I finally perfected my mint brownies recipe after like 6 tries and omg they’re insane! The combo of fudgy chocolate with that cool mint layer just hits different. Everyone who tries em begs for the recipe. My mint brownies have become my go-to dessert for holidays, potlucks, or when I just need to impress someone lol.
Mint brownies aren’t complicated but they do have a few steps. Trust me tho – totally worth it! The layers look fancy but I promise even if you’re not a great baker you can pull these off. Keep reading to find out my secret tricks!
Why These Mint Brownies Will Blow Your Mind
Ever had those mint brownies from that bakery downtown that cost like $5 each? These are WAY better and you can make a whole pan for less than buying 2 there.
I started making mint brownies after my mom’s recipe flopped (sorry mom!) and I was determined to create something that actually worked. After tons of testing, this recipe never fails.
The brownie layer is super fudgy not cakey, the mint isn’t toothpasty, and the chocolate on top gets that perfect snap when you bite in. My brother-in-law who “hates mint chocolate” ate FOUR of these last Christmas. Not even kidding.
Plus you can make em ahead of time – they actually taste better on day 2 when the flavors meld together more.
What You Need for Amazing Mint Brownies
For the Brownie Base:
- 1 cup butter – I use unsalted but whatever you got works
- 2 cups sugar – white granulated, not brown
- 4 large eggs – cold is fine, don’t stress about room temp
- 1 tsp vanilla – the real stuff if you have it
- 1 cup flour – don’t pack it or brownies get dry
- 3/4 cup cocoa – regular Hershey’s is fine, fancy Dutch is better
- 1/2 tsp salt – skip if using salted butter
- 1/2 cup chocolate chips – optional but recommended!
For the Mint Frosting:
- 1/2 cup butter – softened but not melty
- 2 1/2 cups powdered sugar – don’t measure packed
- 1-1.5 tsp mint extract – start with less, add more if needed
- 2 tbsp heavy cream or milk – for spreading consistency
- Green food coloring – few drops, optional but makes em pretty
For the Chocolate Glaze:
- 1 cup chocolate chips – semi-sweet is my fav
- 6 tbsp butter – cut in pieces
- 1 tsp corn syrup – optional but makes it glossy
The mint extract quality matters tons. I learned this hard way lol. Cheap stuff = toothpaste taste. Spend the extra $2 for good extract!
How I Make My Famous Mint Brownies
Step 1: The Brownie Layer
- Heat oven to 350°F and line 9×13 pan with foil or parchment
- Melt butter in big microwave-safe bowl (about 1 min)
- Whisk in sugar till grainy paste forms
- Add eggs one at time, mixing after each
- Stir in vanilla
- Dump in flour, cocoa, salt – mix just till no dry spots
- Fold in chocolate chips if using
- Spread in pan – it’s thick so use spatula
- Bake 25-30 min – middle should be set but still soft
Biggest tip: DON’T overbake!!! Seriously. When toothpick has moist crumbs (not wet batter) they’re done. They’ll firm up while cooling.
Let brownies cool COMPLETELY before next step or the mint layer gets all melty and gross. I usually make brownie layer at night then finish next day.
Step 2: The Mint Frosting Layer
- Beat softened butter till smooth
- Add powdered sugar bit by bit – will look dry at first
- Pour in 1 tsp mint extract and milk/cream
- Beat till fluffy and taste it – add more mint if needed
- Drop in green food coloring if using
- Spread over brownies in even layer
- Chill 20-30 minutes till firm enough to touch
Don’t skip chilling before next step or chocolate will sink into mint layer!
Step 3: The Chocolate Topping
- Combine chocolate chips, butter, corn syrup in microwave-safe bowl
- Microwave 30 seconds, stir, repeat till almost melted
- Stir till completely smooth
- Pour over mint layer while still warm
- Spread quickly with offset spatula if you have one
- Chill till set – about 1 hr
PRO TIP: Cut with hot knife (run under hot water, wipe dry) for clean cuts without cracking chocolate layer.
These mint brownies are kinda like those Cheesecake Brownies where the layers make it special!
Mint Brownie Variations I’ve Tried
Candy Cane Mint Brownies
Swap mint extract for peppermint and sprinkle crushed candy canes on top before chocolate sets. Amazing at Christmas!
Andes Mint Brownies
Skip mint layer completely and just sprinkle chopped Andes mints on hot brownies, let melt, then spread. Faster but still yummy.
Mint Chip Brownies
Add mini chocolate chips to mint layer for extra texture. My kids’ favorite version.
Chocolate Mint Chunk Brownies
Mix chopped mint Oreos into brownie batter. Seriously next level.
Bailey’s Mint Brownies
Add 1 tbsp Bailey’s Irish Cream to mint frosting instead of milk. Adults only!
