These chocolate mint brownies have 3 layers of deliciousness: a fudgy brownie, creamy mint buttercream, and rich chocolate ganache on top. Make them from scratch for the perfect mint chocolate treat!
Mint brownies are decadent, fudgy, and easy to make. The rich chocolate flavor and mint frosting center go together perfectly. You end up with brownies that are a little fancier than normal and extra indulgent. While the brownies look impressive because of the 3 layers, they’re actually very simple to make. You could use brownie mix if you’re in a pinch for time – but I promise these mint brownies are totally worth the effort.
Chocolate Mint Brownies = 3 Layers of Deliciousness
I wanted these brownies to be fudgy, not too sweet, and have a rich enough chocolate flavor to support the mint frosting in the middle. Therefore, we’re using both cocoa powder and dark chocolate for the chocolate flavor, and just the right amount of flour so that they’re fudgy and chewy without being too gooey. If you want to frost brownies (like we are in this recipe) they can’t be too gooey, otherwise, they just fall apart.
The filling is essentially a mint buttercream that’s extra thick. It’s very sweet – which is how you want it. The mint flavor comes from peppermint extract which you can typically find near the vanilla extract in the baking aisle of your grocery store. I always taste test a little as I go when making the mint filling, because the amount of peppermint extract depends on you and how minty you like. I used 1 1/2 teaspoons in total.
Note – that I like a very thick mint center (which also makes the brownies extra rich). If you’d like a thinner layer, I’ve included the proportions to make a little less mint frosting in the recipe notes at the bottom of the recipe card.
Then to top it all off – chocolate ganache. Instead of just using melted chocolate, I wanted to use ganache because it’s creamier, smoother and easier to cut. You could use semi-sweet or dark chocolate, but I don’t recommend using milk as it is too sweet.
Can I use Brownie Mix to Make Mint Brownies?
If you prefer. I always vote for homemade, but it’s up to you. You’ll want a brownie mix for a 9×13 inch pan. Prepare and bake according to the package instructions, and then make the mint filling and chocolate topping as directed in the recipe below.
If you’d like to freeze these brownies, I recommend doing the following:
- Bake the brownies, and cool to room temperature.
- Wrap tightly and freeze for up to 3 months.
- Thaw in the fridge overnight.
- Then prepare the mint filling and ganache topping.
If you have leftovers that you’d like to freeze (ie with all 3 layers), you can freeze them in an airtight container then thaw in the fridge. I do find that the consistency of the filling and topping is better when they haven’t been frozen, however.
Or if you’re a brownie person, be sure to try:
- 1 cup unsalted butter
- 8 oz dark chocolate 50-70% cocoa solids, or use semi-sweet
- 2 cups white sugar
- 4 large eggs
- 1/2 cup cocoa powder
- 1/2 cup all-purpose flour aka plain flour
- 1/2 teaspoon salt
- 2/3 cup unsalted butter softened
- 2-4 drops green food coloring
- 1 1/2 teaspoons peppermint extract to taste
- 2 1/4 cups powdered sugar
- 1-2 tablespoons heavy cream
- 8 oz dark chocolate or semi-sweet
- 3/4 cup heavy cream
- Preheat the oven to 350F degrees.
- Line a 9x13 inch pan with parchment paper so that there's an overhang around the edges.
- Place the butter and chocolate in a large heatproof bowl. Microwave for 60 seconds on medium power (NOT HIGH POWER). Remove from the microwave and stir. Repeat the process until smooth.
- In a large bowl whisk the eggs and sugar.
- Whisk the chocolate mixture into the egg mixture.
- Gently fold in the cocoa powder, flour and salt.
- Pour the batter into the prepared pan and bake for 33-36 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.
- Cool the brownies fully before frosting - typically about 3 hours.
- In a large bowl, beat the butter until fluffy.
- Add in 1 teaspoon peppermint extract and a few drops of green food coloring.
- Beat in 2 cups of powdered sugar, starting with the mixer on low speed.
- Mix in the cream, 1 tablespoon at a time.
- Taste test the filling, and add in a little more peppermint extract, food coloring, powdered sugar or cream as needed.
- Frost the cooled brownies, and spread the top smooth. Place in the fridge.
- Chop the chocolate into very small pieces and place in a large, glass heatproof bowl.
- Add the cream to a small saucepan and heat to a gentle simmer while stirring.
- Pour the hot cream over the chopped chocolate. Let sit for 2 minutes.
- Whisk until smooth. (If the chocolate doesn't fully melt, microwave for 30 seconds on medium power and whisk).
- Pour the chocolate over the brownies and spread smooth.
- Refrigerate until the chocolate is set (about 30-60 minutes). Then slice using a thin, sharp knife. Wipe the knife clean after each cut for cleaner layers. Store brownies in an airtight container in the fridge for up to 5 days.