Mint Chocolate Brookies Recipe

My freshman year, I was introduced to the famous BYU Mint Brownies. One of my roommates and I loved these, and I’m pretty sure we ate them way more than we should have. Sometimes I wonder how I didn’t gain the freshman 15, because later on, when I found the recipe online, I realized just how bad they were for me. Lots of sugar and butter…and about zero nutrition.

No wonder they were so delicious!

Even though I don’t think I could get away with eating them all the time like I used to, I still crave them every now and then. A few weeks ago, I thought it would be fun to try to make these brownies at home. As I was gathering the ingredients, I saw someone post about how much they loved “brookies” (aka, a cookie and brownie made into one), and it inspired me to combine my favorite brownie recipe with my favorite cookie recipe. I had never done this before, so I was a little nervous!

However, it turned out fantastic. I cut down some of the sugar in the brownies (but believe me, there were still plenty sweet.) I ended up not putting  the traditional frosting that the brownies have on them because I think it would have been a bit overkill. But, even without it, these mint chocolate brookies were delicious. I made a huge pan of them, which was kind of a mistake, because I just kept wanting to snack on them!

The cookie base is chewy and buttery, and the brownie is sweet and perfectly chocolate-y. I added some mint M&Ms to the cookie base, but you could easily add chocolate chips instead. I can’t wait to make these again – I think they are perfect for this time of year!

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Mint Chocolate Brookies

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Ingredients

• COOKIE BASE
• 1 cup butter
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2½ cup flour
• 1½ teaspoons salt
• 1 teaspoon baking soda
• 1 12 oz. bag milk chocolate chips or 1 bag of mint M&Ms
• BROWNIE BASE
• 1 c. butter
• 1/2 c. cocoa
• 1 teaspoon peppermint extract
• 2 Tbsp. honey
• 4 eggs
• 1 c. sugar
• 1 3/4 c. flour
• 1/2 Tbsp. baking powder
• 1/2 tsp. salt
• 1 c. chopped walnuts

Instructions

1. Preheat oven to 350 degrees
2. COOKIE BASE
3. Cream first five ingredients until light and fluffy (about 30 seconds).
4. Add dry ingredients and chocolate chips and mix into creamed mixture.
5. Press into the bottom of a greased 9x13 (or similar sized) glass dish. Set aside
6. BROWNIE BASE
7. Melt butter and combine together with cocoa and let cool about five minutes.
8. Add honey, sugar, peppermint extract, eggs, flour, baking powder, and salt, and mix well.
9. Add walnuts.
10. Pour batter on top of cookie base.
11. Cook about 25 minutes, or until the brownie is cooked.

Notes

Brownie recipe adapted from BYU Magazine