Refrigerator Minted Brownies
Indulge in the perfect balance of rich chocolate and refreshing mint with these irresistible Refrigerator Minted Brownies. This layered dessert combines a fudgy, chocolate-chip-infused brownie base with a creamy peppermint frosting and a glossy chocolate glaze for a show-stopping treat. The green tint of the mint layer adds a playful pop of color, making these brownies as visually stunning as they are delicious. With each slice chilled to perfection, the flavors meld together beautifully, making them an ideal dessert for holidays, parties, or simply when your sweet tooth calls. Quick to prepare in just under an hour of active time, this recipe yields 16 decadent servings that are guaranteed to disappear fast. Perfect for fans of chocolate-mint desserts, these brownies are your go-to for a refreshing twist on classic indulgence!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- 2 cups powdered sugar
- 0.5 cup unsalted butter (softened)
- 2 tablespoons heavy cream
- 1.5 teaspoons peppermint extract
- 3 drops green food coloring (optional)
- 0.75 cup semi-sweet chocolate chips (for glaze)
- 3 tablespoons unsalted butter (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper. Lightly grease the paper for easy removal.
In a medium saucepan over low heat, melt 1 cup of unsalted butter with 1 cup of semi-sweet chocolate chips, stirring frequently until smooth. Remove from heat and let cool slightly.
Whisk in the granulated sugar, followed by the eggs (one at a time), and add the vanilla extract. Stir until well combined.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring just until combined.
Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool completely in the pan on a wire rack.
While the brownies cool, prepare the mint layer. Beat the powdered sugar, softened butter, heavy cream, peppermint extract, and food coloring (if using) in a large mixing bowl on medium speed until smooth and fluffy.
Spread the mint frosting over the completely cooled brownies in an even layer. Place the pan in the refrigerator to set for 20-30 minutes.
For the chocolate glaze, melt 0.75 cup of semi-sweet chocolate chips with 3 tablespoons of butter in a small microwave-safe bowl, heating in 15-second increments and stirring until smooth.
Pour the glaze over the chilled mint layer and use a spatula to spread it evenly. Return the pan to the refrigerator for at least 1 hour to allow the topping to set.
Once set, lift the brownies out of the pan using the parchment paper. Cut into squares and serve chilled for the best texture and flavor. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 43.8 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 99 mg | 2% | |
*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.
