Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting.
- In a large bowl, melt the 1 cup of unsalted butter. You can do this in the microwave in 30-second intervals, stirring in between, or in a small saucepan over low heat.1 cup unsalted butter, melted
- To the melted butter, add 2 cups of granulated sugar. Whisk until well combined and smooth. Beat in 4 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in 1 teaspoon of vanilla extract and 1 teaspoon of peppermint extract.1 cup unsalted butter, melted, 2 cups granulated sugar, 4 large eggs, 1 teaspoon vanilla extract, 1 teaspoon peppermint extract
- In a separate medium bowl, whisk together 1 ½ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, ½ teaspoon of baking powder, and ½ teaspoon of salt. This ensures all the dry ingredients are evenly distributed, preventing pockets of baking powder or salt.1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies. A few streaks of flour are acceptable.
- Fold in 1 cup of semi-sweet chocolate chips. These will melt slightly as the brownies bake, adding delicious pockets of gooey chocolate.1 cup semi-sweet chocolate chips
- Pour the batter into your prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Overbaking will result in drier brownies.
- Let the brownies cool completely in the pan on a wire rack. This is crucial for achieving that perfect fudgy texture and for easy slicing.
- While the brownies are cooling, prepare the minty topping. In a microwave-safe bowl, combine ½ cup of green candy melts and 1 teaspoon of vegetable oil. Microwave in 30-second intervals, stirring between each, until smooth and fully melted. The vegetable oil helps create a smoother consistency for drizzling. You can also achieve a green color by tinting melted white chocolate with green food coloring.½ cup green candy melts, 1 teaspoon vegetable oil
- Once the brownies are completely cooled, drizzle the melted green candy melts over the top, creating a festive football-like pattern or simply an appealing marbled effect. If desired, add football-shaped sprinkles while the candy melts are still wet, or wait for them to set and then pipe white frosting lines to resemble a football. Cut into squares and enjoy your Fudgy Football Party Mint Brownies!Optional: Football-shaped sprinkles or white frosting for decorating
Notes
Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them in an airtight container for up to a week. To freeze, cut brownies into individual servings and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat, let them sit out for about 30 minutes or microwave for 10-15 seconds.
