These Mint Chocolate Brownies are a delicious twist on a classic dessert! Rich chocolate and refreshing mint combine for a dessert that’s hard to resist.
These Mint Chocolate Brownies are a decadent treat that combines rich, fudgy chocolate with a refreshing burst of cool mint. These bars feature a thick fudgy chocolate brownie topped with a layer of mint frosting and chocolate ganache for a fun refreshing treat!
For more fun brownie recipes you have to check out my Lemon Brownies, Cosmic Brownies, and Turtle Brownies.
Table of Contents
Why We Love Mint Brownies
- Quick baking time – ready in under 30 minutes!
- A delicious blend of rich chocolate and cool mint flavor.
- Great for special occasions, holidays, or even as everyday treats!
Recipe Ingredients
Cocoa Powder – Opt for natural, unsweetened cocoa powder for deep chocolate flavor. No need to fuss with melting chocolate.
Butter – Use real, unsalted butter for the best texture and melt-in-your-mouth tenderness.
Peppermint Extract – A little goes a long way. Start with ½ teaspoon and taste before adding more to avoid overpowering the chocolate.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Mint Cookie Crust – Create a crust by pressing crushed mint chocolate cookies (like Thin Mints) into the bottom of the pan before adding brownie batter for an extra layer of flavor and crunch.
Nutty Mint – Add chopped walnuts or pecans to the brownie batter for a nutty crunch.
How to Make Mint Chocolate Brownies
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8 baking pan with foil and lightly coat with baking spray; set aside.
Step 2: In the bowl of a stand mixer, beat together the melted butter, sugars, and vanilla extract for 30 seconds on medium. With mixing speed on low, add the eggs one at a time, mixing until thoroughly combined.
Step 3: In a medium-sized mixing bowl, whisk together the flour, sifted cocoa powder, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and, using a spatula, fold in the chopped chocolate or nuts if desired.
Step 4: Pour brownie batter into the prepared pan, spreading it into an even layer. Place in the oven and bake for 23-26 minutes or until set, taking care not to overbake. Remove from the oven and allow to cool for 30 minutes or until brownies are no longer warm (you can speed up the process by letting them cool uncovered in the refrigerator).
Step 5: Meanwhile, to make the mint frosting, in the bowl of a stand mixer fitted with a paddle attachment, beat the butter, food coloring, peppermint extract, and salt until creamy, about 1 minute on medium-high. Add the powdered sugar, and then the milk (or heavy cream) until it reaches the desired consistency. Beat for 2-3 minutes or until light and fluffy. Frost cooled brownies, then place uncovered in the freezer for 10 minutes.
Step 6: During the last minute of freeze time, in a microwave-safe bowl, combine the chocolate chips, butter, and heavy cream. Heat on half power (e.g., if your microwave’s full power is 10, set it to 5) for one minute, stir, then repeat. Stir until all the chips are melted and the mixture is smooth. Beat for 1 minute, then pour over the top of the cold frosted brownies. Spread evenly and place in the refrigerator uncovered to set for at least 30 minutes before slicing and serving.
Expert Tips
Line the Pan with Parchment Paper – For easy removal line the pan with parchment paper, leaving some overhang on the sides. This makes lifting the brownies out of the pan a breeze.
Chill Before Slicing – After the final ganache layer sets, chill the brownies for 20-30 minutes to get cleaner cuts and a sharper look when slicing.
FAQs
Yes, but peppermint oil is stronger. Start with only a few drops and adjust to taste to avoid overpowering the flavor.
To achieve a smooth, glossy ganache, heat in short intervals and stir between each. This prevents overheating and creates a rich, creamy finish.
Storage Information
To STORE these Mint and Chocolate Brownies, keep them in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to a week, or FREEZE in an airtight container for up to 3 months. Thaw in the refrigerator before serving, if frozen.
More Refreshing Mint Desserts
Mint Chocolate Brownies Recipe
Ingredients
Brownies
- 1/2 cup (1 stick) unsalted butter - melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 tsp vanilla extract
- 2 eggs
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened natural cocoa powder - sifted
- 1/8 tsp baking powder
- 1/2 tsp salt
- 1/3 cup chopped chocolate or nuts - optional
Mint Frosting
- 1/4 cup (½ stick) unsalted butter - room temperature
- 1-2 drops green food coloring - optional
- 1/2 tsp peppermint extract
- 1/2 tsp salt
- 2 cups powdered sugar
- 3-4 Tbsp milk or heavy cream
Ganache
- 3/4 cup chocolate chips
- 1 Tbsp unsalted butter
- 3 Tbsp heavy cream
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an 8×8 baking pan with foil and lightly coat with baking spray; set aside.
- In the bowl of a stand mixer, beat together the melted butter, sugars, and vanilla extract for 30 seconds on medium. With mixing speed on low, add the eggs one at a time, mixing until thoroughly combined.
- In a medium-sized mixing bowl, whisk together the flour, sifted cocoa powder, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and, using a spatula, fold in the chopped chocolate or nuts if desired.
- Pour brownie batter into the prepared pan, spreading it into an even layer. Place in the oven and bake for 23-26 minutes or until set, taking care not to overbake. Remove from the oven and allow to cool for 30 minutes or until brownies are no longer warm (you can speed up the process by letting them cool uncovered in the refrigerator).
- Meanwhile, to make the mint frosting, in the bowl of a stand mixer fitted with a paddle attachment, beat the butter, food coloring, peppermint extract, and salt until creamy, about 1 minute on medium-high. Add the powdered sugar, and then the milk (or heavy cream) until it reaches the desired consistency. Beat for 2-3 minutes or until light and fluffy. Frost cooled brownies, then place uncovered in the freezer for 10 minutes.
- During the last minute of freeze time, in a microwave-safe bowl, combine the chocolate chips, butter, and heavy cream. Heat on half power (e.g., if your microwave’s full power is 10, set it to 5) for one minute, stir, then repeat. Stir until all the chips are melted and the mixture is smooth. Beat for 1 minute, then pour over the top of the cold frosted brownies. Spread evenly and place in the refrigerator uncovered to set for at least 30 minutes before slicing and serving.
I loved how fudgy these were! Everyone gobbled them up!
The recipe calls for 1/2 stick of butter which is 4 Tablespoons and 2 cups of powdered sugar. I attempted to make it this way and realized the proportion of dry to wet was way off. I found another recipe that called for a full stick and was able to make something like a frosting. I think there’s a big mistake in the recipe.
Hi Connie, sorry to hear this. Did you add the milk / cream until it got to the desired consistency?
Fudgy & amazing!! Love mint & chocolate together! I will be making these again for sure!
These are HEAVENLY! Made some for Father’s Day and they were gone quickly!
These look absolutely perfect! Great mint/chocolate combo – wish I had one right now…. 😀