerate, expect possible glaze bloom and bring to room temperature before serving. To freeze, wrap cut or uncut brownies tightly in plastic and foil, and freeze up to 3 months. Thaw in the fridge or at room temperature before serving.
How can I melt the chocolate chips without a microwave?
Use a double boiler. Put the chips and butter in a heatproof bowl set over barely simmering water. Stir frequently until smooth and remove from heat to finish stirring. This gives gentle even melting.
My icing is too thin or too thick. How do I fix it?
To thicken, add more powdered sugar a little at a time. To thin, add milk by teaspoonfuls until you reach a spreadable consistency. The icing should be thick enough to hold color but loose enough to spread smoothly.
What is the best way to cut the brownies so the glaze does not crack?
Use a wet knife or warm the blade under hot water, wipe it dry, then make each cut. Clean and re-wet or re-warm the knife between cuts for the cleanest slices.
Can I bake these in a smaller pan?
Yes. Scale the ingredients to the pan area. For an 8x8 inch pan, use about one third of the recipe and start checking for doneness around 18 minutes. Use a toothpick near the center; it should come out with a few moist crumbs but not wet batter.
How do I prevent the chocolate glaze from developing a grayish bloom?
Let the glaze harden in a cool, dry place away from direct heat and sunlight. Melt the chocolate gently and stir until smooth. Avoid rapid temperature changes and refrigeration right after glazing. Proper cooling and gentle melting reduce fat bloom.
Can I use peppermint extract instead of mint extract?
Yes. Peppermint is stronger than some mint extracts, so start with a little less and taste your icing before finishing. Adjust to your preference.
What if I need a nut-free version?
Simply omit the walnuts or swap them for seeds like sunflower or pumpkin seeds for crunch. No other recipe changes are required, though the texture will be slightly different.
How should I store and freeze these brownies?
Store at room temperature in an airtight container for up to 3 days. If you must refrigerate, expect possible glaze bloom and bring to room temperature before serving. To freeze, wrap cut or uncut brownies tightly in plastic and foil, and freeze up to 3 months. Thaw in the fridge or at room temperature before serving.
How can I melt the chocolate chips without a microwave?
Use a double boiler. Put the chips and butter in a heatproof bowl set over barely simmering water. Stir frequently until smooth and remove from heat to finish stirring. This gives gentle even melting.
My icing is too thin or too thick. How do I fix it?
To thicken, add more powdered sugar a little at a time. To thin, add milk by teaspoonfuls until you reach a spreadable consistency. The icing should be thick enough to hold color but loose enough to spread smoothly.
What is the best way to cut the brownies so the glaze does not crack?
Use a wet knife or warm the blade under hot water, wipe it dry, then make each cut. Clean and re-wet or re-warm the knife between cuts for the cleanest slices.
These “wow” people every time! Absolutely amazing – worth the effort! Just a note: for the glaze, I do use an entire bag of semi-sweet chocolate chips with the same amount (1/2 cup) of butter; any less would make it difficult to cover them entirely.
Yum, thease are my favorite type of brownies.I loved your recipe they were moist and delicious.Now I have a new recipe for my Christmas recipe box.
I’ve made these brownies several times and have added them to my Xmas cookie collection that past three years. They have a rich flavor but dry out quickly if not eaten within a day.
I took these to work and they were a big hit. I used a 12 × 15 pan with good results. Yummy!