Mint Brownies Recipe
Delicious for the any holiday, these Mint Brownies are the best, made with premium green mints, chocolate, and walnuts. This recipe will knock your socks off, and your guests! Bake and see why they are so rich, moist, scrumptious and truly the “best.”
I’m a huge brownie fan. In fact, brownies are my favorite dessert. So of course, I love any variety. This recipe in particular I’ve made for years, and I love how it comes out on the parchment paper, and sits there so pretty while you cut the squares. These Mint Brownies are so moist, everytime I make them, people ask for the recipe.
Mint Brownies recipe
Gather your favorite chips, best quality chocolate, and a 9×13 pan. The parchment paper helps them not stick to the pan. They are amazing, and they also freeze well, too.
Read more: Mint Brownies Recipe
Why I love this recipe
- They are crunchy and gooey at the same time
- I love the chunks of walnuts and Guittard’s green mint baking chips, along with semi-sweet chips.
- Always a party or potluck favorite.
- Delish with vanilla ice cream (or Mint ice cream)
Gather these ingredients
- Semisweet chocolate chips
- Butter
- Granulated sugar
- Flour
- Salt
- Baking powder
- Eggs
- Vanilla
- Mint chips, I buy Guittard green mints
- Chopped walnuts
How do you make Mint Brownies?
Now for the BEST Chocolate Mint Walnut Brownies. They are truly the BEST.
- Preheat oven to 350° F. Grease a 9 X 13″ baking pan (or line with parchment paper).
- In a large microwavable bowl, place semisweet chocolate chips and butter. Cook on high for 2 minutes. Stir mixture with wooden spoon until all of the chips and butter are melted.
- In the bowl of a standing mixer, combine the sugar, flour, salt and baking powder. Stir to mix thoroughly.
- Add the eggs and vanilla to the chocolate mixture, blending well with a wooden spoon.
- Pour this mixture into the bowl with the dry ingredients. Mix on medium speed for 30 seconds, just until ingredients are blended. Stir in the mint chocolate chips and walnuts. Spread into prepared pan.
- Bake until the brownie starts to come away from the sides of the pan, about 40-45 minutes.
- Cool before cutting to serve.
Tips and substitutions:
- Honestly, the best brownies in my opinion are the ones that are underbaked. The key is to let them sit for a couple hours before serving.
- Serving hot brownies will be gooey and most likely fall apart.
- Use good quality chocolate and chips – it does make a difference.
- Easy to freeze. You can leave the parchment on the bottom, cut the pieces, then place the whole 9×13 slab into a ziplock bag.
Serve this fabulous dessert with our No Peek Chicken and Rice and Oven Roasted Broccoli – for a fun, yummy dinner!
More chocolate desserts you may want to try while you are here:
Get the Recipe:
Chocolate Mint Brownies
Ingredients
Instructions
- Preheat oven to 350° F. Grease a 9 X 13″ baking pan (or line with parchment paper).
- In a large microwavable bowl, place semisweet chocolate chips and butter. Cook on high for 2 minutes. Stir mixture with wooden spoon until all of the chips and butter are melted.
- In the bowl of a standing mixer, combine the sugar, flour, salt and baking powder. Stir to mix thoroughly.
- Add the eggs and vanilla to the chocolate mixture, blending well with a wooden spoon.
- Pour this mixture into the bowl with the dry ingredients. Mix on medium speed for 30 seconds, just until ingredients are blended. Stir in the mint chocolate chips and walnuts. Spread into prepared pan.
- Bake until the brownie starts to come away from the sides of the pan, about 40-45 minutes.
- Cool before cutting to serve.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
There’s nothing like a good brownie, and walnuts and mint just adds to it. Yum!