Chocolate Mint Brownies

Soft and fudgy chocolate mint brownies are layered with a mint frosting and topped with chocolate ganache. Everyone loves this decadent mint brownie recipe!

Mint Brownies Recipe

I love chocolate and mint and these mint brownies are a favorite for St. Patrick’s Day or Christmas with their festive green color. Other brownie recipe favorites include peppermint brownies, red velvet brownies with cream cheese frosting and brownie truffles.

These chocolate mint brownies start with a brownie base, add a layer of mint buttercream frosting and then are topped with chocolate ganache. Plus, the brownie batter contains chopped mint cookies similar to by Oreo brownie recipe!

Ingredient Notes

Make these chocolate mint brownies quick and easy by starting with a brownie box mix!

• Brownie mix: You will pick your favorite brownie mix plus the ingredients on the back will still be used along with it.
• Mint cookies: Chop up your favorite mint cookies such as mint Oreos or thin mint cookies.
• Butter: This is used for both the frosting and the ganache. You will want it to be softened at room temperature for the frosting and melted for the ganache.
• Heavy cream: Use either thick heavy cream or milk for a lighter version.
• Powdered sugar: Add sweetness and thickness to the frosting.
• Peppermint extract: I love the flavor of peppermint with the mint cookies but if you would like extra mint flavoring, add in mint extract too or substitute it.
• Food coloring: Get that beautiful green coloring with a few drops of green dye in your frosting.
• Semi-sweet chocolate chips: For the ganache.

How to Make Mint Brownies

1. Brownies. Make batter according to the package, then fold in chopped mint cookies (photo 1).
2. Prepare the pan. Pour the batter into a greased 9×9 pan (photo 2) and bake according to package directions. Check to make sure a toothpick comes clean. Once done, let the brownies cool for about an hour.
3. Mint frosting. Beat together butter, powdered sugar, cream (or milk), peppermint extract, and green food coloring in a medium-sized bowl until fluffy. Spread mint frosting over cooled brownies with a spatula (photo 3), then refrigerate for 1 hour.
4. Chocolate ganache. Add butter and chocolate chips to bowl and melt in microwave for 1 minute. Stir and microwave additional 30 seconds if needed. Stir until smooth, then pour on top of the mint frosting (photo 4). Spread evenly by tipping the pan from side to side. Refrigerate for 1 hour before cutting.

Mint Chocolate Brownie Tips

• Line your pan with parchment paper for easier removal.
• Add a few pieces of chopped mint cookies on top of the brownie batter right before baking. You could even use leftovers of this Andes mint cookies recipe!
• The green food coloring is optional – feel free to omit it if desired.
• Instead of the chocolate ganache, you could drizzle over melted chocolate.
• You could skip the ganache and top frosting with some additional chopped cookies.
• Let mint chocolate brownies sit at room temp 5-10 minutes before cutting to prevent cracks.
• Use a sharp knife to cut brownies into squares. For cleaner cuts, wipe the knife off with a paper towel each time you make a cut.

Storing and Freezing

• Storage: Cover with plastic wrap or place in an airtight container. Store in the fridge for up to 5 days.
• To freeze: Cut into squares, then wrap each square in foil or plastic wrap. Place in an airtight container or freezer bag and store in the freezer for 2-3 months.

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