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Layered Mint Chocolate Brownies

Course Dessert
Cuisine Dessert
Keyword Easy Dessert Recipes, St. Patrick's Day Desserts, Christmas Desserts
Prep Time 40 minutes
Cook Time 50 minutes
Servings 12 brownies
Author Stephanie Simmons


Brownie Base

  • 1 cup salted butter (2 sticks, or 226 g)
  • 4 ounces bittersweet chocolate, roughly chopped
  • 4 large eggs
  • 2 cups granulated sugar
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 2 tsp water

Mint Buttercream

  • 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 *or more, to taste
  • green food coloring

Chocolate Ganache Topping

  • 1/2 cup salted butter (8 tbsp, or 113 grams)
  • 1 generous cup semi-sweet chocolate chips


  • Prep: Spray a 9x9 pan with nonstick spray and line with parchment paper. Preheat your oven to 325 degrees F.
  • 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.
  • 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.
  • 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.
  • 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.