These soft, fudgy, homemade mint brownies are the perfect treat for parties and get togethers–Warning, they’ll be gone in seconds!
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.
Then mix the eggs, sugar and vanilla together in a mixing bowl. Slowly stir in the (partially cooled) melted chocolate.
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.
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.
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).
Consider trying some of my other favorite brownie recipes:
- Raspberry Truffle Brownies
- Reese’s Peanut Butter Brownies
- Caramel Poke Rocky Road Brownies
- Mississippi Mud Brownies
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These soft, fudgy, homemade mint brownies are the perfect treat for parties and get togethers--Warning, they'll be gone in seconds!
- 4 oz. unsweetened baking chocolate
- 1 cup butter
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla
- 1 1/4 cup flour
- 1/2 teaspoon baking powder
- 2 cup powdered sugar
- 4 tablespoon butter , room temperature
- 1 1/2 teaspoon peppermint extract
- 1-2 tablespoon milk
- green food coloring
- 6 oz semi-sweet chocolate chips (about 1 cup)
- 5 tablespoon butter
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.
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.
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
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.
Amber @ Dessert Now, Dinner Later! says
I love that everything about this recipe is homemade! And I love that the layer of frosting isn’t as thick as the brownie. That’s the perfect ratio to me 🙂
Becky @ lovetobeinthekitchen says
These look beautiful! I love mint brownies!
Vanessa Barker says
This is one of my husband’s favorite desserts, but I’ve never even attempted to make some. Thanks for the recipe
dina says
i love chocolate and mint. yum!
Holly says
I made these and was very happy with how they turned out. They were even delicious on the second day and didn’t get the crystallized sugar texture that brownies sometimes get. My new favorite brownie recipe!
Lauren Allen says
Thanks Holly! I’m glad you liked them–I love that they keep well for few days!
Kate says
We made these for New Year’s and they were spectacular. Then, my 9 year old was assigned a “how to” project and he wanted to remake these for that as well. We made batch #2 today to photograph the steps for his poster (and because he is very skinny from being sick -as he had no fat stores even before- and he can eat many of these. hopefully they will fatten him up a bit). We will have to make a third batch for him to hand them out to his classmates closer to the day. Of the presentation.Thank you for this recipe- it is already a favorite around here.
Lauren Allen says
Thanks Kate that is so great to hear! Hope his class enjoys them 🙂
Ciel Murri says
Funny thing… I was searching for a mint chocolate brownie recipe and this is the first one I have looked at! I did not know you had a blog!! Your mother has not told me!!
So I was looking at your picture and I thought you look familiar. and then I saw your name. Since I was talking to my son, Brent at the same time, I read your “about me” to him and it was cool to figure out that you are really YOU!!! So Cool!
I will be trying these brownies soon.
Lauren Allen says
Hi Ciel, What an awesome coincidence–made my day! 🙂 Let me know how you like the brownies–I know you’re an amazing cook! 🙂
I miss Brent! My husband and I were just talking about him the other day wondering what he’s up to. We had a ton of fun together at BYU. Hope he’s doing well! Thanks for commenting 🙂
Jerry Marquardt says
This recipe looked so good, I copied it down. I am due to make this this coming weekend. I thank you for the share.
Ciel says
Hi Lauren,
I made these brownies for a wedding last night.
They are fabulous!
(Also had them for breakfast this morning). HaHa!
Love this post and I will be using it again.
For a wedding, I am trying to come up with a cute way to dress them up a bit…
maybe a tiny mint leaf a little piped rosette?
Lauren Allen says
Hi Ciel, I’m so happy you liked them! A piped rosette would be really pretty for a wedding! You could also just do a bakery style design with a toothpick in the frosting before it cools. Sounds fun!
Jayne Zabala says
I’ve made this recipe for years — except — I use 1-2 Tablespoons of Creme De Menthe Liqueur (Green) rather than Mint Extract which can be a little bit bitter. The Creme de Menthe adds a really nice flavor as well as the green color.
Ciel says
Hands down my favorite Mint Brownie Recipe!
Lex says
If I could only eat one food for the rest of my life, it would be these mint brownies! I’M OBSSESED!!! I love how easy this recipe is to follow, and they taste amazing!