Best Simple Chocolate Mint Brownies Cake Doctor Recipes

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CLASSIC MINT CHOCOLATE BROWNIES



Classic Mint Chocolate Brownies image

Thick and fudgy brownies layered with sweet mint frosting and easy chocolate ganache. The classic mint chocolate combination!

Provided by Sally

Categories     Brownies

Time 6h

Number Of Ingredients 16

1 cup (230g) unsalted butter
8 ounces semi-sweet chocolate, coarsely chopped
1 and 1/2 cups (300g) granulated sugar
1/2 cup (100g) packed light brown sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/2 cup + 3 Tablespoons (86g) all-purpose flour (spoon & leveled)
1/4 cup (21g) natural unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to room temperature
2 cups (240g) confectioners' sugar
2 Tablespoons (30ml) milk
1 and 1/4 teaspoons peppermint extract*
optional: 1 drop liquid or gel green food coloring
1/2 cup (115g) unsalted butter
1 heaping cup (around 200g) semi-sweet chocolate chips

Steps:

  • Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  • Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 baking pan* with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.
  • Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished. Allow the brownies to cool completely in the pan set on a wire rack. Once completely cooled, lift the foil out of the pan using the overhang on the sides. Place the whole thing on a baking sheet as you make the frosting. Do not cut into squares yet.
  • In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the confectioners' sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute. Taste and add a drop or two more peppermint extract if desired. Frost cooled brownies, that you placed on the baking sheet, and place the baking sheet in the refrigerator. This allows the frosting to "set" on top of the brownies which makes spreading the chocolate layer easy. Keep in the refrigerator for at least 1 hour and up to 4 hours.
  • Melt the butter and chocolate chips in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Once melted and smooth, pour over mint layer. Gently spread with a knife or offset spatula. Place the brownies, that are still on the baking sheet, in the refrigerator and chill for 1 hour (and up to 4 hours or even overnight) to set the chocolate.
  • Once chilled, remove from the refrigerator and cut into squares. For neat cutting, make very quick cuts, using a very sharp large knife, and wiping the knife off with a paper towel between each cut. Brownies are OK at room temperature for a few hours. Cover tightly and keep leftovers in the refrigerator for up to 5 days.

SIMPLE CHOCOLATE MINT BROWNIES (CAKE DOCTOR RECIPE)



Simple Chocolate Mint Brownies (Cake Doctor Recipe) image

Make and share this Simple Chocolate Mint Brownies (Cake Doctor Recipe) recipe from Food.com.

Provided by januarybride

Categories     Dessert

Time 40m

Yield 16 brownies, 10-12 serving(s)

Number Of Ingredients 5

1 (20 ounce) package brownie mix
8 tablespoons butter, melted
2 large eggs
1/2 teaspoon peppermint extract
1 cup chopped Andes mints candies (may use chopped Hershey's mint chocolate kisses)

Steps:

  • Preheat oven to 325 degrees and place a rack in the center of the oven.
  • Lightly grease the bottom of an 8x8 inch square metal baking pan.
  • Place the brownie mix, butter, eggs and peppermint extract in a large mixing bowl and stir with a wooden spoon until moistened - about 40 strokes.
  • Pour batter into prepared pan and sprinkle the mint chocolate candy over the top.
  • Bake for 35 minutes, or until the edges of the brownie are set and the middle is cooked yet soft to touch.
  • Transfer the baking pan to a wire rack and let it cool for 20 minutes or more before cutting into squares for serving.
  • STORING BROWNIES: Store the brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 5 days. Otherwise, freeze the brownies in the pan, covered with foil for up to 3 months; let them thaw overnight on the counter before serving.

