The Ultimate Fudgy Mint Chocolate Brownies Recipe

Classic flavor pairings never go out of style. These Mint Chocolate Brownies pair a rich fudgy base with a creamy mint frosting and a glossy chocolate ganache that sets into a smooth topping. The result is decadence you can pull off in a busy afternoon, not a bakery run. In this guide, you’ll get a rich brownie recipe, a mint frosting, and a simple chocolate layer, all explained in beginner-friendly steps you can follow with confidence.

Why You’ll Love These Mint Chocolate Brownies

Here’s why these Mint Chocolate Brownies are a crowd favorite.

• Irresistibly fudgy and rich texture that sticks to the teeth in all the right ways. The brownie crumb stays moist, not dry.
  

  Understanding the science behind baking can help achieve the perfect consistency; a low flour-to-fat ratio often contributes to a fudgier brownie texture.
• Perfect balance of mint and chocolate, delivering a cooling finish without overpowering the cocoa.
• Impressive layered presentation that looks bakery-worthy on a sheet pan.
• Great for holidays and special occasions, yet simple enough for weeknights.
• Relatively simple to make from scratch with everyday ingredients.

Ingredients + Notes/Substitutions

For the Fudgy Brownies

• Unsalted butter
• Semi-sweet chocolate (chopped)
• Granulated sugar
• Light brown sugar (packed)
• Large eggs (room temperature)
• Pure vanilla extract
• Salt
• All-purpose flour (spooned & leveled)
• Natural unsweetened cocoa powder

For the Creamy Mint Frosting

• Unsalted butter (softened)
• Confectioners’ sugar
• Milk
• Peppermint extract (pure is best)
• Green food coloring (optional)

For the Easy Chocolate Layer

• Unsalted butter
• Semi-sweet chocolate chips

Notes & Substitutions

• Chocolate choices: a mix of dark and milk chocolate adds depth; aim for 60–70% cocoa for a rich but balanced bite.
• Brown sugar: adds moisture and chew that keeps these Mint Chocolate Brownies fudgy.
• Peppermint vs mint extract: peppermint delivers a brighter, more classic mint note; use mint extract if you prefer a subtler lift.
• Ingredients quality: good vanilla and quality chocolate make a noticeable difference in texture and finish.

Instructions

1. Prepare the brownie base. Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Alternatively, melt in a microwave-safe bowl in 20-second bursts, stirring after each. Let cool for about 10 minutes.
2. Preheat to 350°F (177°C) and line a 9×13-inch pan with parchment, leaving overhang. Whisk both sugars into the cooled chocolate mixture. Add eggs one at a time, whisking smooth after each. Stir in vanilla, then fold in salt, flour, and cocoa. Pour into the pan. Bake 35–36 minutes, or until edges pull away. Cool completely in the pan. Lift the cooled slab from the pan using the parchment overhang and place on a baking sheet.
3. Make the mint frosting. Beat softened butter until creamy, about 2 minutes. Add confectioners’ sugar and milk; beat on low, then high for 1 minute. Beat in peppermint extract and color if using. Frost cooled brownies evenly, then chill 1–4 hours to set.
4. Prepare the chocolate layer. Melt butter and chocolate chips until smooth. Pour over the mint layer on the sheet, then gently spread. Chill at least 1 hour to set the chocolate layer.
5. Slice and serve. Use a hot, sharp knife for clean cuts, wiping between each slice. Cut into squares and enjoy.

Pro Tips & Troubleshooting

• Achieving fudgy brownies: avoid overbaking; pull from the oven as soon as the edges pull away slightly.
• Cooling completely: let the brownie slab reset fully before frosting for crisp, even layers.
• Frosting consistency: if the frosting is too thick, loosen with a splash of milk; if too runny, chill longer.
• Mint flavor control: start with a touch of peppermint extract and taste as you go.
• Clean slicing: chill thoroughly, wipe the knife between cuts, and use a very sharp blade.
• Crack prevention: let the chocolate layer set slowly at fridge temperature.

