Best 4 Chocolate Mint Brownie Cake Recipes
Indulge in a delightful journey of flavors with our Chocolate Mint Brownie Cake, a symphony of rich chocolate, refreshing mint, and a touch of decadence. This extraordinary dessert combines the best of both worlds - the fudgy, dense texture of a brownie and the light, airy elegance of a cake. As you slice into this masterpiece, you'll be greeted with a mesmerizing marbled effect, a visual delight that hints at the tantalizing flavors within. The mint adds a refreshing twist to the classic chocolate brownie, creating a harmonious balance that keeps your taste buds engaged with every bite. Prepare to be enthralled by this extraordinary treat that elevates the brownie experience to new heights of indulgence.
Our Chocolate Mint Brownie Cake recipe collection offers a symphony of variations, catering to every palate and preference. Embrace the classic Chocolate Mint Brownie Cake recipe, a timeless favorite that showcases the perfect harmony of chocolate and mint. For those seeking a more decadent experience, the Chocolate Mint Brownie Cake with Ganache is an absolute must-try. The rich, silky ganache adds an extra layer of chocolatey bliss that takes this dessert to the next level. Gluten-free enthusiasts can rejoice with the Gluten-Free Chocolate Mint Brownie Cake recipe, a delightful adaptation that doesn't compromise on flavor or texture. And for those with a sweet tooth and a love for mint, the Chocolate Mint Brownie Cake with Mint Frosting is a match made in dessert heaven.
SIMPLE CHOCOLATE MINT BROWNIES (CAKE DOCTOR RECIPE)
Make and share this Simple Chocolate Mint Brownies (Cake Doctor Recipe) recipe from Food.com.
Provided by januarybride
Categories Dessert
Time 40m
Yield 16 brownies, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees and place a rack in the center of the oven.
- Lightly grease the bottom of an 8x8 inch square metal baking pan.
- Place the brownie mix, butter, eggs and peppermint extract in a large mixing bowl and stir with a wooden spoon until moistened - about 40 strokes.
- Pour batter into prepared pan and sprinkle the mint chocolate candy over the top.
- Bake for 35 minutes, or until the edges of the brownie are set and the middle is cooked yet soft to touch.
- Transfer the baking pan to a wire rack and let it cool for 20 minutes or more before cutting into squares for serving.
- STORING BROWNIES: Store the brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 5 days. Otherwise, freeze the brownies in the pan, covered with foil for up to 3 months; let them thaw overnight on the counter before serving.
Nutrition Facts : Calories 400.9, Fat 20.3, SaturatedFat 8.5, Cholesterol 61.6, Sodium 277.9, Carbohydrate 54.2, Fiber 0.2, Sugar 6.7, Protein 3.9
CHOCOLATE MINT BROWNIES
One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! -Helen Baines, Elkton, Maryland
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.
Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 63mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE MINT BROWNIES
These brownies have Andes mints in the middle layer of the brownie. The bottom and top layers are a fudgy delight! The combo is heaven! Got this recipe from Paula Deen's Chocolate Celebration from her special collection magazines.
Provided by Marz7215
Categories Dessert
Time 45m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line a 13X9 inch baking pan with heavy duty aluminum foil. Lightly grease the foil.
- In a medium bowl, combine melted butter and cocoa, stirring well. Set aside.
- In a large bowl, beat sugar and eggs at medium speed with and electric mixer until fluffy, about 5 minutes. Slowly beat in butter mixture.
- Add flour, salt, and vanilla, beating until just combined. Spread half of the chocolate mixture into the prepared pan. Place mints, side by side, in an even layer over chocolate mixture. Carefully spread remaining chocolate mixture over mints, sealing edges. Bake for 35 minutes. Let cool completely. Cut into squares to serve.
Nutrition Facts : Calories 316.6, Fat 15.2, SaturatedFat 9.2, Cholesterol 65.8, Sodium 144.8, Carbohydrate 47.7, Fiber 1.8, Sugar 25.2, Protein 3.3
MINT-CHOCOLATE BROWNIES
Get a double dose of mint! Cool mint chips flavor these brownies, and a mint-chocolate glaze generously highlights the top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 2/3 cup chocolate chips. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
- In small bowl, stir all Frosting ingredients using spoon until well blended. Spread frosting over brownies.
- In 1-quart saucepan, heat Glaze ingredients over low heat, stirring occasionally, until melted. Stir in 1/4 teaspoon hot water at a time, until mixture is thin enough to drizzle. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 330, Carbohydrate 44 g, Cholesterol 15 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 140 mg, Sugar 32 g, TransFat 0 g
Tips:
- Use high-quality chocolate for the best flavor.
- Make sure your butter and eggs are at room temperature before you start baking.
- Do not overmix the batter, as this will result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the cake cool completely before frosting it.
- If you don't have a springform pan, you can use a regular 9x13 inch baking pan. Just be sure to grease and flour the pan before adding the batter.
- To make the mint frosting, simply whip together the butter, cream cheese, powdered sugar, and mint extract until light and fluffy.
- You can also add a few drops of green food coloring to the frosting if you want a more vibrant color.
- To decorate the cake, you can use chocolate chips, mint leaves, or even crushed candy canes.
Conclusion:
This chocolate mint brownie cake is the perfect dessert for any occasion. It's rich, decadent, and minty, and it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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