These rich and fudgy Mint Brownies are PERFECTION. The base layer is dense and chewy (in a good way) and it’s topped with a cool and creamy peppermint icing. The top layer is a buttery ganache and my favorite way to eat these is chilled from the fridge. This is the exact Mint Brownies recipe that my Mom has been making since I was a little girl. It’s actually the same brownie I turned into Peppermint Candy cane Brownies, too!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Brownies
- Unsweetened baking chocolate
- Butter – Use real butter.
- Eggs
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking powder
Frosting
- Powdered sugar
- Butter
- Peppermint extract
- Milk
- Green food coloring
Chocolate Glaze
- Semi-sweet or dark chocolate chips
- Butter
How to Make Mint Brownies
- First you’ll whip up your brownies. I prefer a brownie that’s dense and chewy (as opposed to light and cakey). You can tell by the ingredient list that these mint brownies fall into the former category. There’s no cocoa powder in here; we use melted chocolate and only a little over 1 cup of flour in a 9×13 pan. Bake and cool your brownies.
- Once the brownies are completely cool, pop them in the freezer while you make your frosting layer. This frosting is a pretty standard mix of butter, powdered sugar, peppermint extract, milk, and food coloring.
- Pull your brownies out of the oven and spread your frosting on in an even layer. Return the pan to the freezer while you make your chocolate glaze.
- To make the glaze, you’ll melt some chocolate chips and butter in the microwave until smooth. Set this mixture aside to cool for about 15 minutes so it doesn’t melt your frosting.
- When ready, pull your frosted brownies out of the freezer and carefully spread the chocolate glaze on top. Pop the pan in the refrigerator to allow the final layer to firm up, then cut into squares and serve.
Storing and Other Tips
- Store finished brownies, tightly covered, in the refrigerator and enjoy within 3-5 days for best results.
- Because these mint brownies are so ooey-gooey, I think they are best served chilled! I keep them in the fridge until we’re ready to eat them. There’s also something about a peppermint dessert being chilled that just makes it extra delicious.
- For chilling between steps, I like to use my freezer, but the fridge works, too, if that’s where you have room for them!
- A note on frosting: As written, you might feel like the frosting isn’t enough when you are making it! It’s a thin layer to add a cool peppermint flavor, but not so much that the brownie turns out overly sweet and takes over the chocolate element. That being said, if you like a thicker frosting layer, you can 1.5x the frosting portion of the recipe. I’ve done 1.5x for these photos because I think the thicker frosting layer photographs better, but I’ve been making them for years with the smaller amount and it’s pretty perfect! Up to you!
- A word about butter: I prefer unsalted butter on the glaze. However, you can use salted butter in all other steps. If using unsalted butter in the frosting and the brownies, add a couple pinches of salt to both. If you only have salted butter to use in this glaze step, that’s totally fine as well.
Frequently Asked Questions
Can I make these ahead of time?
Yes! These brownies store beautifully in the fridge. Feel free to make them up to 48 hours ahead of time.
Can I add other flavors?
Sure! Feel free to play around with frosting flavors. Lemon or orange would be delicious. Raspberry or almond would be great, too!
Mint Brownies
Rich, dense brownies topped with a cool creamy peppermint and a dreamy chocolate ganache. The perfect Mint Brownie! Best prepared in a day or two in advance.
Servings brownies (depending on size cut; fits in one 9×13)
Equipment
Ingredients
Brownies:
- 4 ounces baking chocolate unsweetened
- 1 cup butter
- 4 eggs large
- 2 cups sugar
- 1 teaspoon vanilla
- 1 ¼ cups flour
- ½ teaspoon baking powder
Frosting:
- 2 cups powdered sugar
- 4 tablespoons butter extra softened
- 1 ½ teaspoons peppermint extract
- 1-2 tablespoons milk
- green food coloring
Chocolate Glaze:
- 6 ounces about 1 cup semi-sweet or dark chocolate chips
- 6 tablespoons butter I prefer unsalted butter here; see notes
Instructions
Brownies
- Preheat oven to 350℉. Line a 9×13 inch pan with foil or parchment making sure the foil extends over the edges by at least one inch. Lightly spray with non-stick spray and set aside.
- Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.
- With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour and combine with baking powder.
- While mixer is running, slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.
- Cool completely on a metal rack. When brownies have cooled to room temperature, place in fridge or freezer to chill and prepare frosting.
Frosting
- Combine all frosting ingredients, starting with 1 ½ tablespoon of milk, and beat until light and fluffy. Add more milk by teaspoonful as needed. Beat for a full 2-3 minutes to become light and fluffy. Spread frosting evenly over brownies and then place brownies in fridge to chill again.
- Chocolate Glaze
- While brownies are chilling prepare chocolate glaze. Place chocolate chips and 6 tablespoons butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut into squares and serve.
Notes
- We love these served chilled.
- Since these have multiple steps, make them plenty ahead of time. They store well in the fridge if made a day or 2 ahead!
- If you like extra frosting and sweetness feel free to 1.5x the frosting ingredients. The photographs shown here are made with 1.5x frosting.
- A word about butter: I prefer unsalted butter on the glaze. However, you can use salted butter in all other steps. If using unsalted butter in the frosting and the brownies, add a couple pinches of salt to both. If you only have salted butter to use in this glaze step, that’s totally fine as well.
- Store finished brownies, tightly covered, in the refrigerator and enjoy within 3-5 days for best results.
