Chocolate Mint Brownies
I’m closing out the minty, green, boozy week of St. Patrick’s Day recipes with these chocolate mint brownies for all of you that may be using the Thursday holiday as an excuse to celebrate all weekend long ;-) And also because this is one of the best brownie variations I have made in quite some time. I have always been a fan of chocolate and mint together. Truth be told, I really only ever went to Olive Garden for those Andes mints they’d give you with the check. Bonus if the waiter or waitress would just throw a handful on the table. Instant tip booster! I went on a Google search for some mint brownies with St. Patrick’s Day in mind and found these beauties. It’s a chewy, fudgy brownie recipe with a whole layer of peppermint patties nestled in the middle. Sublime.
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If you love the chocolate and mint combo you will absolutely go head over heels for these babies!
How did you celebrate St. Patrick’s Day this year?
Chocolate Mint Brownies
Ingredients
- 8 ounces (226.8 g) unsweetened chocolate
- 8 ounces (226.8 g) unsalted butter
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon (0.25 teaspoon) salt
- 1 tablespoon instant coffee or espresso
- 3½ cups (700 g) sugar
- 1 ⅔ cup (200 g) all-purpose flour
- 2 pounds (907.18 g) peppermint patties
Instructions
- 1. Preheat the oven to 425 degrees F. Line a 9 x 13-inch baking pan with foil, shiny side down. Smooth the foil then butter it lightly or coat it with nonstick spray.
- 2. Chop the chocolate and cut the butter into cubes, then warm them together in a medium bowl set over a pan of barely simmering water, stirring occasionally. Remove from heat as soon as both are melted and smooth.
- 3. In the bowl of a stand mixer fitted with the whisk attachment or by hand, whip the eggs, vanilla, salt, instant coffee, and sugar on high speed for about ten minutes until foamy and stiff.
- 4. By hand, stir in the chocolate mixture, then the flour.
- 5. Smooth half of the batter into the pan. Place a layer of peppermint patties over the chocolate, breaking them into pieces to fill in any large gaps.
- 6. Pour the rest of the batter over the patties and smooth the top.
- 7. Bake the brownies for 35 minutes, rotating the brownies midway during baking. When the brownies are done, they will have a firm crust on top but a toothpick inserted into the center should come out wet. Do not overbake the brownies.
- 8. Let the brownies cool completely, then lift them out of the pan and slice into rectangles.
- Storage: The brownies will keep at room temperature for up to three days. They can be frozen, well-wrapped, for up to two months.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I tried this recipe and I am disappointed. They burnt and I only put them in for 30 minutes! The temperature of the oven was right and everything! Any ideas on why this happened?
Hi Laura, Yikes, they definitely shouldn’t burn! If you try them again, give them a go at 350 degrees and see how they fare.
Why do you need to whip the eggs, vanilla, salt, instant, and sugar?
I made these and they do not get foamy no matter how long i whip them.
Hi Abigail, It’s part of what gives the brownies their definitive texture. It’s basically like whipping a meringue; on high speed with a whisk attachment, it should absolutely be getting foamy and stiff in 10 to 15 minutes.
So what could I be doing wrong that they do not get either foamy or stiff? I’ve melted the chocolate and butter together, and they are liquid, I’m using a Bosch kitchen mixer…???
These sound awesome…I also make a chocolate mint brownie but use a boxed mix and then adding chopped Andes mints to the batter before baking. My friends love them!
ok so I made these and the baked brownies both today (hey I wanted a brownie) and they are great. though to be honest I think I would combine the recipes: made the batter for the baked brownies and stick the yorks in those.
Thank you for the great recipes.
They didn’t work out as planned when I baked them. My peppermint patties (york) melted throughout the brownie creating chewey sticky bits. They did not keep their form. Any idea why?
Hi Alice, Hmm I honestly would have no clue, as long as you didn’t make any substitutions or vary the recipe in any way.
I’ve figured out that it’s the oven temperature. 425°F is a good 50° too high. Way too hot for chocolate and sugar.
Yeah, I tried to make these. I followed the directions exactly. It didn’t turn out anything like that
Just a note you can save a bit of cost on the recipe by making your own peppermint patties. 1 can sweetened condensed milk, 5-5.5cups powdered sugar, peppermint extract to taste about 1 Tablespoon, and your choice of dark or semi-sweet chocolate. Combine the milk, extract & 2c powdered sugar until a dough forms, slowly add remaining sugar until a thick ball type dough forms. Remove the dough into balls, flatten into patties & dip into melted chocolate of choice.
My goal is to make these this next weekend to sell at an upcoming farmer’s market – where everything must be handmade – they really frown on using commercially produced products, and will try them without dipping the peppermint pattie dough into chocolate – just adding the chopped dark chocolate to the brownie mix and then layering the mint dough between the layers of brownie to get a more even minty center.
:)
Ooh I love this idea! Definitely come back and share the results!
So delicious brownie recipe.. Chocolate mint brownie is a perfect recipe for me. I love mint since it is refreshing and cool. Plus the touch of the chocolate will take me to heaven. So Yummy!
Nothing like the combination of mint and chocolate. These look so good. Another one to add to the list of must-makes!
These look dangerous!
Definitely going to need to get some peppermint patties ASAP.
Brownies are just so good to my stomach. :D It’s pretty bad I can’t have that chewy, fudgy, minty, yummy brownie now..:( cause it’s midnight here.
Certainly, as the sun starts to rise again, this brownie recipe wont stay as it is cause I’ll make it pass through my excited throat! :D
Either my oven temp is way off or the cook time was off. I baked them 35 mins and they were oozing over the edge of the pan and super burnt. Not to worry, I cut about an inch off each side and the rest were delish (even though they were crunchy on the bottom).
The same thing just happened to me. I’m super disappointed, but I’m hoping that I can just cut off the edges and salvage the rest.
So yummy and fairly easy too! I ran out of peppermint patties before filling up the pan, so I put reese’s peanut butter cups in the rest. Those were good too. Only problem is I think I need to check my oven’s temp, I think these should have been pulled out at about 28 minutes.
This too has been on my to-bake list since I saw it on David Lebovitz’s site. Yours look divine!
OH…MY…GOODNESS! I’ll be drooling on my pillow tonight! Peppermint patties are high on my list, so I must try this!