Mint Brownies

While I absolutely LOVE Ina’s Outrageous brownie recipe (especially the Oreo variation), it is a somewhat demanding recipe. It requires a over a pound of chocolate, a pound of butter, and 7 eggs. I don’t always have all of those ingredients on hand. While it’s definitely my favorite brownie recipe for special occasions, I think I’ve found a more suitable recipe to use when the craving for a great brownie hits. The recipe uses cocoa and other ingredients that I always have in the house.

I’ve actually made this recipe before. I’ve jazzed it up with some peanut butter earlier this year and more recently with a cookie dough topping. This time I decided to add a mint flavor since I had some Andes baking chips in the cabinet. I guess I’ve never actually made this brownie recipe as-is, but after making all these variations of the recipe, I can vouch that it’s a great recipe.

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Mint Brownies


1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 cups Andes baking chips


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

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth. My chips started to melt a bit while I stirred them in. That's ok though.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool completely prior to cutting.

Recipe adapted from King Arthur Flour

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22 Responses to “Chocolate Chip Cookie Dough Cupcakes”

  1. #
    DeliciousDish — March 30, 2011 at 4:34 pm

    I NEED to make these. I might just start on them tonight!

  2. #
    Nutmeg Nanny — March 30, 2011 at 4:35 pm

    These look amazing! I would go into a sugar coma because I would probably want to eat at least three of these gems…haha.

  3. #
    Melissa — March 30, 2011 at 4:37 pm

    Oh wow these are my dream dessert! I hope you bring these ones to Cupcake Camp!!

  4. #
    Erin — March 30, 2011 at 4:40 pm

    I too have been meaning to make these cupcakes since I first saw them on the internet. I love that you combined several recipes from different bloggers. Awesome recipes, unite!

  5. #
    beantownbaker — March 30, 2011 at 5:20 pm

    Like I said, it’s a multi-step process, so starting part of it tonight might be a good idea. If you make them, I definitely want one. These were so good.

  6. #
    beantownbaker — March 30, 2011 at 5:20 pm

    Oh that’s a thought… I still haven’t decided what I’m baking for Cupcake Camp…

  7. #
    beantownbaker — March 30, 2011 at 5:20 pm

    Definitely give it a shot. They take some time, but it’s SO worth it.

  8. #
    Shannon — March 30, 2011 at 5:28 pm

    I’ve been wanting to make these for quite a while as well. My mother-in-law LOVES cookie dough and her birthday is coming up. From all the versions I’ve seen floating around on the internet, I really like yours since you have the LOTS of cookie dough in the middle of your cupcakes. So, you baked the cupcakes with the frozen cookie dough inside? No problems with it baking up? I’m definitely trying this!

  9. #
    beantownbaker — March 30, 2011 at 5:33 pm

    Yep, just dropped the dough into the cupcake batter before baking it. The cupcakes did rise up quite a bit and then sank back down as they cooled. I was a little concerned I had underbaked them, but they were delicious. Definitely let me know how they turn out for you if you make them.

  10. #
    Jessica — March 30, 2011 at 5:52 pm

    oh my Lord these look amazing! I’m having a girls night next weekend and I’m def going to try these! Thanks!

  11. #
    FunandFearlessinBeantown — March 30, 2011 at 6:18 pm

    Once again Jen, you impress me with your creativity!

  12. #
    Sarah C — March 30, 2011 at 9:35 pm

    I want, no NEED, to make these. Does it matter what size your cookie scoop is? Mine is a medium size with about 1.5 tbsp volume. Want to make sure it won’t be too much that it prevents the cupcake from baking up (because honestly, it’s not possible for it to be too much cookie dough).

  13. #
    beantownbaker — March 30, 2011 at 10:45 pm

    I’m honestly not sure what size my cookie scoop is. It doesn’t have any markings on it to give an indication! I think it’s the standard cookie scoop you’d get at the grocery store if that helps at all… I think 1.5 Tbsp sounds about right though.

  14. #
    Carrie — March 30, 2011 at 11:03 pm

    I’m already trying to decide what occasion to make them for.

  15. #
    Cara — March 31, 2011 at 2:07 am

    I’m still waiting to try these. Just sayin’. 😉

  16. #
    ErinsFoodFiles — March 31, 2011 at 3:14 am

    WOW! Talk about decadent!

  17. #
    beantownbaker — March 31, 2011 at 12:03 pm

    Well I *might* be making these for Cupcake Camp. So, if you make the trip into Boston for that, you might be able to have one! Too bad they’re not appropriate for Passover.

  18. #
    Rebel Mel — March 31, 2011 at 1:26 pm

    Who needs dessert at 8am???

    I’ll give you one hint.



    Bookmarking this! I’ve been meaning to make these cupcakes for a while now!

  19. #
    19 — April 2, 2011 at 5:05 pm

    Will be making these soon. What a great twist.. the cookie is actually a cookie in the baking process. Yum!

  20. #
    Jene — April 5, 2011 at 11:47 am

    OH. EM. GEE. I’m SO making these for euchre night on Saturday, just to have an excuse.

  21. #
    Lovemytheekidz — March 26, 2014 at 8:00 pm

    I found this recipeast summer and have made it several times for my oldest child, who has requested it again-for her sweet sixteen birthday. Thanks for the awesome recipe.

    • beantownbaker — April 16th, 2014 @ 6:01 pm

      So glad you enjoy it! This is one of our favorite cupcake recipes of all time.

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