Fudgy chocolate mint brownie with a rich, smooth chocolate ganache, what’s not to love? These mint brownies are made from scratch and they are the best you’ll find!
Mint Brownies
The is my go-to brownie recipe with a bit of peppermint extract added to it. I’ve tried both spearmint and peppermint extract in these brownies and peppermint is my preference.
(Side note: Is it just me or is spearmint extract a bit reminiscent of toothpaste??)
These brownies are a tiny bit of extra work with three layers, but every layer is worth making from scratch.
The brownies barely take longer than a box mix, just whisk everything together in one bowl. Pour into a pan and bake.
Mint Frosting For Brownies
Bake the brownies and then while they are cooling, make the green mint icing for the brownies.
The mint icing layer consists of simply butter, powdered sugar, milk, mint extract, and a few drops of green food coloring.
Beat everything together with an electric mixer until smooth and creamy.
You could also color the frosting pink if you wanted pink peppermint brownies. That would be fun for Christmas or Valentine’s Day.
Frosted Mint Brownies
The last layer is the chocolate ganache. The ganache is even easier than the frosting layer.
You simply chop up your chocolate and then pour hot cream over the chocolate and whisk until smooth. Once you have ganache mastered, you will be using it on everything, it’s that good.
I use 72% bittersweet chocolate for my brownies. The dark, dark chocolate layer is a great compliment to the sweet mint buttercream.
If you’ve never made ganache before, I recommend checking out this post on how to make ganache from Natasha’s Kitchen.
Natasha has a bunch of tips and tricks for first-timers and although we aren’t icing a cake, the principles are similar.
Mint Brownie Recipe
Brownie Ingredients
- butter and oil
- sugar, eggs, vanilla, and peppermint extract
- cocoa powder, all-purpose flour, salt, baking powder
Mint Buttercream Ingredients
- butter, powdered sugar, and milk
- peppermint extract and green food coloring (optional)
Chocolate Ganache Ingredients
- heavy cream and bittersweet chocolate
Since these brownies are topped with ganache, they should be stored in the refrigerator. Cover tightly and store in the refrigerator for 3 days.
If you would like to make them farther in advance, they also freeze well. Slice them and place the brownies in a tightly covered container, they will freeze nicely for at least a month.
Chocolate Mint Brownies
I am frequently asked how to cut these brownies into such neat squares. Here are my tips.
- Line your pan with parchment paper and let the paper hang over the sides of the pan. Then, when the brownies are ready to be sliced, you can lift them out of the pan with the parchment paper and set on a cutting board. This will help.
- Use a large knife. I use my large chef’s knife to slice them. The less you drag the knife through the brownies, the cleaner the cuts will be. I slice straight down this way.
- Rinse and dry your knife between every slice. Yes, it is time-consuming, but it will help get those picture-perfect lines. You don’t want to smear the ganache into the mint buttercream.
- Don’t expect every slice to be picture perfect. I took pictures of the best 6. The others are still pretty and edible, they just aren’t quite as perfect.
If you’re looking for a great fudgy brownie recipe, be sure to check out my Best Brownie Recipe.
And for another irresistible treat, these Andes Mint Cookies are another awesome option for a minty chocolate combination.
Mint Brownies with Chocolate Ganache
Ingredients
Brownie Ingredients
- ½ cup butter
- ½ cup oil
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla
- ¼ teaspoon mint extract
- ⅔ cup cocoa powder
- 1 cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
Mint Buttercream Ingredients
- ½ cup butter softened
- 1¾ cups powdered sugar
- 1-2 tablespoons heavy cream or milk
- ¼ to ½ teaspoon peppermint extract adjust to taste
- a few drops green food coloring
Chocolate Ganache Ingredients
- 1 cup heavy cream
- 8 ounces bittersweet chocolate
Instructions
To Make The Brownies
- Preheat oven to 350°F. Grease and flour a 9 x 13 inch pan or line with parchment paper. Melt the butter in a large microwave-safe bowl. Whisk in the oil, sugar, eggs, vanilla, and mint extracts. Add the cocoa, flour, salt, and baking powder. Mix well to combine.
- Spread in the prepared pan and bake for 22-25 minutes or until an inserted toothpick comes out with a few crumbs. Let cool completely.
To Make The Mint Buttercream
- To make the mint buttercream layer, beat the butter in a stand mixer for 1-2 minutes, beat in the powdered sugar. Add enough of the milk or cream to be a spreadable consistency and the mint extract to your tastes. Spread on top of completely cooled brownies and refrigerate.
To Make The Ganache
- For the chocolate ganache, finely chop the chocolate and place in a heat proof bowl. In a heavy saucepan, bring the heavy cream to a simmer. Do not let it boil. Pour the whipping cream over the chopped chocolate and whisk until smooth.
- Pour the ganache over the mint layer and refrigerate until set. Cut into squares.
Nutrition
{originally published 2/24/15 – recipe notes and photos updated 2/28/23}
To satisfy your mint craving, check out these other fun treats.
This Chocolate Mint Brownie Milkshake sounds perfect for the hot summer day I’m dreaming about.
If you’re more of a cookie person try these Andes Mint Cookies!
Or these Nutella Brownies for Two
Ashley | The Recipe Rebel says
Thanks for the love friend! These look to die for — I love mint and chocolate! And I’d totally drink a green smoothie if I had some of these waiting for me 🙂
Allison - Celebrating Sweets says
These look amazing! And perfect for St. Patrick’s Day. I love layered brownies. Pinned!
Kelly says
These brownies are incredible, Mallory! I love mint and chocolate. The layers look perfect!
