Topped with a layer of peppermint frosting and a layer of chocolate frosting, these dense and fudgy Mint Brownies are downright heavenly! They’re easy to make from scratch with the perfect ratio of peppermint to chocolate.
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It’s such a treat when restaurants give out those little Andes mints after every meal. I don’t know about you, but I’m always tempted to ask the server for some extras. With that smooth, minty layer sandwiched between the rich dark chocolate, how could I resist?
This recipe takes those iconic after-dinner mints and turns them into a batch of ultra-fudgy brownies. A single bite is enough to leave you stunned and speechless! All you’ll want to do is keep on munching.
I did my undergrad and law school at BYU, and any alumni of that school will be all-too familiar with the famous BYU mint brownies that seemed to be omnipresent at any event catered by the school.
Between the moist and chewy brownie, the creamy peppermint frosting and the velvety chocolate frosting, picking a favorite part is pretty much impossible. Each layer complements the next one like a dream. If you’re a mint and chocolate fanatic, you might just have to make a double batch!
If you are a brownie fanatic like me, make sure to try my Gooey Swirled Nutella Brownies, Irresistible Mississippi Mud Brownies, Easy Caramel Pecan Brownies, the best ever Cream Cheese Brownies, and these triple-decker Slutty Brownies.
What You’ll Need
While you could add peppermint extract to your brownie batter, I prefer not to. Mint is a strong flavor that can easily become overpowering – I like to limit it to the frosting layer to maintain that golden ratio of mint to chocolate.
Scroll down to the recipe card for the full ingredient amounts.
For the Brownies
- Butter: To help melt the chocolate.
- Semi-Sweet Chocolate: Chopped (semi-sweet chocolate chips work too).
- Granulated Sugar
- Light Brown Sugar: This adds great flavor to brownies, but it also prevents them from developing that crinkly, paper-thin layer on top. Since these brownies are frosted, that doesn’t matter!
- Large Eggs: Brought to room temperature.
- Vanilla Extract
- Salt: To enhance the chocolate flavor.
- All-Purpose Flour
- Cocoa Powder: The use of both natural cocoa powder and melted chocolate makes for extra chocolatey brownies.
For the Peppermint Frosting
- Butter: Be sure to soften your butter so it can easily combine with the other ingredients.
- Dash of Salt: This won’t give your frosting a salty taste – it’s only there to enhance the minty flavor.
- Powdered Sugar: For structure.
- Milk
- Peppermint Extract
- Green Food Coloring: Optional, to turn the frosting green.
For the Chocolate Frosting
- Butter: Softened.
- Dash of Salt
- Powdered Sugar
- Cocoa Powder: Natural and unsweetened.
- Milk
- Vanilla Extract
How to Make the Best Mint Brownies
These fudgy brownies are just as easy to throw together as your favorite box mix batch. And the frosting layers are made in minutes!
Make the Brownies
Melt Chocolate & Butter: Place the butter and chopped chocolate into a large heat-proof bowl. Microwave in 30-second increments, stirring between each one, until the mixture is melted and smooth. Give it 10 minutes to cool down slightly.
Prep for Baking: Preheat the oven to 350°F and line a 9×13-inch baking pan with a parchment paper sling.
Add Sugar & Eggs: Whisk both of the sugars into the cooled chocolate and butter mixture. Then add the eggs, one at a time, whisking after each addition until smooth.
Add Vanilla & Dry Ingredients: Add the vanilla extract. Then add the salt, flour and cocoa powder at the same time, gently folding them into the batter with a rubber spatula or wooden spoon, until no streaks of flour or cocoa powder remain.
Bake: Pour the brownie batter into your prepared baking pan and bake the brownies for 32-36 minutes, until they just start to pull away from the edges of the pan and a toothpick inserted into the center comes out with only a few moist crumbs clinging to it.
Let Cool: Remove your brownies from the oven and let them cool completely in the pan before you transfer them to a baking sheet.
Make the Peppermint Frosting
Beat Butter: Use a handheld mixer to beat the butter in a medium-sized bowl until it’s smooth and creamy.
