Chocolate Mint Brownies Recipe
Chocolate Mint Brownies Recipe made with chocolate chips, butter, sugar, eggs, cream cheese, whipping cream, peppermint extract, cocoa powder, flour, and powdered sugar.
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Servings: 32
Ingredients
Brownie Base
- 1 1/2 c granulated sugar
- 1/2 c brown sugar
- 4 large eggs
- 1 c unsalted butter
- 1 c chocolate chips
- 1/2 tsp salt
- 3/4 c all-purpose flour
- 1/4 c cocoa powder
Mint Cream Cheese Filling
- 4 c powdered sugar
- 4 oz cream cheese softened
- 1/4 c whipping cream
- 1/4 tsp peppermint extract
- 4 drops green food coloring optional
Chocolate Topping
- 1/3 c whipping cream
- 1/4 c unsalted butter
- 1 1/2 c chocolate chips
Instructions
Preheat the oven.
- Preheat the oven to 350°F. If using a dark-colored baking dish, preheat the oven to 325°F.
Prepare the baking dish.
- Grease only the bottom of a 9x13-inch baking dish.
Melt the butter and chocolate.
- In a saucepan over low heat, melt 1 c unsalted butter with 1 c chocolate chips, stirring until smooth.
Cool the chocolate mixture.
- Remove the saucepan from the heat and allow the chocolate mixture to cool for 10 minutes.
Add the sugars.
- Stir the granulated sugar and brown sugar into the cooled chocolate mixture until fully combined.
Add the eggs.
- Add the eggs one at a time, whisking well after each addition.
Add the dry ingredients.
- Stir in the salt, all-purpose flour, and cocoa powder.
Mix the batter.
- Mix thoroughly by hand until the brownie batter is smooth and fully combined.
Transfer to the baking dish.
- Pour the brownie batter into the prepared baking dish and spread it evenly.
Bake the brownie base.
- Bake for 21 minutes, or until the top is shiny and the brownies are set.
Cool completely.
- Remove the brownies from the oven and allow them to cool completely before adding the filling.
Prepare the mint filling.
- In a mixing bowl, combine the powdered sugar, softened cream cheese, 1/4 c whipping cream, peppermint extract, and green food coloring, if using.
Mix the filling.
- Beat until the mint cream cheese filling is smooth and spreadable.
Spread the filling.
- Spread the mint cream cheese filling evenly over the cooled brownie base.
Chill the brownies.
- Place the baking dish in the refrigerator to allow the mint filling to firm slightly.
Prepare the chocolate topping.
- In a saucepan over low heat, combine the remaining 1/3 c whipping cream, remaining 1/4 c unsalted butter, and remaining 1 1/2 c chocolate chips.
Melt the topping.
- Stir constantly until the chocolate topping is melted and smooth.
Cool the topping.
- Remove from the heat and allow the chocolate topping to cool for 10 minutes.
Add the chocolate topping.
- Pour the cooled chocolate topping over the mint cream cheese layer and spread evenly.
Refrigerate until set.
- Refrigerate the brownies for at least 2 hours, or until the layers are firm.
Rest before slicing.
- Let the brownies stand at room temperature for 15 minutes before cutting.
Slice and serve.
- Cut into 32 squares and serve.
Notes
To make this Chocolate Mint Brownies Recipe gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Verify that the chocolate chips, cocoa powder, powdered sugar, peppermint extract, vanilla-free flavorings if used, cream cheese, whipping cream, food coloring, and all packaged ingredients are labeled gluten free or free from gluten-containing additives. Use clean mixing bowls, utensils, measuring cups, saucepans, and a clean baking dish to prevent cross-contact with gluten-containing ingredients.