These chocolate mint brownies feature three irresistible layers: a fudgy brownie base, a creamy mint filling, and a smooth chocolate topping. Make them from scratch for the perfect mint-chocolate treat.
This post was updated March 12, 2025 with new photos and a slightly adjusted recipe to keep the brownies decadent but a bit less rich than the original version.
Mint brownies combine rich chocolate and bright peppermint for a classic flavor pairing. These bars are fudgy, chewy, and striking because of their three distinct layers. They take a bit more effort than plain brownies, but the results are well worth it. If you’re short on time, you can start with a boxed brownie mix for the base, though the from-scratch version below yields the best texture and flavor.
Chocolate Mint Brownies = 3 Layers of Deliciousness
Brownie Layer
The brownie layer is designed to be fudgy and chewy without being overly gooey, which helps it hold up under the mint frosting and chocolate glaze. The recipe uses both cocoa powder and semi-sweet chocolate to build a deep chocolate flavor, and a modest amount of flour so the texture stays dense and tender.
Because these bars are finished with mint buttercream and a chocolate topping, the brownie itself is intentionally not the richest possible to keep the overall dessert balanced and sturdy enough to slice cleanly.
Mint Filling
The mint layer is essentially a thick buttercream flavored with peppermint extract and lightly colored green if desired. It’s sweet and concentrated so the mint comes through against the chocolate. Peppermint extract strength varies by brand, so taste as you go; the recipe calls for about 1 1/2 teaspoons in total but adjust to your preference.
When spreading the frosting, the layer may look modest — that’s okay. It provides a refreshing contrast without overpowering the chocolate top.
Chocolate Topping
The final layer is a creamy chocolate topping made by melting chocolate with butter. Combining the two creates a smoother, easier-to-slice glaze than melted chocolate alone. Semi-sweet or a 50% dark chocolate work well; avoid very high-cacao chocolates above about 60% for this topping if you want a balanced sweetness and texture.
Recipe Tip
Cool the brownies completely between each step. After baking, let the pan come to room temperature before adding the mint filling. Chill the frosted brownies at least 20 minutes before pouring the chocolate topping so the layers set cleanly. Refrigerate again until the topping is firm before slicing.
Can I use Brownie Mix to Make Mint Brownies?
Yes. If you prefer convenience, use a boxed brownie mix sized for a 9×13 inch pan and prepare it according to package directions. Once baked and cooled, add the mint frosting and chocolate topping from this recipe for the same layered effect.
Freezing Brownies
To freeze these brownies for future finishing:
- Bake the brownie base and cool it completely to room temperature.
- Wrap the cooled pan or slab tightly and freeze for up to 3 months.
- Thaw in the refrigerator overnight.
- Prepare and add the mint filling and chocolate topping once thawed.
If you enjoy mint-chocolate desserts, try other treats featuring the same flavors — or experiment with different brownie variations for more ways to enjoy chocolate.
Or if you’re a brownie person, consider trying peanut butter, classic homemade, or white chocolate variations.
Mint Brownies
Equipment
- 9×13 inch (23 x 33 cm) baking pan*
Ingredients
Brownie Layer
- 1 cup unsalted butter (226 grams)
- 4 oz semi-sweet chocolate (112 grams), or 50-70% dark chocolate
- 2 cups white sugar (400 grams)
- 4 large eggs, room temperature
- 1/4 cup cocoa powder (22 grams)
- 1 cup all-purpose flour (125 grams)
- 1/2 teaspoon salt
Mint Frosting
- 1/2 cup unsalted butter (112 grams), softened
- 2–4 drops green food coloring (optional)
- 1 1/2 teaspoons peppermint extract (to taste)
- 1/4 teaspoon salt
- 2 – 2 1/2 cups powdered sugar (220 – 275 grams)
- 1–2 tablespoons heavy cream (or whipping cream or milk) as needed
Chocolate Topping
- 6 oz semi-sweet chocolate (about 3/4 cup chocolate chips, ~170 grams) or 50% dark chocolate
- 1/2 cup unsalted butter (112 grams)
Instructions
Brownies
- Preheat the oven to 350°F (175°C).
- Line a 9×13 inch pan with parchment paper leaving an overhang, or lightly grease the pan.
- Place butter and chocolate in a heatproof bowl. Microwave on medium power for 60 seconds, stir, then repeat in short bursts until smooth. Allow to cool slightly.
- Whisk in the sugar, then whisk in the eggs until combined.
- Sift in cocoa powder, flour, and salt; whisk until smooth and no streaks of flour remain.
- Pour the batter into the prepared pan and bake 25–30 minutes, until the top is set and a toothpick comes out clean or with a few moist crumbs but no raw batter.
- Cool the brownies completely in the pan.
Mint Filling
- In a large bowl, beat the softened butter until fluffy.
- Add 1 teaspoon peppermint extract, food coloring (if using), salt, and 2 cups powdered sugar. Start mixing on low speed.
- Add cream 1 tablespoon at a time as needed to reach spreading consistency.
- Taste and adjust peppermint extract, powdered sugar, or cream to your preference.
- Make sure the brownie layer is completely cooled. Spread the frosting evenly over the brownies with an offset spatula. Chill in the fridge at least 20 minutes before adding the chocolate topping.
Chocolate Topping
- Chop chocolate finely if needed and place in a heatproof bowl. Chop butter into cubes and add to the bowl.
- Microwave on medium power for 45 seconds, stir, then repeat in short bursts until smooth.
- Pour the melted chocolate mixture over the chilled mint layer and spread into an even layer with a clean offset spatula.
- Refrigerate until the chocolate is set, about 30–60 minutes.
- When ready to slice, lift the brownies from the pan using the parchment overhang and cut with a sharp knife, wiping the knife between cuts for clean slices.
Notes
- Pan sizes: Recipe can be halved for an 8×8 inch pan; bake time for the smaller pan is about 20–25 minutes.
- Serving: Make 18 large brownies or 24 smaller pieces — 24 is better for a dessert tray.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Nutrition: Nutrition details are estimates based on slicing into 18 large brownies.