These rich, fudgy Mint Brownies are straight-up perfection! The bottom layer is dense and chewy (in the best way), topped with a cool, creamy peppermint icing. And don’t get me started on the buttery ganache on top—my fave way to enjoy these is chilled right from the fridge. This is the same Mint Brownies recipe my mom’s been whipping up since I was a kid. It’s actually the base I used for my Peppermint Candy Cane Brownies, too!
Pro Tip for Making Mint Brownies Recipe: Chill Between Each Step!
Because we have three layers going on here-some cool, some warm-it is super important to chill in between each layer, so everything will go far smoother. Now that your brownie layer is totally cooled on the counter, toss it into the freezer while you whip up your frosting. Then, once you’ve spread the frosting on, freeze it again for a few minutes while you get ready the chocolate topping. That way, all layers will remain nice and separated!
Feel Free to Increase the Frosting
You’ll be thinking it isn’t enough frosting when you make it, but trust me, it is just a thin layer that makes that cool peppermint kick without drowning the chocolate. If you are quite a fan of a thicker frosting, you could certainly bump up the frosting by a timescale of 1.5. I did that for the pics because it looks nicer, but honestly, I’ve been making it with the regular amount for years, and it’s spot on! It’s all up to you!
Drizzle with Melted Chocolate!
The topping is just melted chocolate and butter. I typically stick to unsalted butter here since some brands are just ridiculously salty, but if you only have salted, no worries! The butter contributes to the richness and keeps it soft and lovely. Top it with dark or semi-sweet depending on your preference! I would avoid milk chocolate myself; it does not carry enough flavor of chocolate and takes things much too sweet besides the frosting.
Best Served Chilled
Since these mint brownies are super ooey-gooey, I think they taste best when chilled! I keep them in the fridge until it’s time to dig in. There’s just something about a chilled peppermint dessert that makes it taste even more amazing!
It’s just a close-up of that perfect bite: the rich, soft chocolate on top, cool and creamy mint frosting, and that fudgy brownie underneath. You can really see how thick that extra frosting gets! But hey, that’s all about what you like!
FAQs for Mint Brownies Recipe
1. What ingredients are used to make Mint brownies Recipe?
Then, there are basic brownie ingredients like butter, sugar, eggs, flour, and cocoa powder. For frosting and a chocolate top, peppermint extract is required.
2. Can I use a different type of chocolate?
Absolutely! Semi-sweet, dark, or even white chocolate are also perfect. It’s just a matter of the flavor each will bring to the dish.
3. How to Store Leftover Mint Brownies?
Store them in an airtight jar and then refrigerate for up to a week. Alternatively, they can be frozen for longer storage.
4. Do I prepare the brownies ahead of time?
Ah! Yes! You can make brownies a day or two beforehand. Just store them in the fridge until they’re ready to be served.
5. What’s the best way to serve mint brownies?
Also, the brownies are best served cold; I would even suggest that you store them in the refrigerator until it is serving time.
6. Is the frosting customizable?
Definitely! If you prefer having a layer of frosting that’s thicker, you can always double the recipe for frosting by 1.5 times. If you ever want to give some different flavor extracts a shot, then be my guest!.
7. Are the brownies gluten-free?
For gluten-free, you could just substitute regular flour with a gluten-free flour blend. Be sure, however that you check it works with baking.
8. What if I do not have peppermint extract?
If you don’t have peppermint extract, you can use another extract, such as vanilla or almond, but the taste will not be as good.
9. How do you cut brownies so you don’t make a mess?
A sharp knife must be used for clean cuts, and cleaned between slices. Cooling the brownies also helps them hold shape more firmly when cut.
10. Can you add mix-ins to these brownies?
You may toss in chocolate chips, nuts, or even crushed candy canes for texture and flavor.
Mint Brownies Recipe
Course: Recipes24
servings1
minute35
minutesIngredients
- Brownies
4 oz unsweetened baking chocolate
1 cup (226g) butter
4 large eggs
2 cups (400g) sugar
1 teaspoon vanilla extract
1 1/4 cups (170g) flour
1/2 teaspoon baking powder
- Frosting:
2 cups (227g) powdered sugar
4 tablespoons extra softened butter
1 1/2 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
Directions
- Preheat oven to 350 degrees. Tightly fit the 9×13-inch pan with foil or parchment, leaving the edges to drape at least an inch. Spray lightly with non-stick spray and then set aside.
- For the Brownies:
- Chop up unsweetened chocolate and two sticks of butter into pieces, then toss ’em in a microwave-safe bowl. Nuke in 30-second increments, stirring in between, until all the lumps are melted away and it’s smooth. Let that cool a bit, stirring every so often.
- Next you need an electric mixer and beat the eggs, sugar, and vanilla for about 2 minutes. While that is running, measure out the flour and add it to the baking powder, mixing together.
- Now continuing to mix slowly pour in cooled melted chocolate. Combine by mixing well with a spatula. Scrape walls of mixer when that’s done, and then turn the mixer to low and add the flour by spoonfuls to just barely combine with all ingredients.
- Pour the batter into your prepared pan and bake for 20-30 minutes, until a knife inserted in the middle comes out clean. Let ’em cool on a wire rack completely. Once your brownies are cool and at room temp, pop ’em in the fridge or freezer to chill while you whip up that frosting!
- Frosting:
- Mix the frosting ingredients well. Begin with 1 1/2 tablespoons of milk, beating until it’s light and fluffy. If it is too thick, add more milk, a teaspoon at a time, until it attains the desired consistency. Beat further for about 2-3 minutes until light and airy. Spread the frosting over the brownies in an even layer. Pop them back in the fridge to chill again.
- Chocolate Topping
- Let the brownies cool while preparing the chocolate glaze. In a microwave-safe bowl, place the chocolate chips and 6 tablespoons of butter. Microwaved; stir after every 30 seconds until it melts and becomes smooth. Let it be cooled down to about 15 minutes and gently spread over frosting layer, chill pan again in the fridge. When the chocolate is set, use foil edges to carefully lift the entire brownie out of the pan. Cut into squares and serve!
Nutrition Facts
24 servings per container
- Amount Per ServingCalories200
- % Daily Value *
- Total Fat
10g
16%
- Saturated Fat 6g 30%
- Cholesterol 45mg 15%
- Sodium 60mg 3%
- Total Carbohydrate
32g
11%
- Dietary Fiber 2g 8%
- Sugars 25g
- Protein 2g 4%
- Iron 5%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
