Mint Chocolate Brownies

 

close up shot of slices of Mint Chocolate Brownies on a plate
Mint chocolate brownies are irresistibly thick and fudgy. This sweet dessert features moist chocolate brownies, mint buttercream, and a rich chocolate ganache.
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Table of Contents
  1. Mint Chocolate Brownies Ingredients
  2. Substitutions and Additions
  3. How to Make This Mint Chocolate Brownies Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Mint chocolate brownies are thick and fudgy, layered with fluffy mint buttercream and chocolate ganache. These decadent brownies are an irresistible classic flavor combination of mint and chocolate. Mint chocolate lovers will adore these moist chocolate brownies with an intense mint flavor.  

If you love the combination of chocolate and mint you’ll want to make Mint Chocolate Fudge, Mint Chocolate Cheesecake, and Mint Chip Dessert Lasagna

close up shot of slices of Mint Chocolate Brownies on a wooden board

Mint Chocolate Brownies Ingredients

Mint Chocolate Brownies raw ingredients that are labeled

You will need:

  • 1 box of brownie mix plus ingredients listed on the box to make the brownies (typically eggs, oil, and water)

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

Substitutions and Additions

BROWNIES: Use any brownie boxed mix for this sweet treat. If you have a tried and true homemade brownie recipe, you could directly substitute it for the box mix. 

How to Make This Mint Chocolate Brownies Recipe

STEP ONE: Preheat the oven as indicated on the brownie box. Line an 8×8 square baking pan with parchment paper and set it aside.

STEP TWO: Prepare and bake brownies in an 8×8 square baking dish according to the package instructions. 

STEP THREE: Cool brownies completely.

STEP FOUR: Prepare the buttercream layer by beating the butter until smooth in a mixing bowl. Add the powdered sugar and beat until combined (mixture will be dry).  

butter and sugar combined in a bowl

STEP FIVE: Add mint extract, green food coloring, and 1 tablespoon of heavy cream. Beat until smooth and combined. Taste the frosting and adjust the tint or add additional extract if desired. Add an additional tablespoon  of heavy cream and beat until fluffy and smooth.

ingredients added to the butter mixture in a bowl

STEP SIX: 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.

PRO TIP: The frosting is light and fluffy – chilling it before adding the ganache will help it hold up to the addition of the warm ganache. I popped the frosted brownies in the freezer for about 20 minutes before adding the ganache.

mint buttercream spread over the cooled brownies in a baking dish

STEP SEVEN: Heat the heavy cream in a microwave-safe bowl until steaming (do not boil).

STEP EIGHT: Pour hot cream over the chocolate chips. Let sit for 3 to 4 minutes with a plate over the bowl to allow the chocolate chips to soften in the hot cream.

hot cream and chocolate chips whisked together in a bowl

STEP NINE: Whisk the chocolate until a smooth ganache forms.

STEP TEN: Spread ganache over the chilled, frosted brownies.

chocolate frosting spread over the frosted brownies in a baking dish

STEP ELEVEN: Allow the ganache to set (either on the countertop for 45 to 60 minutes or in the refrigerator for about 15 minutes).

STEP TWELVE: Lift brownies from the tray by the flaps of parchment paper. Cut into even squares and serve.

PRO TIP: If you try to cut your brownies before they are cooled enough, you won’t get clean cuts. Try to resist sampling until they are cool.

How to Serve

The fluffy green mint buttercream layer makes these brownies a sweet treat to serve for both Christmas or St. Patrick’s Day. Of course, you don’t need a holiday to enjoy these mint chocolate brownies. Delicious all on their own, these brownies also taste heavenly with a dollop of whipped cream or a scoop of vanilla ice cream. You could also enjoy them with a mug of hot chocolate or coffee. 

Storage

ON THE COUNTER: These fudgy mint chocolate brownies will keep at room temperature in an airtight container for 3 to 4 days. 

IN THE FRIDGE: You can also store them in an airtight container in the refrigerator for up to one week.  

IN THE FREEZER: Freeze these minty brownies for up to 3 months.

close up shot of a Mint Chocolate Brownies on a wooden board

Mint chocolate brownies are a triple-layer dessert featuring rich chocolate brownies, cool mint buttercream, and a sweet chocolate ganache. Easy to make, mint chocolate brownies will quickly become a family favorite. Hard to resist, these thick and chewy brownies are the perfect after-dinner dessert. 

Frequently Asked Questions

Can I freeze these brownies? 

This easy recipe will freeze for up to three months in an airtight container.

Can I use homemade brownies instead of a boxed brownie mix? 

If you have a favorite brownie recipe, you can use it instead of boxed brownie mix for this mint brownie recipe.

Can I use dark chocolate for the ganache? 

Dark chocolate, milk chocolate, or semisweet chocolate will all work for the ganache topping in this recipe.

More Recipes You’ll Love

close up shot of slices of Mint Chocolate Brownies on a plate

Mint Chocolate Brownies

Mint chocolate brownies are irresistibly thick and fudgy. This sweet dessert features moist chocolate brownies, mint buttercream, and a rich chocolate ganache.
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Chill Time 1 hr 20 mins
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • 1 box brownie mix, plus ingredients listed on the box to make the brownies (typically eggs, oil, and water)

Mint Buttercream

  • ¾ cup salted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon mint extract
  • 1 to 2 drops of green food coloring
  • 1 to 2 tablespoons heavy whipping cream

Ganache

  • 2 cup semi-sweet chocolate chips
  • 1 cup heavy whipping cream

Instructions
 

  • Preheat the oven as indicated on the brownie box. Line an 8×8 square baking pan with parchment paper and set it 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 the 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 to 4 minutes with a plate over the bowl to allow the chocolate chips to soften in the hot cream.
  • Whisk the chocolate until a smooth ganache forms.
  • Spread ganache over the chilled, frosted brownies.
  • Allow the ganache to set (either on the countertop for 45 to 60 minutes or in the refrigerator for about 15 minutes).
  • Lift brownies from the tray by the flaps of parchment paper. Cut into even squares and serve.

Notes

  • Mint extract and peppermint extract have different flavors. We like this combo with mint extract, but peppermint extract would also be yummy.
  • The frosting is light and fluffy – chilling it before adding the ganache will help it hold up to the addition of the warm ganache. I popped the frosted brownies in the freezer for about 20 minutes before adding the ganache.
  • If you try to cut your brownies before they are cooled enough, you won’t get clean cuts. Try to resist sampling until they are cool.

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