Mint Brownies with Chocolate Ganache

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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!

a stack of mint brownies

Mint Chocolate 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 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!

A fudgy mint brownie spread with a fluffy, mint buttercream and a rich, smooth chocolate ganache.

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.

mint brownies with chocolate ganache

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 brownies on a plate

How to store mint brownies

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.

mint brownies on parchment paper and a plate

How to cut mint brownies into the perfect squares

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.
mint brownies from scratch wit

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.

A fudgy mint brownie spread with a fluffy, mint buttercream and a rich, smooth chocolate ganache.

Mint Brownies Recipe

To Make The Brownies

  1. 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.
  2. 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

  1. 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.
  2. Spread on top of completely cooled brownies and refrigerate.

To Make The Ganache

  1. 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.
  2. Pour the ganache over the mint layer and refrigerate until set. Cut into squares.
A fudgy mint brownie spread with a fluffy, mint buttercream and a rich, smooth chocolate ganache.

Mint Brownies with Chocolate Ganache

4.4 from 23 votes
A fudgy mint brownie spread with a fluffy, mint buttercream and a rich, smooth chocolate ganache.
Pin Print Review
Prep Time: 40 mins
Cook Time: 22 mins
Additional Time: 20 mins
Total Time: 1 hr 22 mins
Cuisine: American
Servings: 36 small brownies

Ingredients 

Brownie Ingredients

  • 1/2 cup butter
  • 1/2 cup oil
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1/4 teaspoon mint extract
  • 2/3 cup cocoa powder
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Mint Buttercream Ingredients

  • 1/2 cup butter softened
  • 1 3/4 cups powdered sugar
  • 1-2 tablespoons heavy cream or milk
  • 1/4 to 1/2 teaspoon mint extract
  • 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

Serving: 1brownie · Calories: 222kcal · Carbohydrates: 19g · Protein: 3g · Fat: 15g · Saturated Fat: 7g · Polyunsaturated Fat: 7g · Cholesterol: 43mg · Sodium: 92mg · Fiber: 1g · Sugar: 14g
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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{originally published 2/24/15 – recipe notes and photos updated 1/22/21}

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.

Mint OREO Brownies

Mint Oreo brownies stuffed with mint oreos

If you’re more of a cookie person try these Andes Mint Cookies!

Andes Mint Cookies. Soft baked and spread with mints. They're amazing straight from the oven.

Or these Nutella Brownies for Two

https://chocolatewithgrace.com/nutella-brownies-for-two/
Mint Brownies with Chocolate Ganache

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  1. Tami says

    5 stars
    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.

  2. Becky says

    3 stars
    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.

  3. 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.

  4. 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)

  5. Angie says

    4 stars
    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.

  6. Emily says

    3 stars
    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.

  7. Kathy Barth says

    3 stars
    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.

  8. 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!

  9. Carolyn Knight says

    5 stars
    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!

  10. Debbie Cook says

    5 stars
    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!!