Mint Brownies
on Mar 12, 2025
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These chocolate mint brownies have 3 delicious layers: a fudgy brownie bottom, creamy mint frosting, and chocolate on top. Make them from scratch for the perfect mint chocolate treat!
**This post was updated March 12, 2025 with new photos and a slightly updated recipe so that the brownies are still decadent, but not quite as rich as the originally posted recipe**
Mint brownies are decadent, fudgy, and easy to make. The rich chocolate flavor and mint center go together perfectly. You end up with brownies that are extra indulgent and look impressive because of the three layers. They aren’t overly difficult to make, but take a little extra effort because of the three components. You could use brownie mix for the bottom if you really want to – but I promise these mint brownies are totally worth the effort.
Chocolate Mint Brownies = 3 Layers of Deliciousness
Brownie Recipe
I wanted these brownies to be chewy, not too sweet, and have a delicious chocolate flavor. We’re using both cocoa powder and semi-sweet chocolate for the chocolate flavor, and just the right amount of flour so that they’re fudgy and chewy without being too gooey.
Because these brownies are topped with both mint frosting and an extra layer of chocolate, I didn’t want the recipe to be the richest brownie recipe on the blog. As well, if you want to frost brownies (like we are in this recipe) they can’t be too gooey. Otherwise, the brownies will fall apart.
Mint Filling
The filling is essentially a mint buttercream that’s extra thick. It’s very sweet – which is how you want it. The mint flavor comes from peppermint extract which you can typically find near the vanilla extract in the baking aisle of your grocery store. I always taste test a little as I go when making the mint filling, because the amount of peppermint extract depends on you and how minty you like. I used 1 1/2 teaspoons in total.
When you go to spread the filling over the brownies, it will seem like there isn’t a lot. Don’t worry – you don’t need a thick layer because there’s more chocolate on top.
Chocolate Topping
Then on top goes a creamy chocolate layer. Instead of just using melted chocolate, you’ll melt together chocolate and butter. This way, the chocolate topping is extra creamy and easier to slice. You could use semi-sweet or dark chocolate, but I don’t recommend using a dark chocolate that’s higher than 60%.
Recipe Tip
The brownies must be 100% cooled before adding each layer. After the brownies are baked, cool fully before making the mint filling. After frosting the brownies with the mint buttercream, place in the fridge for at least 20 minutes before making the chocolate topping. The brownies will need to set in the fridge before slicing.
Can I use Brownie Mix to Make Mint Brownies?
If you prefer. I always vote for homemade, but it’s up to you. You’ll want a brownie mix for a 9×13 inch pan. Prepare and bake according to the package instructions, and then make the mint filling and chocolate topping as directed in the recipe below.
Freezing Brownies
If you’d like to freeze these brownies, I recommend doing the following:
- Bake the brownies, and cool to room temperature.
- Wrap tightly and freeze for up to 3 months.
- Thaw in the fridge overnight.
- Then prepare the mint filling and ganache topping.
For more mint chocolate treats, why not try these mint chocolate cupcakes or this homemade mint chocolate chip ice cream cake.
Or if you’re a brownie person, be sure to try:
Mint Brownies
Equipment
- 9×13 inch (23 x 33 cm) baking pan*
Ingredients
Brownie Layer
- 1 cup unsalted butter (226 grams)
- 4 oz semi-sweet chocolate (112 grams), or 50-70% dark chocolate
- 2 cups white sugar (400 grams)
- 4 large eggs, room temperature
- 1/4 cup cocoa powder (22 grams)
- 1 cup all-purpose flour (125 grams), aka plain flour
- 1/2 teaspoon salt
Mint Frosting
- 1/2 cup unsalted butter (112 grams), softened
- 2-4 drops green food coloring
- 1 1/2 teaspoons peppermint extract, to taste
- 1/4 teaspoon salt
- 2 – 2 1/2 cups powdered sugar (220 – 275 grams)
- 1-2 tablespoons heavy cream , or whipping cream or milk, as nbeeded
Chocolate Topping
- 6 oz semi-sweet chocolate (about 3/4 cup chocolate chips) or 170 grams), or 50% dark chocolate
- 1/2 cup unsalted butter (112 grams)
Instructions
Brownies
- Preheat the oven to 350F degrees.
- Line a 9×13 inch pan with parchment paper so that there's an overhang around the edges. Alternatively, lightly grease the pan.
- Place the butter and chocolate in a large heatproof bowl. Microwave for 60 seconds on medium power (NOT HIGH POWER). Remove from the microwave and stir. Repeat the process until smooth.
- Allow the melted butter and chocolate to cool slightly. Then whisk the sugar into the mixture.
- Whisk the eggs into the batter.
- Sift the cocoa, flour and salt into the bowl. Then whisk until smooth. You should no longer see streaks or lumps of flour.
- Pour the batter into the prepared pan. Bake in the middle of the preheated oven for about 25-30 minutes or until the top is set and an inserted toothpick comes out clean or with a few moist crumbs but no gooey brownie batter.
- Cool the brownies in the pan.
Mint Filling
- In a large bowl, beat the butter until fluffy.
- Add in 1 teaspoon peppermint extract, a few drops of food coloring, the salt and 2 cups powdered sugar. Beat together, starting with the mixer on a low speed.
- Mix in the cream, 1 tablespoon at a time if needed.
- Taste test the filling, and add in a little more peppermint extract, food coloring, powdered sugar or cream as needed.
- Ensure that the brownies are completely cooled. Add the frosting on top of the brownies and spread into an even layer using an offset spatula. It won't look too thick – but it's definitely enough. Place in the fridge for at least 20 minutes before making the chocolate topping.
Chocolate Topping
- Chop the chocolate into very small pieces (if using squares) and place in a large, glass heatproof bowl. Chop the butter into cubes and add to the bowl.
- Microwave on medium power for 45 seconds. Remove from the microwave and stir. Repeat the process until smooth.
- Pour the chocolate over the brownies and spread into an even layer using a clean offset spatula.
- Refrigerate until the chocolate is set (about 30-60 minutes).
- When ready to slice, if you lined the pan with parchment, lift the brownies out of the pan using the overhang of the paper from the long edges and place onto a cutting board. Slice with a sharp knife. Wipe off the knife after each slice for clean cuts.
Notes
- Pan Sizes: This recipe can be halved and made in an 8×8 (20x20cm) pan. The bars will be thinner. The bake time for the brownie layer will be about 20-25 minutes.
- Serving: This recipe will make 18 very large brownies, or 24 smaller brownies. If placing on a dessert tray, I’d definitely slice the pan into 24 brownies.
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the pan in sliced into 18 very large pieces.
Nutrition
Oh My God!! You know when you have a packet of mint slice in the cupboard and you eat one, but suddenly 6 have gone from the packet and you blame other people. This is like those 6 biscuits. Decadent, indulgence, if you’re going to be naughty, be naughty with this slice.