Mint Chocolate Chip Brownies with Green Swirl Frosting
Mint Chocolate Chip Brownies with Green Swirl Frosting are the perfect blend of classic brownie goodness and delightful minty freshness. These rich, fudgy brownies are packed with Andes crème de menthe baking chips, adding just the right amount of minty kick that pairs perfectly with decadent chocolate. Topped with a fluffy, green swirl frosting, they’re as fun to look at as they are to eat!
Table of Contents
The combination of dark chocolate and refreshing mint creates a party for your taste buds. Whether you’re planning a festive gathering or simply looking to indulge your sweet tooth, these brownies will surely impress. They’re easy to whip up, budget-friendly, and a guaranteed crowd-pleaser that will leave everyone asking for seconds!
Why You’ll Love This Recipe
- Simple & Quick: In just about an hour, you can prepare a batch of mint chocolate chip brownies that will wow your friends and family.
- Irresistible Flavor: Rich chocolate brownies meet refreshing mint for a divine combination that feels indulgent yet comforting.
- Eye-Catching Appeal: The vibrant green frosting makes these brownies not only delicious but also visually stunning.
- Flexible Serving: Perfect for parties, bake sales, or even a special treat on a cozy afternoon.
- Diet-Friendly Options: Easily adapt the recipe for gluten-free flours or dairy-free substitutions.
Ingredients You’ll Need
- ½ cup unsalted butter: This adds richness to the brownies; ensure it’s at room temperature for easy mixing.
- ¼ cup dark chocolate unsweetened cocoa powder: For a deep chocolate flavor, use high-quality cocoa powder for the best results.
- ½ cup vegetable oil: Keeps the brownies moist and tender; can substitute with coconut oil for a fun twist.
- 2 cups granulated sugar: Provides sweetness and helps create that perfect fudgy texture; avoid brown sugar for a less dense result.
- 2 large eggs: Bind everything together; use room temperature eggs for smoother mixing.
- ¼ cup buttermilk: This adds moisture; if unavailable, mix ¼ cup milk with a teaspoon of vinegar as a substitute.
- 2 cups all-purpose flour: The backbone of the brownie; gluten-free flour blends can work here if you prefer.
- 1 teaspoon baking soda: Helps the brownies rise slightly; double-check the expiration date for effectiveness.
- ½ teaspoon kosher salt: Enhances flavors in the brownie; avoid table salt as it can be too salty.
- 1 cup Andes crème de menthe baking chips: These minty chips schmooze beautifully into the batter, making every bite special; you can also use chocolate chips if you’re out of mint.
- ½ cup unsalted butter (softened): For the frosting, ensure it’s softened for easy blending and a smooth texture.
- ½ cup milk: Works to achieve the right frosting consistency; you can use a non-dairy milk substitute.
- 4 cups powdered sugar: Sweetens the frosting while helping to achieve a fluffy consistency; sift it for a smoother finish.
- ½ teaspoon peppermint extract: Added for that extra minty flavor; adjust depending on your taste.
- 1 drop green food coloring: Just a touch to make the frosting pop; adjust for your desired hue.
- ¾ cup mini semi-sweet chocolate chips: These fold into the frosting for added texture and richness.
How to Make Mint Chocolate Chip Brownies with Green Swirl Frosting
Preheat the Oven: Set your oven to 400°F and line a 13×9 inch baking dish with parchment paper. This makes cleanup super easy and ensures the brownies don’t stick.
Combine Ingredients: In a small saucepan over medium-high heat, combine ½ cup unsalted butter, ¼ cup dark chocolate unsweetened cocoa powder, and ½ cup vegetable oil. Whisk continuously until it comes to a boil then promptly remove from heat.
Mix Wet Ingredients: In a large mixing bowl, combine 2 cups granulated sugar, 2 large eggs, and ¼ cup buttermilk. Slowly pour the butter mixture into the bowl, stirring just until incorporated. Avoid over-mixing as you want to keep the texture fudgy.
Add Dry Ingredients: Sift in 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt, stirring gently until just combined. The key is to work quickly and avoid lumps.
Fold in Mint Chips: Gently fold in the 1 cup Andes crème de menthe baking chips, ensuring they’re evenly spread throughout the batter.
Bake the Brownies: Pour the mixture into the prepared baking dish and bake for 20 minutes, or until the edges just begin to pull away from the sides and a toothpick comes out clean. Let the brownies cool completely in the pan.
