Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (85g) semisweet chocolate chips
  • 1/2 cup (85g) mint chocolate chips
  • 1/2 tsp (2.5ml) peppermint or mint extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Melt the butter in the microwave in 30-second bursts until fluid.
  3. Whisk the granulated sugar into the melted butter until combined.
  4. Stir in the eggs and vanilla extract vigorously until the mixture is glossy and smooth.
  5. Sift in the cocoa powder, flour, and salt, then use a spatula to fold the ingredients together until no streaks of flour remain.
  6. Stir in the mint extract, semisweet chocolate chips, and mint chocolate chips.
  7. Spread the batter evenly into the prepared pan, pushing it into the corners with a spatula.
  8. Bake for 22–25 minutes until edges are set and pulling away, but the center still has a slight wobble.
  9. Remove from oven and let the brownies cool completely in the pan on a wire rack to set the fudgy texture.