These Easy Mint Chocolate Brownies are supremely decadent and filled with the refreshing flavor of mint, making them perfect for any sweet tooth. Plus, they're easy to make and topped with a rich chocolate ganache and mint frosting - what more could you want in a brownie?
The combination of chocolate and mint is truly irresistible! Not only do they both taste delicious, but they also complement each other perfectly. When the sweet richness of chocolate meets the bright, refreshing flavor of mint, it creates a flavor sensation that just can't be beat.
This dessert recipe takes both the flavors of refreshing mint and rich chocolate and whips them into a delicious and decadent brownie. Simple ingredients create the base of the brownie recipe. Then, TWO layers of frosting are added to the top.
One is a frosting made with mint extract to give it a refreshing flavor along with green food coloring. Next is a chocolate ganache that adds a rich, creamy layer on top. The combination of the two frostings creates brownies that taste just like Andes® thin mints!
Why You'll Love This Recipe
- These brownies have a delicious flavor combination of mint and chocolate, just like Andes® thin mints.
- They are easy to make with simple baking ingredients. Most of which you may already have on hand!
- The two frostings - mint extract and ganache - work together to create a rich and decadent topping.
- These brownies are an indulgent dessert that is perfect for Easter or St. Patricks Day!
Ingredients You'll Need
- Salted Butter - Makes up the rich oil base of the brownies adding lots of fudgy moisture.
- Semi-Sweet Chocolate Chips - Adds a rich chocolate flavor that is slightly bitter to balance the sweetness.
- Sugar - You'll need a mix of both brown sugar and white sugar to create sweetness and a bit of chew to the brownies.
- Eggs - Help bind the ingredients together, so they set properly once baked.
- Vanilla Extract - Adds a light touch of vanilla flavor that compliments the chocolate.
- Salt - Helps balance out the overall sweetness in the brownies.
- Flour - This dry ingredient helps bind everything together and creates structure in the brownies.
- Cocoa Powder - Mixes in with the brownie batter to create an even more rich chocolate flavor.
Mint Frosting
- Softened Butter - Gives a rich, creamy base to the mint buttercream frosting.
- Powdered Sugar - This finely milled sugar mixes well into the frosting and adds sweetness and thickness.
- Heavy Whipping Cream - Helps to thin out the frosting to the perfect spreadable consistency.
- Peppermint Extract - Adds a refreshing minty flavor to the frosting.
- Green Food Coloring - Adds a classic mint look reminiscent of Andes candies.
Chocolate Ganache
- Heavy Whipping Cream - Adds a creamy texture to the ganache.
- Semi-Sweet Chocolate Chips - Adds just the right amount of rich chocolate flavor and thickness.
- Butter - Helps make the ganache just smooth enough to spread while adding a buttery flavor.
How To Make Mint Chocolate Brownies
Prepare for baking: Preheat the oven to 350°F. Prepare a 9x13-inch baking dish by lining it with parchment paper. Set aside.
Mix the butter, chocolate, and sugar: Melt the chocolate with butter in a microwave-safe bowl in 20-second intervals stirring until melted. Pour it into a stand mixer and let it cool for 5 minutes. Then add the brown sugar, granulated sugar, and vanilla and mix. While the mixer is on low, add one egg at a time.
Add the dry ingredients: To the mixture, slowly add the salt and cocoa powder and mix on low until fully incorporated. Then, slowly add in the flour and mix on medium until combined and no dry streaks of flour remain.
Bake the brownies: Pour the brownie batter into the prepared baking dish. Bake for 35-40 minutes or until you can poke a toothpick into the center and it comes out clean. Remove the brownies from the oven and cool them completely.
Mint Frosting
Cream the butter and sugar: Add the butter and vanilla to a stand mixer fitted with the whisk attachment. Mix on high until smooth. Then, add the powdered sugar and mix until combined.
Add the wet ingredients: Add the heavy cream, green food cooling, and peppermint extract. Mix until the frosting is light and fluffy.
Spread on brownies: Carefully spread a layer of mint frosting on the cooled brownies. Let them sit for 10-20 minutes to set.
Chocolate Ganache
Heat the cream: Pour the heavy cream into a microwave-safe bowl. Microwave for one minute or until the cream comes to a light boil.
Melt the chocolate: Add the chocolate and the butter into a bowl, then pour the hot cream over it. Let it sit undisturbed for 2-3 minutes.
Stir the ganache: Once the cream has had a chance to sit in the chocolate and butter, stir until smooth. Then pour it over the top of the mint-frosted brownies until evenly distributed.
Let the brownies set: Once frosted with ganache, let the brownies sit until the chocolate ganache layer is set. You can do this quickly by placing them in the fridge. Once set, slice and enjoy!
Recipe Tips
- When baking the brownies, check for doneness by inserting a toothpick in the center; if it comes out clean, then the brownies are done.
- To ensure an evenly baked brownie, use a rubber spatula and spread the mixture into all four corners of the baking dish before baking.
- To make a thinner ganache layer, use just enough heavy cream to cover the chocolate chips barely.
