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–+ servings

Eggless Mint Chocolate Brownies

This eggless recipe pairs cool mint with rich chocolate for a wonderful flavor combination. It is a crowd-pleasing dessert everyone will love.
Eggless Mint Chocolate Brownies
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16 squares
Calories 360 kcal
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Equipment

  • 8x8-inch baking pan
  • electric mixer

Ingredients
  

For the Brownies

  • 1/2 cup Unsalted Butter
  • 4 oz Semisweet Chocolate, Chopped
  • 3/4 cup Granulated Sugar
  • 1/4 cup Packed Brown Sugar
  • 1/2 cup Sour Cream
  • 1 tsp Vanilla Extract
  • 3/4 cup All Purpose Flour
  • 1/4 cup Unsweetened Cocoa Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt

For the Mint Layer

  • 1/2 cup Unsalted Butter, Softened
  • 2 cups Powdered Sugar
  • 2 tbsp Milk
  • 1/2 tsp Peppermint Extract
  • 2 drops Green Food Coloring

For the Chocolate Topping

  • 3/4 cup Semisweet Chocolate Chips
  • 1/3 cup Heavy Cream

Instructions
 

  • Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
  • Melt the butter and chopped chocolate together in a large microwave-safe bowl in 30 second bursts, stirring each time. Whisk in both sugars, cool for 5 minutes, then whisk in the sour cream and vanilla until glossy.
  • In a separate bowl, whisk the flour, cocoa powder, baking soda and salt. Fold into the chocolate mixture just until combined and spread evenly into the pan.
  • Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out with moist crumbs. Let cool completely in the pan, about 2 hours.
  • For the mint layer, beat the softened butter until creamy, then add the powdered sugar, milk, peppermint extract and green food coloring. Beat for 2 to 3 minutes until fluffy.
    Spread it evenly over the cooled brownies and refrigerate for 30 minutes, until the mint layer is firm to the touch.
  • For the topping, heat the heavy cream until steaming, pour it over the chocolate chips and let it sit for 5 minutes. Stir until smooth, then let it cool for 10 minutes so it is lukewarm and will not melt the mint layer.
  • Pour the chocolate over the chilled mint layer and gently spread it to the edges. Refrigerate for 30 to 45 minutes until set, then cut into 16 squares.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 43gProtein: 2gFat: 20g
Course Dessert
Cuisine American
Keyword brownies, eggless, mint chocolate brownies
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