Mint Chocolate Chip Brownies Recipe

These thick and fudgy Mint Chocolate Chip Brownies are rich, decadent and refreshingly minty! The thick layer of mint chip buttercream frosting sets these brownies apart from the crowd.

Love chocolate and mint? Be sure to try our mint chocolate chip cupcakes for a delicious dessert. Or give this minty meringue cookie recipe a try instead!

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!

Why This Recipe is Best

  • Based on my Buttermilk Brownies
  • Topped with mint green frosting
  • Garnished with mini chocolate chips
  • Tastes like Andes Mints or Thin Mint cookies in brownie form!

We are serious mint chocolate chip lovers in this house. So much so that my children are known to request this Mint Chocolate Chip Cake on their birthdays.

Today though, we are all about the brownies. Whether you’re looking for a St. Patrick’s Day dessert or just need to satisfy a craving for mint and chocolate, you’ll love these 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!

Ingredient Notes

Dark chocolate cocoa powder makes a world of difference in the flavor of homemade brownies. I love the Rodelle brand in this recipe.

Buttermilk gives the brownies a super moist, fudgy consistency. This homemade buttermilk substitute works beautifully for baking too.

Andes baking chips – You can find these in the baking aisle near the chocolate chips. They’re like the center of an Andes mint candy in the form of small baking bits you can fold right into the brownie batter.

Green food coloring is optional for making the frosting green. I find the gel food coloring works better than the liquid kinds when added to frosting.

Peppermint extract flavors the mint frosting. Make sure to use “peppermint” extract NOT “mint” extract. I find mint extract has a toothpaste flavor that I want nowhere near chocolate brownies!

Semi sweet chocolate chips are folded into the frosting for a classic “mint chocolate chip” appearance. Plus–more chocolate!

Easy Instructions

How to make the brownie batter:

Melt butter in a sauce pan over medium heat. Add oil and cocoa powder then whisk constantly until it comes to a boil. Remove from heat.

Combine sugar, buttermilk and eggs with the butter mixture. Then add flour, baking soda and salt. Fold in the mint baking chips.


Pour the batter into a lined rectangular brownie pan. Bake for 20 minutes and let cool in the pan.

Frost and chill:

Beat the butter until it’s pale in color. Add the remaining frosting ingredients and beat until combined.

Spread frosting over cooled brownies. Stick the whole pan in the fridge for 2 hours. Slice into squares and enjoy!

Tips and Tricks

  • Best served cold. Mint Chocolate Chip Brownies taste incredible straight out of the fridge
  • Keep covered. When you’re not eating the brownies, keep them covered with plastic wrap or foil. Cut brownies can be stored in an airtight container.
  • Do not over mix. Only stir together the brownie batter ingredients until just combined. If you over mix, the brownies will be more tough and dense.
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!

Recipe FAQs

I’m in a hurry. Can I make these brownies without chilling them?

I don’t recommend skipping the chilling step. Refrigerating helps the frosting “set up” on the brownies and brings out more of that cooling minty flavor.

What kind of pan do I need for this brownie recipe?

For this recipe, I used a 13 x 9 inch baking dish rather than a square brownie pan.
If you only have a square pan, you can still make this recipe but the brownies will be thicker. (Not necessarily a bad thing!)

Can I use regular cocoa powder instead of dark cocoa?

Yes, but make sure the cocoa powder is high quality, not the cheap stuff. Ghirardelli and Rodelle brands are perfect. The cheaper brands, like Nestle or generic store brands, just don’t taste as good in these mint 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!

More Brownie Recipes

  • Rainbow Chip Brownies: based off my favorite buttermilk brownie recipe, these give Little Debbie a run for their money!
  • Zucchini Brownies: I’ve packed some veggies in this brownie. It adds moisture and the kids will never know!
Yield: 36 bars

Mint Chocolate Chip Brownies

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 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!


For the Brownies:

  • ½ cup unsalted butter
  • ¼ cup dark chocolate unsweetened cocoa powder (I love Rodelle)
  • ½ cup canola oil
  • 2 cups granulated sugar
  • 2 large eggs
  • ¼ cup buttermilk
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 cup Andes Creme de Menthe baking chips

For the Frosting:

  • ½ cup unsalted butter, softened
  • ½ cup milk
  • 4 cups powdered sugar
  • ½ tsp peppermint extract
  • 1 drop green food coloring (I use this)
  • ¾ cup mini semi-sweet chocolate chips


  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!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 259Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 88mgCarbohydrates: 36gFiber: 1gSugar: 30gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice

Did you make this recipe?

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Love mint chocolate chip? Meet your new favorite brownies!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**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**

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Posted on February 15, 2019

Comments & Reviews

  1. I put them in the refrigerator they got hard is the supposed to happen, will they get soft when I take them out of the refrigerator?

  2. I put mine in the refrigerator they got hard is that normal, when I take them out will they soften up?

  3. Hi, Aimee, and Happy Holidays to you and your family. ? I was just wondering about storage for these after they’re all set and done. Do they need to stay in the refrigerator or are they good at room temperature? I’m considering making these gooey beauties for my husband’s potluck and just wondered how far in advance to make them and the proper storage. Thank you so much and thank you for sharing your delicious recipes and personal stories with us. You have a beautiful blog.

  4. I love mint and chocolate together, and these brownies did NOT disappoint! I loved them so much that I’m going to make them again for St. Patrick’s Day!

  5. 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.

  6. 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.

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

  8. 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!

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

  10. 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.

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

  12. 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!

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