For chocolate lovers, don’t miss our Buckeye Brownies which have similar layers but with peanut butter instead of mint!
Mint Brownies
Equipment
- 9×13-inch baking pan
- Parchment paper or foil
- Microwave-safe bowl
- Mixing bowls
- Hand mixer or stand mixer
- Offset spatula
- Knife (for cutting brownies)
Ingredients
For the Brownie Base:
- 1 cup butter unsalted
- 2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup flour
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 1/2 cup chocolate chips optional
For the Mint Frosting:
- 1/2 cup butter softened
- 2 1/2 cups powdered sugar
- 1-1.5 tsp mint extract
- 2 tbsp heavy cream or milk
- Green food coloring optional
For the Chocolate Glaze:
- 1 cup chocolate chips
- 6 tbsp butter
- 1 tsp corn syrup optional
Instructions
Step 1: The Brownie Layer
- Preheat oven to 350°F and line a 9×13-inch pan with parchment paper or foil.
- Melt butter in a microwave-safe bowl.
- Whisk in sugar until combined.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla extract.
- Fold in flour, cocoa powder, and salt until just combined.
- Mix in chocolate chips if using.
- Spread batter evenly in the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Let brownies cool completely before adding the next layers.
Step 2: The Mint Frosting Layer
- Beat butter until smooth.
- Gradually add powdered sugar and mix.
- Stir in mint extract and milk/heavy cream.
- Add green food coloring, if using.
- Spread frosting evenly over cooled brownies.
- Chill for 20-30 minutes until firm.
Step 3: The Chocolate Glaze
- In a microwave-safe bowl, combine chocolate chips, butter, and corn syrup.
- Microwave in 30-second intervals, stirring in between, until smooth.
- Pour over the mint layer and spread evenly.
- Chill until set (about 1 hour).
- Cut with a hot knife for clean slices.
Notes
Nutrition
FAQ – Your Mint Brownie Questions Answered
Can I add peppermint extract to my brownie mix?
Yep! For boxed brownie mix, add 1/2 tsp peppermint extract right to the batter. Don’t add more than 1 tsp or it gets overwhelming. Peppermint is stronger than regular mint extract so start small. You can always frost with mint frosting too for extra flavor.
What is a grasshopper brownie?
Grasshopper brownies are basically these mint brownies! They’re named after the grasshopper cocktail which has creme de menthe. Traditional grasshopper brownies might use actual creme de menthe liqueur in the filling, but most recipes (including mine) use mint extract instead. The name comes from the green color – they don’t contain actual grasshoppers lol.
How much mint extract for brownies?
For mint brownies with just the mint flavor in the frosting layer (like mine), 1-1.5 tsp for a 9×13 pan is usually perfect. If you want mint flavor in the brownie layer too, add 1/2 tsp to the batter. Different brands vary in strength tho so start with less, taste, then add more if needed.
Can you have too much mint extract?
OMG yes! Too much mint extract is the #1 way to ruin these. They’ll taste like you’re eating a tube of toothpaste. If you accidentally add too much, try adding more powdered sugar and butter to dilute it. Always start with less than you think you need – you can’t undo too much!
Can I use fresh mint instead of extract?
You can but it’s tricky. For the mint layer, steep about 1/3 cup packed fresh mint leaves in hot butter for 30 mins, strain, then chill the butter before making frosting. The flavor will be more subtle and herbal, less intense than extract. Honestly extract is easier but fresh mint is a fun experiment if you’ve got tons growing in your garden.
If you love layered desserts like these mint brownies, you’ll probably also love our Marshmallow Brownies with their gooey marshmallow center!
How to Store These Bad Boys
These mint brownies actually taste better on day 2 or 3 when flavors have time to meld. Store in airtight container.
Room temp: Good for 2-3 days Fridge: Last a week and mint flavor tastes even better cold Freezer: Up to 3 months no problem
I like cutting into small squares, freezing on baking sheet, then transferring to ziplock. Then I can grab just one or two when cravings hit!
For summer gatherings, try freezing these, then serving slightly thawed – they’re amazing kinda like those Twix Ice Cream Bars we make.
Why These Mint Brownies Mean So Much To Me
First time I made these mint brownies was for my dad’s birthday – he loves mint chocolate anything. The recipe was a total experiment and they weren’t pretty but he loved them. Now 7 years later the recipe has evolved into these perfect squares of happiness.
My friend Sara texts me every St Patrick’s day asking “are you making THE brownies??” and my coworkers have started requesting them for every office potluck.
What I love most about these mint brownies is that even though they look fancy and impressive, they’re actually pretty forgiving. Even when I’ve messed up (like that time I added 1 TB not 1 tsp of mint extract – whoops), they still disappeared at the party.
Give these a try and watch how fast they vanish – just be prepared to share the recipe!