Let me just start by saying that I am not a mint person. I don’t like mint chocolate chip ice cream or peppermint patties. When my husband told me he was in the mood for something minty and chocolaty, I decided to try a new mint brownie recipe but I used less mint than the recipe called for. The brownies were so incredibly good that my husband and I ate the entire tray between the two of us over the weekend. These brownies have beautiful chocolate taste profile but are not as rich as a flourless chocolate cake. The touch of mint is just the right amount to not overpower the chocolate but rather complement it. The glaze brings it all together. You can even eat the glaze by itself and it tastes kind of like ice cream!




3/4 cup (170g) melted butter or vegetable/canola oil

1 1/2 cups (298g) white sugar

1/2 teaspoon salt

3/4 cup (64g) Dutch-process cocoa

3 large eggs

3/4 cup (85g) Blends by Orly Sydney Cake Flour

1/2 teaspoon baking powder

1/8 teaspoon peppermint oil


3 cups (340g) confectioners' sugar

6 Tbsp (85g) melted butter (for non-dairy replacement use margarine or vegetable/canola oil)

3 Tbsp (43g) milk (for non-dairy replacement use soy milk or coconut milk)

1/8 teaspoon peppermint oil


2/3 cups chocolate chips or chopped bittersweet chocolate

1/4 cup heavy or whipping cream (for non-dairy replacement use Rich’s Whip)


HEAT: Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

MIX: Stir together the melted butter, sugar, and salt. Mix in the cocoa powder, beating gently till smooth. Add the eggs, again beating gently till smooth. Mix in the Blends by Orly Flour and baking powder, stirring to combine. Stir in the peppermint oil; adjust to taste. Spoon the batter into the prepared pan, smoothing it into the corners.

BAKE: the brownies for 20 minutes, until a cake tester inserted into the center comes out clean. Remove them from the oven, and cool completely.

GLAZE: To make the glaze, stir together the sugar, melted butter, peppermint oil, and milk. Spread the glaze atop the brownies. If it’s too thick, add more milk. If not thick enough, add more confectioner sugar.

CHOCOLATE DRIZZLE: Combine the chocolate and cream in a microwave-safe bowl, heating till the cream is very hot and starting to form bubbles. Remove from the microwave, and stir until the chocolate is melted and the mixture is smooth. Dollop the drizzle atop the iced brownies. Allow to set before cutting.