Mint Brownies
Fudgy chocolate brownies are topped with a layer of creamy mint frosting and melted chocolate. These mint brownies are perfect for St. Patrick’s Day or Christmas!
If you know me, you know that I’m a huge fan of mint chocolate. Over the years I’ve shared some delicious recipes like my andes mint cookies and mint chocolate cookie cups. But these mint brownies have quickly become one of my new favorites!
The base for these brownies is actually adapted from my homemade brownie recipe. Instead of using just cocoa powder though, this recipe also uses melted chocolate for an even fudgier brownie.
Once the brownies have been baked and cooled, they’re topped with a simple mint buttercream frosting. A layer of soft melted chocolate is the perfect finishing touch on top.
If you’re looking for a fun recipe to make for St. Patrick’s Day, I highly recommend making a batch of these brownies. They keep well for several days and can easily be prepared in advance!
Recipe Ingredients
- Peppermint Extract: When it comes to mint frosting, peppermint extract is the way to go! I don’t recommend using mint extract because it has peppermint and spearmint in it. If you’re not careful, your frosting can wind up tasting like toothpaste. And trust me, you don’t want that!
- Green Food Coloring: A few drops are added to the frosting to give it some color. Feel free to leave it out, if you prefer.
- Chocolate: I like to use chocolate bars for this recipe because they melt better, but chocolate chips will also work.
- Cocoa Powder: You can use either natural or Dutch process cocoa powder for this recipe. If you’re not sure what the difference between Dutch process and natural cocoa powder is, I highly suggest reading through my post on the two of them.
- Butter: I recommend using unsalted butter so that you can control the amount of salt. You’ll be using melted butter for the brownies and softened butter for the frosting.
How To Make Mint Brownies
- Combine the wet ingredients: In a microwave-safe mixing bowl, melt the butter and chocolate together. Then, stir in the sugar, eggs, and vanilla.
- Sift in the dry ingredients: This includes the flour, cocoa powder, and salt. Stir just until combined.
- Spread the batter into a pan: I like to use an 8-inch square baking dish for these brownies. I also prefer to line mine with parchment paper and spray it well with nonstick cooking spray, so that it’s easy to remove them from the pan later on.
- Bake, then cool: You’ll know the brownies are done when a toothpick inserted in the middle comes out mostly clean with just a few moist crumbs attached to it. Let the brownies cool completely before adding the frosting.
- Make the mint frosting: Beat the butter until smooth, then add the powdered sugar. Once all of the sugar is mixed in, you’ll mix in the peppermint extract, milk, and salt.
- Frost the brownies: You can use the back of a spoon or an offset spatula to smooth the frosting into an even layer.
- Make the chocolate topping: In a microwave-safe bowl, melt together some chopped chocolate and butter. I recommend setting your microwave to 50% power for this step, so your chocolate doesn’t seize.
- Top with chocolate, then cool: Pour the melted chocolate over the frosted brownies and smooth it out. Refrigerate for 1 hour before slicing and serving.
Frequently Asked Questions
Can this recipe be made with mint extract instead of peppermint extract?
Yes, but mint extract contains a mixture of peppermint and spearmint extracts. If you’re not careful, the spearmint can make the frosting taste like toothpaste. I highly recommend using peppermint extract, if possible.
Can this recipe be doubled?
Yes! Simply double the ingredients and bake the brownies in a 9×13-inch baking dish. You might need to adjust the baking time slightly. Just make sure to test the brownies with a toothpick and use your best judgement.
Do the brownies need to be refrigerated?
You can refrigerate the brownies to extend their shelf life for another day or two, but they’ll last up to four days at room temperature in an airtight container.
Baking Tips
- After the brownies have cooled, I like to (gently!) press down the top to smooth them out. This will give you a more even layer of frosting over the brownies and makes for a prettier appearance.
- I prefer a thicker frosting for these brownies, so 1 tablespoon of milk is perfect for me. If you feel like your frosting is too thick, feel free to add a little extra milk.
- To cleanly slice the brownies, carefully wipe your knife with a clean paper towel between cuts. You might find it useful to run the knife under warm tap water and wipe it off between cuts as well.
Mint Brownies
Fudgy chocolate brownies are topped with a layer of creamy mint frosting and melted chocolate. These mint brownies are perfect for St. Patrick's Day or Christmas!
Ingredients
Servings: 16 brownies
Brownie Layer
- ½ cup unsalted butter sliced into tablespoon-sized pieces (115 grams; 1 stick)
- 3 ounces semi-sweet chocolate chopped (85 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup all-purpose flour spooned & leveled (65 grams)
- ⅓ cup unsweetened Dutch process or natural cocoa powder (33 grams)
- ¼ teaspoon salt
Mint Frosting
- ½ cup unsalted butter softened (115 grams; 1 stick)
- 2 cups powdered sugar (240 grams)
- 1 tablespoon whole milk (15 ml)
- 1 teaspoon peppermint extract (I used McCormick)
- 3 to 4 drops liquid green food coloring optional
Chocolate Topping
- 3 ounces semi sweet chocolate chopped (85 grams or ½ cup semi-sweet chocolate chips)
- 3 tablespoons unsalted butter sliced into 3 to 4 pieces (43 grams)
Instructions
- To make the brownie layer: Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with foil or parchment paper, making sure to leave some overhang for easy removal. Spray the foil or parchment paper well with nonstick cooking spray and set aside.
- Add the sliced butter and chopped chocolate to a large microwave-safe mixing bowl. Microwave in 30 second increments, stirring well after each one, until completely melted and smooth.
- Stir in the sugar until well combined, then stir or whisk in the eggs and vanilla extract.
- Sift in the flour, cocoa powder, and salt and continue mixing until just combined, stopping to scrape down the sides of the bowl as needed.
- Pour the batter into the prepared pan and smooth it out.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Remove from the oven and allow to cool completely in the pan on a wire cooling rack. Once the brownies have cooled completely, use the back of a spoon to gently press down and smooth out the top into an even layer. This is optional, but I prefer to do it so I have an even layer of frosting across the top of the brownies!
- To make the mint frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.
- Mix in half of the powdered sugar until fully combined, then mix in the remaining powdered sugar.
- Add the milk, peppermint extract, and salt and mix on low-medium speed until fully combined, making sure to stop and scrape down the sides of the bowl as needed. If the frosting is too thick, add a little extra milk.
- Scoop the frosting on top of the cooled brownies and smooth it out into one even layer. Set aside.
- To make the chocolate topping: Add the chopped chocolate and sliced butter to a microwave-safe bowl.
- Microwave in 30 second increments at 50% power, stirring well after each increment, until the chocolate is completely melted and smooth. Set aside to cool for 10 minutes or until it’s no longer warm to the touch.
- Pour the cooled melted chocolate on top of the mint frosting and use an angled spatula or the back of a spoon to smooth it out into one even layer.
- Refrigerate for 1 hour or until the chocolate layer has fully hardened.
- Lift the brownies out of the pan using the overhang from the foil/parchment paper, slice into bars, and enjoy.
Notes
Storage Instructions: Brownies may be stored in an airtight container at room temperature for 3 to 4 days.
Freezing Instructions: Brownies will freeze well for 2 to 3 months. Thaw overnight in the fridge.
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.
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