These thick and fudgy Mint Chocolate Chip Brownies are rich, decadent and refreshingly minty! The thick layer of mint chip buttercream frosting sets these brownies apart from the crowd.
I love this fudgy brownie recipe, and my top tip is to chill the frosted brownies for an incredible texture and refreshing flavor.
This mint brownie recipe was originally published in February 2016. The photos were updated and improved in February 2019, and the recipe notes were written in February 2025.
Aimee’s Recipe Notes
- Taste & Texture – Fudgy brownies with a creamy mint buttercream, studded with mini chocolate chips.
- Method: Prepare a one-bowl brownie batter, bake, cool, then top with homemade mint buttercream frosting.
- Ingredient Swap: Use dark chocolate cocoa powder for a richer flavor.
- Yield: I love that these are made in a 13×9, and since they are so rich and fudgy, you can cut them smaller to yield 24 brownies.
We are serious mint chocolate chip lovers in this house. So much so that my children are known to request this Mint Chocolate Chip Cake on their birthdays.
Today though, I am all about the brownies. Whether you’re looking for a St. Patrick’s Day dessert or just need to satisfy a craving for mint and chocolate, you’ll love these brownies.
Featured Review⭐⭐⭐⭐⭐
“My kids really loved it! Thanks for the recipe!” -Toni
Ingredients You’ll Need
Here are a few highlights of the ingredients you’ll need, but scroll down to the recipe card for the full listing with measurements. These brownies are based on my Buttermilk Brownies recipe.
- Dark chocolate cocoa powder makes a world of difference in the flavor of homemade brownies.
- Buttermilk gives the brownies a super moist, fudgy consistency. This homemade buttermilk substitute works beautifully for baking too.
- Andes baking chips – You can find these in the baking aisle near the chocolate chips. They’re like the center of an Andes mint candy in the form of small baking bits you can fold right into the brownie batter.
- Green food coloring is optional for making the frosting green. I find the gel food coloring works better than the liquid kinds when added to frosting.
- Peppermint extract flavors the mint frosting. Make sure to use “peppermint” extract NOT “mint” extract. I find mint extract has a toothpaste flavor that I want nowhere near chocolate brownies!
- Semi sweet chocolate chips are folded into the frosting for a classic “mint chocolate chip” appearance. Plus–more chocolate!
How to Make Mint Frosted Brownies
- Brownie Batter- I love this easy one bowl method for making gooey brownies!
- Bake– Pour the batter into a parchment paper lined baking sheet. Bake for 20 minutes and let cool in the pan.
- Make Mint Chip Frosting- Beat the butter until it’s pale in color. Add the remaining frosting ingredients and beat until combined.
- Assemble & Chill- Spread frosting over cooled brownies. Stick the whole pan in the fridge for 2 hours. Slice into squares and enjoy!
Tips and Tricks
- Best served cold. Mint Chocolate Chip Brownies taste incredible straight out of the fridge
- Keep covered. When you’re not eating the brownies, keep them covered with plastic wrap or foil. Cut brownies can be stored in an airtight container.
- Do not over mix. Only stir together the brownie batter ingredients until just combined. If you over mix, the brownies will be more tough and dense.
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Mint Chocolate Chip Brownies Recipe
Rich and thick, these fudgy brownies are topped with a sweet mint chocolate chip buttercream frosting! Behold, the Mint Chocolate Chip Brownies recipe of your dreams!
Ingredients
For the Brownies:
- ½ cup unsalted butter
- ¼ cup dark chocolate unsweetened cocoa powder
- ½ cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- ¼ cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup Andes Creme de Menthe baking chips
For the Frosting:
- ½ cup unsalted butter softened
- ½ cup milk
- 4 cups powdered sugar
- ½ teaspoon peppermint extract
- 1 drop green food coloring I use this
- ¾ cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 400 degree F. Line a 13×9 baking dish with parchment paper. Set aside.
- For the brownies, in a small saucepan over medium high heat, combine butter, cocoa powder and oil. Bring to a boil, whisking continuously, and remove from heat.
- In a large mixing bowl, combine the granulated sugar, eggs, and buttermilk. Slowly add in the butter mixture (do not over mix). Add in flour, baking soda, and salt, stirring just until combined. Fold in Andes mints.
- Pour into prepared dish and bake for 20 minutes. Remove from oven and cool.
- Once cooled, prepare the frosting. In a large mixing bowl, using an electric mixer, beat butter for 3-4 minutes. Do this until the butter becomes pale in color. Add in milk, sugar, peppermint and food coloring. Beat an additional 3-5 minutes until frosting is light and fluffy (add more milk if needed). Fold in chocolate chips.
- Spread over cooled brownies. Refrigerate for two hours, until set. Cut and enjoy.
Notes
- Best served cold. Mint Chocolate Chip Brownies taste incredible straight out of the fridge
- Keep covered. When you’re not eating the brownies, keep them covered with plastic wrap or foil. Cut brownies can be stored in an airtight container for up to one week.
- Do not over mix. Only stir together the brownie batter ingredients until just combined. If you over mix, the brownies will be more tough and dense.
Nutrition
Serving: 1brownie, Calories: 506kcal, Carbohydrates: 72g, Protein: 3g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 11g, Cholesterol: 49mg, Sodium: 135mg, Fiber: 1g, Sugar: 58g
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
More Chocolate Recipes
- Based off my favorite buttermilk brownie recipe, these Rainbow Chip Brownies give Little Debbie a run for their money!
- I’ve packed some veggies in this Zucchini Brownies recipe. It adds moisture and the kids will never know!
- These thick and fudgy Oreo Brownies are based off my perfect recipe.
- I’m obsessed with Dark Chocolate Brownies, they make the best end of the day treat.
- Love chocolate and mint? Be sure to try my mint chocolate chip cupcakes for a delicious dessert. Or give this minty meringue cookie recipe a try instead!
- For more minty, chocolate flavor be sure to add my Grasshopper Pie to your dessert list! So easy.
I put them in the refrigerator they got hard is the supposed to happen, will they get soft when I take them out of the refrigerator?
I put mine in the refrigerator they got hard is that normal, when I take them out will they soften up?
Hi, Aimee, and Happy Holidays to you and your family. ? I was just wondering about storage for these after they’re all set and done. Do they need to stay in the refrigerator or are they good at room temperature? I’m considering making these gooey beauties for my husband’s potluck and just wondered how far in advance to make them and the proper storage. Thank you so much and thank you for sharing your delicious recipes and personal stories with us. You have a beautiful blog.