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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.
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