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How To Make The Ultimate Mint Brownies Recipe

Stack of classic three-layer mint brownies with fresh mint

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Mint Brownies are decadent layered treats featuring a fudgy brownie base, creamy mint frosting, and a rich chocolate topping. Perfect for special occasions or whenever you crave a sweet, refreshing dessert.

Ingredients

Scale
  • 1 cup (16 Tbsp; 226g) unsalted butter
  • 8 ounces semi-sweet chocolate, coarsely chopped
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup + 3 Tbsp (86g) all-purpose flour, spooned & leveled
  • 1/4 cup (21g) natural unsweetened cocoa powder
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened (for frosting)
  • 2 cups (240g) confectioners’ sugar
  • 2 Tbsp (30ml) milk
  • 1 1/4 teaspoons peppermint extract
  • Optional: 1 drop liquid or gel green food coloring
  • 1/2 cup (8 Tbsp; 113g) unsalted butter (for chocolate layer)
  • 1 heaping cup (about 200g) semi-sweet chocolate chips

Instructions

  1. Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, or microwave in 20-second increments, stirring each time. Remove from heat and let cool for 10 minutes.
  2. Preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang. Set aside.
  3. Whisk the granulated and brown sugars into the cooled chocolate mixture. Add eggs, one at a time, whisking until smooth after each. Whisk in vanilla.
  4. Gently fold in salt, flour, and cocoa powder. Pour batter into prepared pan and bake for 35-36 minutes, until edges pull away from the pan and a toothpick inserted comes out with a few moist crumbs. Cool completely in pan on a wire rack.
  5. Once cooled, lift brownies out using the parchment overhang and place on a baking sheet.
  6. For the mint frosting: In a medium bowl, beat butter until creamy, about 2 minutes. Add confectioners’ sugar and milk, beating 2 minutes on low, then 1 minute on high. Add peppermint extract and food coloring (if using); beat on high 1 more minute. Spread over cooled brownies. Chill for at least 1 hour (up to 4 hours).
  7. For the chocolate layer: Melt butter and chocolate chips in a saucepan over medium heat or in the microwave as above. Pour over mint layer and spread gently. Chill brownies for 1 hour (or up to overnight) to set the chocolate.
  8. Once chilled, remove from refrigerator and cut into squares with a sharp knife, wiping the blade between cuts. Store leftovers covered in the fridge for up to 5 days.

Notes

  • Let brownies cool fully before frosting for best layers.
  • Chill each layer for clean slicing and set layers.
  • Add more peppermint extract for a bolder mint flavor if desired.
  • For neat cuts, use a sharp knife and wipe between each slice.
  • Brownies are best kept refrigerated but are okay at room temperature for several hours.

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