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Mint Chocolate Brownies

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You’ll love the classic Mint Chocolate Brownies. Fudgy homemade brownies topped with a simple mint buttercream and rich chocolate ganache.

A stack of 3 brownies with mint frosting

The Best Homemade Mint Chocolate Brownies

Mint chocolate is one of my favorite combinations whether it’s ice cream, pie or just a piece of candy.  But these brownies though, these were made for me.

When it came time for Christmas cookies, I was the first one reaching for my grandma’s rich Mint Chocolate Brownies. And while I loved my grandma’s recipe, I really wanted to add my own spin, so I completely redid the recipe.

I took my favorite brownie recipe and topped with some mint frosting and then a silky chocolate ganache. The ganache really tones down the sweetness of the mint frosting. These are rich and decadent to say the least. Bring your stretchy pants.

While we always enjoyed these at Christmas time, they’re no perfect season for Mint Chocolate brownies. 

Pro tips for the best brownies

  • Run your knife under hot water prior to cutting and clean it between each cut.
  • Unless you like the edges, cut the edges off these brownies for perfect squares
  • Use high quality chocolate, you’ll taste the difference!

A top view showing the side of a mint brownie

Recipe Ingredients

Brownie Ingredients:

  • 4-ounce dark chocolate bar
  • Unsalted butter
  • Granulated sugar
  • Eggs & egg yolks– extra egg yolk add richness
  • Pure vanilla extract
  • All-purpose flour
  • Cocoa powder
  • Salt
  • Baking powder– most recipes don’t have an leavening agent, but I found this was a real game-changer in achieving the type of texture you’ll find in a boxed brownie mix while maintaining the fudgy centers.

Chocolate bars are best: I recommend buying a chocolate bar that is at least 60% cocoa or higher. Brands like Ghirardelli, Lindt and Guittard are probably the most readily available in the baking aisle. If you don’t like dark chocolate, you can use semi-sweet or even milk chocolate. 

Cocoa powder options: My favorite cocoa power for this recipe is Rodelle Dutch Processed Cocoa (affiliate). However, this recipe will with any type of cocoa powder. Some of my other favorites are Hershey’s Special Dark and Ghirardelli Cocoa.

Mint Frosting Ingredients:

The key to the perfect frosting consistency is to whip your frosting (with the paddle attachment!) for several minutes. If you think the frosting is still too thick, add additional heavy cream 1 teaspoon at a time.

  • Unsalted butter, softened
  • Powdered Sugar
  • Mint or Peppermint extract
  • Heavy whipping cream or milk
  • Green food coloring (optional)

Chocolate Ganache Ingredients

Once it’s had time to set, the chocolate ganache consistency will resemble the inside of a chocolate truffle. It’s soft enough to bite through but it should be firm enough to keep it’s shape when sliced.

  • Dark chocolate
  • Heavy whipping cream

a bowl of melted chocolate ganache with a spoon

How to make Mint Chocolate Brownies

  • Prep: Preheat the oven and grease your pan with cooking spray then line with parchment paper.
  • Combine the melted butter with the granulated sugar and beat them together until they’re nice and creamy.
  • Beat the eggs for 2 minutes– Beat until the mixture if light and fluffy, it should resemble a cake batter texture.
  • Add the melted chocolate and vanilla
  • Sift then add the dry ingredients
  • Bake & cool
  • Make the frosting: beat the softened butter, then add the powdered sugar, extract and heavy cream and beat until fluffy. Spread over cooled brownies.
  • Make the ganache: Combine the chocolate and heavy cream and microwave at 50% power until melted, stir until smooth. Spread over the frosting and allow it to set.

A top view of a knife spreading chocolate ganache

Can I make this recipe ahead of time?

Absolutely yes! You can prepare the brownie, and freeze in advance as needed. Tightly wrap it in plastic wrap and then place in a Ziploc bag. Freeze for up to one month. Thaw the brownie at room temperature prior to frosting.

These can be prepared up to two days in advance and stored in an airtight container at room temperature.

Can I freeze these brownies?

Prepared brownies can be stored in the freezer in an airtight container. Thaw prior to serving.

Can I make these with a brownie mix?

