Rich fudgy brownies topped with a soft chocolate mint layer. Chocolate ganache gives these Chocolate Mint Brownies a decadent finish!
Looking for more delicious brownie ideas? Try these Salted Caramel Brownies next! Or try our loaded Oreo Brownies for a delicious treat.
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.
Don’t forget to try our cheesecake brownie recipe next!
What You’ll Need
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.
Easy Instructions
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.
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.
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!
- Love this dish? Our no bake Grasshopper Pie is deliciously minty!
Recipe FAQs
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
- Pecan Pie Brownies
- Peanut Butter Brownies
- Dark Chocolate Brownies
- Cake Mix Brownies
- Buttermilk Brownies
Chocolate Mint Brownies
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
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!
Oh my gosh, I absolutely LOVE brownies and these look delicious! The mint looks a beautiful colour…I just want to bite your picture….lol. Of course it would be hard knowing whether to make these or the kitkat or double fudge that you also have featured….hm…maybe will have to make them all!
What a great use of the Duncan Hine’s frosting creation. I’m going to have to give those things a try. St. Patrick’s Day is all about something minty and chocolatey for me, and this fits the bill perfectly!
These brownies sound amazing Aimee! I love mint and that creamy smooth layer of chocolate on the top is making me really hungry! 🙂
I love any kind of brownies and these sound amazing! I have to get my hands on these Frosting Creations.
I always agree to a final layer of chocolate 🙂 These look prefect and I’m in love with the colors!
Thanks Sues! Can’t go wrong with extra chocolate!
I love that you used sweetened condensed milk for the minty ganache layer. I was just wondering the other day if ganache with sweetened condensed milk was a thing 🙂
LOL. I don’t know if it’s “correct” to call it ganache. But I couldn’t think of what else to describe the soft layer of mint 🙂
These look so sweet and fudgy and I love that minty layer-they’d be great for St. Patrick’s Day too!
Yay! I am so glad my brownies inspired you to bake these yummy looking brownies. Love the ganache mint topping with the chocolate glaze! I do have to say though, my fudge layer on mine was actually quite soft…something about being on the brownies didn’t let it set up quite as hard as normal…which was actually a really good thing 🙂 Now I think I need brownies…better make them today before my new diet starts on Saturday!!!
I can’t imagine a better feeling than my teeth sinking into this ganache (as my dentist probably shudders at the thought lol). Gorgeous brownies Aimee – keep ’em coming! Three months is FAR too long to wait for brownies like these 😀
Yep, that mint layer is extraordinary! Now I’ll be thinking about it! Thanks Aimee!
What a sweet St. Patty’s-Day treat! I’m totally with you on going for the soft mint layer. That’s my favorite part. OK, and the homemade brownie is pretty fab too. Good thing I don’t have to choose 🙂
Oh these look wonderful! They remind me or grasshopper fudge which is my absolute favorite!
I haven’t made grasshopper fudge in years! thanks for the reminder Audra!
Oh do these just look heavenly! I love mint brownies and these just are calling to me 🙂
Thanks Suzanne, I think you should answer the call 😉
These would be gone in a flash Aimee! Chocolate and mint – to die for!
Agreed!! Thanks Dorothy.
Chocolate and mint, two wonderful flavors. Cannot wait to try this recipe.
Mint is in the air! Love it! These brownies look so scrumptious and I love how they have thick layers, you can really get a taste and bite of each flavor!
Gorgeous mint + choco combo and such perfect layers! I just posted choc + mint yesterday and last year, I posted choc + mint brownies around this time, and they turned out to be one of my most popular recipes of the year!
Who can resist chocolate and mint??
I LOVE mint and chocolate together!! These look amazing!
Thanks Ari!
mint and chocolate is taking over the world. 🙂 These remind me of a swirly twirly minty fudgy brownie I made over the weekend. You would LOVE them Aimee! I am posting them soon. PS: I still have those pretzel bites on my mind…
Can’t wait to see your brownies Sally!!
Oooh, I make a cool mint dessert that is very similar to this one. I love the chocolate and mint combo and know this would be a hit in our house!
Chocolate and mint just go so nicely together!