These soft, fudgy, homemade mint brownies are the perfect treat for parties and get togethers–Warning, they’ll be gone in seconds!

Chocolate brownies with a layer of green mint frosting, and melted chocolate on top, cut into squares and lined on a white tray for serving.

I love to bake, but I usually bake with the end goal of giving most of the sweets away. I think it helps me feel better about making them :-).

I made these homemade Mint brownies with the full intention of giving a plate full to a friend who recently moved. And then I cut them, took pictures of them, and took a bite of one of them. My poor friend never stood a chance!

Besides the fact that my husband would have chained the door before he let me leave with a plate of these, I didn’t even want to share them either!  They are THAT good. Seriously, we savored these for a whole week. And I’m pretty sure every single calorie was worth it!

This homemade brownie recipe alone is absolutely fantastic. They’re moist, thick, fudge-y and exactly what a brownie should be.

Part of what makes them so fudgy is that the recipe starts with melted bakers chocolate. Add the unsweetened bakers chocolate squares and butter to a microwave safe bowl (or saucepan over low heat) and melt. Set aside to cool.Side by side photos of a white bowl with baker chocolate and butter in the first, and then melted, with a spoon stirring the mixture, in the second.

Then mix the eggs, sugar and vanilla together in a mixing bowl. Slowly stir in the (partially cooled) melted chocolate.

Side by side photos of a glass bowl with the first containing the Ingredients for homemade brownies, and the second with the mixed mixture and melted chocolate being poured into it.

Mix the flour and baking powder together. Add it to the mixture and stir just until combined.

Pour the batter into a greased 9×13” baking pan. Bake for 20-30 minutes.  The brownies will harden/set up more as they cool.Side by side photos with one of a glass bowl of brownie batter and the next of a 9x13'' pan being filled with the brownie batter.

While the brownies cool you can make the frosting.

Use PEPPERMINT extract for the frosting–not mint. Mint extract would give it that “toothpaste-mint” kind of flavor. We’re looking for that delicious peppermint flavor instead.

Frost the cooled brownies with the light green peppermint frosting. I usually stick them in the fridge for a few minutes at this point, while I melt the chocolate for the top layer.Side by side photos of a glass 9x13'' pan of baked brownies with the first showing green mint frosting being smoothed over the brownies and the next showing melted chocolate smoothed on top of the green frosting.

For the top layer of chocolate glaze, melt the chocolate chips and butter together. Allow mixture to cool for 5 minutes before smoothing it over the top of the frosting on the brownies. Return to the fridge until the chocolate has hardened.

Allow the bars to sit at room temperature for 10 minutes before cutting into squares. (If you try to cut into them while they are cold the top chocolate layer will crack pretty easily and they wont be as pretty).

Three mint brownies stacked on top of each other.

Consider trying some of my other favorite brownie recipes:

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Prep 10 mins
Cook 30 mins
Total 40 mins
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For the Brownies

For the Mint Frosting

  • 2 cups powdered sugar
  • 4 Tablespoons butter , room temperature
  • 1 1/2 teaspoons peppermint extract
  • 1-2 Tablespoons milk
  • green food coloring

For the Chocolate Glaze

  • 6 ounces semi-sweet chocolate chips (about 1 cup)
  • 5 Tablespoons butter


For the Brownies:

  • Preheat oven to 350 degrees F. Grease a 9×13'' inch pan with nonstick cooking spray.
  • Chop the butter and the unsweetened chocolate into chunks and place together in a microwave safe bowl. 
  • Microwave on low power in 30 second intervals, stirring in between, until melted. (You could also melt them over LOW heat in a saucepan, stirring constantly). Set aside to cool, stirring occasionally.
  • In a large bowl beat together the eggs, sugar, and vanilla.  Slowly add the melted chocolate, while stirring.
  • In a separate small bowl combine the flour and baking powder. Stir the flour into the chocolate batter, just until combined. Don't over-mix.
  • Pour batter into greased pan and bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven and allow to cool completely.

