Mint Chocolate Chip Brownies

Rich and thick, these fudgy brownies are topped with a sweet mint chocolate chip buttercream frosting! Behold, the Mint Chocolate Chip Brownies recipe of your dreams!

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Rich and thick, these fudgy brownies are topped with a sweet mint chocolate chip buttercream frosting! Behold, the Mint Chocolate Chip Brownies recipe of your dreams!

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We are serious mint chocolate chip lovers in this house. So much so, that many years ago I made this crazy Mint Chocolate Chip Cake for my son’s birthday! It was dreamy, and decadent, and has been made several times since then!

But I don’t stop with just brownies when it comes to mint chocolate chip! I love it with cupcakes, cookies, and fudge too!

Today though, we are all about the brownies. Since St.Patrick’s Day is just around the corner, I found it only fitting that I create a green dessert for your enjoyment!

Rich and thick, these fudgy brownies are topped with a sweet mint chocolate chip buttercream frosting! Behold, the Mint Chocolate Chip Brownies recipe of your dreams!

The base of today’s brownie is my favorite recipe of all time. It’s based off these Buttermilk Brownies! Once you give this recipe a try, I guarantee you won’t need another brownie recipe, ever.

It’s so easy to whip up a batch of homemade brownies. I know buying the boxed mixes are easy and convenient…but today’s recipe is super delicious, you may never buy a boxed mix again. If you’re looking at the ingredients list and thinking, I don’t have BUTTERMILK, it’s okay. You can either use regular milk, or make your own butter milk by adding 1 tsp of lemon juice to your 1/4 cup of milk. Whisk it together and let that sit for about 5-10 minutes (it may slightly curdle, that’s a good thing)! You can also use greek yogurt in place of the milk in this recipe. So many options! I always keep a container of THIS in my refrigerator. The taste is SPOT ON to buttermilk, and I never worry about not having some on hand. (you can buy it online, or I find it in the baking aisle of my grocery store)

To give these brownies a kick of mint, I added in some of these Andes Creme de Menthe I like to under cook my brownies just a minute or two to give a little fudgy center. If you like them a little less soft, add a couple minutes to the bake time! Speaking of soft, fudgy brownies, these are more dense than cake-y. So if you’re looking for them to be dry (even after adding a few minutes to the baking time) that isn’t going to happen. I use the least amount of flour possible to keep these rich and decadent. If you TRULY want a cake-like brownie, you can try adding in a little more flour. But, why? haha!!

Rich and thick, these fudgy brownies are topped with a sweet mint chocolate chip buttercream frosting! Behold, the Mint Chocolate Chip Brownies recipe of your dreams!

And now…the frosting. The most magical part of these brownies. Well, no, that’s not true. I do love the base of these brownies, but if you know me, you know that frosting is my jam. My love. MY TRUE LOVE. Which is why, as you can see, I like a good ratio of brownie to frosting.

If that’s not your thing…feel free the cut the frosting recipe in half. But, why?

The key to giving this frosting a whipped texture (and not a heavy buttercream texture…even though it IS buttercream) is to beat the butter for about 3-4 minutes BEFORE adding anything to it. You want to whip it with an electric mixer (with the whisk attachment) so that it’s pale in color. This will let you know it’s time to add in the other ingredients. Then, once it’s all been added (except for the mini chocolate chips) you’re going to BEAT it another 3-5 minutes. Light and fluffy! You can add in a little more milk if needed, too! Fold in those mini chips and time to spread it on your cooled brownies.

Heavenly. ENJOY!

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Rich and thick, these fudgy brownies are topped with a sweet mint chocolate chip buttercream frosting! Behold, the Mint Chocolate Chip Brownies recipe of your dreams!

Mint Chocolate Chip Brownies

Yield: 36 bars

Prep Time: 20 minutes

Cook Time: 20 minutes

Rich and thick, these fudgy brownies are topped with a sweet mint chocolate chip buttercream frosting! Behold, the Mint Chocolate Chip Brownies recipe of your dreams!

