I’m excited to share my favorite Mint Brownies recipe — a perfect blend of rich, fudgy chocolate and cool mint frosting. The balance between the dense brownie layer and the refreshing mint cream makes this dessert irresistible for any occasion.
Why You’ll Love This Recipe
I love how these brownies combine deep chocolate flavor with a bright hint of mint — they taste decadent but not overly sweet. The mint layer adds a creamy contrast, and the chocolate topping gives a beautiful glossy finish. Whenever I make these, they disappear quickly, whether it’s for a holiday, party, or simple family treat.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the Brownie Layer:
½ cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
For the Mint Frosting:
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tablespoon milk or cream
½ teaspoon peppermint extract
1–2 drops green food coloring (optional)
For the Chocolate Topping:
¾ cup semi-sweet chocolate chips
3 tablespoons unsalted butter
Directions
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
In a medium bowl, mix together melted butter, sugar, eggs, and vanilla until smooth.
Stir in flour, cocoa powder, and salt until just combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly.
Bake for 25–30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
Allow brownies to cool completely before adding the frosting layer.
To make the mint frosting, beat softened butter, powdered sugar, milk, peppermint extract, and food coloring (if using) until light and fluffy. Spread evenly over cooled brownies.
For the topping, melt chocolate chips and butter together in a small saucepan or microwave until smooth. Let it cool slightly, then pour over the mint layer and spread evenly.
Chill brownies in the refrigerator for about 30–45 minutes until the top is set. Cut into squares and serve.
Servings and Timing
This recipe makes about 16 brownies. It takes around 10 minutes of prep time, 25–30 minutes to bake, and about 1 hour of total cooling and chilling time before serving.
Variations
Use dark chocolate cocoa powder for a richer brownie base.
Add a handful of chopped Andes mints or crushed peppermint candies between the mint and chocolate layers.
For a shortcut, use a boxed brownie mix for the base and just make the mint and chocolate layers.
Replace peppermint extract with spearmint or even a touch of vanilla-mint blend for a milder flavor.
Make it gluten-free by swapping all-purpose flour with a 1:1 gluten-free baking blend.
Storage/Reheating
I store my mint brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, I freeze them (cut into squares) for up to 3 months. To enjoy again, I let them thaw at room temperature — they taste just as good chilled or slightly warmed.
FAQs
How do I prevent the chocolate layer from cracking?
I let the melted chocolate topping cool slightly before spreading it over the mint layer. Then I chill it gently (not too quickly) so it sets evenly without cracking.
Can I double this recipe for a larger batch?
Yes, I often double the recipe and bake it in a 9×13-inch pan. The baking time usually increases by 5–10 minutes.
What can I use instead of peppermint extract?
If I’m out of peppermint extract, I use mint extract or even a few drops of peppermint oil (very potent, so just a drop or two!).
Can I make these brownies ahead of time?
Absolutely. I like to make them a day in advance — the flavors develop beautifully overnight when chilled.
How do I get clean brownie slices?
I dip my knife in hot water and wipe it between each cut. This keeps the chocolate topping smooth and the layers neat.
Conclusion
These Mint Brownies are a delightful balance of rich chocolate and cool mint, making them a crowd-pleaser every time I bake them. I enjoy making them for holidays, parties, or whenever I crave something sweet and refreshing. Each bite feels indulgent yet balanced — a perfect homemade treat to share or enjoy all to myself.
These Mint Brownies feature a rich, fudgy chocolate base topped with cool, creamy mint frosting and a smooth chocolate glaze. Perfect for holidays, parties, or anytime you want a decadent dessert with a refreshing twist.
Ingredients
Brownie Layer:
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp salt
Mint Frosting:
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tbsp milk or cream
1/2 tsp peppermint extract
1–2 drops green food coloring (optional)
Chocolate Topping:
3/4 cup semi-sweet chocolate chips
3 tbsp unsalted butter
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment or grease lightly.
Mix melted butter, sugar, eggs, and vanilla in a bowl until smooth.
Stir in flour, cocoa powder, and salt until just combined.
Pour batter into pan and spread evenly. Bake for 25–30 minutes, until a toothpick comes out with moist crumbs.
Let brownies cool completely before frosting.
Make mint frosting: beat butter, powdered sugar, milk, peppermint extract, and food coloring until fluffy. Spread over cooled brownies.
Melt chocolate chips and butter for the topping. Cool slightly, then pour over mint layer and spread evenly.
Chill in fridge for 30–45 minutes until set. Slice and serve.
Notes
Use dark cocoa powder for a deeper chocolate flavor.
Top with Andes mints or crushed peppermint for extra mintiness.
Swap peppermint extract with mint extract or peppermint oil.
Double the recipe for a 9×13-inch pan, increasing bake time by 5–10 minutes.
Use hot water to clean knife between cuts for perfect slices.
