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Mint Chocolate Brownies Recipe

ByCaroline
Jump to Recipe·5 from 55 reviews

If you’re anything like me and love the combination of rich chocolate with a refreshing hint of mint, then you’re in for a real treat with this Mint Chocolate Brownies Recipe. They’re fudgy, deeply chocolatey, and topped with a luscious mint frosting plus a shiny chocolate layer that sets just right. Trust me, these brownies have become my go-to for whenever I want to impress friends or just indulge a little at home. Stick with me, and I’ll walk you through every step to get these perfect!

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Why This Recipe Works

  • Balanced Flavor: The mint frosting cuts through the rich chocolate brownies for a refreshing twist that’s not overpowering.
  • Perfect Texture: Fudgy brownies with a soft, creamy frosting and a firm chocolate topping create layers you can’t resist.
  • Simple Steps: No complicated techniques here — the recipe guides you gently through melting, mixing, and layering for best results.
  • Flexible Prep: You can make the brownies ahead, store, freeze, and customize easily to fit your schedule and taste.
Mint Chocolate Brownies, chocolate mint brownies, fudgy mint brownies, homemade mint brownies, mint frosted brownies - The image shows square dessert bars with three clear layers. The bottom layer is thick and dark brown, crumbly with a rough texture. The middle layer is a thick, creamy mint green that looks soft and smooth. The top layer is a shiny, smooth dark chocolate coating that is evenly spread. The bars are placed on white parchment paper on a dark wooden surface with a white marbled texture background. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Mint Chocolate Brownies Recipe plays a key role in crafting that perfect balance of fudgy brownie, minty frosting, and a smooth chocolate cap. When shopping, look for quality chocolate and pure peppermint extract to get the best flavor punch.

Mint Chocolate Brownies, chocolate mint brownies, fudgy mint brownies, homemade mint brownies, mint frosted brownies - Flat lay of a small pile of coarsely chopped semi-sweet chocolate chunks, a few large whole brown eggs with clean shells, a small mound of light and dark brown granulated sugar side by side, a small white ceramic bowl filled with softened unsalted butter, a small white ceramic bowl with natural unsweetened cocoa powder, a small white ceramic bowl of fine all-purpose flour, a small white ceramic bowl containing fine confectioners’ sugar, a small white ceramic bowl with milk, a couple of fresh green mint sprigs, and a small white ceramic bowl with glossy semi-sweet chocolate chips, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted Butter: Using unsalted butter lets you control salt levels precisely and adds richness to the brownies and topping.
  • Semi-sweet Chocolate: This delivers deep chocolate flavor without being too bitter or too sweet — perfect for that fudgy base and topping.
  • Granulated & Brown Sugar: Combining both adds sweetness and moisture, which keeps the brownies soft and chewy.
  • Eggs: These provide structure while keeping the brownie tender; use room temperature for better mixing.
  • Vanilla Extract: Enhances depth and rounds out the chocolate flavor beautifully.
  • Salt: Balances sweetness and enhances the chocolate and mint flavors precisely.
  • All-purpose Flour: Just enough to give structure without making brownies cakey — this is key for fudgy perfection.
  • Unsweetened Cocoa Powder: Adds intense chocolate notes and deep color to the batter.
  • Confectioners’ Sugar: The base for a smooth, creamy frosting that melts in your mouth.
  • Milk: Adds moisture to frosting, helping it spread easily without being runny.
  • Peppermint Extract: The magic ingredient for authentic, refreshing mint flavor — I swear by peppermint over mint extract any day.
  • Green Food Coloring (optional): Just a touch for that classic minty hue; totally optional but fun for presentation.
  • Semi-sweet Chocolate Chips: Used for the smooth chocolate topping, adding shine and a lovely finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Mint Chocolate Brownies Recipe is how easy it is to tailor it to your preferences. Whether you want to amp up the minty notes or switch the chocolate types, this recipe is a canvas for your creativity.

  • Mint Intensity: I like to start with 1 and 1/4 teaspoons peppermint extract and then taste the frosting — sometimes I add a drop or two more if I’m feeling festive!
  • Chocolate Types: I’ve tried bittersweet and dark chocolate instead of semi-sweet for a richer brownie, and while it’s fantastic, semi-sweet is the perfect balance for most palates.
  • Dairy-Free Version: Swap out butter for coconut oil and use dairy-free chocolate chips — it works surprisingly well! Just keep the peppermint strong to balance.
  • Coloring: Skip the food coloring if you prefer natural look or try a pinch of matcha powder for green frosting with a flavor twist.

Step-by-Step: How I Make Mint Chocolate Brownies Recipe

Step 1: Melt with Care

Start by melting your butter and chopped chocolate slowly in a saucepan over medium heat, stirring constantly so it doesn’t scorch — about 5 minutes. Or, pop it in the microwave in 20-second increments, stirring after each. This step is crucial to a smooth, rich base. Once melted, pour into a bowl and let it cool slightly for 10 minutes—that way you won’t scramble your eggs in the next step!

