Rich fudgy brownies topped with a soft chocolate mint layer. Chocolate ganache gives these Chocolate Mint Brownies a decadent finish!
Looking for more delicious brownie ideas? Try these Salted Caramel Brownies next! Or try our loaded Oreo Brownies for a delicious treat.
Why this Recipe Works
If you love Andes Mints, you’ll go head over heels for this Chocolate Mint Brownie recipe.
- It starts with the brownie layer: thick, fudgy and chewy like all good brownies should be!
- A mint filling tops the brownies with cooling creamy flavor.
- Finally, chocolate ganache gets poured on top. Its sets into a shiny velvety layer that melts in your mouth.
They look so pretty on a plate too: Chocolate layers with the pop of mint green in the center!
These brownies are the ultimate treat for anyone who loves the combination of chocolate and mint.
Don’t forget to try our cheesecake brownie recipe next!
What You’ll Need
Today’s recipe uses our favorite fudgy brownie as the base. It’s an easy, from scratch recipe that we use often and is loved by all!
- Unsweetened cocoa powder. The higher quality cocoa you use, the higher quality your brownies will taste. We get great results from Rodelle and Ghirardelli brands.
- Peppermint extract. Use pure peppermint extract (not imitation flavor) for best results. You’ll also need vanilla extract for the brownies!
- Gel food coloring. A few drops give the mint filling the traditional green color. You can leave this out if desired for a cream colored filling.
Easy Instructions
Brownie layer.
Melt the butter in a saucepan. Stir in chocolate chips and sugar until melted.
Add the remaining wet ingredients, followed by the dry ingredients. Pour batter into a brownie pan and bake for 35 minutes.
EASY TIP: Swap out the homemade brownie layer for a boxed brownie layer.
Mint filling.
Beat together all the ingredients until the filling is fluffy and smooth. When the brownies are fully cooled, spread filling on top.
Chill the mint brownies in the refrigerator while you make the ganache.
Chocolate ganache.
Warm heavy cream in a saucepan. Remove the pan from heat and stir in the chocolate chips. Continue stirring until the chocolate melts and the mixture is smooth.
Pour the ganache over the mint layer of the brownies. You can use a spatula to make sure the tops of the brownies are fully covered.
Return the pan to the fridge. Let the brownies chill for one hour. Then, slice and serve!
Tips and Tricks
- Line your baking dish with parchment paper before adding the brownie batter. Easy removal and easy clean up!
- Do not let the cream simmer or boil when making the ganache. Boiling or scalding the cream will ruin the consistency.
- Be careful not to over stir the brownie batter. Use big strokes to mix in the dry ingredients just until you no longer see big lumps of flour. Over mixing will make your brownies tough.
- Swap out the chocolate ganache for a layer of chocolate buttercream instead!
- Love this dish? Our no bake Grasshopper Pie is deliciously minty!
Recipe FAQs
Yes, you can! We chose milk chocolate to mimic Andes Mint flavor, but dark chocolate would be delicious too.
Once the brownies are set up, you can store them at room temperature in an airtight container. If you like the taste when they’re cold (we do), feel free to store them in the fridge instead! It’s up to you.
Yes, salted butter can be substituted for the unsalted butter. I would just leave out the added kosher salt in the brownie batter to compensate for the extra saltiness in your butter.
More Easy Brownie Recipes
- Walnut Brownies
- M&M Brownies
- Pecan Pie Brownies
- Peanut Butter Brownies
- Dark Chocolate Brownies
- Cake Mix Brownies
- Buttermilk Brownies
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Chocolate Mint Brownies
Ingredients
For the brownies:
- 1 cup unsalted butter
- ½ cup semi-sweet chocolate morsels
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
For the Filling:
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon peppermint extract
- 1 drop green gel food coloring
- 2 Tablespoons milk
For the Ganache
- ½ cup milk chocolate chips
- ½ cup heavy whipping cream
Instructions
- Preheat oven to 350°F. Line a 9-inch baking dish with parchment paper. Set aside.
- In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
- Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
- Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR.
- Pour batter into dish and bake for about 35 minutes. Remove from oven and cool completely before adding filling.
- For the filling, beat softened butter with powdered sugar, peppermint extract, food coloring, and milk. Beat for about 3-4 minutes, until fully combined and fluffy.
- Spread over cooled brownies. Refrigerate while you make the ganache.
- For the ganache, heat cream in small saucepan until warm (not boiling). Remove from heat and whisk in the chocolate chips until smooth.
- Pour immediately over green layer on the brownies and spread evenly with an offset spatula. Return to refrigerator for one hour.
- Slice and enjoy.
Notes
- Line your baking dish with parchment paper before adding the brownie batter. Easy removal and easy clean up!
- Do not let the cream simmer or boil when making the ganache. Boiling or scalding the cream will ruin the consistency.
- Be careful not to over stir the brownie batter. Use big strokes to mix in the dry ingredients just until you no longer see big lumps of flour. Over mixing will make your brownies tough.
- Swap out the chocolate ganache for a layer of chocolate buttercream instead!
Nutrition
Rich and chocolatey with just the right amount of mint flavor, Chocolate Mint Brownies are perfection. Wow your friends and family with this beautifully indulgent dessert recipe!
These were so so good. And yes, I loved the thick mint topping. Perfectly rich and satisfying.
The mint and chocolate together in these were delicious!! So good.
These are so addicting and very yummy! My family and I LOVED these brownies, so excited to make these for the next birthday very soon!
Can I use mint extract in place of the frosting creation packet?
I could not find the Frosting Creations at any of our local grocery stores. So I tried the mint extract and it worked just fine! I added slowly but in the end it was between 1/4 and 1/2 teaspoon. Hope that helps. I also used a regular brownie mix in the bottom and plan to use semi sweet mixed with dark for the top layer, similar to your your peanut butter Buckeye brownies, which I LOVE!!! That richer dark chocolate on top is just delicious! And using a brownie mix on the bottom was fast and easy.
I would love to make these but I cannot find the Duncan Hines chocolate mint frosting creations. Any idea where to locate this or what I can substitute with?
The recipe looks great, however I really love the font you used for the ‘chocolate mint’ wording. Would you mind sharing what it is?
These mint brownies sound delicious! I definitely will try them!!!!
Thanks Shirley! ENJOY!
I made these last night to bring into work today. My co-worker just cut into them and came rushing to my desk to make me take a bite. OMG–rich and delicious with just the right amount of mint flavor. I usually steer clear of recipes calling for sweetened condensed milk (I’m not sure why) but this recipe will change that!
Oh yum, your brownies look so good!
This recipe looks delicious! Can’t wait to make them.
Mint and Chocolate. There is nothing better, except to combine them!