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These Mint Chocolate Brownies are so fudgy and full of chocolate. Of course, they also have the perfect amount of mint to make them Mint Chocolate! They are not only beautiful, they are incredibly delicious!

A bite removed from a mint chocolate brownie showing the three different layers.

Looking for a delicious yet unique dessert? If you’re a chocolate lover, then you’ve got to try Mint Chocolate Brownies. This classic treat is the perfect combination of chocolate and mint flavors that will have you wanting more. Here’s a quick guide on how to make these thick and fudgy brownies that are just so good.


Up close view of the three layers of the mint chocolate brownies.

What’s considered mint chocolate?

Mint chocolate can be defined as a combination of two flavors, mint and chocolate. This typically takes the form of mint-flavored candy bars or Andes Mints, which feature a layer of dark chocolate with mint filling inside. However, you can also add peppermint extract to your favorite brownie recipe to create that classic flavor combination.

Mint Chocolate Brownies

 These Mint Chocolate Brownies are so fudgy and full of chocolate. Of course, they also have the perfect amount of mint to make them Mint Chocolate!



  • 1 cup salted butter
  • 4 oz. semi-sweet chocolate chips
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 4 large eggs


  • ¾ cup salted butter softened
  • 3 cups powdered sugar
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon peppermint extract
  • 10 drops food coloring


  • 3 cups semi-sweet chocolate chips
  • 2 tablespoons butter
  • ½ cup heavy whipping cream



  • Preheat your oven to 350 degrees F. and prepare a 9×13 baking dish by spraying generously with non-stick spray and line with parchment paper. Set aside.
  • In a large saucepan, melt the butter and chocolate over medium heat, stirring consistently until smooth.
  • Add the sugar and vanilla and whisk until combined and smooth.
  • Sift in the flour and mix until combined and there are no dry spots remaining.
  • Add in the eggs last, mix until just combined.
  • Pour the batter into the prepared pan and smooth. Bake 23-25 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and allow the brownies to cool completely on a wire rack.


  • In the bowl of a stand mixer equipped with a paddle attachment, cream the butter on high speed for 3-4 minutes until smooth and fluffy.
  • Add the powdered sugar, one cup at a time, fully combining after each addition. Scrape the sides and bottom of the bowl often.
  • Add in the whipping cream, peppermint extract, and food coloring. Mix on low speed until combined.
  • Increase the speed to high for 3-4 minutes until fluffy.
  • Spread the frosting evenly over the cooled brownies


  • Add the cream into a microwave safe bowl and heat for about 1 minute until hot but not boiling.
  • Add the chocolate and butter into a medium bowl. Pour the hot cream over the chocolate and let set for 3-4 minutes. Whisk until smooth. (If needed heat for an additional 20-30 seconds until completely melted and smooth).
  • Allow the ganache to cool then smooth evenly over the mint frosting layer.
  • Refrigerate for at least 30 minutes or until the ganache is set.
  • Store in an airtight container in the refrigerator for up to three days.

By uvu44

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