Today I asked my mom for a recipe for mint brownies. I thought I remembered her having one in her recipe box that I so many times flipped through the index cards as a child looking for the perfect dessert. Within no time, she texted back a picture of one of her recipe cards. Written on the top was “Xmas ’85”. I read over the ingredients and decided it was a good recipe, just needed some modifications. I remember these brownies being good, we were always excited when we saw the card sitting on the counter and mom shuffling through the cabinet for the ingredients.

This is my modifications.

1# the recipe called for a “can of chocolate syrup”. Well- Hershey’s stopped producing chocolate syrup in a can in 1985. Plus, I prefer to use as natural as possible ingredients so I’m going for cocoa powder.

2# creme de menthe. We grow mint and make mint extract- which is super easy to make and all natural. Mint is invasive, so it is best to grow it in containers because it will spread. Mint leaves are naturally green, but the extract is clear to light amber. Because we limit the food dye consumption, I chose not to use food coloring.

The brownies I made are revamped from moms 1985 Christmas party recipe card and renamed peppermint patty brownies, because the natural white mint filling looks more like a peppermint patty.

These brownies are amazing. Super chocolatey, soft, chewy brownie topped with a fluffy minty cream. I’m not even going to pretend like these are healthy, maybe for the soul. I will say that they have zero food dye and zero preservatives, and anyone who loves minty chocolate will love these brownies

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Peppermint Patty Brownies

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Equipment

Large mixing bowl
Stand mixer with paddle attachment
small mixing bowl with
13x9 glass baking dish

Ingredients

Brownie Batter

1¼ cup Butter, melted
2 cups Sugar
2 tsp Vanilla extract
4 Eggs
3/4 cup Cocoa Powder
1 cup Flour
1/2 tsp Salt

Mint Creme Layer

2 cups Powdered Sugar
1/2 cup Butter, softened
1 tbsp Milk
1 tbsp Mint extract

Chocolate Topping

1 cup Chocolate chips
6 tbsp Butter

Instructions

Preheat oven to 350℉.
In the large mixing bowl, melt butter in the microwave.
Add sugar and vanilla to the melted butter and stir to mix the ingredients.
Add eggs and stir to mix completely.
Add cocoa powder, flour and salt to the mixing bowl.
Gently fold in the dry ingredients until the batter is mixed.
Pour the batter into a greased 13x9 baking dish.
Bake for 30 minutes or until a toothpick inserted into the middle of the pan comes out clean.
Remove the brownies from the oven and allow to cool completely on a wire rack. This will take about 1 hour.
In the stand mixer with the paddle attachment, slowly mix the powdered sugar, softened butter, milk and mint extract.
As the ingredients begin to come together, increase the speed of the mixer to create a fluffy texture.
Gently spread the mint layer over the top of the brownies.
Place the brownies in the freezer for about 10 minutes to allow the mint layer to harden a little.
In a small mixing bowl, add chocolate chips and butter. Melt ingredients in the microwave for about 1-2 minutes. Remove and stir until the chocolate chips are entirely melted and the butter is mixed completely with the chocolate.
Remove the brownies from the freezer and pour the chocolate over the top of the mint layer. Gently spread over the entire top of the brownies.
Refrigerate for 30 minutes or until the chocolate on top has hardened.
Remove and cut into 24 brownies. Can be stored at room temperature for up to 5 days.