Mint Chocolate Chip Brownies (Pareve)

By
Miri Rotkovitz
Miri Rotkovitz
Miri Rotkovitz
Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.
Learn about The Spruce Eats' Editorial Process
Updated on 10/4/19
Mint chocolate chip brownies pareve recipe

The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 16 servings
Nutrition Facts (per serving)
179 Calories
10g Fat
20g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 16
Amount per serving
Calories 179
% Daily Value*
Total Fat 10g 12%
Saturated Fat 3g 14%
Cholesterol 57mg 19%
Sodium 129mg 6%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 5%
Protein 3g
Calcium 30mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The cool, fresh flavor of peppermint melds with rich dark chocolate in these chewy, fudgy mint chocolate chip brownies. Because they're made with both cocoa powder and melted chocolate, and studded with dark chocolate chips, they're intensely chocolatey—so much so, that you'll never guess that they're made with olive oil instead of butter. And yes, extra virgin olive oil works beautifully. Alternatively, you can also make peppermint brownies.

Ingredients

  • 1/2 cup/45 grams chopped dark chocolate (or bittersweet chocolate chips)
  • 1/4 cup/45 grams bittersweet chocolate chips
  • 3/4 cup/145 grams sugar
  • 1/3 cup/80 milliliters olive oil (extra virgin is fine)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 to 1/2 teaspoon peppermint extract
  • 3/4 cup/75 grams all-purpose flour
  • 1/4 cup/30 grams unsweetened cocoa powder
  • 1/4 teaspoon sea salt
  • Optional: Confectioners' sugar for dusting

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F/180 C.

    Ingredients for mint chocolate chip brownies
    The Spruce / Julia Hartbeck

  2. Grease an 8 x 8-inch baking pan. Melt the dark or bittersweet chocolate in the microwave or the top of a double boiler. Set aside to cool.

    Grease baking pan
    The Spruce / Julia Hartbeck

  3. In a large bowl, whisk together the sugar, olive oil, eggs, vanilla, and peppermint extract.

    Whisk together sugar, egg
    The Spruce / Julia Hartbeck

  4. In another bowl, whisk together the flour, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and stir until well combined.

    Whisk together flour, cocoa powder
    The Spruce / Julia Hartbeck

  5. Slowly add the melted chocolate, stirring constantly, until it is totally incorporated. Fold in the chocolate chips.

    Add melted chocolate
    The Spruce / Julia Hartbeck

  6. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes or the top is glossy and a tester inserted into the center of the brownies comes out clean.

    Pour batter into pan
    The Spruce / Julia Hartbeck

  7. Cool the brownies in their pan on a wire rack.

    Cool brownies
    The Spruce / Julia Hartbeck

  8. Dust with confectioners' sugar if desired. Cut into squares to serve.

    Dust with confectioner's sugar
    The Spruce / Julia Hartbeck

  9. Enjoy!

    Enjoy
    The Spruce / Julia Hartbeck

Recipe Tips

  • It can be tricky to find good-quality chocolate chips that are pareve, so if you'd like to keep these brownies dairy-free, one option is to chop a pareve dark chocolate bar into small pieces. Or, seek out chips from California Gourmet or Enjoy Life, two companies that are also allergen- and gluten-free.
  • Peppermint extract can be pretty potent, so stick to the smaller 1/4 teaspoon quantity if you prefer a subtler mint flavor. If you're a big mint fan, 1/2 teaspoon of extract will yield a more bracing peppermint experience.