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.
These Andes Mint Cookies are another awesome option for a minty chocolate combination.
Mint Brownies with Chocolate Ganache
For the Brownies
- 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
For the Mint Buttercream
- 1/2 cup butter softened
- 1 and 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
For the Chocolate Ganache
- 1 cup heavy cream
- 8 ounces bittersweet chocolate
- 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.
To satisfy your mint craving, check out these other fun treats.
This Chocolate Mint Brownie Milkshake sound 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