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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Recipe
Mint Brownies
Ingredients
For the Brownies
- 4 ounces unsweetened baking chocolate
- 1 cup butter
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
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
Instructions
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).
Notes
*Add extra flour if baking at high altitute Adapted from Our Best Bites
Nutrition
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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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Was so excited for these! I wish I had tasted the mint filling before I assembled these. WAAYYYY too minty…tasted just like toothpaste. I couldn’t serve them so I threw all of them away.
These were absolutely terrible. I followed the recipe but the brownie was tasteless and spongy, the mint frosting an absolute mess that got everywhere, and the glaze cracked. I was left with a gloopy, nasty mess that was inedible. A waste of quite a lot of expensive ingredients!
These are so easy to make, and are amazing!
Excellent! This recipe is definitely a keeper.
Can you use gluten free flour in this recipe?
Sounds delicious! Can these be made ahead of time, cut into bars and frozen?
Yes, absolutely. I like to freeze them in the pan, and cut them once they thaw (I feel like it keeps them from drying out), but you could cut them first if you want!
I over baked the brownies, but they were still delicious. I can see me trying this with orange and lemon in the future, would be like an orange cream or lemon cream chocolate….this tastes like a peppermint patty. These will have to be a rare treat; the calorie/fat count in this is over the top, but life calls for an occasional indulgence such as these.
I was excited to make this recipe. But I experienced 3 setbacks:
1. I thought the brownies looked even when I put them in the oven, but when they came, they were not even.
2. After making the chocolate glaze in the microwave, I waited 10 min & then it was too thick to spread. I added 2 T. milk & then it was better, but still a little thick.
3. After I added the mint frosting, I put the brownies in the fridge for 5-10 min, then I tried to add the chocolate glaze. The mint frosting had not set yet, so it made a mess.
What went wrong? Can you help me? I am supposed to serve this tomorrow night at a family dinner.
I’m sorry to hear that you experienced some setbacks while making the mint brownie recipe. Here are some possible reasons for the issues you faced:
The unevenness of the brownies may be due to uneven distribution of batter in the baking pan, or it could be due to the pan itself not being level. You could try rotating the pan halfway through baking to promote even baking.
Chocolate glaze can thicken quickly, especially when it cools down. To prevent this, you can try adding the milk to the glaze gradually until it reaches the desired consistency. Additionally, you could try reheating the glaze in the microwave for a few seconds at a time until it becomes more spreadable.
It’s important to let each layer of the brownies set before adding the next layer. In this case, it sounds like the mint frosting hadn’t set completely before you added the chocolate glaze, which caused the layers to mix and make a mess. Next time, try letting the mint frosting set completely before adding the chocolate glaze, or try refrigerating the brownies for a longer period of time to ensure that the layers are fully set.
I hope these tips help, and that your mint brownies turn out great for your family dinner tomorrow night!
Mint brownies were my favorite college treat, but they always seemed too intimidating to make. I’m so glad that I finally gave it a go! This recipe is involved, but simple, resulting in beautiful, addictive brownies that I proudly shared with friends and coworkers. Note: My microwave has a chocolate melting setting that I used. It worked far better than the 30 sec approach.
Highly recommend melting the chocolate on the stove over low heat with a little bit of milk or heavy cream. Microwave version came out horrible and I followed the steps exactly