Mint Chip Brookies

Enjoy the best of both worlds with this Mint Chip Brookies recipe. This is my favorite fudgy brownie recipe but with a soft mint cookie baked on top. You will not be able to resist the urge to make these brownies again and again. 

Ingredients Needed

• Brownie mix plus ingredients called for to make brownies or you can use the brownie recipe listed.
• Butter: I use unsalted butter in both the brownies and the chocolate chip cookie layer – if you use salted butter be sure to reduce the salt.
• Sugar: You’ll need granulated sugar for both layers.
• Flour: be sure to measure the flour correctly 
• Peppermint extract: I prefer using peppermint extract not mint extract. Mint tastes like toothpaste to me, where peppermint is more of a natural flavor.
• Food coloring (optional): green food color for the mint cookie layer.

How to make Mint Chip Brookies

1. Preheat oven to 350°. Line a pan with foil and spray with cooking spray.
2. If you’re using a brownie mix: prepare as directed on the box. Place in the pan.
3. If you’re making brownies from scratch brownies: Place the two baking chocolates and butter in a large, microwave-safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until the chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully. Set aside.
4. Make the cookies: Cream together butter and sugar in the bowl of a stand mixer or in a large bowl using a hand mixer. Mix in egg, extracts, baking soda, and salt. Stir in flour, then stir in food coloring if using. Stir in the chocolate chips.
5. Spread brownie batter in the prepared pan. Scoop tablespoons of cookie dough, flatten slightly with your hands, and then lay over the top of the brownies. 
6. Bake for 30-40 minutes. The toothpick test in the center will come out with some crumbs on the toothpick.
7. Cool completely before cutting into small bars. 

Expert Tips

• Use a metal pan to bake this recipe for best results. Metal will conduct the heat more evenly and ensure the brownies are baked.
• It’ll be hard to spread the cookie dough because it’s thicker than the brownie batter, so it’s best to drop flattened tablespoons evenly over the batter and then press lightly with your fingers to adhere them to each other.
• The brownie layer stays fudgy and soft but does get baked through. If you like a more done brownie, invert the layers and put the cookie on the bottom.

Mint Chip Brookies Recipe

5 from 4 votes

Mint chip cookies on top of fudgy brownies! This easy recipe combines two favorite recipes: brownies and cookies make brookies!

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Yield 30 bars

Serving Size 1 Brookie

Cook ModePrevent your screen from going dark

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Ingredients

 

For the brownies:

• ▢ 4 ounces (113g) unsweetened baking chocolate (coarsely chopped)
• ▢ ¾ cup (170g) unsalted butter
• ▢ 1 ¾ cups (350g) granulated sugar
• ▢ 3 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon salt
• ▢ 2 tablespoons (10g) unsweetened cocoa powder
• ▢ 1 cup (124g) all-purpose flour

For the cookies:

• ▢ ½ cup (113g) unsalted butter
• ▢ ¾ cup (150g) granulated sugar
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon peppermint extract
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 2 cups (248g) all-purpose flour
• ▢ 8-10 drops green food coloring optional
• ▢ 1 ½ cups (255g) chocolate chips

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Instructions

• Preheat oven to 350°. Line a 9×13” pan with foil and spray with cooking spray.
• Place the baking chocolate and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully. Spread in prepared pan.
• Cream together butter and sugar in the bowl of a stand mixer or in a large bowl using a hand mixer. Mix in egg, extracts, baking soda, and salt. Stir in flour, then stir in food coloring if using, being sure to scrape the sides of the bowl to make sure all the dough gets turned green. Stir in the chocolate chips.
• Scoop tablespoons of cookie dough, flatten slightly with your hands and then lay over the top of the brownies. It’ll be hard to spread because it’s thicker than the brownie batter, so it’s best to drop flattened tablespoons evenly over the batter and then press lightly with your fingers to adhere them to each other.
• Bake for 30-40 minutes until the tops are starting to get golden. The toothpick test in the center will come out with some crumbs on the toothpick.
• Cool completely before cutting into small bars. These are some serious brookies – a little goes a long way! Store in an airtight container for up to 4 days or freeze for up to 3 months.

Recipe Notes

• Swap a brownie mix plus the ingredients called for on the box if you prefer.
• Use a metal pan to bake this recipe for best results. Metal will conduct the heat more evenly and ensure the brownies are baked.
• It’ll be hard to spread the cookie dough because it’s thicker than the brownie batter, so it’s best to drop flattened tablespoons evenly over the batter and then press lightly with your fingers to adhere them to each other.
• The brownie layer stays fudgy and soft but does get baked through. If you like a more done brownie, invert the layers and put the cookie on the bottom.
• If using salted butter, reduce salt to 1/4 teaspoon each in both cookies and brownies.

Recipe Nutrition

Serving: 1Brookie | Calories: 342kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 869mg | Fiber: 2g | Sugar: 30g

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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