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!
Table of Contents
Why This Recipe is Best
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.
- Based on my Buttermilk Brownies
- Topped with mint green frosting
- Garnished with mini chocolate chips
- Tastes like Andes Mint Cookies in brownie form!
For more minty, chocolate flavor be sure to add our Grasshopper Pie to your dessert list! So easy.
Ingredient Notes
- Dark chocolate cocoa powder makes a world of difference in the flavor of homemade brownies.
- 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!
See the recipe card for full information on ingredients and quantities.
Easy Instructions
- Brownie Batter- We love this easy one bowl method for making gooey brownies!
- Bake– Pour the batter into a parchment paper lined baking sheet. Bake for 20 minutes and let cool in the pan.
- Make Mint Chip Frosting- Beat the butter until it’s pale in color. Add the remaining frosting ingredients and beat until combined.
- Assemble & Chill- 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.
Recipe FAQs
Refrigerating helps the frosting “set up” on the brownies and brings out more of that cooling minty flavor. With a little patience, you can let them set up at room temperature.
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 and need to bake quite a bit longer. (Not necessarily a bad thing!)
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.
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!
- Oreo Brownies
- Walnut Brownies
- M&M Brownies
Mint Chocolate Chip Brownies
Ingredients
For the Brownies:
- ½ cup unsalted butter
- ¼ cup dark chocolate unsweetened cocoa powder
- ½ cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- ¼ cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon 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 teaspoon peppermint extract
- 1 drop green food coloring I use this
- ¾ cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 400 degree F. Line a 13×9 baking dish with parchment paper. Set aside.
- 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.
- 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.
- Pour into prepared dish and bake for 20 minutes. Remove from oven and cool.
- 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.
- Spread over cooled brownies. Refrigerate for two hours, until set. Cut and enjoy.
Notes
- 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.
Nutrition
Love mint chocolate chip? Meet your new favorite brownies!
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?
I put mine in the refrigerator they got hard is that normal, when I take them out will they soften up?
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.