Mint Chocolate Chip Brownies (Print version)

Fudgy brownies with mint essence and chocolate chips, finished with a smooth dark chocolate ganache topping.

# What you need:

→ Brownie Base

01 - ½ cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 tsp pure vanilla extract
05 - ½ tsp mint extract
06 - ⅔ cup unsweetened cocoa powder
07 - ½ cup all-purpose flour
08 - ½ tsp salt
09 - ⅔ cup semisweet chocolate chips

→ Ganache Topping

10 - 4 oz dark chocolate, chopped
11 - ½ cup heavy cream
12 - 1 tbsp unsalted butter

# Directions:

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, ensuring the paper overhangs the edges for easy removal.
02 - In a large mixing bowl, whisk together melted butter and granulated sugar until smooth and fully incorporated. Add eggs, vanilla extract, and mint extract; continue whisking until the mixture appears glossy and well-blended.
03 - Sift cocoa powder, flour, and salt directly into the wet mixture. Using a spatula or wooden spoon, fold gently until just combined—avoid overmixing to prevent tough brownies. The batter should be thick and fudgy.
04 - Fold semisweet chocolate chips into the batter, distributing them evenly throughout.
05 - Transfer batter to the prepared pan, spreading evenly with an offset spatula. Bake for 25–30 minutes until a toothpick inserted in the center emerges with moist crumbs (not wet batter).
06 - Allow brownies to cool in the pan on a wire rack until completely room temperature—approximately 45 minutes to 1 hour.
07 - Place chopped dark chocolate and butter in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering (do not boil). Pour hot cream over chocolate and butter; let stand for 1 minute. Stir vigorously with a whisk until completely smooth and glossy.
08 - Pour the warm ganache over the cooled brownies, using an offset spatula to spread it into an even layer.
09 - Refrigerate for 20–30 minutes until the ganache is firm to the touch. Remove from the refrigerator 10 minutes before slicing.
10 - Using a sharp knife, cut into 16 equal squares. Wipe the knife clean between cuts for clean edges. Serve at room temperature.

# Expert advice:

01 -
  • The fudgy texture verges on decadent but never crosses into too rich territory
  • That cool mint note cuts through the dark chocolate like a breath of fresh air
  • The ganache transforms these from great brownies into the kind of dessert people remember
02 -
  • Overbaking is the enemy check them at 25 minutes even if they look underdone
  • The ganache sets quickly so work fast once you pour it
  • Room temperature ingredients make a huge difference in texture
03 -
  • Use room temperature eggs for better incorporation and that signature shiny top
  • The toothpick test is your friend a few moist crumbs mean perfect fudgy brownies

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