Thick and fudgy brownies layered with sweet mint frosting and easy chocolate ganache. The classic mint chocolate combination!
Recipe #3 of my annual Cookie Palooza combines the mighty forces of mint and chocolate. I’m aware that brownies aren’t technically cookies but sometimes dessert just doesn’t have to make any sense.
I remember making these brownies for a Christmas party years ago. When I was a single lady without a food blog because food blogs were (are?) nerdy and weird. Along with my chocolate covered pretzels (one of the first recipes published on my blog!), these classic mint chocolate brownies disappeared. Shocking.
I decided to make the mint chocolate brownies again this year for three reasons. I mean three people. Me, Kevin, and my friend Katy who is turning 30 this weekend. We are serious mint chocolate lovers and I know you are too. Come on, I know you’ve eaten the frosting from these chocolate cupcakes with mint chocolate frosting with a spoon before too. Or is that just me?
I usually make a batch of these mint chocolate chip cheesecake brownies for us to devour, but I wanted something a bit different this time.
Let’s get down to the mint-brownie-nitty-gritty. These classic mint chocolate brownies are made completely from scratch; no brownie mix in sight. In a pinch, you may absolutely use a box mix instead. But baking brownies from scratch really isn’t that difficult at all! In fact, the brownie layer is all mixed together in one bowl and doesn’t require many ingredients. Just your typical chocolate, eggs, sugar, and flour.
A little more on the chocolate: Brownies can be made with cocoa powder or solid chocolate. If using all cocoa powder, you’ll typically need more fat in the batter because cocoa powder does not contain the cocoa butter that solid chocolate does. My brownie recipe uses both cocoa powder and solid chocolate, which makes them extra chocolate-y. I prefer mint brownies with semi-sweet chocolate, though milk chocolate would be just fine if you want a sweeter brownie. (They’re plenty sweet as is!) I don’t suggest using unsweetened or bittersweet chocolate unless you love deep, dark chocolate.
A little more on the sugar: New readers might find this weird, but I’m sure you regular dessert lovers know how much I love brown sugar. It’s my favorite ingredient not only for its robust molasses flavor, but for all the moisture it brings baked goods. And it does the same for brownies! Brown sugar in brownies isn’t very typical, so if you think this is odd—it totally is. I use a mix of white sugar and brown sugar here. These combined sugars sweeten the brownies, while also enhancing their moist, fudgy texture.
A little more on the flour: I’ve typed this about 100 times in all my brownie recipes over the past 3 years. But let me repeat it real quick in case you’re new. More flour = a more cake-like brownie. Less flour = fudgier brownie. I prefer my brownies chewy and fudgy. So dense, it’s like eating fudge. Cakey brownies just aren’t my thing, so I use as little flour as I can without having the brownie fall apart.
These brownies are incredibly rich, fudgy, and moist. I know most of you hate that word.
Moist.
Let’s move onto the other layers. I promise I’ll make the rest short. I can’t believe how much I just typed about brownie ingredients.
Once the brownies are completely cooled off (–> completely cool! that’s important.), frost them with a simple mint chocolate frosting. I use just over 1 teaspoon of peppermint extract in the frosting. If you like things a little more minty, feel free to add a little more. But be warned! Peppermint extract is incredibly potent; you don’t want the frosting to taste like toothpaste. I add 1 drop of green food coloring to give the frosting a very light mint green color, but feel free to leave the mint frosting layer completely white. After frosting the batch of brownies, make sure you set the whole thing in the refrigerator so the frosting can set. This makes for neater cutting.
Speaking of cutting! I’m a little psycho about this. I’m convinced that anyone who says they can cut these mint layered brownies perfectly with absolutely no smears is lying. I’ve been making these for about 8 years now and there is no way around a few messy spots. Unless you know a secret? If so, please share. All I do is make very quick cuts, using a very sharp large knife, and wiping the knife off with a paper towel between cuts. And this is what the brownies looks like. But, it’s good enough for me.
The chocolate layer on top is a lot like chocolate ganache. Instead of chocolate and cream, we’re using chocolate chips and butter. I normally urge you to never melt chocolate chips, but this is an exception. Chocolate chips make the chocolate layer so easy. I combine them with butter because you want a softer chocolate topping. As opposed to a hard, heavy chocolate layer on top. The soft chocolate is easier to cut without messing up the frosting underneath.
Finally! I’m done. Please go make these classic mint chocolate brownies. And grab a glass of milk while you’re at it. They’re devilishly rich. And, might I add, the perfect addition to Santa’s plate of Christmas cookies!
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Classic Mint Chocolate Brownies
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 6 hours (includes cooling and chilling)
- Yield: 24-30 brownies
- Category: Brownies
- Method: Baking
- Cuisine: American
Description
Thick and fudgy brownies layered with sweet mint frosting and easy chocolate ganache. The classic mint chocolate combination!
Ingredients
Brownies
- 1 cup (16 Tbsp; 226g) unsalted butter
- 8 ounces semi-sweet chocolate, coarsely chopped
- 1 and 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup + 3 Tablespoons (86g) all-purpose flour (spooned & leveled)
- 1/4 cup (21g) natural unsweetened cocoa powder
Mint Frosting Layer
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 2 Tablespoons (30ml) milk
- 1 and 1/4 teaspoons peppermint extract*
- optional: 1 drop liquid or gel green food coloring
Chocolate Layer
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1 heaping cup (around 200g) semi-sweet chocolate chips
Instructions
- For the brownies: Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan* with parchment paper, leaving an overhang on all sides. Set aside.
- Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished. Allow the brownies to cool completely in the pan set on a wire rack. Once completely cooled, lift the foil out of the pan using the overhang on the sides. Place the whole thing on a baking sheet as you make the frosting. Do not cut into squares yet.
- For the mint frosting layer: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the confectioners’ sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute. Taste and add a drop or two more peppermint extract if desired. Frost cooled brownies, that you placed on the baking sheet, and place the baking sheet in the refrigerator. This allows the frosting to “set” on top of the brownies which makes spreading the chocolate layer easy. Keep in the refrigerator for at least 1 hour and up to 4 hours.
- For the chocolate layer: Melt the butter and chocolate chips in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Once melted and smooth, pour over mint layer. Gently spread with a knife or offset spatula. Place the brownies, that are still on the baking sheet, in the refrigerator and chill for 1 hour (and up to 4 hours or even overnight) to set the chocolate.
- Once chilled, remove from the refrigerator and cut into squares. For neat cutting, make very quick cuts, using a very sharp large knife, and wiping the knife off with a paper towel between each cut. Brownies are OK at room temperature for a few hours. Cover tightly and keep leftovers in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: I recommend freezing the baked brownies, then thawing overnight in the refrigerator, then frosting with the mint and then the chocolate topping. This way the topping is nice and fresh. OR you can freeze the finished brownies, thaw overnight in the refrigerator and cut into squares.
- Special Tools (affiliate links): Saucepan | 9×13-inch Baking Pan (Glass or Metal) | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack | Electric Mixer (Handheld or Stand) | Offset Spatula
- Peppermint Extract: I always recommend using peppermint extract in these brownies—I find that mint extract tastes more like spearmint toothpaste than true mint flavor.
- Smaller Pan: This brownie recipe is a combination of these frosted brownies and these raspberry cheesecake brownies, only made into a larger batch for a bigger pan. If you’d like to make today’s recipe in a 9-inch or 8-inch square baking pan, you can halve the frosting and the chocolate topping. Then use these frosted brownies (just the brownies, not the frosting) as the bottom layer.
I have made this recipe twice in a 13 x 9 glass dish. The first time I made it there wasn’t enough frosting and I could barely cover the brownie layer. The same for the ganache. It barely covered the peppermint frosting. The second time I made it I doubled the recipe and it came out like the picture and the brownie didn’t show through the frosting. I felt like the recipe was for a smaller baking dish. It tasted great both times but the second time it was much better. Thank you
My FAVORITE recipe I’ve ever baked. Just soooo good.
I used the brownie recipe for the 8×8 brownie linked – this recipe included chocolate chips in the batter, which I def recommend for that extra crunch/richness. I used extra dark choco chips (70%) for everything – balanced nicely w/the sweetness of the frosting.
Not too minty. Just right. Definitely a rich treat. Can’t wait to make these again!
followed recipe exactly, they are perfection!
As always, your recipes are amazing! I just made an old, saved recipe for these, and even though I increased the frosting, and those were devoured, I felt it was lacking. I was right, when I saw this recipe, more butter (yes, please) and such makes these divine! I started with one teaspoon of extract, and felt like more would have been too much. I took these to a luncheon and also shared other places, all people who tired them loved them! This will be my new go-to!
Really good! I love how large a pan it makes. Thanks!
HA! I use Creme de Menthe for the middle layer! I think my recipe calls for a tablespoon! Yum!
These brownies look awesome!!! And years ago I found the blue Buddy baking knife on Amazon. By Fox Run. It’s plastic and cuts brownies perfectly every time!!!
Just a plastic disposable knife works great for cutting brownies too! Had a young teen girl tell me this one time as I was determined to cut brownies cleaner! Haven’t tried it with these mint brownies.
I’ve made this one before as written and it was a huge hit! Now, I am avoiding soy (including soy lecithin) and can only find unsweetened baking chocolate without soy. Can I use that and just add extra sugar?
Hi Erica, unsweetened chocolate will give the brownies a deep, dark taste, but you could try slightly increasing the sugar. We’d start small, see how it impacts the taste and texture, and then adjust for future batches. Hope this helps and that you enjoy the brownies just as much!
Delicious recipe!! Followed exactly. Turned out perfectly. **I did review comments on best way to cut brownies using a knife (rinse in hot water etc) which was really helpful
Thanks for sharing a great recipe! My husband requested a chocolate mint dessert for his birthday and I remembered making this one several years ago when you first published it. This time I followed the recipe except I used a few drops of peppermint oil (leftover from candy making) in place of the extract. I also added a half tsp of espresso powder to the brownie batter.
Made these today and they were fabulous! Perfect amount of mint, surprisingly easy to cut and everyone loved them. Will definitely make these again. Thanks, Sally!
Just made this recipe for a St. Patricks day party. However as tasty as they were they went in the garbage. A key important step that was not mentioned was to grease over the foil in the Pan. I added the foil but it did not say to grease and therefore I could not get them out of the pan, foil stuck to them. I will try again in the future but maybe you can add that in to the recipe.
You seem to have misread the instructions or not read them carefully, as there is no foil whatsoever listed in the recipe. The instructions are for parchment paper, not foil. Parchment does not require greasing, hence there is no need for a greasing step. The recipe author is not responsible for your oversight in making changes to the recipe and not considering the impact of that change. Perhaps you can try the recipe with parchment next time.
Delicious! I wanted to substitute Irish Creme for the milk in the filling and heavy cream for some of the butter in the chocolate topping. I made it as is this time . Thank you.