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Ingredients
Scale
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, melted, slightly cooled
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup (94 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- 3 cups (375 g) confectioners’ sugar
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
- 1 teaspoon peppermint extract
- 3 drops green food coloring, or more for vibrant color
- 2 tablespoons whole milk, or heavy cream for extra richness
- 12 ounces (340 g) semi-sweet chocolate chips, or chopped chocolate
- 8 tablespoons unsalted butter, diced into tablespoons
Instructions
- Preheat the oven to 350°F (177°C). Prepare a 9×13-inch baking pan by lining it with parchment paper, allowing for an overhang on the sides for easy removal. Lightly spray the parchment with nonstick cooking spray.
Notes
For an extra rich flavor, use heavy cream in the frosting instead of milk.
Ensure the butter is slightly cooled before combining it with sugar and eggs for the best texture.
Add more drops of green food coloring for a more vibrant mint frosting.
- Prep Time: 25 minutes
- Cook Time: 170 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 24 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg