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Irish Mint Brownies

Irish Mint Brownies

Dive into the irresistible world of Irish Mint Brownies, a decadent dessert perfect for any occasion. This recipe delivers intensely chocolatey and refreshing mint-infused brownies that are surprisingly simple to make, bringing a touch of St. Patrick's Day magic to your kitchen any time of year.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract or more to taste
  • 1 bottle green food coloring gel or liquid, to desired color intensity
  • 1 cup semi-sweet chocolate chips optional, for extra chocolatey goodness
Garnish
  • white chocolate chips optional
  • drizzle of white chocolate optional

Equipment

  • 8x8 inch baking pan
  • Medium Bowl
  • Large Heatproof Bowl
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line it with parchment paper, leaving an overhang on two sides for easy lifting later. This ensures your delicious Irish Mint Brownies won't stick.
  2. In a medium bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Ensure all the dry ingredients are evenly distributed.
    2 cups granulated sugar, 1 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt
  3. In a large heatproof bowl, melt the unsalted butter in the microwave or over a double boiler. Once melted, stir in the granulated sugar until well combined. It might look a little glossy.
    1 cup unsalted butter, 2 cups granulated sugar
  4. Add the eggs to the melted butter and sugar mixture, one at a time, beating well after each addition. Stir in the vanilla extract and peppermint extract.
    2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon peppermint extract
  5. Add a few drops of green food coloring at a time to the wet ingredients. Stir until you achieve your desired shade of vibrant green. Start with a little and add more as needed – a little goes a long way!
    1 bottle green food coloring
  6. Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing until just combined. Be careful not to overmix; overmixing can lead to tough brownies.
  7. If you're using them, gently fold in the semi-sweet chocolate chips. This adds an extra layer of chocolatey delight to your Irish Mint Brownies.
    1 cup semi-sweet chocolate chips
  8. Pour the batter into the prepared baking pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
  9. Let the brownies cool completely in the pan on a wire rack. This is crucial for them to set properly and achieve that perfect fudgy texture.
  10. Once cooled, lift the brownies out of the pan using the parchment paper overhang. Cut them into squares. For an extra special touch, you can drizzle with melted white chocolate or sprinkle with white chocolate chips. Enjoy your homemade Irish Mint Brownies!
    white chocolate chips, drizzle of white chocolate

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week. Freeze for up to 3 months.
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