There’s a time for eating “healthy” foods (most of the time), and then there’s a time for enjoying holiday cookies like these Three Layer Mint Brownies. These brownies are the perfect match of chewy brownie and melt-in-your-mouth minty goodness. You could certainly make them at any time of year but in our house these are a time-honored Christmas and holiday treat.
They start out with a brownie layer, then have a layer of minty icing, and then are topped with a chocolate glaze. They’re easy enough for kids to help with, and they’re festive enough to serve at a party. So naturally, when it was time for the annual cookie exchange for Food Bloggers Los Angeles, these mint brownies were one of the first recipes we thought to make.
- Brownie Layer:
- ½ cup butter
- 1 cup sugar
- 4 eggs
- 1 tsp. vanilla extract
- 1 cup flour
- Pinch salt
- 1 16-ounce can of chocolate syrup
- Mint Icing Layer:
- ½ cup butter
- 2 cups powdered sugar
- 2 drops green food coloring
- ¼ tsp. peppermint extract
- Chocolate Glaze Layer:
- 1 cup chocolate chips
- 6 T. butter
- Make the brownie layer: In a large mixer, cream the ½ cup butter, then add the sugar and cream until smooth. Beat in the eggs and vanilla and then mix in the flour. Finally, mix in the chocolate syrup. Pour the mixture into a well-greased jelly roll pan (or 18"x13" cookie sheet) that is at least ¾" deep. Bake at 350 degrees for 20 minutes. Allow the brownies to cool completely.
- Make the icing layer: Cream the ½ cup butter, add the sugar, food coloring, and peppermint extract, and continue beating until a smooth frosting is created. Gently spread the icing evenly over the cooled brownies in the pan. Chill the entire pan for at least 30 minutes before continuing.
- Make the chocolate glaze layer: Melt the 1 cup of chocolate chips and 6 T. of butter in a double boiler and stir until smooth. Carefully spread on top of icing layer. Refrigerate for *exactly* 20 minutes before cutting the brownies into squares. Serve immediately, or else keep refrigerated until ready to serve.
A few things to note about prep: 1) You really have to wait for the brownies to cool completely before you put the mint icing layer on – otherwise the icing will melt and it will be a mess. 2) You really need to chill the completed mint brownies for exactly 20 minutes before you cut them – This will give the chocolate glaze enough time to set, while allowing it to be soft enough to make a clean cut.
And last but not least, keep the mint brownies in the refrigerator until you’re ready to serve them – otherwise the icing and glaze layers will start to soften and melt. (Also, you might need to hide them from hungry hands throughout the holidays, so find a good spot in the back of the fridge.)
Here are some of the other treats featured at the FBLA holiday cookie exchange (will add more as they become available online):
Flourless Caramel Oat Cookies from Dorothy of Shockingly Delicious
Sicilian Christmas Cookies from Judy of My Well-Seasoned Life
Almond Cheddar Tea Biscuits (keto, low-carb) from Erika of In Erika’s Kitchen
Gingerbread Bar Cookies with Eggnog Buttercreme Piped Icing from Ellen of Within My Means
Peanut Butter Cookies by Rona of Does This Blog Make Me Look Fat?
Cinnamon Roll Cookies from Cathy of She Paused For Thought
Almond-Spice Christmas Wreath Cookies from Karen of Karen’s Kitchen Stories