Step 2: Sweeten and Whisk

Whisk granulated and brown sugars into your chocolate butter mixture until smooth. Add your eggs one at a time, whisking thoroughly in between to get a silky batter. When you add vanilla, your kitchen will start smelling heavenly — it’s one of my favorite moments. Lastly, gently fold in salt, flour, and cocoa powder with a spatula to keep that fudgy texture intact. Pour it into a parchment-lined 9×13 pan and pop it into a preheated 350°F oven for 35-36 minutes, keeping a close eye near the end for that perfect doneness.

Step 3: Chill and Prepare for Frosting

Once your brownies are out of the oven, let them cool completely on a wire rack. This step is a must—I’ve learned the hard way that frosting warm brownies causes melting and a soggy mess. Use the parchment overhang to lift the brownies out and place them on a baking sheet while you whip up that mint frosting.

Step 4: Beat the Mint Frosting

Beat softened butter until creamy, then add confectioners’ sugar and milk, starting slow and then speeding up for a smooth finish. Stir in peppermint extract and optional green food coloring, then taste—the freshness of peppermint is what makes this layer shine. Spread it evenly over your cooled brownies and refrigerate for at least an hour so it sets firm but still creamy, which makes the final chocolate layer glide on easily.

Step 5: The Final Chocolate Layer

Melt butter and chocolate chips just like you did the first time—slow and steady is the key. Pour this glossy chocolate over the chilled mint frosting and gently smooth it out. Back into the fridge it goes for at least another hour to firm up, or overnight if you want to prep ahead. Cutting right after chilling makes those clean squares possible!

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Tips from My Kitchen

  • Don’t Rush Cooling: I always leave my brownies fully cool before frosting to avoid melting and messy layers.
  • Peppermint Extract Over Mint: Peppermint extract tastes more like real mint in sweets, and it’s less artificial than some mint extracts.
  • Clean Knife, Perfect Cut: Wipe your knife between cuts for neat squares—trust me, it makes a big difference.
  • Use Parchment Paper Overhang: Lifting the whole pan out with parchment saves cleanup and makes transferring easier.

How to Serve Mint Chocolate Brownies Recipe

Mint Chocolate Brownies, chocolate mint brownies, fudgy mint brownies, homemade mint brownies, mint frosted brownies - The image shows a close-up of stacked chocolate mint bars with three clear layers. The bottom layer is a thick, dark brown, dense chocolate base with a slightly rough texture. The middle layer is a mint-green creamy filling, smooth but fluffy-looking with tiny air bubbles. The top layer is a glossy, dark chocolate sheet, smooth and shiny with a very clean finish. The bars are cut into square shapes resting on white parchment paper on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love dusting these brownies lightly with extra cocoa powder or a few small fresh mint leaves for a pop of color and authenticity. Sometimes, for a festive touch, I sprinkle crushed candy canes on the top chocolate layer right before chilling.

Side Dishes

These brownies go perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. A warm cup of coffee or a glass of cold milk always completes my pairing to balance that minty richness.

Creative Ways to Present

For parties, I’ve lined a decorative tray with doilies and arranged these Mint Chocolate Brownies Recipe squares in neat rows. Another fun idea is cutting them into small bite-size pieces for easy-to-grab brownie bites, great with toothpicks for cocktail parties or dessert buffets.

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly covered in the refrigerator, either in an airtight container or wrapped in foil. They hold their freshness and flavor beautifully for up to 5 days, which is plenty of time to enjoy a few more sweet moments.

Freezing

Freezing works like a charm! I usually freeze baked brownies (without the frosting), thaw them overnight in the fridge, and then frost when ready. Or you can freezer the finished, frosted brownies—just thaw in the fridge overnight before slicing. This keeps everything tasting fresh without texture loss.

Reheating

If you want a warm brownie, I reheat individual portions gently in the microwave for about 10-15 seconds—just enough to warm without melting the frosting. No need to warm the whole batch or it can get messy.

FAQs

  1. Can I use mint extract instead of peppermint extract for the Mint Chocolate Brownies Recipe?

    While you can substitute mint extract, I highly recommend peppermint extract for this recipe because it provides a fresher, more authentic mint flavor without that artificial, spearmint-like aftertaste you often get with mint extract. Peppermint extract also pairs better with chocolate, giving a classic taste most people expect.

  2. How do I know when the brownies are perfectly baked?

    Look for the edges to start pulling away slightly from the pan, and use the toothpick test: insert a toothpick in the center and if it comes out with just a few moist crumbs (but not wet batter), your brownies are done. Because ovens vary, start checking at 30 minutes and keep a close eye until they hit that fudgy sweet spot.

  3. Can I make these brownies gluten-free?

    You can substitute all-purpose flour for a gluten-free flour blend that measures cup-for-cup the same. Just make sure the blend contains xanthan gum or another binder to hold the batter together. You’ll get fudgy, delicious brownies with the same mint layers, just with a touch more care when mixing.

