Mint chocolate brownies are rich, chocolatey, and decadent. The base is fudgy brownies, followed by a layer of homemade mint buttercream, and topped off with an easy ganache.
This mint brownie recipe is perfect for the ones who can’t get enough of that minty, rich flavor. Not to mention, because we are using a box mix, you don’t have to worry about gathering all of the dry ingredients like flour, cocoa powder, etc. We like to skip the hard work when possible!
The green tint makes it a perfect dessert for St. Patrick’s day and Christmas time! We also love this similar combo in mint chocolate chip ice cream cake and my famous mint fudge recipe.
Try these other brownie varieties we’ve come to love just as much. Adding gooey caramel and you can make these Turtle Brownies or even add in some Baileys Irish Cream for these Baileys Brownies!! Or combine cookies with your brownies in this amazing rich recipe Slutty Brownies Recipe. And one of our favorite is our Brownie Pie!
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🍫 Ingredients:
These mint chocolate brownies contain a number of basic baking ingredients, and all of them are easy to find at your local grocery store. Let’s talk about the most important ingredients.
- batch of cooked brownies – use our homemade brownie recipe or a boxed mix. If using a brownie mix you will typically need water, eggs, and vegetable oil.
- mint extract – peppermint could be used, but it doesn’t taste quite the same.
- green food coloring – we prefer gel food coloring. You can use less and get the best results. Plus, it doesn’t add more liquid. I typically use the Americolor brand as they carry a huge variety of shades and you can get them on Amazon.
- heavy whipping cream – makes the buttercream layer ultra rich and creamy, you can substitute milk. However, we also use heavy cream for the ganache layer and you will want to use heavy whipping cream exclusively for that portion of the recipe.
- semisweet chocolate chips – bittersweet chocolate is my preference and Ghiradelli is my favorite brand, but you can use milk chocolate or dark chocolate as well.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
For more chocolatey and mint flavor, garnish the brownies with crushed Andes mints or, for the ultimate dessert, serve with a scoop of vanilla ice cream.
Substitutions and Variations
- Dark chocolate ganache – use my dark chocolate ganache recipe.
- Valentine’s Day – use red or pink food coloring to dye the frosting. It will taste the same, but looks really pretty next to the chocolate layer and totally festive. You could swap out the mint extract for peppermint extract and the pink/red will coordinate perfectly with that extra pop of mint flavoring.
- Chocolate cake – swap out the chocolate brownie layer and bake my classic chocolate sheet cake. Then follow the same instructions to add the mint layer and the top layer of chocolate ganache.
🔪 Instructions:
PREP:
Line a square baking pan with parchment paper and pre-heat oven according to the instructions on the back of the box.
In a large bowl, make the brownies according to directions and add the brownie batter to the prepared pan. After baking, transfer to a wire rack to speed up the cooling process. Brownies should be cooled completely before adding the buttercream layer.
Step 1: Beat the butter in a separate large mixing bowl until smooth at high speed then add the powdered sugar and continue to mix. The mixture will be dry.
Step 2: Add the mint extract, a tablespoon of heavy cream and the green food coloring. Mix until combined and smooth. Taste the mint frosting and adjust if it needs more color or flavor. Mix in one more tablespoon of cream (or as needed for texture) and beat until smooth and fluffy.
Step 3: Spread the mint buttercream over top of the cooled brownies. Freeze or refrigerate at least 30 minutes so the mint layer has time to firm up.
Step 4: In a small bowl, heat the remaining cream until steaming in the microwave. Pour over the chocolate chips and cover the bowl with a plate for 3-4 minutes.
Pro Tip: Do not boil the milk! It should be hot enough to warm the chocolate but not be boiling.
Step 6: Whisk or stir until the chocolate glaze is smooth.
Step 7: Spread the melted chocolate over the brownies.
Step 8: Let them rest in the refrigerator for 15 minutes or on the counter for up 1 hour.
