Our homemade Mint Brownies recipe has a rich, fudgy brownie base topped with creamy mint frosting and chocolate frosting. They're absolute show-stoppers!
Mint Brownies
Mint BrowniesI blame my mom for my Mint Brownies obsession; she would make them every year during the holidays, and they were everyone's favorite. Things got worse when I went to BYU and BYU Mint Brownies are everywhere! (Our recipe is better!). I love how Mint Brownies look impressive, with their pretty layers, but they’re surprisingly easy to make with basic ingredients. If you’re a fan of chocolate and mint together (hello, Thin Mints and Andes Mints!), these brownies are bound to become a new obsession.
If you love mint desserts, try our Chocolate Mint Cookies, Chocolate Peppermint Bundt Cake, Peppermint Brownies, Peppermint Sandwich Cookies, and Grasshopper Pie!
How to make Mint Brownies:
Make Brownies: Mix sugar and oil in a mixing bowl. Add eggs one at a time, mixing well after each egg is added. Add vanilla. Add dry ingredients: cocoa powder, salt, flour, and stir until combined. Pour batter into a greased 9×13” baking pan and spread into an even layer. Bake at 350 degrees F for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Mint Frosting: Combine all frosting ingredients and beat until light and fluffy. Add more milk if you want it thinner. Spread the frosting evenly over the cooled brownies. Refrigerate while you make the chocolate frosting.
Chocolate Frosting: Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy. Slice mint chocolate brownies into bars and enjoy!
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Recipe
Mint Brownies
Equipment
Ingredients
- 1 cup oil* avocado, vegetable or canola oil
- 2 cups granulated sugar
- 4 large eggs
- 6 Tablespoons unsweetened cocoa powder
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 Tablespoon vanilla extract
Mint Frosting:
- 2 cups powdered sugar
- 4 Tablespoons butter , room temperature
- 1 1/2 teaspoons peppermint extract
- 1-2 Tablespoons milk
- green food coloring (optional)
Chocolate Frosting:
- 1/2 cup melted butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Batter: Mix sugar and oil in a mixing bowl. Add eggs one at a time, mixing well after each egg is added. Add vanilla. Add dry ingredients: cocoa powder, salt, flour, and stir until combined.1 cup oil*, 2 cups granulated sugar, 4 large eggs, 6 Tablespoons unsweetened cocoa powder, 1 teaspoon salt, 1 Tablespoon vanilla extract, 1 ½ cups all-purpose flour
- Bake: Pour batter into a greased 9×13'' baking pan and spread into an even layer. Bake at 350 degrees F for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Mint Frosting: Combine all frosting ingredients and beat until light and fluffy. Add more milk if you want it thinner. Spread the frosting evenly over the cooled brownies. Refrigerate while you make the chocolate frosting.2 cups powdered sugar, 4 Tablespoons butter, 1 ½ teaspoons peppermint extract, 1-2 Tablespoons milk, green food coloring
- Chocolate Frosting: Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.½ cup melted butter, 2/3 cup unsweetened cocoa powder, 3 cups powdered sugar, ⅓ cup milk, 1 teaspoon vanilla extract
Notes
Freezing Instructions: Cover pan well and freeze for up to 3 months. Thaw completely in the fridge before slicing and serving.
Nutrition
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*I originally shared this recipe in June 2014. Updated December 2017 and October 2025.
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These were absolutely terrible! DO NOT MAKE! I followed the recipe exactly and they tasted something like gasoline! I don’t know why this was posted; if it was a prank or what, but if you make these, be prepared to have food poisoning for at least 2 days!!!
Oh no! I’m really sorry to hear that. That definitely shouldn’t have happened, and it sounds like something went way off. We test everything before we share it, and this recipe’s been a longtime reader favorite—so I’d love to help troubleshoot if you’re open to it. Sometimes ingredients like peppermint extract can be super concentrated (or if it’s imitation, it can taste pretty off).