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!
Mint Chocolate Brownies
Serves: 9
(tap # to scale)
Prep: 10 minutes
Cook: 30 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!
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%)
did you make this
Mint Chocolate Brownies
I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!
Heather Kinnaird says
I never had an older brother, but man Charlie gives it to Stella pretty good, only trouble is, she is much bigger than he is :) so she gives it right back and then some, and oh boy these brownies would help this mom who ends up in the middle of it all
Oshin says
Well, I am looking for something special with chocolate. and you give me a perfect recipe as I want. I will try it at home.
Pam says
I’m making these for Easter. They look wonderful! Can I make them in advance and freeze?
Hi Pam! I have never tried freezing these, but I would think it would be fine. This is my favorite blog post about freezing desserts: http://www.crazyforcrust.com/2014/10/freeze-desserts/
Hilary Waterman says
How long can they be refrigerated for ?
I would say a week in a sealed container.
Cindy says
Being 63 I’ve come to the conclusion that all brothers including younger ones are a pain in our backside!! And he is already passed! But if something happens and no one is near it, we blame him, he was that kind of of guy!!
Ha!!
lee says
Hi Lisa,
They look super indulgent so you have won me over already, haha. I love making brownies and have used a variety of flavours like dark, milk and white chocolate, vanilla, chocolate orange etc. but never mint. I am always a bit wary of it, not sure why as I love mint chocolate.
Yours look like millionaire shortbread brownies without the hard base, so yummy and as I said really indulgent. I will give this one a go I think, mint and all to get myself on the minty bandwagon of yummy goodness. Thanks for a great post and mouthwateringly good pics.
Tracy Finlayson says
Absolutely fabulous recipe. Thank you for sharing. I cook stuff a lot of the time and send to my brothers, sister who live away like about 4500kilometres away!! In fact, they wait for them and if I don’t make something for a while, they ask for it.!!
I’m so happy you liked it Tracy!
Le Ann says
Melt chocolate chips in butter…..how much butter??
I put all 8 Tbsp in mint layer
Thanks.
You use 8 TBSPs in the mint layer and 8 TBSPs in the chocolate layer
Elaine says
Can these be made ahead of time for the Christmas Holiday season??
Hi Elaine, I haven’t tried freezing these ahead, but I think it can be done. I would flash freeze them for an hour as a single layer (cut up) and then move them to a sealed container layered with paper towel between them.
Lori Henton says
I make these with green creme de menthe and they freeze well. Love this recipe ????
Ally says
Is this recipe for an 8×8 or 9×13 pan? I don’t use box brownies so I don’t know how much the mint and chocolate are supposed to cover and don’t want to make too much or too little!
It’s for a 9 by 13
Kathy Bair says
I have SIX brothers…..all younger. Balanced by four sisters. Sounds like you had it worse!
HAHAHAHA!!!