Minted Brownie Pie
Indulge in the ultimate dessert experience with Minted Brownie Pie, a luscious fusion of rich chocolate and refreshing peppermint flavors. This decadent pie features a fudgy brownie base studded with creamy Andes mint chips or crushed mint candies for bursts of cooling sweetness in every bite. The batter comes together effortlessly in under 20 minutes, using simple pantry staples like unsalted butter, semi-sweet chocolate chips, and pure peppermint extract. Baked to perfection with a slightly crisp edge and a gooey center, this pie is a celebration-worthy treat for any occasion. Top it off with a dollop of whipped cream and a sprinkle of fresh mint leaves for a show-stopping presentation that’s as irresistible as it is easy to prepare. Perfect for holidays, dinner parties, or any time a chocolate craving strikes, this Minted Brownie Pie is sure to shine!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 170 grams Semi-sweet chocolate chips
- 200 grams Granulated sugar
- 50 grams Brown sugar, packed
- 3 pieces Large eggs
- 1.5 teaspoons Pure peppermint extract
- 95 grams All-purpose flour
- 25 grams Unsweetened cocoa powder
- 0.5 teaspoons Salt
- 100 grams Andes mint chips or crushed mint candies
- 1 cup Whipped cream (optional, for garnish)
- 1 handful Fresh mint leaves (optional, for garnish)
Instructions
1. Preheat your oven to 175°C (350°F) and grease a 9-inch pie dish with butter or nonstick cooking spray.
2. In a medium-sized saucepan over low heat, melt the butter and semi-sweet chocolate chips together, stirring until smooth. Remove from heat and let it cool slightly, about 5 minutes.
3. In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until well combined and slightly frothy.
4. Add the cooled chocolate mixture to the sugar and egg mixture, stirring until fully incorporated.
5. Stir in the peppermint extract, ensuring it is evenly distributed.
6. In another bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients, mixing just until no streaks of flour remain.
7. Gently fold in the Andes mint chips or crushed mint candies.
8. Pour the batter into the prepared pie dish, spreading it out evenly with a spatula.
9. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Do not overbake to retain the fudgy texture.
10. Allow the brownie pie to cool completely in the dish on a wire rack.
11. Once cooled, garnish with whipped cream and fresh mint leaves, if desired. Slice and serve.
Nutrition Facts
Calories |
4472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.2 g | 343% | |
| Saturated Fat | 165.5 g | 828% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1049 mg | 350% | |
| Sodium | 1539 mg | 67% | |
| Total Carbohydrate | 527.3 g | 192% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 405.6 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 366 mg | 28% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1039 mg | 22% | |
*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.
