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–+ servings
Fresh mint brownies stacked on a white plate with mint and chocolate near.
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4.43 from 7 votes

Fresh Mint Brownie

This whole-grain variation of a classic fudgy brownie is one you are going to love!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: brownies, fresh mint, wheat flour
Servings: 16
Author: Amy Sandidge

Equipment

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

Ingredients

  • 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.