Chocolate Mint Brownies Recipe



  • 4 oz unsweetened baking chocolate, chopped
  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup semisweet chocolate chips (optional)

Mint Layer:

  • 1 1/2 cups powdered sugar
  • 3 tbsp unsalted butter, softened
  • 2-3 tbsp milk
  • 1/2 tsp peppermint extract (or to taste)
  • Green food coloring (optional)

Chocolate Ganache (Optional):

  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream


  • Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan with nonstick spray or line with parchment paper.

Make the brownies:

  • In a medium saucepan or microwave-safe bowl, melt the chopped chocolate and butter together over low heat or in 30-second intervals, stirring frequently, until smooth. Set aside to cool slightly.
  • In a large bowl, whisk together the granulated sugar, eggs, and vanilla extract until light and fluffy. Slowly whisk in the cooled chocolate mixture until well combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
  • Fold in the chocolate chips (if using) with a rubber spatula.
  • Pour the batter into the prepared baking pan and spread evenly.
  • Bake for 35-36 minutes, or until the edges begin to pull away from the pan and a toothpick inserted in the center comes out with a few moist crumbs.
  • Let the brownies cool completely in the pan on a wire rack.

While the brownies cool, prepare the mint layer:

  • In a medium bowl, cream together the powdered sugar and softened butter until smooth.
  • Add the milk, peppermint extract, and a few drops of green food coloring (if using) and mix until you reach a spreading consistency. You can adjust the amount of milk to achieve the desired consistency.

Assemble the brownies:

  • Once the brownies are cool, spread the mint layer evenly over the top.
  • Refrigerate the brownies for at least 1 hour, or up to 4 hours, to allow the mint layer to set.

Optional Chocolate Ganache:

  • In a small saucepan, heat the heavy cream over medium heat until simmering.
  • Pour the hot cream over the chocolate chips in a bowl and let it sit for 5 minutes.
  • Stir the mixture until smooth and glossy.
  • Pour the ganache over the chilled brownies and spread evenly.
  • Refrigerate the brownies for another hour or until the ganache is set.

Cut the brownies into squares and enjoy!


  • For a chewier brownie, bake for a few minutes less. For a fudgier brownie, bake for a few minutes longer.
  • If you don’t have peppermint extract, you can substitute with 1/2 teaspoon vanilla extract and 1/4 teaspoon mint extract.
  • To make these brownies gluten-free, use a gluten-free flour blend that is suitable for baking.
  • Leftover brownies can be stored in an airtight container in the refrigerator for up to 5 days.


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