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Mint Chip Brookies Recipe

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3.8 from 4 reviews

Mint Chip Brookies combine the rich fudginess of brownies with the sweet, minty crunch of chocolate chip cookies baked on top. This easy dessert merges two classic favorites into one irresistible treat, perfect for parties or indulgent snacks.

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with foil and spray it generously with cooking spray to prevent sticking.
  2. Melt Chocolate and Butter for Brownies: In a large, microwave-safe bowl, combine the chopped unsweetened baking chocolate and unsalted butter. Heat on high power for 2 to 3 minutes, stirring every 30 seconds until the mixture is smooth and fully melted.
  3. Mix Brownie Batter: Stir the granulated sugar into the melted chocolate mixture until combined. Add the eggs, vanilla extract, and unsweetened cocoa powder, mixing well after each addition. Gradually fold in the all-purpose flour and salt carefully to avoid overmixing. Spread this brownie batter evenly into the prepared pan.
  4. Prepare Cookie Dough: Using a stand mixer or hand mixer, cream together the unsalted butter and granulated sugar in a large bowl until light and fluffy. Beat in the egg, vanilla extract, peppermint extract, baking soda, and salt until thoroughly combined. Stir in the all-purpose flour, then add the green food coloring if desired. Finish by folding in the chocolate chips, scraping the bowl sides to evenly color and combine the dough.
  5. Assemble Brookies: Drop flattened tablespoon-sized scoops of cookie dough over the brownie batter layer. Since the cookie dough is thicker and harder to spread, place these evenly spaced flattened scoops over the batter and gently press together lightly with your fingers to help them adhere to one another and the brownie layer.
  6. Bake: Place the pan in the oven and bake for 30 to 40 minutes, or until the tops of the cookies turn golden and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
  7. Cool and Serve: Allow the brookies to cool completely in the pan before lifting them out using the foil edges. Cut into small bars and enjoy these indulgent treats. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Notes

  • To simplify, you can swap the homemade brownie layer with a box brownie mix and prepare according to package instructions.
  • For best baking results, use a metal pan as it conducts heat more evenly than glass or ceramic, ensuring the brookies bake perfectly.
  • Because the cookie dough is thicker than brownie batter, it’s easier to drop flattened tablespoons over the brownie layer rather than spreading.
  • The brownie layer remains fudgy and soft though fully baked. To achieve a more cooked brownie texture, reverse the layers by placing cookie dough on the bottom and brownie batter on top.
  • If using salted butter in the recipe, reduce the salt in both brownie and cookie components to ¼ teaspoon each to balance the flavor.

Find it online: https://bitezly.com/mint-chip-brookies-recipe/