Decadent Mint Chocolate Brownies for the festive season!
Thick and fudgy brownies layered with a sweet mint frosting and a glossy chocolate ganache.
This is what a “grown-up” dessert must look like. Mint wasn’t really my thing for a very long time. Let’s face it, it is intense, sometimes pungent and not really… chocolate. But my tastes are maturing as I grow up. Mint is definitely one of those grown up flavors that I’ve grown to love.
Mint and Chocolate is a classic combination. You’ll find variations of this recipe all over the internet. But this is maybe the only “eggless” mint chocolate brownies’ recipe you’ll find. And I promise, you will love these!
Eggless Mint Chocolate Brownies – Printable Recipe
- ¼ cup Butter
- ¼ cup chopped Chocolate or Chocolate Chips (dark or milk or mix of both)
- ⅓ cup Sugar (brown or white, preferably powdered) - *adjust for sweetness
- 3 Tablespoons of thick, plain Yogurt or Sour Cream
- 4 Tablespoons of Vegetable Oil
- a splash of Vanilla Extract (refer Note below)
- 1 and ¼ cup All Purpose Flour (Refined flour or Maida)
- 1 Tablespoon unsweetened Cocoa Powder
- a pinch of Salt
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ cup Butter, soft at room temperature
- ½ cup Powdered Sugar (adjust for sweetness)
- ⅛ teaspoon Peppermint Extract (refer Note below)
- a pinch of Green Food coloring - optional
- ⅓ cup Cream
- 1 tablespoon Butter
- ⅓ cup chopped Chocolate or Chocolate Chips (Dark or Milk or Mix of both)
- Use a combination of Milk and Dark chocolate for a pleasantly sweet brownie.
- In the brownie base, you can add peppermint extract instead of vanilla if you want a more intense flavor throughout the brownie.
- Peppermint extract can be quite strong. Do not add a lot of it. Usually, ⅛ teaspoon of peppermint will give enough flavor to an 8 inch brownie
- Green food coloring is optional. But it does give a classic look to these mint chocolate brownies
- Since the brownies are going to be kept in the freezer for a long time, it is important to keep them incredibly moist so that they don't harden up in the freezer. Hence, do not shy away on the butter, oil, yogurt or sour cream.
- Grease and line a baking pan. Ensure the parchment paper length you cut it longer than either length or breadth of the pan. The paper should be coming out from 2 opposite sides (this will make lifting off the final brownies from the pan a lot easier)
- Preheat over to 160 C (If using a convection oven, keep it at 140 or 150 C and cover the pan with aluminum foil to prevent excessive burning)
- In a pan, melt butter and chocolate together (in microwave or stove on low flame). Stir constantly to avoid burning and ensure a smooth mixture
- Add sugar, oil, yogurt or sour cream and vanilla / peppermint extract and stir well.
- Sift in the dry mix - flour, salt, cocoa powder, baking soda, baking powder. Mix gently to form a smooth, lump free batter
- Pour into baking pan. Tap a couple times to even out the layer.
- Bake at 160 C for 30 minutes or until the brownies are fully cooked through. To check if they are done, insert a toothpick in the center. If it comes out clean without leaving any wet batter, it is fully cooked through.
- Loosen the brownie edges using a butter knife. Let it cool in the pan for 1 hour or until it is completely cooled
- As the brownies cool, you can prepare the buttercream. Since peppermint is a strong flavor, a very thin layer of this frosting should be enough.
- Add powdered sugar, peppermint extract, green color to the soft butter
- Beat the mixture by hand or electric whisk until you have a smooth and creamy mixture. It should take around 4-5 minutes
- Keep it chilled until you need to use it
- You can make this well ahead of time. Even up to a week.
- In a pan, add the cream and butter. Bring it up to a boil and switch off the flames
- Add the cream all over the chocolate / chocolate chips and let it rest for 2-3 minutes
- Using a half moon whisk or even a spoon, mix furiously until you have a smooth, glossy chocolate sauce.
- Keep it chilled until required.
- Once the brownies cool completely (in the pan), add the prepared buttercream onto the pan. Using a frosting knife or spoon, spread it evenly to cover the entire brownie. Cover the baking pan with an aluminum foil and place in the refrigerator for 1-2 hours till the frosting is set.
- If the ganache is at room temperature, pour it all over the mint frosting and tap to evenly spread it. Cover the baking pan with an aluminum foil and place in the refrigerator and chill for 2-3 hours or until the chocolate is set.
- Remove the brownies from the pan. Sine the parchment paper comes out, it will be easy to lift it up straight.
- Slice into squares and serve.
- You can store them in air tight boxes in the refrigerator up to 3 days.
Eggless Mint Chocolate Brownies Recipe – Step by Step Pictures
In a pan, melt butter and chocolate together (in microwave or stove on low flame). Stir constantly to avoid burning and ensure a smooth mixture
Add sugar, oil and stir well.
Add yogurt or sour cream and vanilla / peppermint extract
Sift in the flour, cocoa, salt, baking powder, baking soda and mix to form a smooth, lump free batter.
Pour into the baking pan and bake for 30 minutes or until it is fully cooked through. Let it cool completely
Add powdered sugar to soft butter. Add peppermint extract and green food coloring. Cream together for 4-5 minutes to form a smooth and creamy mixture. (I had forgotten to click a picture of the frosting!)
Add the prepared buttercream onto the pan. Using a frosting knife or spoon, spread it evenly to cover the entire brownie. Cover the baking pan with an aluminum foil and place in the refrigerator for 1-2 hours till the frosting is set. If the ganache is at room temperature, pour it all over the mint frosting and tap to evenly spread it. Cover the baking pan with an aluminum foil and place in the refrigerator and chill for 2-3 hours or until the chocolate is set
Lift up the brownies using the parchment paper, slice into squares and serve.
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