While a college student at Brigham Young University, I attended many functions where these iconic chocolate mint brownies were served. So amazing, so tasty! And just a couple of years ago while attending a BYU event with my son, I enjoyed them all over again. I love these nostalgic brownies, a perfect blend of mint and chocolate with a smooth chocolate glaze. I’ve never attempted to recreate them; somehow they seemed out of my reach.
Fast forward a few years and thanks to the creation of a fun neighborhood cookbook in which my neighbor JoAnne included this recipe, I would not have known how to put these together. So perhaps I should thank/blame JoAnne for this “have-to-have” dessert for those special occasions, like “just because”! And they’re not hard to make, just a little time consuming because each layer needs to cool completely before adding the next.
When you just gotta have them, and nothing else will do, I make these decadent brownies and enjoy every bite! Granted I lighten them up by dropping an egg yolk, switching to whole wheat pastry flour and using coconut oil instead of butter, but there’s plenty of added sugar and chocolate to go around. So I’m not saying they’re better for you, but I can say you will be better for having enjoyed a square or two.
- Chocolate Mint Brownies
- Cooking Spray
- 3/4 cup sugar
- 1/3 cup coconut oil
- 2 Tbsp water
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg white
- 3/4 cup whole wheat pastry flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 8 starlight candies (peppermints or spearmints), finely crushed
- 2 Tbsp butter, softened
- 1 cup powdered sugar
- 1 Tbsp low-fat milk
- 1/4 tsp mint extract
- 2-3 drops of green food coloring
- 3 Tbsp butter
- 1 tsp vanilla
- 1/2 cup semi-sweet chocolate chips
- For the Brownie Layer: Preheat oven to 350 degrees F. Coat an 8-inch square baking pan with cooking spray.
- Combine sugar and coconut oil in a medium bowl. Beat on medium speed with an electric mixer until creamed together. Add water, vanilla, egg and egg white. Beat on medium speed until blended together.
- Combine flour, cocoa, baking powder and crushed candies, whisking to blend. Add to sugar mixture and stir until moistened. Pour batter into prepared 8-inch square baking pan and bake at 350 degrees F for 20-25 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool on wire rack. Cover and refrigerate to cool completely.
- For the Mint Layer: Combine butter, powdered sugar, milk and mint extract in a small bowl. Beat on low with an electric mixer for 1 minute and then beat on medium speed for another minute to blend completely. Squeeze drops of green food coloring into the bowl and stir until well combined. Spread on cooled brownies. Makes a thin layer. Cover and refrigerate to cool completely.
- For the Chocolate Glaze: Melt butter, vanilla and chocolate chips in a small saucepan placed over medium heat. Whisk together until smooth and creamy. Pour over cooled mint layer. Tilt the pan to spread the hot chocolate. Cover and refrigerate to cool completely.
- When ready to serve, remove from refrigerator and cut into small squares.
Prep Time includes 2 hours chilling in refrigerator between layers.
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