Prepare the Frosting: In a large mixing bowl, use an electric mixer to beat ½ cup unsalted butter for about 3-4 minutes until it becomes pale and creamy. This aeration will make your frosting light and fluffy.
Mix Frosting Ingredients: Add ½ cup milk, 4 cups powdered sugar, ½ teaspoon peppermint extract, and 1 drop of green food coloring to the butter. Beat on medium-high speed for 3-5 minutes until the frosting is fluffy and well combined. If it’s too thick, add a bit more milk.
Add Chocolate Chips: Fold in the ¾ cup mini semi-sweet chocolate chips gently, ensuring they gossip throughout the frosting.
Frost the Brownies: Once the brownies are cooled, spread the mint green frosting evenly over the surface. For an attractive look, use a spatula to swirl the frosting.
Chill and Serve: Refrigerate for about 2 hours until the frosting sets. Cut into 24 squares, serve, and enjoy.
Storing & Reheating
Store these brownies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for about a week, though they may become firmer. Alternatively, freeze them for up to 3 months in a freezer-safe container or tightly wrapped in plastic. To serve, simply thaw at room temperature for a few hours or warm them briefly in the microwave for that freshly baked feel.
Chef’s Helpful Tips
- Be sure to use room temperature ingredients; it makes blending easier and ensures a consistent texture.
- Don’t overmix the brownie batter, as this can lead to dense, tough brownies instead of the desired fudgy delight.
- When preparing the frosting, don’t rush; beat it long enough to incorporate air, giving it that fluffy texture everyone loves.
- Sift your powdered sugar to avoid lumps in your frosting; nobody wants a grainy topping!
- Consider adding a bit of dark chocolate ganache on top for an even richer experience!
Mint Chocolate Chip Brownies with Green Swirl Frosting are the best way to bring a splash of color and flavor to any gathering or simply enjoy a special moment at home. Whether you’re baking for a party or keeping them all to yourself, they promise a delightful experience. Don’t hesitate to get creative—try adding additional mint candies or different types of chocolate chips. These brownies not only satisfy cravings but also invite endless customization. Enjoy every bite and share them with your loved ones!
Recipe FAQs
Can I use different types of chocolate chips?
Absolutely! While Andes crème de menthe chips work wonderfully, you can substitute them with semi-sweet, dark, or even white chocolate chips. Each option offers a unique flavor twist and texture, so choose your favorites.
How can I make these brownies gluten-free?
To make gluten-free brownies, simply swap the all-purpose flour with a gluten-free baking blend. This will give you similar results while accommodating gluten sensitivities.
Can I frost the brownies without chilling them first?
While it’s possible to frost them immediately, chilling the brownies allows the frosting to adhere better and makes cutting them cleaner. Plus, it gives the flavors time to meld together beautifully.
What is the best way to cut these brownies without making a mess?
Use a sharp knife coated in a little oil when cutting the brownies; it helps prevent sticking. For cleaner cuts, you can wipe the knife between each slice. Enjoy!
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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
- Method: Baking
- Cuisine: American
Description
These Mint Chocolate Chip Brownies with Green Swirl Frosting bring together rich chocolate and refreshing mint flavor in a delightful treat. Perfect for gatherings or a simple dessert, this recipe is easy to follow and provides a delicious result that everyone will love!
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 your oven to 400°F and line a 13×9 inch baking dish with parchment paper.
- In a small saucepan over medium-high heat, combine the butter, cocoa powder, and oil. Whisk continuously until the mixture comes to a boil, then remove it from the heat.
- In a large mixing bowl, mix the granulated sugar, eggs, and buttermilk. Gradually add the butter mixture, mixing carefully to avoid over mixing. Stir in the flour, baking soda, and salt until just combined, then fold in the Andes mints.
- Pour the brownie batter into the prepared dish and bake for 20 minutes. Once baked, allow to cool completely.
- For the frosting, in a large mixing bowl, beat the softened butter with an electric mixer for 3-4 minutes until pale. Add milk, powdered sugar, peppermint extract, and food coloring. Continue beating for 3-5 minutes until the frosting is light and fluffy, adding more milk if necessary. Fold in the mini chocolate chips.
- Spread the whipped frosting over the cooled brownies. Refrigerate for at least 2 hours until set, then cut into squares and serve.
Notes
Make sure the brownies cool completely before spreading the frosting for best results.
Feel free to adjust the amount of peppermint extract in the frosting to suit your taste.
Use a sharp knife to cut the brownies for clean edges.
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 30g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