You sure can! If you want to save time, you can make this recipe with a boxed brownie mix, but I would double the frosting and the ganache. My recipe is for an 8-inch square pan, while most mixes are for 9×13-inch.

A brownie with mint frosting and a bite taken out of it

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A stack of 3 brownies with mint frosting

Mint Chocolate Brownies

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Total Time: 52 minutes
  • Yield: 9 slices


You’ll love the classic Mint Chocolate Brownies. Fudgy homemade brownies topped with a simple mint buttercream and rich chocolate ganache.


For the brownie

  • 4 ounces (113g) dark chocolate, melted (see notes)
  • ½ cup (113g) unsalted butter, melted
  • 1 cup (190g) granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 tablespoon (15ml) pure vanilla extract
  • ½ cup (70g) all-purpose flour
  • ½ cup (55g) Rodelle Dutch-processed cocoa powder, sifted (see notes)
  • ¾ teaspoon salt
  • ½ teaspoon baking powder

For the frosting

  • 6 tablespoons (84g) unsalted butter, softened
  • 1 1/2 cups (195g) powdered sugar
  • 2 teaspoons heavy whipping cream
  • 1/4 teaspoon mint or peppermint extract
  • Green food coloring if desired

For the ganache

  • 2 ounces (56g) dark chocolate
  • 56 tablespoons (75-90ml) heavy whipping cream


For the brownies

  1. Preheat the oven to 350°F. Generously grease an 8-inch baking pan, then line with parchment paper
  2. Chop the chocolate into smaller pieces and melt the chocolate in a microwave-safe bowl for approximately 2 minutes at 50% power. Stir occasionally and microwave until completed melted and smooth. Set aside to cool.
  3. Melt the butter in a microwave-safe bowl and combine with the granulated sugar; beat together until well combined.
  4. Next add the egg and egg yolk and beat for 60-90 seconds at a higher speed until the batter is fluffy (texture resembling a cake batter).
  5. Then add the vanilla extract and melted chocolate and beat until combined.
  6. Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined.
  7. Spread the batter evenly and bake at 350°F for 20-24 minutes. Toothpick should still be somewhat gooey but not wet in the center. Remove from the oven and cool completely.

For the frosting

  1. Soften the butter in the microwave for 15 seconds. Using the paddle attachment, whip the butter for a couple of minutes, scraping down the bowl occasionally.
  2. Add the powdered sugar, the mint extract and the heavy cream. Continue beating on high speed until desired consistency is reached. Add green food coloring if desired. Spread over cooled brownies.

For the ganache

  1. In a microwave-safe bowl, combine the chocolate with the heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool. Spread over the frosting and allow the ganache to set.


  • Chocolate bars: I recommend using a high-quality baking bar such as Ghirardelli or Lindt. These are best with dark chocolate, but any type of melted chocolate will work.  If you don’t have a chocolate bar, then you can use chocolate chips. 4 ounces of chocolate is equivalent to a generous ½ cup of chocolate chips.
  • Whipping the eggs: Be sure to beat your eggs and yolk until the batter is really light and fluffy, resembling a cake batter. This ensures the flakey crust on top.
  • Cocoa Powder: I recommend Rodelle Cocoa powder. It all my tests, it had the best taste and texture. It’s a Dutch-processed cocoa powder. However, any cocoa powder will work, this recipe has been tested using several varieties.
  • Baking Pans: This can be made in an 9-inch square or round pan. The baking time is approximately 20-22 minutes depending on the type pan used. Glass pans will always require a longer baking time. After 22 minutes, I check my brownies every 1-2 minutes. If you stick a toothpick in the center of the brownies, it will still be gooey but not as “wet”. The brownies will continue to bake for several minutes as they cool.
  • For a large batch, double this recipe and bake in a 9 by 13-inch pan. Baking time is similar.
  • How to store or freeze these: Store in an airtight container or freeze for up to 1 month. To freeze the brownies, first allow them to cool completely, slice and store in a freezer-safe airtight container.
Nutrition Information:
1 bar
  • Category: Brownie
  • Method: Baked
  • Cuisine: American

Keywords: Brownie recipe, mint brownies, Christmas dessert


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