Nutrition
Calories: 450kcal, Carbohydrates: 45g, Protein: 7g, Fat: 29g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 80mg, Sodium: 173mg, Potassium: 209mg, Fiber: 2g, Sugar: 33g, Vitamin A: 566IU, Vitamin C: 0.05mg, Calcium: 81mg, Iron: 2mg
Calories: 450kcal
Cost: $10
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Questions & Reviews
Very rich and creamy. Add powdered sugar if the frosting is too watery. Also add the chocolate and the frosting in at the same time too make a swirl. It is so good and minty.
These brownies are delicious!! I’m wondering how you can get a clean cut? I’m making them for a wedding reception but have a hard time getting a smooth slice especially once the ganache is on. Do you spray a metal knife? cut as soon as the ganache is spread on top?? I’ve tried this a few times and can’t get a nice smooth cut like in your pictures. Thanks!
Hi Jen! Here’s my tips:
1. Make sure the brownies are completely chilled in the fridge first. Several hours or overnight.
2. Remove them completely from the pan (make sure you bake them on parchment or foil to easily remove the whole slab)
3. Use a large knife, and run it under super hot water in between every cut.
Hope that is hepful!
I made a variation of your recipe. It was delicious. I made the brownies. Refrigerated them. Made the chocolate topping. Put it back in the fridge. Instead of the frosting, I served it with mint chip ice cream. Everyone loved it for St. Patrick’s Day.
Hi There!
This recipe worked great at sea level and even at 4500 ft. But…I now live at 7K’ and it’s a flop. Can you offer high altitude adjustments please, with amounts of increase/decrease?
Oh wow- you’re in the clouds now! I’ve never had to adapt for high altitude, but I would reference a guide like this one with some tips on your specific situation:
https://food52.com/blog/24630-high-altitude-baking-adjustments-guide
If you find something that works well, I’d love to know how it turns out!
I used blue food coloring instead of green, and it looks funny color wise.
Well yes, not a traditional mint color, haha!
These look good; my daughter-in-law loves anything mint! Thank you for the recipe!!
How long do they keep?
My mom makes thees all the time, they are amazing!
Just made these tonight, absolutely perfect! I tried another mint brownie recipe a few weeks ago that was a total flop, so I’m giddy that discovered this treasure. This has been dutifully pinned. 🙂 Thank you for sharing!
I made these from your cookbook and I didn’t have any of the suggested extracts so i used COCONUT and it is AMAZING! I took them to a party and everyone thought they were super awesome! You should add coconut to the suggested flavors for the frosting if you ever do another cookbook! 🙂
I’m making these for St. Patrick’s day and feeling a little squirmy about using a full 3 sticks of butter for one baked item! So I subbed a little applesauce in the batter and cream cheese in the frosting. I hope this recipe can stand up to a few cut corners. I’m sure I’ll end up feeling super-virtuous for only using 2 sticks of butter :/
I attended a St. Patrick’s Day party where the host topped her brownies with Andes mints. Delicious!
Have made these over and over! Tried the raspberry flavor too! Its a hit!!! Thanks for all the wonderful recipes 🙂
These are delicious!!! Me and my whole family love it! I rate it 5 diamonds ( 10 stars).i made it all by myself and I am turning 11 February 6, 2012. My grandma loved my brownies and I am so glad she could have it!
When the giants won the super bowl, I presented it to them! They were so happy! My sister went ballistic when she found out I was making peppermint brownies! I took a while to make, but it was worth it! God bless and thank you soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo much! 🙂
These brownies look super good. I love your awesome ideas.
Thank you!!
Made these but substituted raspberry extract instead! Yummy!
Just made http://www.tammysrecipes.com/fudgy_black_bean_brownies and then topped with your mint and chocolate yumminess…. they smell delish! I suspect you two could play with recipe and add a third variation of these brownies to your site!
In the process of making these right now. I am so excited about it. the brownies came out good (not as sweet as I like for brownies, but im sure the icing will make up for that)! I am excited about your website, I have made three things off of it so far and everything turned out perfect!
What kind of pan did she use? If I use my 9×13 pyrex glass pan then I have to line it with multiple pieces of foil to make it extend over the edges by an inch, but if I use a jelly roll type cookie sheet I can use one piece, which is better for this recipe?
Brianne, the recipe calls for a 9×13 inch pan
A friend of mine made these and I almost died they were so good! Like Andes mint in a moist brownie bar! I can’t wait to make them myself!
Just because you are in the food yummy biz, thought I would tell you this change-up. I love the mint brownies and always have, but my husband is a non-mint kind of dude, sooooooo…. I just subbed out the mint with a little cocoa, enough to chocolatize but not dark enough to compete with the brownie layer. Now, we make mint no more!! These are named triple chocolate brownies and they are super delicious… esp for the chocoholic in many!!!
Made these out of your cookbook this week – love them! I just may have eaten most of the pan myself… Question – I’m making these for a family reunion this weekend and don’t have unsweetened chocolate. (I used the last of my supply when I made the first batch, and our grocery store didn’t have any.) Can I substitute bittersweet?
You probably could, but it would add a little sweetness. Maybe cut back on the sugar just a tiny bit. I haven’t tried that, but that would be my guess!
Just made these last weekend. They were delicious! Even my husband who doesn’t like mint loved these. Thanks for the yummy recipe!!
I just discovered your site a week or so ago, and I love it! I think my mom used to make a recipe very much like this when I was young – I can’t wait to try it! THANK YOU so much for sharing so much with us!
So can I use mint extract instead of peppermint? I already have the mint so thought I would check
Just made these brownies as a St. Patty’s Day treat. They are to die for!!!!
I made these this week for an outing we had. I used 3 1/2 tablespoons(approx) of Creme De Menthe. It came out tasting wonderful! The mint was perfect amount the next day. THANKS for the great recipe!