Jenn Peas and Crayons says
How did you know I’ve been craving homemade brownies? I need these in my life stat!
Rachel Cooks says
These are a dream come true!
Zainab says
there is nothing like chocolate and mint!! Just wonderful!!
Miranda @ Cookie Dough & Oven Mitt says
These are gorgeous. Chocolate and mint are perfect together especially in brownies!
pam (Sidewalk Shoes) says
Mint and chocolate is one of my favorite combinations!
Jen @ Baked by an Introvert says
Wowie! I’m smitten with these gorgeous brownies. And that mint layer! Perfection!
Holly @Spend With Pennies says
Wow, these are gorgeous!! Yum!
Jocelyn @BruCrew Life says
Chocolate and mint is definitely how I prefer to eat my greens! These look amazing!
Amanda says
These brownies look AMAZING! I wish I had one right now!
Diane says
Could you use semi sweet instead of bittersweet chocolate
Mallory says
I’m sure that would work, Diane.
Tami says
I made your Mint Brownies with Chocolate Ganache yesterday. They were delicious. I was a bit worried about the ganache since I have never made it before but it actually worked. Although I must admit yours are prettier than mine. Thanks for the recipe. I will be keeping this one around for good.
Mallory says
I’m so glad you loved them, Tami!
Amy @ My Name Is Snickerdoodle says
I’m pretty sure I’ll be dreaming about these!! They’re delicious!
Mallory says
Thanks, Amy!
Ellie says
Where have these been all my life! I love them!!
Becky says
Delicious. Very rich. The chocolate rolling was a little too much for my taste. If I make them again, I will cut the ganache layer by at least 1/4–using 12 of chocolate and 1 1/2 c. cream.
Christine says
I’m getting ready to make these brownies, as they look wonderfully delicious. I bought one bar of bittersweet chocolate, and now realize it calls for 16 oz. That’s 4 bars of chocolate? That’s a lot (plus, I don’t have enough). Please advise on suggestions. Thank you.
richard schmidt says
i have the brownie layer in the oven and im about to make the mint butter cream-can i stick the pan in the freezer after i spread the mint cream instead of the fridge? (no room in the fridge)
Angie says
I made these yesterday. They were delicious! Although I have to add, this was a TON of ganache. I could have probably cut it to 1/4 the amount! We’ll definitely make them again though.
Emily says
Just made these and there is too much ganache and not enough buttercream. They taste great, but I’ll make half as much ganache next time. These are just too sweet for me.
Kathy Barth says
I made this tecipe as is. I found that the buttercream layer was thin and the ganache layer very thick. Next time I will cut in half.
Natasha Kravchuk says
This just made my mint and chocolate loving dreams come true. So so good!
Tara says
Yum, these taste just like my grandpa’s beloved Andes mints!
Jennifer says
These were amazing! Great recipe!
Toni says
I have it on good authority that Santa will be getting a big plate of these delicious brownies on Christmas Eve 😉
Jamielyn says
These look DIVINE! Love that chocolate ganache!
Susan Dusharme says
What type of oil did you use? As I rarely make desserts I have only olive on hand. But I certainly do want to make this recipe!
Mallory says
I usually use canola or avocado. But vegetable oil or olive oil would work. As long as you dont mind the taste.
Carolyn Knight says
I made the chocolate ganache mint brownies today & they are delicious! I followed the recipe EXACTLY as written. No problems. I chuckled at the reviews that complained about not enough buttercream or too much ganache! Obviously these reviewers are not experienced bakers & should stick to box mixes. The all they can handle!
Debbie Cook says
I made this the other night for a small dinner party so I only did half a batch. It was a big hit, so yummy!! I did read the comments and so when making I halved everything but the butter cream frosting and it was perfect. Will be making this again, loved it!!
Lisa@beefsteak says
Great recipe! I made it exactly according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you
Amy says
These sound yummy but I am going to use straight mint not peppermint or spearmint.
Mary says
I hope you love them, Amy!
Amy says
They were great! I was disappointed that my green layer wasn’t as thick as yours but they still tasted great so no big deal. I sprinkled the ganache with St Patrick’s Day sprinkles to make them a little more festive.
Lexi Lou says
These are so delicious! I’ve found that doubling the mint buttercream layer is necessary. As written, the buttercream layer only thinly covers the brownie layer. It still tastes wonderful but isn’t enough to look as lovely pictured. Fantastic recipe!
Mary says
I’m thrilled you are enjoying the recipe, Lexi!
Linda Smaglinski says
I made these for Easter this year. They are amazing!! Very easy to make a little time-consuming with the three different steps but well worth it!!!
Mary says
I’m so glad you enjoyed the brownies!
Michelle says
Made these brownies in August seeing how we are in a heat advisory over 100 degree week again, something minty to give a illusion of coolness. Family and neighbors loved them.
Pat C says
Made this recipe with absolute success. My mint layer was thinner than shown but still delivered a great mint flavour. It sliced extremely well after ready the hint in notes. Loved by all who tried it. Added to my alltime favourites and will be made regularly.
Mary says
I’m glad the brownies turned out so well, Pat! Happy baking.
Name says
Mine didn’t really turn out fudgy but that’s my fault. I used a little more than half the amount of granulated sugar and it turned out great. Like some other comments said, a pretty small amount of frosting but definitely the right thickness. Mine really just turned out like regular brownies with ganache but I’ll do better next time. Good recipe!
Mary says
I’m glad you enjoyed the brownies, even if they didn’t turn out as you’d expected. I hope your next batch turns out even better; happy baking!