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Mint Chocolate Brownies are layered with a rich, fudgy brownie base, a thick and creamy mint buttercream filling, and topped with a luscious and silky layer of chocolate ganache. Even though there are a few components at play here, these brownies are incredibly easy to make! They’re perfect for movie night, a weekend treat, or a holiday!
Why you’ll love Mint Chocolate Brownies:
- Fudgy Brownies – A layer of fudgy brownies is the base for this decadent dessert!
- Creamy Mint Frosting – A super silky mint buttercream makes up the middle layer of our mint brownies!
- Easy Chocolate Topping – This topping is easier than a chocolate ganache – we’re just melting together chocolate and butter!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Butter – I always use salted butter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
- Bittersweet Chocolate – Use good quality baking bars, like Baker’s brand. If you absolutely can’t find bittersweet, use semi-sweet bars instead.
- Eggs – Use large eggs, at room temperature.
- Cream Cheese – Use full fat, block-style cream cheese.
- Vanilla extract – Use real vanilla for the best flavor!
Recipe Substitutions & Variations:
- Gluten-free – Use my Fudgy Gluten-Free Brownies as the base, then top with the mint filling and chocolate topping from this recipe.
- Dairy-free – Use your favorite, trusted, brands of dairy-free butter and chocolate.
How to Make Mint Brownies:
Step 1: Make the Brownie Batter. Melt together chopped chocolate & butter in a large bowl. Whisk in the sugar, eggs, and vanilla. Stir in the flour and salt, and then the water.
Step 2: Bake Brownies. Spread batter into a parchment paper lined 9×9 pan and Bake as directed in the recipe card below.
Step 4: Make the Frosting & Frost the Brownies. While the brownies cool, make the frosting. Beat together butter, cream cheese, powdered sugar, mint, a pinch of salt, and green food coloring (optional). Spread on the cooled brownies.
Step 5: Top with Chocolate. Melt together chocolate and butter, and spread over the frosting layer. Chill until the chocolate is set.
Serving + Storing:
Once the topping is set, slice and enjoy! These brownies are very rich, so I recommend cutting them smaller than I did in the photos, so you can get more servings out of these. Leftovers keep well in an airtight container in the fridge for 3-4 days.
I hope you love these brownies as much as we do! And if you love mint, try my Peppermint Hot Fudge Bars or my Peppermint Brownies next!
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
If you want a larger yield and/or thinner layers, bake the recipe as written but in a 9×13 pan. You can also double the recipe and bake in a 9×13 pan for equally as thick layers but twice the yield.
Special Tools:
- Metal 9×9 Pan
More Brownie Recipes to Love:
- Best-Ever 5 Ingredient Brownies (Cocoa powder only!)
- Biscoff Stuffed Brownies
- Buckeye Brownies
- Decadent Turtle Brownies
- Fudgy M&M Brownies
- Fudgy Red Velvet Oreo Brownies
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Layered Mint Chocolate Brownies
Ingredients
Brownie Base
- 1 cup salted butter, 226 grams
- 4 ounces bittersweet chocolate, roughly chopped, 113 grams
- 4 large eggs, at room temperature
- 2 cups granulated sugar, 420 grams
- 2 tsp vanilla extract, 8 grams
- 1 cup all-purpose flour, spooned & leveled or weighed out , 130 grams
- 1/2 tsp salt
- 2 tsp water
Mint Buttercream
- 5 tbsp salted butter, softened at room temperature, 70 grams
- 1 and 1/2 ounces cream cheese, softened at room temperature, 42 grams
- 2 and 3/4 cups powdered sugar, 316 grams
- 2 tbsp heavy cream, 30 grams
- 1/4 tsp mint extract, *or more, to taste
- green food coloring
Chocolate Ganache Topping
- 1/2 cup salted butter, 113 grams
- 1 generous cup semi-sweet chocolate chips , 190 grams
Instructions
- Prep: Spray a 9×9 pan with nonstick spray and line with parchment paper. Preheat your oven to 325℉.
- Make the Brownies: Melt the chopped bittersweet chocolate and butter together in a microwave safe bowl, microwaving in 30 second intervals and stirring between each, until the chocolate is completely melted. Whisk in the sugar. Add the eggs and vanilla and whisk. Add the flour and salt, and stir until everything is combined. Stir in the water last. Spread batter into your prepared pan.1 cup salted butter, 4 ounces bittersweet chocolate, roughly chopped, 4 large eggs, at room temperature , 2 cups granulated sugar, 2 tsp vanilla extract, 1 cup all-purpose flour, spooned & leveled or weighed out , 1/2 tsp salt, 2 tsp water
- Bake: Bake for 48 to 50 minutes. A toothpick inserted into the center will pull out some thick moist crumbs, and will come out clean around the edges. Let brownies cool completely before frosting. Make-ahead tip: Brownies can be made a day ahead, cooled at room temperature, then covered and kept at room temp or in the fridge overnight. Then, frost and top them the next day.
- Make the Mint Buttercream: Mix softened butter and cream cheese together in a medium bowl until creamed. Add the powdered sugar and heavy cream and mix until well combined. Mix in the peppermint extract, and add a few drops more if you want a stronger mint flavor. Mix in the green food coloring last, adding more until desired color is reached. Spread this frosting over the cooled brownies, and let chill in the fridge for 30 minutes. Tip: I prefer using gel food coloring – it gives a stronger color with just a few drops! You can also omit the food coloring if you prefer.5 tbsp salted butter, softened at room temperature, 1 and 1/2 ounces cream cheese, softened at room temperature, 2 and 3/4 cups powdered sugar, 2 tbsp heavy cream, 1/4 tsp mint extract, green food coloring
- Make the Chocolate Topping: Melt the chocolate and butter together in a microwave safe bowl, in 30 second intervals, stirring between each, until the chocolate is completely melted and smooth. Pour this over the chilled brownies, and use the back of a spoon to create swirls. Let the brownies set in the fridge for 1-2 hours before serving, so the chocolate can set.1 generous cup semi-sweet chocolate chips , 1/2 cup salted butter
- Serve + Store: Slice and enjoy! Store these in the fridge in an airtight container, and let sit out a bit at room temp before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
In ingredients for the mint layer you say 2 and3/4 powdered sugar. Is this teaspoons, tablespoons, ounces or grammes?
I need to have this clarified so that I can start making the brownies.
Thank you.
Hi Liz!
So sorry about that error – it should be 2 and 3/4 cups. Thanks for catching that! Enjoy the brownies. 🙂