Fudgy brownies topped with creamy mint chip frosting! This easy brownie recipe turns your favorite ice cream into the perfect treat.
Creamy, cool mint chip ice cream is a summer staple for me. There’s something about the combo that’s irresistible – and these brownies have everything you love about the ice cream, plus a fudgy, chewy brownie. The frosting is deliciously minty without being too sweet, and the mini chocolate chips throughout make for the perfect mint chip flavor.
The recipe starts with an easy, fudgy brownie. It’s made with both cocoa powder and melted chocolate for a delicious chocolate flavor that’s not too rich. The consistency is fudgy, but not too gooey – which is necessary when you’re topping your brownies with frosting. Whenever you’re putting frosting or icing on top of brownies, you don’t want them to be gooey because everything will fall apart. And if the brownies are too rich – then it’s a sugar overload. This recipe is chewy, moist and flavorful and perfect for a thick layer of frosting.
Then the real reason for making these brownies is the creamy mint chip frosting. I like a super thick layer….because, well, that’s kind of the point here. The mint flavor comes from peppermint extract. How much peppermint extract you use is a personal preference, and I do find that different brands are a little different in their intensity. So go slow, and add a little extra if needed.
For the chips – I used mini chocolate chips. You could also take a paring knife and make chocolate shavings from a chocolate bar.
Note: This recipe can be easily doubled and made in a 9×13 inch pan. The bake time will be about the same.
Fudgy brownie, creamy mint frosting, and tiny chocolate chips. What’s not to love? And if you really love mint chocolate – then be sure to try this homemade mint chip ice cream cake, mint chip cupcakes or these mint Nanaimo bars.
Mint Chip Brownies
- ½ cup unsalted butter
- 4 oz dark chocolate (50-70%)* finely chopped
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- ½ cup all-purpose flour aka plain flour
- ¼ teaspoon salt
Mint Chip Frosting
- ½ cup unsalted butter
- 1 ½ -2 cups powdered sugar sifted
- ¼ - ½ teaspoon peppermint extract*
- 1-3 tablespoons cream heavy cream or whipping cream*
- 2-4 drops green food coloring
- ⅓ cup mini chocolate chips or very finely chopped dark chocolate
- Preheat the oven to 350F (180C) degrees.
- Line an 8x8 inch pan with parchment paper, leaving an overhang around the edges. Or line with aluminum foil and lightly grease.
- Chop the butter into pieces and place in a large heat-proof bowl along with the chopped chocolate.
- Microwave on medium power (not high power) for 1 minute, remove from the microwave and stir. Repeat the process until the butter and chocolate is melted.
- Whisk in the sugar and vanilla extract.
- Whisk in the eggs.
- Stir in the flour, cocoa powder and salt.
- Pour the batter into the pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.
- Remove from the oven and cool fully.
Mint Chip Frosting
- In a large bowl, beat the butter until fluffy.
- Beat in 1 and ½ cups powdered sugar and ¼ teaspoon mint extract.
- Add in 1-2 drops green food coloring.
- Beat in the rest of the powdered sugar a little at a time, alternating with 1 tablespoon of cream until the desired sweetness and thickness is reached.
- If needed, mix in a little extra peppermint extract and green food coloring
- Mix in the chocolate chips.
- Frost the cooled brownies.
- To slice, lift the brownies out the pan using the overhang of the parchment paper and place on a cutting board. Slice with a sharp knife, cleaning the knife off in between each slice.
- Semi-sweet chocolate can be used as well. Chocolate chips work, but baking chocolate tends to melt better.
- Go slowly with adding the peppermint extract - different brands can have very different intensities.
- Store brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Unfrosted brownies can be frozen for up to 2 months.
- Nutrition information is based on 1 brownie, assuming the pan is sliced into 9 equal-sized brownies. Nutrition information is an estimate only.