Chocolate Mint Brownies

These Chocolate Mint Brownies feature thick, fudgy brownies, sweet mint frosting, and silky chocolate ganache for the ultimate mint chocolate treat!

It’s no secret that I’m a total sucker for the mint-chocolate combo - I mean, Thin Mints and Andes Cookies are my ultimate go-to treats! But these Chocolate Mint Brownies take that obsession to a whole new level. They are thick, fudgy, and layered with a refreshing mint buttercream that balances the rich chocolate perfectly. They’re my favorite way to upgrade a standard brownie into something truly special. Whether you're craving a chocolatey treat or need a crowd-pleasing dessert for a party, these decadent bars are sure to be a hit.

These Chocolate Mint Brownies are a total crowd-pleaser that’s heavy on the fudge and even heavier on the minty goodness. Trust me, your kitchen is about to smell incredible! Here’s what you'll need:

(Specific measurements and full recipe instructions are found below)

brownies: whether you follow the recipe or use your favorite boxed mix, this chewy, fudgy base is the perfect partner for mint.
peppermint extract: a little goes a long way to give you that cool, refreshing "thin mint" vibe.
powdered sugar: used as the base for the smooth and sweet buttercream.
green food coloring: use gel food coloring instead of liquid to prevent adding extra liquid to the buttercream. Always start with just a drop! You can always add more, but it’s easier to build up to that perfect mint green than it is to fix a color that’s gone too dark.
milk: thin the buttercream with a splash of milk. Whole milk or heavy cream is best for a richer buttercream, but any milk will work. If you're using a dairy alternative, start with a very small amount since they're thinner and can quickly turn the frosting runny.
chocolate chips: you can use either semi-sweet or dark chocolate chips for the ganache, depending on your preferred level of richness.
butter: either salted or unsalted works well in both the buttercream and ganache. If you use unsalted, you may want to add a tiny pinch of salt to the buttercream to enhance the flavor.

You will also need mixing bowls, a 9x13 baking dish, and parchment paper.

Whip up your brownie batter using the recipe below or your favorite boxed mix. Spread evenly into a 9x13 baking dish and bake as directed.

Let the brownies rest at room temperature for 15 minutes, then transfer to the refrigerator for an additional 15 minutes to chill completely.

Important tip: Line the 9x13 baking dish with parchment paper to prevent the brownies from sticking. Leave about an inch of parchment paper hanging over the the sides to make it a whole lot easier to lift the bars out for slicing!

While your brownies are cooling, it’s time to whip up that minty topping! For the smoothest results, make sure your butter is softened before you begin. Add your milk in small increments to stay in control of the thickness. You're looking for a spreadable consistency.

To get that iconic minty color, opt for gel food coloring. It creates a vivid pop of color without thinning out the frosting. Remember: start small! A tiny bit of coloring goes a long way, and you can always add more to get the ideal shade of minty green.

Get festive: while green is the go-to, this recipe is easily customized. Use pink gel coloring for a festive "Peppermint Pink" Christmas twist or a sweet Valentine’s Day theme!

Heavy Cream Tip: If you're using heavy cream instead of milk, you can actually whip the buttercream for an extra minute after adding for a fluffier, cloud-like texture!

Spread the buttercream evenly over the top of the cooled brownies. Pop the baking dish into the freezer for a quick 15-minute chill. This step firms up and cools the frosting completely, preventing it from melting when you pour the warm ganache over the top.

Next, melt the semi-sweet chocolate chips and butter together using one of these two methods:

1. Double Boiler: Place the chocolate chips and butter in a double boiler over medium heat, stirring frequently until smooth.
2. Microwave: Heat chocolate chips and butter in a microwave-safe bowl for 30 seconds and stir. Repeat in 30-second intervals until fully melted.

Pour the ganache over the chilled frosting, working quickly to smooth it out evenly before it sets. While the cold frosting helps the ganache hold its shape, it also accelerates the firming process!

Chocolate Mint Brownies

Servings: 8
Prep Time: 10 minutes

Cook Time: 30 minutes

Brownie Ingredients:

• 13x9 family size brownie mix OR
• ½ cup (1 stick) unsalted butter, softened
• ½ cup unsweetened cocoa powder
• ¾ cup granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt
• 1 ¼ cups all purpose flour
• ¼ teaspoon baking powder

Brownie Directions:

1. Preheat the oven to 350º F.
2. Line a 9x13 baking dish with parchment paper. and set aside.
3. Add cocoa powder and sugar to the butter and whisk until combined.
4. Next, add the eggs, vanilla extract, and salt. Mix until the eggs are just incorporated.
5. Slowly add in the flour and baking powder, mixing until thoroughly combined.
6. Pour the batter into the prepared baking pan and spread it out evenly.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool for 15 minutes and then refrigerate for another 15 minutes.

Mint Buttercream Ingredients:

• 4 cups powdered sugar
• ½ cup (1 stick) unsalted butter, softened
• 1 Tablespoon peppermint extract, adjust to taste
• 4 Tablespoons milk
• 3-4 drops green food coloring

Mint Buttercream Directions:

1. Mix all filling ingredients until smooth.
2. Start with a few drops of the green food coloring and mix, then add more until you get a mint color.
3. Take the brownies out of the fridge and spread the frosting evenly over the brownies.
4. Place in the freezer for 15 minutes. 

Chocolate Ganache Ingredients:

• 1 cup semi-sweet chocolate chips
• 6 Tablespoons unsalted butter

Chocolate Ganache Directions:

1. In a microwave-safe bowl, add the chocolate chips and 6 tbsp of butter. 
2. Microwave and stir every 30 seconds until melted.
3. Let the chocolate sit for 15 minutes.
4. Pour topping evenly over frosting layer and spread to cover.
5. Refrigerate 1-2 hours or until set.
6. To serve, let the brownies sit at room temperature for 10-15 minutes, then cut into bars.

Tips: 

• Storage: refrigerate in an airtight container.
• Start with a few drops of the green food coloring and mix, then add more until you get a mint color.
• Make sure to freeze the frosting layer, it will help the chocolate harden up faster.

These Chocolate Mint Brownies are always a hit with my friends and family, and I hope you get a chance to try them, too! It’s such a crowd-pleasing treat that looks impressive but is secretly so easy to make. If you decide to give this recipe a try, I'd love to hear all about it! Please share your creations on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest!

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