Chocolate Mint Fudgy Brownies

These fudgy brownies are delicious, chewy, rich, and a great way to impress people with minimal effort.

Ingredients you will need:

  • 3/4 cup (1 1/2 sticks) Unsalted Butter
  • 1 3/4 cup Sugar
  • 2 teaspoons Vanilla Extract
  • 1/4 teaspoon Salt
  • 3 Large Eggs
  • 1/3 cup All Purpose Flour
  • 1 cup Cocoa Powder
  • 10 ounces White Chocolate
  • 7 ounces Bittersweet or Semisweet Chocolate
  • 1/2 teaspoon Peppermint Extract
  • 1/3 cup Cream
  • 1/2 cup Cream
  • Green Food Coloring

Ingredients for Chocolate Mint Fudgy Brownies

Preheat your oven to 350F.

Line a square 8 inch square baking pan with foil, making sure to leave a 2 inch overhang. Spray the foil with cooking spray.

In a medium saucepan over medium heat, add your sugar, butter, salt, and vanilla. Whisk/stir until the butter is melted and things are combined. Don’t let things get hot enough to boil, just hot enough to melt the butter.

Ingredients in saucepan Heat just enough to melt the butter

Add eggs one at a time, mixing well after each addition. Add the cocoa powder and flour, stir until just blended.

Cocoa powder and flour Brownie batter

Pour batter into pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the middle comes out with moist crumbs. Cool on a rack for 15 minutes.


Next, in a small or medium saucepan, I just washed mine out and reused it, bring 1/3 cup and 1/2 cup cream to a scald. You want to see bubbles around the edges, but you do not want to boil it.

Oh, an the reason you see half and half in the ingredients photo is because I was out of cream. Madness, I know! You can use half and half or even milk. However, it’s not ideal.


Pour 1/3 cup cream over your dark chocolate. Pour the remaining 1/2 cup over your white chocolate. Let the chocolate sit and soften from the heat of the cream for about 30 seconds. Give them a good whisk/stir until nice and smooth and shiny.

If you’re new to ganache: When making a ganache (chocolate combined with cream) it will always look hopeless when you begin mixing. Then it’ll look like chocolate milk…and then it’ll really start to come together and be beautiful. If your chocolate is getting too cold, pop it in the microwave for 30 seconds at a time. Be sure not to overheat your chocolate or you risk seizing it.

Mix 1/2 teaspoon of peppermint extract into your white chocolate mixture along with some green food coloring. How much? Depends on what kind of coloring your using – I use a gel so it doesn’t require a bunch. You be the boss of your food coloring.

So, this is the quickest method – there is another method I’ll explain further below.
Pour the white chocolate mix on top of your brownies.
Then pour on your chocolate.
Then take a butter knife or a toothpick and swirl.
Cover and chill in the refrigerator for about an hour or two, until the chocolate has set.
Once your brownies have been refrigerated, take them out of the pan by pulling on the foil overlaps. You may still need to run a knife along the edges in case chocolate got behind the foil.  
All that’s left to do is cut it into pieces and enjoy!
Alternative method: Scald 1/2 cup cream in a small saucepan an pour over your white chocolate. Let sit for 30 seconds, stir until smooth. Add your 1/2 teaspoon mint extract and food coloring. Pour on top of your brownies and put into the refrigerator until set. Once the white chocolate has set, heat 1/3 cup of cream to a scald, pour over your dark chocolate. Let sit for 30 seconds to let the chocolate melt, and stir until smooth.  Pour over white chocolate, making a smooth layer. This way you don’t have swirls, but two solid layers of colors.
Chocolate Mint Brownie
Chocolate Mint Brownies

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  1. Angela Reply

    Omg, these look heavenly! Like the baked version of my favorite ice cream *drool*

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