Double Chocolate Mint Bars
Indulge in the ultimate dessert experience with these Double Chocolate Mint Bars, a decadent treat that combines rich layers of fudgy chocolate and cool, creamy peppermint. Featuring a soft chocolate brownie base made with semi-sweet chocolate and cocoa powder, these bars are topped with a luscious peppermint buttercream layer, tinted an optional festive green. A glossy dark chocolate topping seals the deal, creating a dessert as visually stunning as it is delicious. Perfect for holiday gatherings, potlucks, or a sweet after-dinner treat, these bars are surprisingly easy to make and yield 24 servings of pure indulgence. With a perfect balance of chocolatey richness and minty freshness, these bars will quickly become a favorite for chocolate and mint lovers alike.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 teaspoon peppermint extract
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 2 drops green food coloring (optional)
- 1 cup dark chocolate chips
- 1 tablespoon vegetable oil
Instructions
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
In a microwave-safe bowl, combine 1 cup of unsalted butter and 1 cup of semi-sweet chocolate chips. Microwave in 30-second increments, stirring after each, until smooth and melted. Let cool slightly.
In a large mixing bowl, whisk together 1.5 cups of granulated sugar and 4 large eggs until light and fluffy.
Gradually add the melted chocolate mixture to the egg mixture, whisking constantly until fully combined.
Sift in 1 cup of all-purpose flour, 0.5 cup of unsweetened cocoa powder, 0.5 teaspoon of baking powder, and 0.25 teaspoon of salt. Mix until just combined.
Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely.
For the mint layer, whisk together 0.5 teaspoon of peppermint extract, 2 cups of powdered sugar, 3 tablespoons of heavy cream, and 2 drops of green food coloring (if using) in a medium bowl. Mix until smooth and spreadable.
Spread the mint mixture evenly over the cooled brownie layer. Chill in the refrigerator for 30 minutes or until firm.
For the chocolate topping, gently melt 1 cup of dark chocolate chips with 1 tablespoon of vegetable oil in the microwave, stirring every 30 seconds until smooth.
Pour the melted chocolate over the mint layer and spread evenly with an offset spatula. Chill again until the chocolate is set, about 1 hour.
Once fully set, use the parchment paper overhang to lift the bars out of the pan. Cut into 24 squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
6079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.2 g | 358% | |
| Saturated Fat | 150.9 g | 754% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 953.0 g | 347% | |
| Dietary Fiber | 73.5 g | 262% | |
| Total Sugars | 725.7 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 458 mg | 35% | |
| Iron | 48.8 mg | 271% | |
| Potassium | 3523 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