Serving, Storage, and Variations

• Serving suggestions: serve chilled or at room temperature with a glass of milk or coffee. Garnish with a light dusting of cocoa for contrast.
• Storage: keep tightly covered in the refrigerator for up to 5 days.
• Freezing: freeze unfrosted brownies or fully assembled bars; thaw overnight in the fridge.
• Variations: fold chocolate chips into the frosting, swap to dark chocolate for a deeper bite, add chopped Andes mints for extra texture, or make a gluten-free version using a 1:1 gluten-free flour blend. You can also adapt to a smaller 8×8 or 9×9 pan.

Nutrition (Approximate per serving)

Note: Nutrition values are estimates and can vary with ingredient brands and portion size.

FAQ

Conclusion

Mint Chocolate Brownies bring a crowd-pleasing balance of fudgy chocolate and bright mint in a layered, show-stopping dessert. The steps are straightforward, making this a perfect project for busy parents and baking beginners alike. Gather your ingredients, follow the simple sequence, and you’ll serve a decadent treat that tastes like a bakery want, right at home. Try the recipe, share your results, and enjoy the compliments.

The Ultimate Fudgy Mint Chocolate Brownies Recipe

Indulge in these rich and decadent fudgy mint chocolate brownies, featuring a luscious mint frosting layer and a smooth chocolate topping. Perfect for satisfying your sweet cravings, this recipe guides you through creating impressive layered brownies from scratch.

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Prep Time 1 hour hr

Cook Time 36 minutes mins

Total Time 1 hour hr 36 minutes mins

Servings 24 squares

Calories 220 kcal

Equipment

• Medium saucepan
• Large Mixing Bowl
• 9×13-inch baking pan
• Parchment paper
• wire rack
• Handheld or Stand Mixer
• Paddle Attachment
• Baking sheet
• Sharp large knife
• offset spatula
• whisk
• Paper towel

Ingredients

  

Brownies

• 1 cup unsalted butter (16 Tbsp; 226g)
• 8 ounces semi-sweet chocolate coarsely chopped
• 1 1/2 cups granulated sugar (300g)
• 1/2 cup packed light brown sugar (100g)
• 4 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 1/2 cup + 3 Tablespoons all-purpose flour (86g) (spooned & leveled)
• 1/4 cup natural unsweetened cocoa powder (21g)

Mint Frosting Layer

• 1/2 cup unsalted butter (8 Tbsp; 113g), softened to room temperature
• 2 cups confectioners’ sugar (240g)
• 2 Tablespoons milk (30ml)
• 1 1/4 teaspoons peppermint extract *
• 1 drop liquid or gel green food coloring optional

Chocolate Layer

• 1/2 cup unsalted butter (8 Tbsp; 113g)
• 1 heaping cup cup semi-sweet chocolate chips (around 200g)

Instructions

 

For the brownies

• Melt butter and chopped chocolate in a medium saucepan or microwave, stirring, then pour into a large mixing bowl and cool for 10 minutes.
• Preheat oven to 350°F (177°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang.
• Whisk both sugars into the cooled chocolate mixture, then add eggs one at a time, whisking until smooth, and stir in vanilla. Gently fold in salt, flour, and cocoa powder; pour the batter into the prepared pan and bake for 35-36 minutes until edges pull away and a toothpick comes out with moist crumbs. Cool completely in the pan on a wire rack, then lift onto a baking sheet without cutting.

For the mint frosting layer

• In a medium bowl, beat softened butter until smooth and creamy for about 2 minutes. Add confectioners’ sugar and milk, beating on low then high speed.
• Stir in peppermint extract and optional green food coloring, beating on high for 1 minute; taste and adjust peppermint if desired. Frost the cooled brownies on the baking sheet and refrigerate for 1-4 hours to set the frosting.

For the chocolate layer

• Melt butter and chocolate chips in a medium saucepan or microwave until smooth. Pour and gently spread the melted chocolate over the set mint layer.
• Place the brownies back in the refrigerator and chill for 1-4 hours (or overnight) to allow the chocolate layer to set.
• Once chilled, remove from the refrigerator and cut into squares using a very sharp knife, wiping it clean between each quick cut. Brownies can be kept at room temperature for a few hours, or covered tightly and refrigerated for up to 5 days.

Notes

For neat cutting, use a very sharp knife and wipe it clean between each quick cut. Brownies are fine at room temperature for a few hours. Cover tightly and refrigerate leftovers for up to 5 days.