Mint Chocolate Brownies

Mint chocolate lovers will love the combination of fudgy chocolate brownies, fluffy mint buttercream, and a sweet chocolate layer on top of these decadent mint chocolate brownies.

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It’s time to break out your baking supplies because it’s the perfect weather for some classic mint chocolate brownies. These decadent brownies are super moist and have an intense taste of mint flavor to satisfy any craving.

Our Bailey’s brownies and cheesecake brownies are two more delightful brownie recipes that you will love.

Mint Chocolate Brownies Ingredients

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: In a medium bowl, prepare the brownie batter and pour batter into the prepared pan. Bake brownies according to the package instructions. 

STEP THREE: Cool brownies completely.

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

STEP FIVE: Add mint extract, green food coloring, and 1 tablespoon of heavy cream. With an electric mixer, 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.

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.

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.

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

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

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.

How To Serve

These minty brownies would be especially perfect for St. Patrick’s day or during the holiday season. Don’t limit yourself to a single time of year though, this chocolate mint brownies recipe will be a delicious choice any time the craving strikes. Add a whipped hot chocolate to wash these indulgent treats down.

MORE BROWNIES RECIPES

Dessert Bars

Peanut Butter Brownies

Dessert Bars

Lunch Lady Brownies

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.

Mint and chocolate are a classic combination that never fails to please, and these deliciously fudgy brownies fit the bill. A decadent brownie layer topped with creamy mint frosting and a chocolate ganache layer, these heavenly brownies will be a sure crowd-pleaser.

More Recipes You’ll Love

• Coconut Brownies
• Egg White Brownies
• Baileys Brownies
• Dr Pepper Brownies
• Chocolate Easter Eggs (Coconut Cream)
• Banana Bread Brownies
• Lemon Brownies
• Peppermint Brownies
• Mint Chocolate Cheesecake

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Mint Chocolate Brownies

5 from 4 votes

Mint chocolate lovers will love the combination of fudgy chocolate brownies, fluffy mint buttercream, and a sweet chocolate layer on top of these decadent mint chocolate brownies.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 2 hours 20 minutes

Servings 16

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Ingredients

  

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• 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 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.

Nutrition

Calories: 461kcal | Carbohydrates: 52g | Protein: 3g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 178mg | Potassium: 143mg | Fiber: 2g | Sugar: 39g | Vitamin A: 510IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

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