Ingredients:

For the Brownies:

  • 1/2 cup unsalted butter
  • 1/4 cup dark chocolate unsweetened cocoa powder (I love Rodelle)
  • 1/2 cup canola oil
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/4 cup buttermilk
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup Andes Creme de Menthe baking chips

For the Frosting:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup milk
  • 4 cups powdered sugar
  • 1/2 tsp peppermint extract
  • 1 drop green food coloring (I use this)
  • 3/4 cup mini semi-sweet chocolate chips

Directions:

  1. Preheat oven to 400 degree F. Line a 13x9 baking dish with parchment paper. Set aside.
  2. For the brownies, in a small saucepan over medium high heat, combine butter, cocoa powder and oil. Bring to a boil, whisking continuously, and remove from heat.
  3. In a large mixing bowl, combine the granulated sugar, eggs, and buttermilk. Slowly add in the butter mixture (do not over mix). Add in flour, baking soda, and salt, stirring just until combined. Fold in Andes mints.
  4. Pour into prepared dish and bake for 20 minutes. Remove from oven and cool.
  5. Once cooled, prepare the frosting. In a large mixing bowl, using an electric mixer, beat butter for 3-4 minutes. Do this until the butter becomes pale in color. Add in milk, sugar, peppermint and food coloring. Beat an additional 3-5 minutes until frosting is light and fluffy (add more milk if needed). Fold in chocolate chips.
  6. Spread over cooled brownies. Refrigerate for two hours, until set. Cut and enjoy.
**Use peppermint extract NOT mint extract. I find the mint has a toothpaste flavor to it!

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Love Brownies? Here are some of my favorites…

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Rainbow Chip Brownies: based off my favorite buttermilk brownie recipe, these give Little Debbie a run for their money!

fudgy-zucchini-brownies-2

Zucchini Brownies: I’ve packed some veggies in this brownie. It adds moisture and the kids will never know!

Milky Way Brownies- fudge #brownies with a layer of #chocolate truffle and #milkchocolate www.shugarysweets.com

Milky Way Brownies: thick and fudgy with a frosting to die for!

If you love today’s Mint Chocolate Chip Brownies…here are some delicious brownies from my friends:

Rich and thick, these fudgy brownies are topped with a sweet mint chocolate chip buttercream frosting! Behold, the Mint Chocolate Chip Brownies recipe of your dreams!

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**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

10 comments on “Mint Chocolate Chip Brownies”

  1. Mir

    These are so dang purty, Aimee! Seriously, that pillowy layer of mint frosting on top is just so incredible. I want to take a nap on it and then eat it all!
    Once you find the best brownie recipe, no mixes ever needed again! It’s the best!

  2. I feel like these were meant for me!  I love the mint and chocolate combination and these look so darn good!

  3. Charlotte Moore

    These look wonderful. I love mint choice. chip. I have not been happy with the homemade brownies I have made. I need to try these.

  4. OMG!!!!!!!!!!!  That frosting . . . . . . these look like the best brownies ever!!!

  5. Magical Aimee! I love mint chocolate too, or chocolate anything really! Love how fluffy your beautiful frosting looks. Pinned! 

  6. I LOVE the combination between mint and chocolate. Thanks for the recipe. The brownies are looking great, I’m going to try them for sure!

  7. Wendy

    Could you make this Cherry flavored.  And what could you use.  Grenadine or Maraschino cherry juice.  What do you think?

  8. Morgan Jones

    Thanks for putting up this recipe. I love the combo of chocolate and mint. The brownies came out beautifully, with a nice shiny top, but when I made the frosting, it was like soup. I have been baking a long time, and I usually just make frosting by feel, but I thought I’d follow your recipe. I ended up having to add around 7 cups of icing sugar instead of 4. Any idea what happened?
    Also, what do you think would happen if I used all butter instead of half butter, half oil? I found the brownies to be a little oily on the bottom, and my usual go-to brownie recipe calls for all butter. Just wondering if you’ve tried it. The taste is fantastic, as is the texture, but like I said, mine came out somewhat oily.

  9. Yummy. I made these for a dinner party and they were a huge hit. I skipped the chocolate glaze since I don’t own a pastry bag. They still turned out amazing.

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