Do you like sweet desserts? I mean really, really sweet? If so, this one is for you.
If not? Just have a small piece. With a large glass of milk.
These were partially inspired by Katrina’s mint-chocolate chip buttercream, although I did adapt it a bit. I love the combination of mint and chocolate, so I’ve wanted to make this recipe happen for a long time. Oh and I used a boxed brownie mix. It’s kind of what I do. I’m all about shortcuts.
If you’re like me? Make sure to buy the family size (9×13) box. More brownies = a very good thing.
If you’re a baking superstar? Sub in your favorite brownie recipe.
Mint Chocolate Chip Brownies
For the Brownie Layer
1 box of brownie mix (9×13 size) + ingredients you need to prepare brownies (eggs, oil, water)
1 cup of semi-sweet chocolate chips
For the Frosting Layer
1/2 cup unsalted butter, softened
1/2 cup shortening
1 tsp vanilla extract
1 tsp peppermint extract
5 to 5.5 cups of powdered sugar
4 Tbsp milk
3/4 cup semi-sweet chocolate, grated or coarsely chopped in the food processor
green food coloring (optional)
For the Chocolate Layer
2 cups semi-sweet chocolate chips
1 Tbsp canola or vegetable oil
1. Preheat oven to 350* Prepare brownies according to package, except stir in 1 cup of semi sweet chocolate chips. Bake according to package, in a greased 9×13 pan. When you throw it in the oven, take your butter out to soften for the frosting, if you haven’t already.
2. COOL BROWNIE COMPLETELY.
3. While brownie is cooling, make your frosting. Using an electric mixer, cream together butter, shortening, vanilla, and mint extract. Add in powdered sugar one cup at a time, and then add in milk, one tablespoon at a time until frosting is smooth and desired consistency has been reached. Stir in food coloring if desired, and then fold in chocolate shavings. Try not to eat it all at this step.
4. Once brownie is completely cooled, spread frosting evenly over the brownie. Throw it in the fridge so that the frosting can harden. I’d say give it at least an hour, maybe two. You want it nice and cold–so it is firm.
5. When it has cooled and firmed up, prepare your chocolate for the final layer. In a small bowl, combine 2 cups of chocolate chips with 1 tablespoon of oil. Melt in microwave or over a double boiler. If you choose the microwave, make sure to do it in thirty-second intervals and stir well each time. You don’t want it to over-heat. Once it is smooth, spread it over the frosting layer and allow to harden.
6. Enjoy and try not to go into a sugar coma. You can store these in the fridge or at room temp. They are easier to cut when they are closer to room temp (so the chocolate doesn’t crack).
Verdict: Yum! I sent these off to work with hubs, had to get them out of the house, far too dangerous!
Husband’s take: The first time he had them he said they were a little rich. Then he told me he had one at work, straight out of the refrigerator. He detailed how he turned it upside down, ate the brownie first, then the frosting (“It tasted like mint-chocolate-chip ice cream!”), and then ate the chocolate layer. “It was so good!” So perhaps that is how it should be done.
Changes I would make: I might make the frosting layer a bit thinner. These were really, really sweet. I liked it, but not everyone likes such rich desserts. Or so I’m told.
Difficulty: Easy. A little time-consuming with the layers and cooling times, but not difficult.