Cool Mint Fudge Brownies

Cool Mint Fudge Brownies


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Girl Scout cookie season might be over, but you can still enjoy a cool mint treat all year round. This brownie has the perfect blend of mint and creamy chocolate. It's sure to be a hit for dessert.

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Time needed

1 hour preparation

Serving Size / Yield

24 servings


  • 1 cup unsalted butter
  • 8 oz. semi-sweet chocolate, chopped
  • 1 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 3/4 C all-purpose flour
  • 1/4 C natural unsweetened cocoa powder
  • 1/2 C unsalted butter, softened to room temperature
  • 2 C confectioners' sugar
  • 2 Tbs. milk
  • 1 1/4 tsp. peppermint extract
  • 1/2 C unsalted butter
  • 1 C semi-sweet chocolate chips

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Preheat oven to 350 degrees. Line baking pan with parchment paper.

Melt one cup butter and chopped chocolate in a saucepan on medium heat, about 5 minutes. Pour into a large mixing bowl and cool for 10 minutes.

Add granulated and brown sugars into the chocolate mixture. Add eggs separately and mix before adding next one. Whisk in the vanilla, salt, flour and cocoa powder.

Pour batter into the prepared baking pan and bake for 35 minutes, or until the brownies begin to pull away from the edges of the pan. Remove from oven and allow brownies to cool. Once completely cooled, lift the foil out of the pan, but do not cut into squares yet.

In a bowl, beat 1/2 cup butter on medium speed with a mixer until smooth and creamy, about two minutes. Add the confectioners’ sugar and milk and beat for two minutes on low speed, then increase to high speed and beat for one additional minute. Add the peppermint extract and beat on high for one minute.

Frost brownies and cool in refrigerator for one hour to four hours.

Melt 1/2 cup butter and chocolate chips in a microwave for two minutes, checking every 15-20 seconds. Once melted and smooth, pour over mint layer and smooth.

Return in the refrigerator and chill for one hour. Cut into 1- to 2-inch squares before serving.

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