Mint Chocolate Brownies

I have very vivid, and numerous, memories of finding Mom digging in the big chest freezer on the farm. She might have been looking for something to make for supper. But more often than not, she was searching for her stash of Mint Chocolate Brownies. The brownies are moist and fudgy perfection, and so eye-catching, with two different chocolate layers sandwiching a fluffy mint buttercream from both sides. That mint frosting…I can eat it straight from the bowl!

What You’ll Need

Frequent bakers will likely already have these ingredients on hand. (And if not, everything’s easy to find at the grocery store.) Scroll to the printable recipe card at the bottom of the post for exact ingredient amounts.

Brownie Base:

• Unsweetened chocolate – I use Baker’s or Ghirardelli chocolate bars, but any good quality unsweetened chocolate bar will work.
• Butter – Using butter instead of oil in brownies makes them richer and tastier.
• Brown sugar – Brown sugar has more moisture than white sugar, which helps give the brownie base a fudgier texture.
• Eggs – These add rich flavor and texture.
• Vanilla extract –  Use pure vanilla extract for the very best flavor (not imitation).
• Flour – You may be surprised by how little flour is in this recipe. It’s another reason these brownies are fantastically rich and decadent.
• Baking powder – To make the brownies rise in the oven.
• Salt – This adds the perfect balance of flavor and makes the chocolate flavor pop.

Mint Buttercream:

• Powdered sugar – Also known as confectioners’ sugar. This mixes smoothly into the frosting without needing to be heated or dissolved, and gives a fluffier texture.
• Heavy cream – You need some liquid to get a spreadable consistency for the buttercream layer; heavy cream adds some richness too.
• Butter – It’s important to let this soften to room temperature, so it incorporates smoothly and gets delightfully fluffy.
• Mint extract – Not peppermint extract, which is the traditional flavor of candy canes. Look for “pure mint extract”.
• Green food coloring – You don’t need this, but a white layer of mint buttercream just doesn’t have the same striking effect!

Chocolate Glaze:

• Semi-sweet chocolate – I use Baker’s or Ghirardelli chocolate bars here, too.
• Butter – Yes, we go all in on the butter for this recipe. Combining butter and chocolate creates an irresistibly decadent, melt-in-your-mouth texture.

How to Make Mint Chocolate Brownies

Get ready for some swoon-worthy brownie goodness! Scroll to the bottom of the post for the full recipe card.

• Melt chocolate and butter. In a pan set over medium heat, melt the chocolate and butter, stirring often until smooth. Remove from heat.
• Finish the brownie batter. Stir the brown sugar, eggs, and vanilla into the chocolate mixture. Then, stir in the flour, baking powder, and salt.

• Bake. Spread the brownie batter into a baking pan coated with nonstick spray. Bake in a 350ºF oven for about 22 minutes, or until a toothpick comes out mostly clean.
• Add the buttercream, then chill. Beat the powdered sugar, cream, butter, and mint extract in a stand mixer on low speed. Once the mixture is smooth, switch to medium-high speed and beat until fluffy. Beat in the food coloring. Then spread this over the cooled brownie layer and place the pan in the freezer for 20 minutes.

• Make the chocolate glaze. Melt the chocolate and butter in a pan set over low heat. Pour the glaze over the chilled mint buttercream layer.

• Finish, set, and serve. Spread the chocolate glaze over the cold mint buttercream. Let cool until the glaze sets, then cut into squares and serve!

Tips & Variations

Follow these tips for mint chocolate brownie perfection.

• Use good quality chocolate. I prefer to use Baker’s or Ghirardelli brand unsweetened and semi-sweet chocolate bars. Your brownies are only as good as the chocolate you use to make them. Also, I do not recommend using chocolate chips, as they often contain other ingredients.
• Don’t over-bake the brownie base. The base brownie layer should be rich and fudgy, not dry and cake-like. It’s absolutely fine (desirable, even!) if there are a few moist crumbs clinging to the toothpick when you test for doneness.
• Try them frozen. These brownies are EXCELLENT when eaten straight from the freezer. Just ask my mom, ha! I highly recommend you try this for yourself. Even though the brownies are irresistibly soft and chewy at room temp, straight-outta-the-freezer is pretty darn fun. You might not eat them any other way!

How to Store

• Refrigerator: Store these mint chocolate brownies in an airtight container in the refrigerator for up to 5 days. Since they have that layer of buttercream with a touch of cream, they should definitely be stored in the fridge.
• Freezer: To freeze, place brownies in a freezer-safe airtight container or freezer bag; you can place parchment paper between the layers to keep them from sticking to each other. Store for up to 3 months.