Dark Chocolate Mint Brownies with Buttercream Frosting

My newest kitchen creation? Dark chocolate brownies with creamy mint buttercream frosting!

This weekend, after enjoying one of my double chocolate muffins alongside a cup of Belgian Mint Tea from Tea Forte (I swear it tastes like a Thin Mint Girl Scout cookie in a cup!) I found myself with a sudden craving for all things chocolate-mint. I’d never made a chocolate mint brownie before. But, I decided that I’d give it a try.

The results were better than expected. Tasty, fudgy dark chocolate brownies with mint buttercream frosting! These brownies are embellished with a layer of dark chocolate, a creamy mint green buttercream frosting, and chocolate mint candies on top.

These brownies woulddark chocolate brownies with mint buttercream frosting be perfect for dessert, a bake sale, a Saint Patrick’s Day party, or just about any other occasion! Be forewarned that they are on the sweet side. So, err on the side of cutting them into smaller squares…or try to limit yourself to just one brownie!
A few notes: I like dark chocolate, so I made this recipe with dark chocolate cocoa powder. However, you could certainly substitute regular cocoa powder. Feel free to add 1/4 tsp baking soda to your flour mixture if you prefer a “cakier” brownie.

Creative Variations on Brownies

The topping possibilities with these brownies are endless! Peppermint Patties, Mint M&Ms, Thin Mints, Mint Oreos, After Eight Mints, Hershey’s Cookie Layer Crunch… Let your imagination run wild when coming up with ideas for toppings. You could also omit the crunchy topping layer, if you’d prefer a simpler (and slightly less sweet) dessert.

During the holiday season, you could also do a Christmas version of these brownies. Use red food coloring to make pink peppermint frosting, and top with crushed red-and-white candy canes or starlight mints.

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Print Recipe
Dark Chocolate Brownies with Mint Buttercream Frosting
A fudgy, dark chocolate brownie topped with layers of dark chocolate, mint buttercream frosting, and chocolate mint candies.
Course Dessert
Cook Time 25 minutes
Dark Chocolate Brownies
Mint Buttercream Frosting
Course Dessert
Cook Time 25 minutes
Dark Chocolate Brownies
Mint Buttercream Frosting
For Brownies
  1. Preheat oven to 325 degrees Fahrenheit. Lightly butter an 8x8 inch square baking pan, and set aside.
  2. While oven is preheating, unwrap Andes mints and coarsely chop. Separate chopped mints into two bowls--you'll need half for the brownies, and half for the topping.
  3. Melt butter in a saucepan over medium heat. When butter has melted, stir in sugar, cocoa powder, and salt. Remove from heat and let cool slightly, about five minutes.
  4. Transfer butter-sugar-cocoa mixture to a large mixing bowl.
  5. Add eggs and vanilla to butter-sugar-cocoa mixture, and stir to combine.
  6. Stir in flour.
  7. Add half of your chopped Andes mints to the batter, stirring until just combined. Pour batter into prepared 8x8 baking pan.
  8. Bake in preheated oven for 25 minutes, or until a toothpick comes out clean.
  9. Remove pan from oven, and immediately distribute chocolate chips evenly over the top. Wait a minute or two, allowing the chips to melt slightly, then use a spatula to spread the chocolate over the top of the brownies, covering completely.
  10. Transfer brownie pan to a wire rack and allow to cool completely, at least one hour.
  11. When brownies have cooled and chocolate topping has hardened, spread mint buttercream (see recipe below) over the chocolate topping in a generous layer. Sprinkle frosting with remaining Andes Mints.
  12. Cut into squares and store brownies in an airtight container at room temperature for up to one week.
For Frosting
  1. Place butter in a small mixing bowl, and allow to soften.
  2. Using an electric mixer, beat confectioner's sugar into butter. Add the sugar gradually, combining well after each addition.
  3. Beat in 1-2 T. water (just enough to smooth the frosting, but not enough to make it too thin.)
  4. Stir in mint extract and green food coloring (if using).
Recipe Notes

You can use any kind of cocoa powder in this recipe. However, I've found that Hershey's Special Dark Cocoa Powder makes for an extra chocolatey treat, and pairs nicely with the mint topping.

I purchased a small (28-count) box of Andes Creme de Menthe Thins at CVS. If purchasing a larger package, simply remove 28-30 mints for use in this recipe, and save the rest for later.

Feel free to substitute another candy, such as York Peppermint Patties or Mint M&Ms, or a chocolate mint cookie--Thin Mints would be perfect if you happen to make these during Girl Scout Cookie season!

1 Comment

  1. Tommy Thomson

    I love your site, but I can’t look at it before dinner. Perfect for dessert!

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