- When making the mint frosting, sift your powdered sugar to ensure the frosting has a smooth and creamy consistency.
- When adding the green food coloring to the frosting, add just a small amount at first, then gradually increase until you reach your desired color.
- Make sure the brownies are completely cool before adding the frosting, as it will not stick to a hot brownie.
Variations
- For an even more minty kick, add just a tiny drop of peppermint oil to the chocolate ganache layer.
- Top your brownies with chopped peppermints for extra crunch.
- Add white chocolate chips to the batter before baking for an extra decadent treat.
- Make the brownies nutty and crunchy by adding chopped walnuts or almonds to the batter.
- To make them gluten free, just substitute the all-purpose flour with a gluten free alternative.
Storing & Freezing
Storing: Brownies that are cooled and set can be stored in an airtight container at room temperature for up to 5 days. You can also store them in the fridge for up to 7 days.
Freezing: If you'd like to freeze the brownies, just wrap them individually in plastic wrap and place them in a resealable freezer bag. They can be stored in the freezer for up to 3 months. Just thaw overnight before enjoying!
FAQ
To make a fudgy brownie, do not use a leavening agent such as baking powder or baking soda. The lack of leavening gives the brownies a dense, gooey texture.
Yes! Instead of peppermint extract, you can substitute with any other type of mint extract that you prefer, such as spearmint or wintergreen. This will give your brownies a unique flavor.
No, you don't have to use food coloring in the frosting if you don't want to! The green color just adds a festive touch.
More Sweet Treat Recipes
- Frosted Sugar Cookie Bars
- Fruity Pebbles Rice Crispy Treats
- Lucky Charm Rice Krispie Treats
- Salted Caramel Rice Krispie Treats
- Homemade Cherry Turnovers with Puff Pastry
SHARE IT & RATE IT
We would love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below. Then follow us on Facebook, Instagram, and Pinterest! Share your favorite recipes or ask questions in our Facebook Group.
Mint Chocolate Brownies
Equipment
Ingredients
- 1 cup salted butter
- 8 oz semi-sweet chocolate chips
- 1½ cup granulated sugar
- ½ cup brown sugar
- 4 eggs
- 1½ tsp vanilla extract
- ¼ tsp salt
- ½ cup flour
- ⅓ cup cocoa powder
Mint Frosting
- ¾ cup butter softened
- 3¼ cup powdered sugar
- 2 tbsp heavy whipping cream
- 1 tsp peppermint extract
- 12 drops green food coloring
Chocolate Ganache
- ½ cup heavy whipping cream
- 3 tbsp butter
- 3 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Prepare a 9x13-inch baking dish by lining it with parchment paper. Set aside.
- Add butter and chocolate chips into a microwave-safe bowl. Melt in 20-second intervals stirring in between, until the chocolate is melted and smooth.
- Pour the chocolate into the bowl of a stand mixer. Let cool for 5 minutes.
- Add in Brown sugar, granulated sugar, and vanilla and mix. While the mixer is on low, add one egg at a time.
- Add salt and cocoa powder and mix on low until well incorporated.
- While the mixer is on low, slowly add in the flour. Turn the mixer to medium and mix until all the ingredients are mixed well.
- Pour the mixture into the prepared pan and bake for 35-40 minutes or until you can poke a toothpick into the center and it comes out clean.
- Remove the brownies from the oven and cool them completely.
Mint Frosting
- Add the butter and vanilla to the bowl of a stand mixer with the whisk attachment. Cream together on high until smooth.
- Add the powdered sugar and mix until well combined.
- Next, add the cream, green food coloring, and peppermint extract and mix until light and fluffy.
- Carefully spread the frosting on the brownie until evenly distributed. Let sit for 10-20 minutes.
Ganache
- Add the cream to a microwave-safe bowl and cook for about 1 minute or until the cream come to a light boil.
- Pour the cream over the butter and chocolate chips. Let sit for 2-3 minutes.
- Stir the cream, butter, and chocolate chips together until smooth. Carefully pour the chocolate over the top and spread until all the frosting is covered.
- Let the brownies sit until the chocolate layer is set. (For a faster setting time, place the brownies in the refrigerator)
- Serve and Enjoy!
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Katie
My son and I just made these and they are setting now. I have no doubt that they taste like heaven. I did make just a couple of tweeks. I only added 1/2 t. of peppermint; I’m sure the full teaspoon is just fine for almost everyone else, but I only like a very light mint flavor when mixed with chocolate. I also needed 4 T of heavy whipping cream in the frosting to make it easier to spread. Lastly, after mixing the cream with the chocolate chips and butter in the ganache, I did need to zap the mixture two extra times in 10 second intervals to completely melt the chocolate and butter and get it super smooth.
Great recipe, thank you for sharing! This is, without a doubt, the most calorie-dense dessert that I have ever made, but it’s the holidays. #yolo
Ryan Allen
I love this so much! Your tweaks make total sense, especially the lighter peppermint with chocolate. Glad you and your son had fun making them, and yes… holiday calories don’t count 😉 Thanks for sharing your tips!