Nutrition Facts : Calories 400.9, Fat 20.3, SaturatedFat 8.5, Cholesterol 61.6, Sodium 277.9, Carbohydrate 54.2, Fiber 0.2, Sugar 6.7, Protein 3.9

CHOCOLATE MINT BROWNIES



Chocolate Mint Brownies image

Indulge in a classic bar with three delicious layers-fudgy brownies, minty filling and chocolate glaze.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 16

Number Of Ingredients 11

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
2 tablespoons butter, softened
3 oz cream cheese, softened
2 tablespoons heavy whipping cream
3 cups powdered sugar
1/4 teaspoon mint extract
Betty Crocker™ green gel food color
1/3 cup heavy whipping cream
1 1/3 cups semisweet chocolate chips
1/3 cup butter

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
  • In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add 2 tablespoons whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Beat in mint extract. Beat in food color until desired color. Spread over cooled brownies. Refrigerate about 1 hour or until set.
  • In 2-quart saucepan, heat Topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Remove from heat; let stand 15 minutes.
  • Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Using foil to lift, remove brownies from pan, and peel foil away. Before cutting, let stand 20 minutes at room temperature. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 410, Carbohydrate 56 g, Cholesterol 40 mg, Fat 4, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Brownie, Sodium 160 mg, Sugar 46 g, TransFat 0 g

MINT CHOCOLATE BROWNIES



Mint Chocolate Brownies image

Our famous Christmas dessert for the holidays! You can add crushed candy cane on the top layer, or add chopped walnuts to the bottom brownie layer. These mint brownies look nice on a tray of desserts, also. Store in the refrigerator for up to 1 week.

Provided by macaroni

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h50m

Yield 20

Number Of Ingredients 14

1 cup white sugar
1 cup butter, melted
½ cup cocoa powder
3 eggs, beaten
1 cup all-purpose flour
1 tablespoon vanilla extract
1 pinch salt
2 cups powdered sugar
¼ cup melted butter
2 ½ tablespoons milk
2 tablespoons mint extract
4 drops green food coloring
1 (12 ounce) bag semisweet chocolate chips
⅓ cup cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  • Combine sugar, butter, cocoa powder, and eggs in a large bowl; beat with an electric mixer until well mixed. Add flour, vanilla extract, and salt; mix to combine. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes.
  • While brownies are cooling, mix powdered sugar, melted butter, milk, mint extract, and food coloring with an electric mixer until smooth and creamy. Spread frosting on cooled brownies; place in refrigerator.
  • Place chocolate chips and cream in a glass bowl over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle over brownies and return to the refrigerator, until top layers are set, about 45 minutes.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 39.4 g, Cholesterol 60.6 mg, Fat 19.1 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 11.6 g, Sodium 103.7 mg, Sugar 31.7 g

CHOCOLATE MINT BROWNIES



Chocolate Mint Brownies image

One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! -Helen Baines, Elkton, Maryland

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
1 cup sugar
4 large eggs, room temperature
1 can (16 ounces) chocolate syrup
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring
TOPPING:
1 package (10 ounces) mint chocolate chips
1/2 cup plus 1 tablespoon butter, cubed

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.

Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 63mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

HEALTHY (KIND OF ) CHOCOLATE MINT BROWNIES



Healthy (kind of ) Chocolate Mint Brownies image

YUMMMM!!! Made these this weekend for fun. Found it online...somewhere, when I was printing out tons of recipes for things like this last weekend. Hope you like them!

Provided by spatchcock

Categories     Bar Cookie

Time 30m

Yield 16 brownies

Number Of Ingredients 10

cooking spray
1/4 cup butter or 1/4 cup margarine
32 creamy chocolate-covered mint candies (such as Junior Mints, about 3 ounces)
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup sugar
1/3 cup unsweetened cocoa
1 large egg
1 large egg white

Steps:

  • Preheat oven to 350 degrees.
  • Coat bottom of an 8 inch square baking pan with cooking spray.
  • Combine butter and mints in a 2 cup glass measure; microwave at HIGH 30 seconds or until soft.
  • Stir until smooth, and set aside.
  • Lightly spoon flour into a dry measuring cup, and level with a knife.
  • Combine flour, soda, and salt in a bowl.
  • Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended.
  • Add mint mixture; beat well.
  • Add flour mixture; beat at low speed just until blended.
  • Pour batter into prepared pan.
  • Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.
  • NOTE: Two large (1. 5 ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 junior mints.

Nutrition Facts : Calories 95.9, Fat 3.5, SaturatedFat 2.1, Cholesterol 19.2, Sodium 71.6, Carbohydrate 15.4, Fiber 0.8, Sugar 8.4, Protein 1.8

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