This batch of mint brownies has been my winter and holiday secret for years. I first stumbled on the combination of deep, fudgy chocolate and a clean peppermint finish on a blustery December afternoon when I had very little in the pantry and a craving for something indulgent. The first bite was an immediate favorite: the crumb is dense and tender, the cocoa notes rounded and the peppermint extract bright without being medicinal. I serve these at family gatherings and neighbors always ask for the recipe — they travel well, freeze beautifully, and feel like a little celebration tucked into a square.

I learned a few things while developing this version: melted butter keeps the texture glossy and chewy, a little cornstarch gives the brownies a soft, almost cake-like resilience without becoming cakey, and a dash of espresso powder sharpens the chocolate so the mint sings in contrast rather than overpowering the palate. Using room-temperature eggs helps the batter emulsify quickly, creating an even rise and smooth interior. These brownies are forgiving, quick to make, and ideal when you want something special but not complicated.

Ingredients

• Salted butter, 1/2 cup (1 stick) melted: Salted butter adds a subtle savory undertone that enhances chocolate. Use a high-quality butter like Plugr or Land O Lakes for clean flavor and reliable melting behavior.
• Light brown sugar, 3/4 cup + 1 tablespoon: The molasses in light brown sugar gives chew and depth. Measure by spooning into a cup and leveling for accuracy.
• Eggs, 2 large at room temperature: Room-temperature eggs emulsify more easily into warm butter, producing a uniform batter and better rise.
• Peppermint extract, 3/4 teaspoon: Pure peppermint extract (not oil) gives a bright, clean mint note. Start with 3/4 teaspoon and adjust next time if you prefer stronger mint.
• All-purpose flour, 3/4 cup: Spoon and level the flour to avoid packing; too much flour makes the brownies cakier.
• Cocoa powder, 3/4 cup: Use Dutch-processed for milder acidity or natural unsweetened for a sharper chocolate hit. Brands like Valrhona or Hershey’s cocoa will both work.
• Espresso powder, 3/4 teaspoon (optional): A small dash amplifies chocolate richness without making the brownies taste like coffee.
• Cornstarch, 1 tablespoon: Adds tenderness and keeps the center slightly set without crumbling.
• Baking powder, 1/2 teaspoon: A modest lift so the brownies are fudgy but not flat.
• Chocolate chips or chunks, 1/2 cup: Use semi-sweet or bittersweet chips for balance; chopped dark chocolate offers a more gourmet texture.

Instructions

Step 1: Preheat and prepare the pan Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 1- to 2-inch overhang for easy removal. Lightly grease the pan under the parchment so the paper doesn’t shift during baking. Step 2: Melt butter and combine with sugar Place 1/2 cup salted butter in a heatproof bowl and microwave in 20-second bursts or melt gently on the stovetop until just liquefied. Whisk in 3/4 cup plus 1 tablespoon light brown sugar until glossy. The warmth helps dissolve sugar crystals, which creates a shinier, chewier final texture. Step 3: Add eggs and peppermint Allow the butter-sugar mix to cool slightly, then whisk in the two room-temperature eggs one at a time, beating until smooth. Stir in 3/4 teaspoon peppermint extract. Mixing while slightly warm helps the eggs incorporate without scrambling. Step 4: Sift and add dry ingredients Sift together 3/4 cup all-purpose flour, 3/4 cup cocoa powder, 1 tablespoon cornstarch, 1/2 teaspoon baking powder, and 3/4 teaspoon espresso powder if using. Sifting eliminates lumps and evenly distributes the baking powder and cornstarch. Step 5: Combine batter and fold in chocolate Fold the dry mix into the wet ingredients with a rubber spatula until just combined; do not overmix or the brownies will toughen. Fold in 1/2 cup chocolate chips or chunks so they are evenly distributed but the batter still looks glossy. Step 6: Bake and cool Spread the batter into the prepared pan and smooth the top. Bake for 20–25 minutes at 350°F (175°C). Start checking at 18 minutes — you want a slight wobble in the center and a firm top. Let cool completely in the pan on a rack before lifting out with the parchment and cutting into 9 or 12 squares.

Storage Tips

To maintain texture, cool the brownies completely before storing. Room-temperature storage in a tightly sealed container keeps them soft for 2–3 days; for longer life, refrigerate up to a week. For freezing, wrap individual squares in plastic wrap, then foil, and place in a freezer-safe bag. Thaw at room temperature for 30–60 minutes or microwave gently for 10–15 seconds if you want them warm. Avoid storing near strongly scented foods as chocolate absorbs odors.

Ingredient Substitutions

If you need dairy-free options, swap melted salted butter for an equal measure of vegan butter or refined coconut oil; note coconut will impart a mild coconut note. For egg-free baking, two tablespoons of ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes) can replace two eggs, but expect a slightly denser crumb. Use gluten-free all-purpose flour cup-for-cup to make them gluten-free. If peppermint extract is unavailable, 1/4 cup finely crushed peppermint candies folded in at the end can provide mint flavor and texture.

Serving Suggestions

Serve squares plain for a classic bite, or add a dusting of powdered sugar for a frosted look. For a party dessert plate, pair with whipped cream, a drizzle of chocolate sauce, or a scoop of vanilla bean ice cream. Garnish with fresh mint leaves or crushed candy cane for seasonal flair. These are ideal with hot drinks — peppermint tea, coffee, or hot chocolate — balancing sweetness and richness beautifully.

Cultural Background

The chocolate-and-mint combination has long been popular in Western confections, from vintage after-dinner mints to modern candies. Brownies themselves originated in late 19th-century America as an adaptable, single-pan treat. Combining peppermint with a fudgy base taps into holiday traditions where mint flavors signify winter freshness. Regional variations swap in peppermint oil, crushed peppermint, or flavored ganaches to create distinct textures and intensities.

Seasonal Adaptations

For winter holidays, top squares with crushed candy cane or a thin peppermint glaze. In spring, replace peppermint with 3/4 teaspoon orange extract for a chocolate-orange version. For a summer picnic, fold in 1/2 cup chopped fresh strawberries and omit peppermint. You can also add a tablespoon of toasted nuts for autumnal crunch and aroma.

Meal Prep Tips

These squares are excellent for make-ahead dessert trays. Bake and cool, then slice and layer between parchment in an airtight container. Pack portions in single-serve boxes for lunches or gifting. If you plan to freeze, flash-freeze on a tray for 30 minutes before wrapping to prevent sticking. Reheat individual portions in a microwave for 10–15 seconds to revive that freshly-baked feel.

These mint brownies are simple to make, reliably delicious, and endlessly adaptable — a small pan that brings a lot of joy. I hope you make them, share them, and find your own little tweaks that make them uniquely yours.