Hello delicious mint chocolate brownies! Everyone knows the rate at which mint grows unencumbered, right?! And so I was thinking that mint and chocolate are very yummy together and decided it was about time to come up with a mint brownie recipe that uses (my plethora of) fresh mint. And I have no regrets. None.

I am sure chopping up fresh mint and adding it to any brownie batter would do the trick. But personally I don’t like the texture of a large piece of greenery in my baked goods. So to that end I finely chopped my fresh mint and then worked it into the sugar with my hands to fully incorporate and soften the mint first. While also infusing fully with the oils. Which definitely did the trick.

Brownies for the Win

Brownies are delicious. And this recipe is a go to even with out the addition of mint as well. Of course adding pecans is also a winning combo!

Let’s be honest, a brownie sundae is rarely a bad idea. Especially piping hot brownies fresh out of the oven, scooped right out of the pan with the addition of cold vanilla ice cream. Yum.

So maybe you are also at a loss to use up all the mint growing in the garden and this recipe has arrived at just the right time! Enjoy.

Mint Chocolate Brownies

2 Cups Granulated White Sugar
2 Large Sprigs of Mint – Leaves removed (1 – 2 tablespoons chopped)
3/4 Cup Salted Butter
8 Ounces (1 1/3 Cups) Semi-Sweet Chocolate Chips
3 Large Eggs
1 teaspoon Vanilla
1 Cup of all- purpose Flour

Mint Chocolate Brownie Directions

Preheat oven to 350 degrees.
Grease an 8″ x 8″ Square baking pan.
Very finely chop up mint leaves.
The using your fingers rub the finely chopped mint into the 2 cups of sugar in a large bowl. This should soften up the mint and infuse the sugar.
Next melt the butter over low heat in a small pot.
Add the chocolate chips (or baking chocolate of choice).

Stir the chocolate and butter in the pot together immediately and keep it on the burner, but turn off the heat and continue stirring until nearly completely melted. Then remove from heat and continue to stir until smooth, so any remaining chocolate melts, but does not burn.
Pour the chocolate mixture into the sugar and combine well.
Mix in each egg one at time, working quickly.
Then add the vanilla.
Lastly stir in the flour.
Once combined spread into the greased pan.
Bake for 45 minutes.

Do Not Over Bake

A fudgy consistency tastes best in a brownie, so do not over bake. Because of this, a toothpick will come out with fudgy crumbs on it, but not clean.
Eat warm or at room temperature. Or perhaps dare I even suggest hot right from the pan with vanilla ice cream!
Store at covered at room temperature up to 5 days.

Need some more chocolate recipes?! Of course you do!

Laura’s triple Chocolate Cookies

Chocolate Molten Lava Cakes