For the 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 glaze.

For the Chocolate Glaze:

  • Place chocolate chips and butter in a microwave safe bowl. Microwave one low power in 30 second intervals, stirring in between, until melted and smooth. Allow to cool for about 5-10 minutes. 
  • Spread evenly over the frosted brownies. Return to fridge to allow the chocolate to harden.
  • Allow the bars to sit at room temperature for 10 minutes before cutting into squares. (If you try to cut into them while they are cold the top chocolate layer will crack pretty easily and they wont be as pretty).


*You can half this recipe and make it in a 8x8'' pan.
*Add extra flour if baking at high altitute
Adapted from Our Best Bites


Calories: 371kcalCarbohydrates: 44gProtein: 3gFat: 21gSaturated Fat: 13gCholesterol: 71mgSodium: 141mgPotassium: 128mgFiber: 1gSugar: 35gVitamin A: 495IUCalcium: 27mgIron: 2.1mg

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Nutrition Facts
Mint Brownies
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

*I originally shared this recipe in June 2014. Updated December 2017.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. My friend made these and I was drooling. Can this be made gluten-free? Has anyone tried to make it gluten-free?

  2. This looks very much like a family recipe that was lost about 20 years ago! I’m so excited to see it.

    The only major difference I can tell at first glance is that instead of semisweet chocolate top, our recipe called for just unsweetened baker’s chocolate and butter. Cool the frosted brownies thoroughly in the fridge, then pour just enough of the bitter chocolate glaze over the top to cover the frosting. You can tip the pan to make it run where there are still some uncovered spots. That unsweetened glaze makes a perfect contrast to the sweet brownies and frosting.

    I’ll save this one to try in future!

  3. 5 stars
    I used to make something like this but lost the recipe. Mine had creme de menthe. If I did that what would be the proportions?

  4. 5 stars
    This has to be one of the best brownie recipes ever. So good and rich. I like to line the pan with aluminum foil and then spray with cooking spray. That way I can lift the brownies out of the pan. No sticking to the pan and easier to cut into perfect squares without the glaze cracking. I have made these 3 times now just as directed an are always a hit.

  5. I made these tonight but my chocolate glaze wasn’t real smooth! They are in the fridge but plan on making more glaze sandwiches n the morning to try and get a smoother chocolate glaze appearance

  6. Super yummy! We used this recipe to make brownies for a bake sale and they were picked up super fast! I think the cooking time needs to be slightly longer, but they were fudgy and minty and delicious! We definitely cut them too big as you only need a few bites since they are so rich and chewy.

  7. I had a little trouble with the baking time, at 20 minutes it was still just dough, then left it too long and ended up with more ‘cake’ than brownie …. But with the icing and the chocolate glaze still made it moist enough and they were very good, I can just imaging how yummy they would be if I had baked it a little less. Definitely making this again!

  8. 5 stars
    This is my first time ever attempting to make mint brownies. I’ve always loved eating them from bakeries, neighborhood parties, etc, but for some reason I’d always been intimidated with the idea of making them myself! Well dang it, I finally decided that today was the day to try them out. After searching the web for the “perfect” recipe, I decided on yours. I made them exactly as written (except I added a pinch of salt to the brownie batter), and everyone in my family totally loved them! Especially me! I was very happy with them! Great brownies, the mint frosting was great, and the chocolate glaze really finished them off. I really loved the ratio of more brownie and less mint frosting (versus pretty much equal amounts of brownie and mint frosting like I saw on other recipes.) There was the perfect amount of mint flavor with every bite in my opinion. I printed out this recipe and plan to use it again! Thanks for a great recipe.

  9. 5 stars
    Just made these, but haven’t cut them into squares, only the outer edges and based on that, I rate it a 5-star mint brownie….delicious. They are rich so I’m going to follow the advise of another poster and make them into bite sizes.
    Thank y0u for sharing this recipe!

    1. Bite size pieces is the way to go :)! They are a definite favorite at our house as well! Thanks for commenting, Louise.

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