Rich fudgy brownies topped with a soft chocolate mint layer. Chocolate ganache gives these Chocolate Mint Brownies a decadent finish!
These can be made in a square or 13×9 baking dish depending on how thick you want the brownie layer!
This recipe was originally published in March 2013. The photos were improved and updated in June 2021 and I’ve updated the recipe notes in March 2025.
Aimee’s Recipe Notes
💚Flavor- Love these fudgy brownies with cool, creamy mint topping and rich chocolate ganache. Tastes similar to Andes Mints.
💚Budget Tip- Use a boxed brownie mix for the brownie layer if desired.
💚Storage- Keep this brownies in an airtight container at room temperature for up to one week.
💚Freeze- Wrap brownies in airtight freezer safe container for up to 3 months. Thaw overnight.
Featured Review⭐⭐⭐⭐⭐
“The mint and chocolate together in these were delicious!! So good.” -Jessica
What You’ll Need
Today’s recipe uses my favorite fudgy brownie as the base. It’s an easy, from scratch recipe that we use often and is loved by all! Scroll to recipe card below for full list.
- Unsweetened cocoa powder. The higher quality cocoa you use, the higher quality your brownies will taste. I 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.
How to Make Mint Brownies
Brownie layer. Swap out the homemade brownies for a boxed brownie mix if desired.
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.
Chocolate ganache. 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.
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!
- Love this dish? My no bake Grasshopper Pie is deliciously minty!
More Easy Brownie Recipes
- Try some of these M&M Brownies that are deliciously fudgy and thick!
- Want some nuttiness? Try these easy Pecan Pie Brownies and Walnut Brownies that your whole family will surely enjoy!
- Try out a batch of these creamy Peanut Butter Brownies! They are the dream!
- These Cake Mix Brownies are fudgy and thick, just like normal! No one will guess they are made of cake mix!
- Make some of these Buttermilk Brownies and Dark Chocolate Brownies that you know everyone will absolutely enjoy!
- Looking for more delicious brownie ideas? Try these Salted Caramel Brownies next! Or try my loaded Oreo Brownies for a delicious treat.
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Chocolate Mint Brownies Recipe
Ingredients
For the brownies:
- 1 cup unsalted butter
- ½ cup semi-sweet chocolate morsels
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
For the Filling:
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon peppermint extract
- 1 drop green gel food coloring
- 2 Tablespoons milk
For the Ganache
- ½ cup milk chocolate chips
- ½ cup heavy whipping cream
Instructions
- Preheat oven to 350°F. Line a 9-inch baking dish with parchment paper. Set aside.
- In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
- Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
- Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR.
- Pour batter into dish and bake for about 35 minutes. Remove from oven and cool completely before adding filling.
- For the filling, beat softened butter with powdered sugar, peppermint extract, food coloring, and milk. Beat for about 3-4 minutes, until fully combined and fluffy.
- Spread over cooled brownies. Refrigerate while you make the ganache.
- For the ganache, heat cream in small saucepan until warm (not boiling). Remove from heat and whisk in the chocolate chips until smooth.
- Pour immediately over green layer on the brownies and spread evenly with an offset spatula. Return to refrigerator for one hour.
- Slice and enjoy.
Notes
- 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!
Nutrition
More Brownie Recipes
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!
These were so so good. And yes, I loved the thick mint topping. Perfectly rich and satisfying.
The mint and chocolate together in these were delicious!! So good.
These are so addicting and very yummy! My family and I LOVED these brownies, so excited to make these for the next birthday very soon!
Can I use mint extract in place of the frosting creation packet?
I could not find the Frosting Creations at any of our local grocery stores. So I tried the mint extract and it worked just fine! I added slowly but in the end it was between 1/4 and 1/2 teaspoon. Hope that helps. I also used a regular brownie mix in the bottom and plan to use semi sweet mixed with dark for the top layer, similar to your your peanut butter Buckeye brownies, which I LOVE!!! That richer dark chocolate on top is just delicious! And using a brownie mix on the bottom was fast and easy.
I would love to make these but I cannot find the Duncan Hines chocolate mint frosting creations. Any idea where to locate this or what I can substitute with?
Hi. I didn’t create this recipe but have wanted to add mint flavor to other things. A few ways to do that: you can add a drop or two of mint oil (LorAnn flavors and oils are available at many grocers and Walmart.com) or mint extract to any homemade buttercream frosting or canned frosting. If you make seven minute or meringue type frosting, you must use the extract, or a home brewed super strong infusion of mint leaves/mint tea, or you can melt or finely crush in a food processor strong mints like Altoids or Starlights, etc and fold in. If you add oil based flavoring to uncooked or lightly cooked meringue/meringue frosting it will deflate. Hope this helps.
LT
The recipe looks great, however I really love the font you used for the ‘chocolate mint’ wording. Would you mind sharing what it is?
These mint brownies sound delicious! I definitely will try them!!!!
Thanks Shirley! ENJOY!
I made these last night to bring into work today. My co-worker just cut into them and came rushing to my desk to make me take a bite. OMG–rich and delicious with just the right amount of mint flavor. I usually steer clear of recipes calling for sweetened condensed milk (I’m not sure why) but this recipe will change that!
Oh yum, your brownies look so good!
This recipe looks delicious! Can’t wait to make them.
Mint and Chocolate. There is nothing better, except to combine them!