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5 from 18 votes
by Lisa Longley
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posted: 03/20/17
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by Lisa Longley
|
posted: 03/20/17
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These Mint Chocolate Brownies are easy to make and are a family favorite. Chewy chocolate brownies topped with a cool mint frosting and more chocolate on top, these babies are hard to resist!
These Mint Chocolate Brownies are a recipe my mom passed down to me, though it was by no means original to her. But I love it! It’s easy, delicious and never disappoints. Every time I make a batch of these babies they disappear fast, and everyone asks for the recipe. Make a batch for Valentine’s Day, St. Patrick’s Day or just any random day of the week.
BEST BROWNIE MIX FOR THIS RECIPE
My mom always made her own brownies from scratch but she had far more patience than me. I like to grab the nearest box of brownie mix I can find and go with it. There are actually some really decent boxed mixes out there. Just make sure to use the fudge brownies recipe on the box. Several brands offer both a fudgy recipe and a more cake-like recipe. These brownies are better with a dense, chewy fudgy brownie consistency.
TIPS FOR PERFECTLY MINTY CHOCOLATY LAYERS
These deliciously minty brownies are easy to make, but they do take a little bit of time to make. Don’t worry, it’s all worth it when you take your first cool, minty, fudgy bite.
- Bake your brownies as directed on the package. I like the layer to be thinner, so I use a 9×13 pan. If you want a thicker brownie layer, use a smaller pan.
- Let the brownies cool in the refrigerator for about half an hour while you mix up the mint icing.
- Combine the powdered sugar, butter, milk, green food coloring and mint extract until nice and smooth, then spread it over the cooled brownies.
- Pop the pan back into the refrigerator for another half hour or so.
- Meanwhile, melt some chocolate chips (I like semi-sweet but you could use milk chocolate or super dark chocolate too) in the microwave with some butter, stirring every thirty seconds until it’s melted and smooth.
- Spread the melted chocolate over the cooled frosting layer, smoothing with the back of a spoon or a spatula. Or you can tilt the pan from side to side to make sure the chocolate covers the entire surface.
- Refrigerate once again until the layers are completely set.
- For easier slicing, dip your knife into hot water, wiping off with a towel in between slices.
MORE DELECTABLE BROWNIE RECIPES
Can’t get enough of that gooey, fudgy chocolatey brownie dessert? Try some of these yummy variations!
- Pumpkin Brownies
- Salted Caramel Crock Pot Brownies
- Mocha Fudge Brownies
- World’s Best Caramel Brownies
- Slow Cooker Hot Fudge Brownies
Whip up a batch of these minty brownies for your next game night, family movie night, date night, any night! I can’t wait to hear how they work for you. Please leave me a comment below and let me know what you think! Enjoy!
5 from 18 votes
Mint Chocolate Brownies
Prep: 10 minutes minutes
Cook: 30 minutes minutes
These Mint Chocolate Brownies are easy to make and are a family favorite. Chewy chocolate brownies topped with a cool mint frosting and more chocolate on top, these babies are hard to resist!
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Ingredients
- 1 box of fudgey brownie mix
- 2 cups powdered sugar
- 8 TBSPs of butter softened like almost melted
- 2 TBSPs milk
- dash of green food coloring
- 1 1/2 tsp mint extract
- 6 ounces semi-sweet chocolate chips
- 8 TBSPs of butter
Instructions
Bake up your brownies in a 9by 13 inch pan. Let cool in the refrigerator for a half hour (at least).
Combine the powdered sugar, milk, butter, green food coloring, and mint extract. Pour over the cooled brownies and smooth out with the back of a spoon. Refrigerate for another half hour.
Melt the chocolate chips in butter in the microwave or a small saucepan over medium-low heat. Pour over the chilled brownies & mint. Tip the pan to make it spread evenly. Pop back in the refrigerator to let it set, at least a half hour.
To make slicing easier, dip your knife into a hot glass of water and wipe off the excess water between each slice into the brownies.
Serving: 9g Calories: 391kcal (20%) Carbohydrates: 43g (14%) Protein: 2g (4%) Fat: 26g (40%) Saturated Fat: 17g (106%) Polyunsaturated Fat: 8g Monounsaturated Fat: 1g Cholesterol: 54mg (18%) Sodium: 9mg Potassium: 6mg Sugar: 40g (44%)
Author: Lisa Longley
Course: Dessert
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Mint Chocolate Brownies
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Reader Interactions
HKA says
Did you melt the butter before combining with the powdered sugar in the creme layer? Or use a mixer?
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Lisa Longley saysI used partially melted. There is a video at the top of the post that helps you see what I did.
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maryanams says
Love to eat mint chocolate brownies. I will try this at my home to impress my hubby.
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Lauren says
I made this today and really enjoyed them! Very rich. Mint and chocolate is just the best combo. I was looking for a recipe to try to recreate a brownie they serve at my local independent movie theater. I used to go there every week and eat one of these brownies, and it was one of the highlights of my weekly routine, but now I haven’t been able to go for a long time because of COVID shutting everything down. This one tasted so similar and really hit the spot. It takes a while to make, but it’s not difficult in any way. My brownie layer came out a little crunchy, but that’s on me. Thanks for the recipe! It was nice to be able to feel a little bit like I was at the movies again.Reply
- Lisa Longley says
Well, I know it’s not the same as going to the movies, but I’m so happy you enjoyed these!
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RM says
I may try this by making brownies from scratch (not with a box mix).
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Heidi says
These brownies are always a hit when I make them! Question- do they need to be stored in the fridge or just put in the fridge to harden the chocolate and then stored on the counter?
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- Lisa Longley says
They can be stored on the counter after, but in the warmer months I do still keep them in the refrigerator.
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Tricia says
I love mint and this recipe! It could not have been any easier and they tasted just like the mint brownies that I buy in the bakery,well used to buy not any more and my bff will be getting them for her birthday. Thank you for this recipe.Reply
- Lisa Longley says
I’m so happy you enjoyed them, Tricia! Thank you for taking the time to let me know!
Reply
Lauren LaMarsh says
I made these last week with vanilla instead of mint because two of my kids don’t like mint. They were so good!! I’m making them again today, but I’m doubling both the frosting and the ganache layers, and I threw some espresso powder into the brownie mix to give them extra flavor.I’d love to try the original mint version, and also to experiment with other flavors for the frosting like mocha or Irish cream!
Thank you for the wonderful recipe! ♥️
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- Lisa Longley says
I’m so happy you liked them! I love the idea of vanilla. I’ve done raspberry extract too and it was delicious. I also think orange would be amazing in there.
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Zozshmoz says
Sooooooooooooooo gooood definitely tried them😎😎😎😎
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Zozshmoz says
How do u get it that color?it’s hard!!! (The mint filling I meen)but sooooo good!!!!!!!!!!!!!🤩🤩🤩🤩🤩🤩
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- Lisa Longley says
I just keep adding green food coloring until I get it the right color 😉
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Kathy says
Can u freeze these mint chocolate brownies. If so do u frost then freeze or thaw n frost
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- Lisa Longley says
Yes, these can be frozen while frosted. I would freeze them in a single layer for a few hours, and then put them in an air tight container.
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