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Close-up of perfectly layered Mint Chocolate Brownies with a rich chocolate base, vibrant mint filling, and glossy chocolate glaze.

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
Cook Time 36 minutes
Total Time 1 hour 36 minutes
Servings 24 squares
Calories 220 kcal

Equipment

  • Medium saucepan
  • Large Mixing Bowl
  • 9x13-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.