Mom’s Chocolate Mint Brownies recipe features layers of fudgy brownie, mint frosting, and chocolate glaze. The perfect decadent after-meal sweet treat!
Chocolate Mint Brownies
Today is my beautiful mom’s birthday.
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 Chocolate Mint Brownies.
Yes, this mint brownie recipe is all Mom.
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Mint Brownie Recipe
This recipe holds a significant amount of nostalgia for me. It was one of the baked treats that Mom made most often.
And Mom was smart to figure out that these brownies are EXCELLENT when eaten straight from the freezer. 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!
Mint Frosting
The brownies are so pretty in their layers, with two different chocolate layers sandwiching a fluffy mint buttercream from both sides. That mint frosting…I can eat it straight from the bowl!
Rich and fudgy and decadent, this mint brownie recipe is the perfect after-meal sweet treat.
Another recipe you might like is my chocolate cake topped with the fluffiest mint chocolate chip buttercream! And these brownie cookies with mint chocolate chip buttercream are SUPER FUN!
Mom baked up these brownies with mint frosting all year ’round, but they’re especially fun to make during the holidays and for a St. Patrick’s Day treat.
I’d love to hear back from you if you make this special family recipe. Also be sure to let me know if you’ve found yourself hiding a stash of chocolate mint brownies in your freezer. Ha!
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Chocolate Mint Brownies
Ingredients
Brownie Base:
- 4 ounces good quality unsweetened chocolate bar (I use Baker's brand)
- ⅔ cup unsalted butter
- 2 cups packed light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Morton kosher salt
Mint Buttercream:
- 2½ cups powdered sugar
- 2½ tablespoons heavy cream
- 10 tablespoons unsalted butter, softened to room temperature
- 1 teaspoon pure mint extract (not peppermint extract)
- green food coloring
Chocolate Glaze:
- 5 ounces good quality semi-sweet chocolate bar (I use Baker's brand)
- 5 tablespoons unsalted butter
Instructions
- Preheat oven to 350°F. Lightly spray a 9″x13″ baking pan with non-stick spray and set aside.
- Brownie base: In a medium saucepan over medium heat, melt the chocolate and butter together, stirring regularly and taking care to not let it scorch. Remove saucepan from heat.
- Add brown sugar, eggs, and vanilla to the melted chocolate and blend well. Then add flour, baking powder, and salt, and stir to combine.
- Spread brownie batter in prepared pan, in an even layer. Bake for about 22 minutes, or until toothpick just barely comes clean. For a dense, fudgy brownie, take care to not over bake. Let cool completely.
- Mint buttercream: In the bowl of a stand mixer, on low speed, combine powdered sugar, cream, butter, and mint extract. Once incorporated, beat on medium-high speed for 3 minutes, until fluffy. Tint with a little bit of green food coloring, if desired. Spread mint buttercream over cooled brownie base, in a very even layer. Place pan in freezer for 20 minutes.
- Chocolate glaze: In a small saucepan over low heat, melt chocolate and butter. Remove brownie pan from freezer. Then quickly, yet gently, spread warm chocolate glaze evenly over the cold buttercream. Let cool until glaze hardens (refrigerate for 5 to 10 minutes to speed this up, if you like), then cut into squares.
Notes
Nutrition Information:
This post was previously published in 2011. Some of the photographs and text were updated in 2018.
Excellent. I just made them this weekend for St. Patrick’s Day!!Â
I live in France and found it difficult to find mint extract. Eventually I used mint chocolate for the top layer and it worked. Excellent recipe!!Â
For the unsweetened chocolate, is that just  an unsweetened bar or cocoa?Â
Hi Kayla – unsweetened chocolate bar. I hope you like this recipe! :)
Hi! I was hoping to make these for Christmas but I was wondering how far in advance they can be made and should I leave them in the fridge or the freezer? Thank you!
Hi Lauren – my apologies, I took some time off to host family here for Christmas, and everybody just left! These can definitely be made in advance. I always freeze some of these brownies – it works perfectly. I do hope you made them for Christmas – if not, I hope you make them soon! :)
nice recipe! will definitely try.
How are you able to cut these so beautifully? There has to be a trick.