Rich fudgy brownies topped with a soft chocolate mint layer. Chocolate ganache gives these Chocolate Mint Brownies a decadent finish!
Why this Recipe Works
If you love Andes Mints, you’ll go head over heels for this Chocolate Mint Brownie recipe.
- It starts with the brownie layer: thick, fudgy and chewy like all good brownies should be!
- A mint filling tops the brownies with cooling creamy flavor.
- Finally, chocolate ganache gets poured on top. Its sets into a shiny velvety layer that melts in your mouth.
They look so pretty on a plate too:Chocolate layers with the pop of mint green in the center!
These brownies are the ultimate treat for anyone who loves the combination of chocolate and mint.
Today’s recipe uses our favorite fudgy brownie as the base. It’s an easy, from scratch recipe that we use often and is loved by all!
- Unsweetened cocoa powder. The higher quality cocoa you use, the higher quality your brownies will taste. We get great results from Rodelle and Ghirardelli brands.
- Peppermint extract. Use pure peppermint extract (not imitation flavor) for best results. You’ll also need vanilla extract for the brownies!
- Gel food coloring. A few drops give the mint filling the traditional green color. You can leave this out if desired for a cream colored filling.
STEP 1. Brownie layer
Melt the butter in a saucepan. Stir in chocolate chips and sugar until melted.
Add the remaining wet ingredients, followed by the dry ingredients. Pour batter into a brownie pan and bake for 35 minutes.
EASY TIP: Swap out the homemade brownie layer for a boxed brownie layer.
STEP 2. Mint filling
Beat together all the ingredients until the filling is fluffy and smooth. When the brownies are fully cooled, spread filling on top.
Chill the mint brownies in the refrigerator while you make the ganache.
STEP 3. Chocolate ganache
Warm heavy cream in a saucepan. Remove the pan from heat and stir in the chocolate chips. Continue stirring until the chocolate melts and the mixture is smooth.
Pour the ganache over the mint layer of the brownies. You can use a spatula to make sure the tops of the brownies are fully covered.
Return the pan to the fridge. Let the brownies chill for one hour. Then, slice and serve!
Tips and Tricks
- Line your baking dish with parchment paper before adding the brownie batter. Easy removal and easy clean up!
- Do not let the cream simmer or boil when making the ganache. Boiling or scalding the cream will ruin the consistency.
- Be careful not to over stir the brownie batter. Use big strokes to mix in the dry ingredients just until you no longer see big lumps of flour. Over mixing will make your brownies tough.
- Swap out the chocolate ganache for a layer of chocolate buttercream instead!
Yes, you can! We chose milk chocolate to mimic Andes Mint flavor, but dark chocolate would be delicious too.
Once the brownies are set up, you can store them at room temperature in an airtight container. If you like the taste when they’re cold (we do), feel free to store them in the fridge instead! It’s up to you.
Yes, salted butter can be substituted for the unsalted butter. I would just leave out the added kosher salt in the brownie batter to compensate for the extra saltiness in your butter.
More Easy Brownie Recipes
- Walnut Brownies
- M&M Brownies
- Peanut Butter Brownies
- Dark Chocolate Brownies
- Cake Mix Brownies
- Buttermilk Brownies
Rich and chocolatey with just the right amount of mint flavor, Chocolate Mint Brownies are perfection. Wow your friends and family with this beautifully indulgent dessert recipe!