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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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.