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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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
My friend made these and I was drooling. Can this be made gluten-free? Has anyone tried to make it gluten-free?
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!
this sounds great! any idea how much butter and chocolate?
Great recipe!! I had to use peppermint essential oil so I did about 1/8 tsp. and it worked great!
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?
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.
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
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.
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!
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.
Thanks Sharice! I’m really glad your first attempt at mint brownies as a great success!
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!
Bite size pieces is the way to go :)! They are a definite favorite at our house as well! Thanks for commenting, Louise.
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!
Hands down my favorite Mint Brownie Recipe!
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.
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?
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!
This recipe looked so good, I copied it down. I am due to make this this coming weekend. I thank you for the share.
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!
Thanks Holly! I’m glad you liked them–I love that they keep well for few days!
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.
Thanks Kate that is so great to hear! Hope his class enjoys them 🙂
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.
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 🙂
i love chocolate and mint. yum!
This is one of my husband’s favorite desserts, but I’ve never even attempted to make some. Thanks for the recipe
These look beautiful! I love mint brownies!
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 🙂