I don’t say this lightly, but Frosted Mint Brownies are my favorite dessert of all time.  These fudgy brownies have been a part of my life for decades and I can’t imagine a world where they don’t exist.  If you make them, you’ll see what I mean!

Tips for Success!

Low Heat

Start by slowly melting butter and chocolate together in a large sauce pan over low heat.  You’ll want to make sure the mixture doesn’t boil or the chocolate will seize.

Aluminum Foil

Line the pan with foil, for easy removal from pan.

Offset Spatula

A large offset spatula like this one is essential to getting frosting smooth on cakes and brownies.  Well, it might not be absolutely essentail – but it sure does make it easier!

Glaze

The glaze is beautiful and delicious on the finished brownie, but you’re not going to want to sneak a spoonful of it!  It’s mainly made out of unsweetened chocolate.  You’ll want to lick the brownie pan instead!

Theses are the 3 most beautiful things you will ever see in your kitchen  – ha!

Put them together and you get…..

I mainly make these brownies for Christmas, but I could definitely get excited about putting some green food dye in the frosting and serving them for St. Patrick’s Day also.  They’re just too good to only eat once a year!

Frosted Mint Brownies

Brownies:

6 eggs, room temperature
3 cups sugar
1 1/2 cups salted butter (3 sticks)
5 ounces unsweetened chocolate (I use Baker’s brand)
2 1/2 cups all purpose flour
3 teaspoons peppermint extract

Frosting:

5 tablespoons butter, room temperature
5 cups powdered sugar
6-7 tablespoons milk
1 1/2 teaspoons peppermint extract

Drizzle:

1 square (oz) of chocolate
2 T butter

Directions

Brownies:

1. Place sugar in large mixing bowl.

2. Melt 3 sticks of butter and 5 ounces of unsweetened chocolate in a small saucepan, over very low heat. You don’t want it to boil, just melt. Stir the mixture often as it melts. Once melted, add 3 teaspoons of peppermint extract. Cool slightly.

3. Pour warm mixture in with the sugar and mix thoroughly. Add the eggs, one at a time until thoroughly combined. Then add flour. Mix until just combined. Avoid overmixing.

4. Place mixture into a 11 x 14 inch greased baking pan*. Bake 350 for 25-35 minutes. Cool.

Frosting:

1. Mix together all ingredients using a hand or stand mixer, until smooth.

Drizzle:

1. Melt chocolate and butter together in microwave (for about 30 seconds, add more time as necessary).  Let set for 5 minutes. Drizzle with a spoon over frosted brownies.

2. You do not need to use all of this mixture (I usually don’t)

*TIP:  11 x 14″ is not a standard pan size, but it’s easy to find.  For a slightly thinner brownie, you can bake the recipe in a half sheet pan instead and start checking at 18 minutes for doneness.

Enjoy!!