Irresistible St. Patrick’s Mint Chocolate Brownie Bars
These mint chocolate brownie bars combine fudgy chocolate brownies with a creamy mint chocolate ice cream layer, topped with a peppermint chocolate drizzle. Perfect for St. Patrick’s Day celebrations or any cozy occasion.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 12-16 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour (or almond flour for gluten-free)
- ¾ cup (75g) unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 pint (473ml) mint chocolate chip ice cream, softened
- ½ cup (90g) semi-sweet chocolate chips
- 1 teaspoon peppermint extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray.
- In a medium bowl, sift together flour, cocoa powder, salt, and baking powder. Set aside.
- In a large bowl, whisk melted butter with granulated sugar until combined and slightly glossy, about 2-3 minutes.
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually fold dry ingredients into wet mixture using a spatula, mixing just until no streaks remain. Do not overmix.
- Pour and spread half of the brownie batter evenly into the prepared pan.
- Scoop softened mint chocolate chip ice cream evenly over the brownie layer and spread gently.
- Dollop and spread the remaining brownie batter over the ice cream layer; it can look uneven.
- Bake for 35-40 minutes. Check at 35 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
- While baking, melt chocolate chips in a microwave-safe bowl in 30-second bursts, stirring until smooth. Stir in peppermint extract.
- Let brownies cool completely in the pan on a wire rack (about 1 hour).
- Drizzle or spread the peppermint chocolate topping evenly over the cooled bars.
- Chill the pan in the refrigerator for 30 minutes to set the topping and firm up the bars.
- Cut into 12-16 bars and serve slightly chilled or at room temperature.
Notes
Do not overmix the batter to keep brownies fudgy. Use softened but not melted ice cream for easy spreading. Check baking time starting at 35 minutes to avoid drying out. If ice cream melts too fast during assembly, chill the pan in the freezer for 15 minutes before adding the top brownie layer. Let bars cool completely before adding topping and slicing for best results.
Nutrition
- Serving Size: 1 bar (1/12 of pan)
- Calories: 350400
- Fat: 20
- Carbohydrates: 45
- Protein: 4
Keywords: mint chocolate brownie bars, St. Patrick’s Day dessert, fudgy brownies, mint chocolate ice cream, homemade brownie bars