How To Make The Ultimate Mint Brownies Recipe
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.
- Prep Time: 30 minutes
- Cook Time: 36 minutes
- Total Time: 3 hours (includes chilling)
- Yield: 24 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 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.
- Preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang. Set aside.
- 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.
- 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.
- Once cooled, lift brownies out using the parchment overhang and place on a baking sheet.
- 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).
- 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.
- 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.
Nutrition
- Serving Size: 1 brownie
- Calories: 275
- Sugar: 29g
- Sodium: 65mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 49mg