Step 9: Remove the brownies from the pan by lifting them up by the parchment paper.
SERVE: Use a sharp knife to slice into squares and serve.
Recipe Tips for Chocolate Mint Brownies
- You can also heat the cream in a small saucepan over medium heat if you don’t want to microwave.
- Using a boxed brownie mix usually ensures a fudgy brownie base. Cake-like brownies can also be used – feel free to mix up your favorite brownie recipe.
- Don’t add the buttercream until the brownies have cooled completely or it will melt.
- Avoid over mixing the brownie batter. This leads them to being tough.
- Mint and peppermint extracts taste different. We prefer mint, but you can swap for 1 teaspoon of peppermint extract instead.
- When serving, wipe the knife with a paper towel after each slice to avoid squishing the layers together.
- Bake in a 9×13 dish if you like thinner brownies. The frosting and ganache will still cover the whole thing.
- These are quite decadent and rich – you may wish to cut them into 1-inch squares.
Fun Fact
The smell of mint has been shown to increase memory and brain health. – Gardenuity
Recipe FAQs
Store them at a cool room temperature in an airtight container for 3-4 day or the refrigerator for up to a week. You can also freeze them for up to 3 months.
The toothpick test of course! Insert a toothpick into the center. When it comes out clean they are done, but I like to pull them out 1-2 minutes early when there are still a few crumbs remaining because they will continue baking for a few more minutes as they sit.
More Decadent Brownie Recipes
If you tried this Mint Chocolate Brownie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Mint Chocolate Brownies
Ingredients
- brownies baked in 8"x8" square pan use any recipe or a prepared box mix (you will also need the ingredients on the box of brownie mix)
Mint Buttercream
- ¾ cup salted butter softened
- 2 cups powdered sugar
- 1 teaspoon mint extract
- 1-2 drops of green food coloring
- 1-2 tablespoons heavy whipping cream
Ganache
- 2 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream
Instructions
- Preheat oven as indicated on brownie box. Line an 8×8 square baking pan with parchment paper and set aside.
- Prepare and bake brownies in an 8×8 square baking dish according to the package instructions.
- Cool brownies completely.
- Prepare the buttercream layer by beating butter until smooth in a mixing bowl. Add the powdered sugar and beat until combined (mixture will be dry.).
- Add mint extract, green food coloring, and 1 tablespoon of heavy cream. Beat until smooth and combined. Taste the frosting and adjust tint or add additional extract if desired. Add an additional tablespoon of heavy cream and beat until fluffy and smooth.
- Use an offset spatula to spread the mint buttercream in an even layer over the top of the cooled brownies. Place in the refrigerator or freezer to firm the buttercream.
- Heat the heavy cream in a microwave-safe bowl until steaming (do not boil).
- Pour hot cream over the chocolate chips. Let sit for 3-4 minutes with a plate over the bowl to allow the chocolate chips to soften in the hot cream.
- Whisk the chocolate gently until a smooth ganache forms.
- Spread ganache over the chilled, frosted brownies.
- Allow the ganache to set (either on the countertop for 45-60 minutes or in the refrigerator for about 15 minutes).
- Lift brownies from tray by the flaps of parchment paper. Cut into even squares and serve.
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Notes
Store at room temperature for up to 4 days or in an airtight container in the refrigerator for up to one week. Freeze for up to 3 months. Notes:
We liked the mint flavor better than peppermint, but you can use either one. Feel free to use your favorite brownie recipe. For thinner chocolate mint brownies, bake them in a 9×13 pan. Both the buttercream and ganache recipes will spread over the larger area. They will just be thinner layers. These are ultra rich. Consider cutting them into bite-sized 1-inch squares to feed a crowd. Chilling the frosting helps to maintain its shape and thickness when you add the ganache. I freeze the brownie/buttercream layers for about 20-30 minutes before spreading the ganache over the top.
Nutrition
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