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Original post published May 16, 2017. Post last updated on February 10, 2021.
Featuring a chocolate base filled with chopped mint candies, a dark chocolate layer, and peppermint frosting on top, these fudgy mint brownies are the best chocolate mint brownie recipe!
Why Make These Mint Brownies?
With a rich brownie batter, a layer of dark chocolate, creamy mint green buttercream frosting, and a smattering of chopped chocolate mint candies on top, these over-the-top mint brownies work perfectly for bake sales, Saint Patrick’s Day parties, or just about any other occasion.
Although you will need to purchase a few special ingredients (peppermint oil, Andes Mints) and budget sufficient time for the brownie slab to cool before adding the frosting, this recipe really isn’t difficult to make, and is sure to delight the chocolate mint lovers in your life.
What’s Great About Chocolate and Mint?
The chocolate and mint combination works beautifully in all sorts of desserts, including ice cream, cookies, and candies. I mean, who doesn’t love a classic Thin Mint Cookie, a Peppermint Patty, an After Eight, or an Andes Mint?
I frequently use mint and chocolate in my recipes. Some of my favorites include this mint chocolate chip buttercream, these mint chip marshmallows, this easy peppermint hot chocolate, and my homemade peppermint patties. I guess you could say I’m a peppermint oil devotee. I love the way the cool, refreshing mint contrasts with the rich, creamy chocolate, creating an indulgent and multi-layered blend of flavors.
These peppermint brownies work especially well for holidays. The minty fresh flavor reminds me of candy canes (so these are perfectly appropriate for Christmas!) while the green color screams “Saint Patrick’s Day.”
Substitutions and Adjustments
I topped my brownies with chopped dark chocolate, but feel free to substitute semi-sweet chocolate chips, or even milk chocolate, if preferred.
The addition of green food coloring mimics the look of natural mint leaves, but you can switch things up and use any gel food coloring you’d like. (For Christmas, a version of these brownies with red food coloring and crushed candy canes might be fun!) Or, skip the coloring and retain the natural white of the buttercream instead.
I prefer a moist, fudgy brownie, rather than a cakey one, so these brownies are definitely fudgy! Add 1/2 teaspoon of baking powder to your flour mixture if you like a “cakier” brownie.
Creative Brownie Variations
I’ve used both Andes Mints and Ghirardelli Dark Chocolate Mint Squares to prepare these brownies, and they’re delicious either way. But, feel free to be creative with your candy choices! Try Mint M&Ms, Thin Mint Girl Scout Cookies, Hershey’s Cookie Layer Crunch, Mint Aero, or a chopped mint chocolate bar.
I recommend against adding “creamy” candies like Peppermint Patties and After Eight mints to the batter, although you could certainly use these to decorate the buttercream. You can also omit the candy topping and garnish with shaved dark chocolate instead.
Make-Ahead and Storage Suggestions
These mint brownies are best enjoyed on the day they are made. Store leftovers in a single layer in a parchment-lined container at room temperature for up to three days.
I don’t recommend freezing frosted brownies. However, you can bake the brownie slab, cool, and freeze (as one piece, don’t slice it!) then defrost and add the buttercream when ready to serve.
Other brownie recipes you might enjoy:
Salted Chocolate Caramel Brownies
Brie and Cranberry Brownies
Blueberry Lemon Cheesecake Brownies
Cherry Buttercream Brownies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Mint Brownies with Buttercream Frosting
- Total Time: 1 hour (+ cooling time)
- Yield: 16 brownies 1x
Description
Mint brownies with a chocolate base and peppermint frosting, plus chocolate mint candies. These buttercream brownies are the best chocolate mint brownie recipe!
Ingredients
Brownies:
113 grams unsalted butter (1/2 cup / 1 stick)
210 grams granulated sugar (1 cup)
70 grams cocoa powder (3/4 cup)
1/4 teaspoon salt
2 large eggs
1/4 teaspoon vanilla extract
2–3 drops peppermint oil*
75 grams all-purpose flour (1/2 cup + 1 tablespoon)
Andes Mints (28-count box), Ghirardelli Dark Chocolate Mint Squares (5.32 oz / 151 g bag), or mint chocolate bars (2 2-3-ounce bars), unwrapped, coarsely chopped, and divided into two equal portions
130 grams chopped dark chocolate (1 cup)
Mint Buttercream:
113 grams unsalted butter, softened (1/2 cup / 1 stick)
225 grams confectioner’s sugar (2 cups), plus more to adjust consistency
2 tablespoons whole milk, plus more to adjust consistency
3–4 drops peppermint oil (or to taste)
2–3 drops mint green gel food coloring (optional)
Instructions
Brownies:
Preheat oven to 330° F / 165° C. Line an 8 x 8-inch / 20 x 20-centimeter square baking tin with parchment, grease lightly with butter or cooking spray, and set aside.
Melt butter in a saucepan over medium heat. When butter has melted, whisk in sugar, cocoa powder, and salt. Remove from heat and let cool slightly, about five minutes. Mixture will be thick.
Transfer butter-sugar-cocoa mixture to a large mixing bowl.
Add eggs, vanilla, and peppermint oil to butter-sugar-cocoa mixture, and whisk to combine.
With a wooden spoon, fold in the flour until just combined.
Add half of the chopped Andes mints (or mint chocolate) to the batter, stirring until fully incorporated. Spread batter into prepared baking tin.
Bake in preheated oven for 35 – 40 minutes, or until a toothpick or cake tester comes out mostly clean, with just a few crumbs visible.
Remove tin from oven, and immediately distribute chopped dark chocolate evenly over the top. Wait a minute or two, allowing the chocolate to melt slightly. (If necessary, you can return the tin to the warm oven for 30 seconds to melt the chocolate.) With a rubber spatula, spread the melted chocolate over the top of the brownies, covering completely.
Transfer baking tin to a wire rack and allow brownies to cool completely, at least one hour.
When brownies have cooled and chocolate topping has set, prepare the mint buttercream.
Mint Buttercream:
In a mixing bowl or the bowl of a stand mixer, whip butter on high speed until light and fluffy.
Add the confectioner’s sugar, 1/2 cup at a time, mixing well after each addition.
Mix in in 1-2 tablespoons of milk, adding just enough to smooth the frosting, but not enough to make it too thin. If mixture still seems to thick, add a tiny bit more liquid. If too thin, add more confectioner’s sugar.
Mix in the peppermint oil and the green food coloring.
Assembly:
With a rubber spatula or small palette knife, spread a thick layer of buttercream over the chocolate layer.
Sprinkle with remaining mint chocolate pieces. Cut into squares.
Store leftover brownies in an airtight container in the refrigerator for up to three days.
Notes
*I strongly suggest using pure peppermint oil for this recipe, rather than extract. If substituting an extract, you’ll need to increase the amount used, as extracts are less powerful than oils.
I have made this recipe with Andes Creme de Menthe Thins and Ghirardelli Dark Chocolate Mint Squares, and both are delicious. But other types of mint candy or chopped mint chocolate will also work nicely!
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Brownies and Traybakes
- Method: Oven
- Cuisine: Dessert
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