Last Updated on April 29, 2026 by Lisa Keys
This Mint Julep Brownie Recipe blends a taste of Italy with a touch of Kentucky in one delicious bite.
In the spirit of the Kentucky Derby, I'm sharing this recipe today. If you bake only one thing from scratch in your life, make it a brownie. Unlike pies, brownies and bars are simple to make, hard to mess up, and taste significantly better when homemade. I hope you give these a try.
Always use the best ingredients. I highly recommend Cacao Di Pernigotti. Since this company started in the Piedmont region of Italy in 1860, I knew I had to try it. This Dutch-processed cocoa is rich and dark with a hint of vanilla. It's a perfect pairing for good Kentucky bourbon. I don't receive payment for endorsing products; I just enjoy sharing my favorite finds with you.
Now, place your bets and bake some brownies!
Mint Julep Brownie
Ingredients
Bourbon Brownie Layer
- 10 ounces 70% Cacao Bittersweet Chocolate chopped
- 5 tablespoons unsalted butter
- 3 tablespoons Cacao Di Pernigotti unsweetened cocoa powder *
- 3 eggs
- 1 cup sugar
- 3 tablespoons Austin Nichols Wild Turkey Kentucky Bourbon
- ¼ teaspoon salt
- ½ cup all purpose flour
- ¼ teaspoon baking powder
Mint Julep Frosting
- 1 cup powdered sugar
- 2 tablespoons butter softened
- 1 to 2 tablespoons heavy cream
- 2 to 3 drops peppermint oil
Chocolate Drizzle
- 3 ounces 62% Cacao Semisweet Chocolate chopped
- 1 teaspoon butter
Instructions
- Heat oven 350F. Spray a 9-inch square baking pan with non-stick cooking spray. Using two pieces of parchment paper, line the baking pan with the parchment with one piece perpendicular to the other, fitted into the corners and leaving an overhang on all sides (this will help lift the brownies out of the pan after baking). Spray the parchment with non-stick spray.
- In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter, stirring, until smooth. Whisk in the cocoa powder until well blended; set aside.
- In large bowl, whisk the eggs, sugar, and bourbon and salt until well mixed.
- Whisk in warm chocolate mixture.
- Add flour and baking powder; stir until just combined.
- Pour batter into prepared pan.
- Bake 25 to 30 minutes or until puffed and a few sticky crumbs cling to a wooden pick inserted in the center.
- Cool in pan on a wire rack to room temperature.
- In small bowl, beat powdered sugar and butter. Gradually add enough cream to create a smooth spreading consistency. Stir in peppermint.
- Spread frosting over brownie.
- For chocolate drizzle, melt semisweet chocolate and butter until smooth; place in a piping bag and drizzle in a decorative pattern over brownies.
- Cool in refrigerator for 10 minutes before slicing into bars or squares.
Notes
Nutrition
* Do try Cacao Di Pernigotti unsweetened cocoa powder available at William-Sonoma. It's made in ITALY!!!!!
savourytable says
These look delicious Lisa! I so wish I lived closer to you. There are so many deadlines looming that I didn't do a thing for the KD, unless you count something with crescent dough and a shot of bourbon on the side. Good luck on the Saucy Mama contest!
lisakeys64 says
Thanks, Karen...and I completely missed the Cinco de Mayo recipe club. Looking forward to seeing more of your great recipes, too.