A rich, fudgy Mint Chocolate Chip Skillet Brownie studded with big chocolate chips with a creamy mint center, drizzled with green and chocolate icing, and served in wedges topped with ice cream.
When I was at the store recently, I stumbled on some Toll House Delightfulls Dark Chocolate Morsels with Mint Filling. Since St. Patrick’s Day right around the corner, I couldn’t resist buying a bag.
After pondering my options for a while, I decided to use the chips to make a skillet brownie. My family is crazy about skillet cookies (skookies), so I knew they’d love a skillet brownie as well.
The Toll House Delightfulls chips have a creamy, minty center. I was expecting the center to be bright green like the picture on the package, but the center is a very pale green. So I decided to up the green with a four-leaf-clover green icing.
The brownie recipe is adapted from one of my my favorite brownie recipes, the King Arthur Flour brownie recipe. If you prefer a quicker option, you could also use a brownie mix.
This is a fun, easy-to-make, delicious dessert to serve for St. Patrick’s Day this year. My family devoured it. I’m sure yours will too.
Mint Chocolate Chip Skillet Brownie
- 1 cup 2 sticks unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 cup Dutch-process cocoa
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose Flour
- 1 9- ounce package Toll House Delightfulls Dark Chocolate Morsels with Mint Filling
- ¾ cup powdered sugar
- 1 tablespoon water
- 2 drops green food coloring
- ⅓ cup chocolate chips melted
- Preheat the oven to 350°F. Grease the bottom and sides of a 10-inch cast-iron skillet generously with butter.
- In a medium-sized saucepan, melt the butter over medium heat. Add the sugar and stir to combine. Cook, stirring frequently, until the mixture is just starting to bubble at the edges, but not boiling. Remove from heat.
- In a large mixing bowl, whisk together eggs, cocoa, baking powder, salt, and vanilla till smooth. Add the hot butter/sugar mixture, stirring until smooth. Stir in the flour just until blended.
- Let batter cool 15 minutes, then stir in half of the chocolate morsels. Spread the batter into the prepared skillet. Sprinkle remaining chocolate morsels over the top.
- Bake for 30 - 35 minutes, until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Don’t over bake. Remove the skillet from the oven and cool completely on a rack.
- Whisk powdered sugar, water, and food coloring until smooth. Drizzle over skillet brownie. Drizzle with melted chocolate chips. Let icings set before cutting into wedges to serve.
More St. Patrick’s Day recipes you might like: