Mint Chocolate Brownies are the perfect marriage of cool, refreshing mint and rich, decadent chocolate. These fudgy treats feature a classic brownie base topped with a smooth mint layer and finished with a glossy chocolate ganache. The combination creates an irresistible dessert that’s reminiscent of your favorite mint chocolate candy, but in an elevated, homemade form.
What makes these brownies special is the perfect balance of flavors. The mint isn’t overwhelming—it’s just enough to cut through the richness of the chocolate, creating a refreshing finish that keeps you coming back for more. Whether you’re serving these at a dinner party or simply treating yourself after a long day, these layered brownies are sure to impress.
Why You’ll Love This
- Three distinct layers create an impressive dessert with minimal effort
- The perfect balance of mint and chocolate satisfies both flavor cravings
- Can be made ahead of time and actually taste better the next day
- Easily customizable—adjust the mint flavor to your preference
- Cuts into neat squares for beautiful presentation
Ingredients
- 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 green food coloring
- 3 cups semi-sweet chocolate chips
- 2 tablespoons butter
- ½ cup heavy whipping cream
Instructions
- 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.
Tips & Variations
- For a more intense mint flavor, increase the mint extract to ¾ teaspoon
- Add ½ cup chopped Andes mints to the brownie batter for extra minty chocolate bits
- White chocolate can be substituted for dark chocolate in the ganache for a different look
- For a holiday twist, sprinkle crushed candy canes on top of the ganache before it sets
- Make sure brownies are completely cool before adding the mint layer to prevent melting
- For cleaner cuts, dip your knife in hot water and wipe dry between slices
Serving Suggestions
These mint chocolate brownies are delicious on their own, but for an extra special dessert, serve them slightly chilled with a scoop of vanilla ice cream on the side. The contrast between the cool, fudgy brownie and the creamy ice cream is divine.
For a coffee shop experience at home, pair these brownies with a hot cappuccino or mocha. The coffee notes complement the chocolate perfectly while the mint provides a refreshing finish.
Notes
- Store brownies in an airtight container in the refrigerator for up to 5 days
- These brownies freeze well for up to 3 months; thaw in the refrigerator overnight
- The brownies will be fudgier if slightly underbaked—look for moist crumbs, not wet batter
- Allow the ganache to cool slightly before pouring to prevent it from melting the mint layer
FAQs
Can I use a brownie mix instead of making them from scratch?
Yes! You can use your favorite boxed brownie mix for the base layer to save time. Just follow the box instructions for an 8×8-inch pan.
Can I make these without food coloring?
Absolutely. The green color is purely for visual appeal and doesn’t affect the flavor. Your mint layer will simply be white instead of green.
Why did my ganache seize up?
Chocolate can seize if it gets too hot or if water gets into the mixture. Melt chocolate gently and make sure all utensils are completely dry.
Can I use peppermint extract instead of mint extract?
Yes, peppermint extract works well but it’s more potent than mint extract. Start with about half the amount and adjust to taste.
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