A fudgy chocolate mint brownie with green mint frosting and a rich, smooth chocolate ganache. These mint brownies from scratch are the best you’ll find.
*This recipe was originally published in February 2015. I’ve updated December 2018 with new pictures and information.
Tonight I made my first green smoothie. I tossed in a few handfuls of spinach, some orange slices and a bit of frozen pineapple in the blender. The result wasn’t too bad and something I could probably drink on a regular basis. No bitter spinach taste came through, but it definitely wasn’t as sweet as my normal fruit smoothies. I’m trying to convince myself that all the nutrients are worth it, but my idea of something green and delicious is these Mint Brownies with Chocolate Ganache.
How to make mint brownies from scratch
These brownies are a bit of 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.
The recipe is my go-to brownie recipe with a bit of mint extract in it. Feel free to use your favorite kind of mint extract. I’ve used both spearmint and peppermint extract in these brownies.
Make the brownies and then while they are cooling, make the green mint icing for the brownies. It is simply butter, powdered sugar, milk, mint extract and a few drops of green food coloring. Beat it together with a hand mixer until smooth and creamy. You could also color the frosting pink if you wanted pink peppermint brownies. They would be fun for Christmas or Valentines day.
The last layer is the chocolate ganache. It’s easier than the frosting layer. You simply chop up your chocolate and then pour hot cream over the chocolate and whisk until smooth. If you’ve never made it before, I recommend checking out this post on how to make ganache from Natasha’s Kitchen. It has a ton of tips and tricks for first timers and although we aren’t icing a cake, the principles are similar.
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.
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 want to make them farther in advance, they freeze well. Simply bake and cool, then cut into bars and put them in a tightly covered container, they will freeze well for at least a month.
How to cut mint brownies into the perfect squares
I get asked frequently 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.
- Wash 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.
- Just know every slice won’t be picture perfect. I took pictures of the best 6. The other are still pretty and edible, they just aren’t as perfect.
This brownie recipe is adapted from my Best Brownie Recipe in the World From Scratch. If you’re looking for a great fudgy brownie recipe, be sure to check it out.
A fudgy mint brownie spread with a fluffy, mint buttercream and a rich, smooth chocolate ganache. 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. Beat in the cocoa, flour, salt and baking powder. 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 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 cooled brownies and refrigerate. 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.
Mint Brownies with Chocolate Ganache
Ingredients
For the Brownies
For the Mint Buttercream
For the Chocolate Ganache
Instructions
Nutrition Information:
Yield: 36 servings
Serving Size: 1 brownie
Amount Per Serving:
Calories: 222 Total Fat: 15g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 43mg Sodium: 92mg Carbohydrates: 19g Fiber: 1g Sugar: 14g Protein: 3g
This Chocolate Mint Brownie Milkshake sound perfect for the hot summer day I’m dreaming about.
If you need a chocolate mint fix in a hurry, try these easy Mint Chocolate No-Bake Cookies from The Recipe Rebel.
And if you if neither of these options suit your fancy, check out this collection of 80+ Chocolate Mint Desserts by Crazy for Crust.
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. I used the recipe from Natashas Kitchen for the ganache and it couldnt have been easier. (Just needed a bit more directions) 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!!
Mallory says
Thanks, Amy!
Ellie says
Where have these been all my life! Thanks for sharing!
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 waaaay too much ganache and not enough buttercream.
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!!