  4. Is it necessary to refrigerate the brownies?

    I recommend refrigerating these Mint Chocolate Brownies Recipe after frosting to set the layers, especially the mint frosting and chocolate topping. At room temperature, the frosting can get soft and the chocolate layer might not stay firm. However, you can bring them to room temp before serving—they’ll be just perfect.

  5. Can I use dark chocolate instead of semi-sweet?

    Yes! Using dark chocolate will give your brownies a richer, slightly more intense chocolate flavor. I’ve done it myself and loved the depth it adds. Just keep in mind that it might taste less sweet, so check whether you want to adjust sugar amounts for personal preference.

Final Thoughts

This Mint Chocolate Brownies Recipe is definitely one of those desserts that brings both joy and a little bit of luxury to any day. I love how the layers come together to create something that tastes like it took ages to make, but really it’s quite straightforward. If you want to wow your friends, celebrate a special occasion, or just treat yourself to something outstanding, give this recipe a whirl. You’ll be rewarded with brownies that are rich, refreshing, and just plain addictive.

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Mint Chocolate Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 55 reviews
  • Author: Caroline
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Total Time: 6 hours
  • Yield: 30 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Classic Mint Chocolate Brownies featuring a rich chocolate base layered with creamy mint frosting and a smooth chocolate topping. Perfectly fudgy and bursting with mint flavor, these brownies are a delightful treat for mint and chocolate lovers.

Ingredients

Units Scale

Brownies

  • 1 cup (16 Tbsp; 226g) unsalted butter
  • 8 ounces semi-sweet chocolate, coarsely chopped
  • 1 and 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 tablespoons (86g) all-purpose flour (spooned & leveled)
  • 1/4 cup (21g) natural unsweetened cocoa powder

Mint Frosting Layer

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • 2 Tablespoons (30ml) milk
  • 1 and 1/4 teaspoons peppermint extract
  • 1 drop liquid or gel green food coloring (optional)

Chocolate Layer

  • 1/2 cup (8 Tbsp; 113g) unsalted butter
  • 1 heaping cup (around 200g) semi-sweet chocolate chips

Instructions

  1. Melt Butter and Chocolate: In a medium saucepan over medium heat, melt the butter and coarsely chopped semi-sweet chocolate, stirring constantly for about 5 minutes until smooth. Alternatively, melt in 20-second increments in the microwave, stirring after each, until fully melted. Remove from heat and pour into a large mixing bowl. Let cool for 10 minutes.
  2. Prepare Oven and Pan: Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper on the bottom and sides, leaving an overhang for easy lifting. Set aside.
  3. Make Brownie Batter: Whisk granulated sugar and brown sugar into the cooled chocolate mixture. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract. Gently fold in salt, all-purpose flour, and cocoa powder until just combined.
  4. Bake Brownies: Pour batter into the prepared pan and bake for 36 minutes or until brownies start to pull away from the edges and a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and cool completely on a wire rack. Once cooled, lift brownies out using parchment overhang and place on a baking sheet.
  5. Prepare Mint Frosting: In a medium bowl, beat softened butter on medium speed with a handheld or stand mixer fitted with a paddle attachment until creamy, about 2 minutes. Add confectioners’ sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 more minute. Add peppermint extract and optional green food coloring, then beat on high for 1 full minute. Taste and adjust peppermint extract if desired.
  6. Frost Brownies: Spread the mint frosting evenly over the cooled brownies on the baking sheet. Refrigerate for at least 1 hour and up to 4 hours to set the frosting before adding the chocolate layer.
  7. Melt Chocolate Layer: In a medium saucepan over medium heat, melt butter and semi-sweet chocolate chips together, stirring constantly for about 5 minutes until smooth. Alternatively, melt in the microwave in 20-second increments, stirring until smooth.
  8. Top Brownies: Pour melted chocolate evenly over the set mint layer. Spread gently with a knife or offset spatula. Refrigerate brownies on the baking sheet for 1 hour to allow the chocolate topping to set, or up to overnight.
  9. Cut and Serve: Remove brownies from refrigerator and cut into 24-30 squares using a very sharp large knife. Make quick cuts and wipe knife clean with a paper towel between each cut for neat edges. Serve at room temperature or chilled. Store leftovers covered tightly in refrigerator for up to 5 days.

Notes

  • Make ahead by baking and freezing brownies before frosting, then thaw overnight in refrigerator and frost with mint and chocolate layers for freshest topping.
  • Alternatively, freeze fully finished brownies, thaw overnight in refrigerator before cutting.
  • Use peppermint extract for authentic mint flavor rather than mint extract, which can taste like spearmint toothpaste.
  • Smaller pan option: For a 9-inch square pan, halve frosting and chocolate topping amounts and bake accordingly.
  • For neat cuts, use a large sharp knife and wipe between cuts to prevent smearing.

Nutrition

  • Serving Size: 1 brownie
  • Calories: 320 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 70 mg

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