I see tons of brownie recipes that use the mint extract for their flavoring, but what if we went for something a little more natural. How about these Fresh Mint Brownies. Let me promise you, the flavor is amazing!
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.
What Makes This Recipe Work?
First, this is a great brownie recipe. It is a classic thick and fudgy recipe that everyone will love.
Second, is there anything better than a chocolate and mint combo for dessert? My oldest son doesn't think so, and I can really agree.
Third, if you are looking for an indulgent dessert, this is it. If you are looking for a dessert that will impress your friends, this is it.
Fourth, this is a healthier dessert. With reduced sugar and partial wheat flour, this is a dessert you can feel better about. I am not saying it is healthy by any means, but healthier. Small changes make a big impact. Start here!
Ingredients
- Eggs- they will be the structure and stability in this recipe.
- Brown and granulated sugar- I love to use both. They sweeten and add to that chewy texture.
- Fresh mint leaves
- Vanilla
- Milk
- Whole Wheat Flour- I will add notes in the recipe if you are hesitant to try whole wheat flour in this recipe, but I think you shoulg give it a try, this recipe will change your mind about whole wheat baked goods.
- All-purpose flour
- Salt
- Cocoa Powder- I love Hershey's special dark.
- Butter- of course, always butter.
- Chocolate chips or chunks- you can also cut up a chocolate bar as I did.
How To Make
The first thing to do is add the granulated sugar and mint to a small food processor and pulse to combine. You can chop the mint and add it in, but I find the flavor disperses better when you pulse it with the sugar then add it in.
Make sure your eggs are at room temperature, then add them to a bowl and beat for at least 3-4 minutes on high speed. They should be light and fluffy.
Then add in the sugar and vanilla. Beat this for about a minute. In another bowl, add the butter, peanut butter, and milk. Microwave to melt, well, almost melted. It should melt all the way when you mix it. Mine took about 45 seconds.
Pour this into your egg mixture and this time only mix to combine.
Next, mix your flour, salt, and cocoa powder together in a small bowl, then add this to the egg mixture as well. This is only mixed to combine as well.
Pour into your prepared pan and bake for 45-47 minutes. The worst thing you can do for these brownies is to overbake, so keep an eye on that time!
Remove them from the oven and let them cool for about 5 minutes in the pan, then remove them and move them to a cooling rack. I like to use parchment paper in a pan, it makes for easy removal.
That is it! These delicious brownies are done!
Notes
- The first suggestion I have is to make sure you beat those eggs really well before proceeding with the rest of the recipe. They will provide much of the structure in this recipe, so don't skip that step.
- You can buy a wide variety of fresh mint, or use your own if you are growing some. The main thing to note is each variety in taste, but it is especially noticeable between spearmint and peppermint.
- I personally prefer peppermint, but use whatever both are really good. I found the spearmint, at least the one I used, to produce a milder mint flavor. That may have just been the one I used though?
Do not overbake. I cannot stress this enough. Nothing will ruin these brownies more than overbaking them!
When I say don't bake longer than 40 minutes, I mean it. 37-40 minutes is optimal.
If you don't like wheat flour, you don't have to use it. You can use all-purpose flour. Just make sure to increase this to 1 ½ cups, and take out the milk.
FAQ
They are both in the mint family but are different species. Spearmint is an aromatic herb and is known for its medicinal and culinary qualities. Peppermint is actually a cross between spearmint and watermint. I prefer peppermint, but that is personal.
They need to have a high fat to flour ratio. This recipe is just that!
Chances are really good they are overbaked. I promise above anything else, this is the most likely culprit.
Use more mint. I recommend using 1 cup of mint leaves. This gives a nice minty undertone. If you want a stronger flavor, go for 1 ½ cups mint leaves.
Fresh Mint Brownie
Equipment
- 9x9 metal pan
- stand or hand mixer
Ingredients
- 4 eggs at room temperature
- 1 cup brown sugar
- ⅔ cup granulated sugar
- 1 cup fresh mint leaves
- 2 teaspoons vanilla
- 1 cup whole wheat pastry flour
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ heaping cup dark chocolate chips or chunks
- 6 tablespoons butter
- 2 tablespoons milk
Instructions
- Preheat oven to 325 degrees. Line a 9x9 baking pan with parchment. This isn't necessary but makes the removal of the brownies so much easier. I also like to spray the sides as well. In a small food processor or blender, add granulated sugar and fresh mint. Pulse to combine the mint with the sugar.
- Combine your flour, salt, and cocoa powder in a small bowl and mix well. Set aside. In another microwave-safe bowl, add the butter, chocolate chips, and milk. Microwave for about 35-40 seconds, then mix to melt completely. Set aside.
- Add your eggs to a medium-sized. Blend on high speed for about 3 minutes. Add both the mint sugar, brown sugar, and vanilla and mix for another 30 seconds.
- Pour the melted butter mixture into the egg mixture, this time only whisk to combine.
- Then add in the flour mixture and again, only mix to combine. Add in the walnuts last. I like to mix these in with a rubber spatula. Pour the batter into your prepared pan and move to the oven.
- One of the keys to successful whole-grain baking is to make sure you DO NOT OVERBAKE. The perfect time in my oven was 40 minutes. I would count on between 37-42 minutes in any oven.
- You will want these brownies to be underbaked just slightly when removing them from the oven. The carry-over cooking will finish off the baking process.
- Let them cool for about 5 minutes in the pan, then gently lift the parchment paper to remove. Move them to a cooling rack. From here you can either eat them hot, which is awesome. Or you can let them cool before eating them. I promise you cannot go wrong no matter how you decide to eat them!
Notes
- The first suggestion I have is to make sure you beat those eggs really well before proceeding with the rest of the recipe. They will provide much of the structure in this recipe, so don't skip that step.
- You can buy a wide variety of fresh mint, or use your own if you are growing some. The main thing to note is each variety in taste, but it is especially noticeable between spearmint and peppermint.
- I personally prefer peppermint, but use whatever both are really good. I found the spearmint, at least the one I used, to produce a milder mint flavor. That may have just been the one I used though?