Fresh Mint Brownies

If you've only had mint brownies made with peppermint extract, you're in for a treat. Fresh mint gives these brownies a softer, more natural flavor that doesn't overpower the rich chocolate. It's subtle, refreshing, and a wonderful way to use mint from the garden during the summer.

You might have already noticed I have a thing for brownies. I mean, these spelt brownies are my all-time favorites. Or how about these partial wheat brownies with walnuts? I also created a peanut butter protein brownie for all you protein lovers out there. If you are looking for a smaller batch of brownies, I have that recipe too.

Using Fresh Mint

Fresh mint gives these brownies a much softer flavor than peppermint extract. Rather than tasting like candy or toothpaste, it adds a subtle freshness that complements the chocolate without overpowering it. If you're harvesting mint from your garden, this is one of my favorite ways to use it.

Spearmint works especially well because of its mild flavor, but peppermint can also be used if you prefer a stronger mint taste.

Ingredient Notes

• Fresh mint: Use clean, dry leaves with no tough stems. Chop them finely so the flavor is evenly distributed throughout the batter.
• Chocolate: Since chocolate is the star of these brownies, choose a good-quality cocoa powder and chocolate for the richest flavor.
• Butter: Real butter creates the best texture and flavor.

Making the Brownies

These brownies come together with simple pantry ingredients and just a few extra minutes to prepare the fresh mint.

1. Prepare the brownie batter according to the recipe.
2. Stir in the chopped fresh mint.
3. Spread the batter evenly into the prepared pan.
4. Bake just until the center is set. Be careful not to overbake, as brownies continue cooking slightly after they're removed from the oven.
5. Let the brownies cool completely before slicing for the cleanest edges.

Variations

These brownies are wonderful on their own, but you can easily change them up.

• Add chocolate chips for even more chocolate flavor.
• Sprinkle chopped toasted walnuts or pecans into the batter.
• Frost with a simple chocolate ganache for an extra decadent dessert.
• Garnish with a few fresh mint leaves before serving.

Storing Brownies

Store leftover brownies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for about a week.

For longer storage, freeze individual brownies in a freezer-safe container for up to 3 months. Let them thaw at room temperature before serving.

A Few Final Tips

• Measure the flour carefully so the brownies stay fudgy.
• Finely chop the mint so every bite has a little fresh flavor.
• Don't overbake. Slightly underbaked brownies will finish setting as they cool.
• Cool completely before cutting to get clean, even squares.

Fresh Mint Brownie

Amy Sandidge

This whole-grain variation of a classic fudgy brownie is one you are going to love!

4.43 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 16

Equipment

• 9x9 metal pan
• stand or hand mixer
• Small food processor or blender

Ingredients

  

1x2x3x

• 4 large eggs room temperature
• 1 cup packed brown sugar
• ⅔ cup granulated sugar
• 1 cup fresh mint leaves
• 2 teaspoons vanilla extract
• ½ cup cocoa powder
• 1 cup whole wheat pastry flour
• ½ cup all-purpose flour
• ½ teaspoon salt
• ½ cup heaping dark chocolate chips or chopped dark chocolate
• 6 tablespoons butter
• 2 tablespoons milk

Instructions

 

• Preheat the oven to 325°F. Line a 9x9-inch metal baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease any exposed sides of the pan.
• Add the granulated sugar and fresh mint to a small food processor. Pulse until the mint is finely chopped and evenly mixed with the sugar.
• In a small bowl, whisk together the cocoa powder, whole wheat pastry flour, all-purpose flour, and salt.
• In a microwave-safe bowl, combine the butter, chocolate, and milk. Microwave for 30–40 seconds, stirring until smooth. Set aside to cool slightly.
• Beat the eggs on high speed for about 3 minutes until they become lighter in color and slightly thickened. Add the brown sugar, mint sugar, and vanilla, mixing for about 30 seconds to combine.
• Mix in the melted chocolate mixture just until incorporated.
• Fold the dry ingredients into the batter with a rubber spatula, mixing only until no dry streaks remain.
• Spread the batter evenly into the prepared pan and bake for 37–42 minutes. The brownies are done when the edges are set but the center is still slightly soft. Avoid overbaking—carryover heat will finish baking them as they cool.
• Let the brownies cool in the pan for about 5 minutes. Lift them out using the parchment paper and transfer to a wire rack. Enjoy warm for an extra fudgy brownie or cool completely before slicing.

Notes

• Notes

  • Beating the eggs for the full 3 minutes is key to achieving the brownies' rich, fudgy texture.
  • Spearmint creates a mild, fresh mint flavor, while peppermint produces a more pronounced mint taste. Either variety works well, so use your favorite.
  • Measure the flour carefully and avoid overmixing the batter to keep the brownies tender.
  • For clean slices, allow the brownies to cool completely before cutting.

Keyword brownies, fresh mint, wheat flour

Tried this recipe?Let us know how it was!

• Bars & Brownies
• Whole Wheat Pastry Flour