Mint Chocolate Chip Brookies Recipe

Yields: 16-20 brookies
Prep Time: 20 minutes
Bake Time: 30-35 minutes

Ingredients:

Brownie Layer

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips

Mint Chocolate Chip Cookie Layer

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 10 drops green food coloring (optional)
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

Preheat Oven and Prep Pan:

  • Preheat your oven to 350°F (175°C).
  • Grease and line a 9×13 inch baking pan with parchment paper, leaving a slight overhang for easy removal.

Make the Brownie Layer:

  • In a large bowl, whisk together melted butter and sugar until well combined.
  • Add eggs one at a time, whisking well after each addition. Stir in vanilla and peppermint extracts.
  • In a separate bowl, whisk together cocoa powder, flour, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the chocolate chips.
  • Spread the brownie batter evenly into the prepared pan.

Make the Mint Chocolate Chip Cookie Layer

  • In a large bowl, cream together the softened butter and sugar until light and fluffy.
  • Beat in the eggs one at a time, followed by the vanilla and peppermint extracts. Add the green food coloring if you’d like an extra minty hue.
  • In a separate bowl, whisk together flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the chocolate chips.

Assemble and Bake:

  • Drop dollops of the mint cookie dough over the brownie layer. Using a knife or offset spatula, gently swirl the two layers, keeping some distinct areas for contrast.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Cool and Enjoy:

  • Let the brookies cool completely in the pan before cutting into squares.
  • Store in an airtight container at room temperature for up to 3 days.

Tips:

  • Don’t Overmix: Overmixing, especially the cookie dough, results in tough brookies.
  • Customize: Feel free to use chopped Andes mints or mint chocolate chips in the cookie layer for an extra burst of mint flavor.
  • For a Thicker Brookie: Use an 8×8 inch baking pan for thicker brookies with a fudgier brownie center. You might need to slightly increase baking time.

Let me know if you have any questions. Enjoy!

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