Add Salt, Sugar & Milk: Add the salt, powdered sugar and milk, beating for 2 minutes on low speed.
Add Peppermint & Food Coloring: Add the peppermint extract & food coloring and beat on high for 1 minute. Taste the frosting and add more peppermint extract or green food coloring if desired.
Frost Brownies & Chill: Frost the completely cooled brownies, then transfer them to the freezer while you make the chocolate frosting to help the mint frosting “set” on top of the brownies.
Make the Chocolate Frosting
Beat Butter: Use a handheld mixer to beat the butter in a medium-sized bowl until it’s smooth and creamy.
Add Remaining Ingredients: Add the salt, powdered sugar, cocoa powder, milk and vanilla extract, then beat for 2 minutes on low speed.
Increase Mixer Speed: Increase the speed to high and beat the frosting for 1 more minute.
Frost Brownies: Gently spread the chocolate frosting over the chilled layer of mint frosting.
Enjoy! Cut the brownies into squares and serve.
Tips for Success
Set yourself up for the prettiest, best-tasting brownies by looking over these tips and tricks.
- Stay Away From Wintergreen Extract: I learned this the hard way. One time I accidentally bought wintergreen extract instead of peppermint, and I ended up with frosting that looked and tasted like toothpaste. Not what we’re going for!
- Don’t Skip the Parchment Paper Sling: Make sure you line your pan with plenty of overhanging parchment paper for easy removal of the brownies. That way, you can lift them right out of the pan before you frost and cut them.
- Let the Brownies Cool Completely: Don’t spread the peppermint frosting onto your brownies until they’ve fully cooled. You don’t want it melting all over the place.
- Freeze Between the Frosting Layers: It’s very helpful to pop your brownies into the freezer while you mix up the chocolate frosting. This gives the mint layer a chance to harden a bit so that it doesn’t just mix into the chocolate layer as you spread it on.
- For copycat BYU mint brownies: Add 1 cup of chopped walnuts to the brownie batter before pouring into the pan.
Serving Suggestions
These decadent peppermint brownies don’t need anything extra – they’re amazing just as they are! But if you’re dying to add one last finishing touch, you do have some yummy options. I recommend either garnishing your brownies with a mint leaf, sprinkling them with some crushed peppermint candies, or serving them with this creamy Vanilla Ice Cream. Don’t mind if I do!
How to Store Extras
Like many mint chocolate treats, these brownies taste incredible cold. That’s why I like to keep them in the fridge instead of storing them at room temperature (along with the fact that the frosting contains milk). Chill your brownies in an airtight container for up to 4 days.
Can I Freeze Mint Brownies?
Yes – freeze the frosted brownies on a baking sheet for 1-2 hours, or until the frosting solidifies. Once it’s frozen solid, freeze the brownies in a freezer-safe container for up to 3 months. If you have to stack the brownies in the container, place a piece of parchment paper between each layer to prevent sticking. Thaw out frozen brownies in the fridge overnight before digging in.
You can also freeze the cooled brownies before you frost them, in which case the initial freezing time isn’t necessary. Thaw them out before you add the frosting.
More Chocolate Peppermint Treats to Try
Craving more chocolatey, minty goodness? Make these desserts next!
- Peppermint Hot Chocolate Bombs
- Mint Chocolate Chip Ice Cream
- Peppermint Macarons
- Homemade Peppermint Patties
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Mint Brownies
Equipment
- Oven
Ingredients
For the Brownies
- 1 cup salted butter cubed
- 8 ounces semi-sweet chocolate chopped
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/4 cup natural unsweetened cocoa powder
For the Peppermint Frosting
- 5 Tablespoons salted butter softened
- Dash of salt
- 2 cups powdered sugar
- 2-3 Tablespoons milk
- 1/2 teaspoon peppermint extract
- 2-3 drops green food coloring (affiliate link)
For the Chocolate Frosting
- 5 Tablespoons salted butter, softened
- Dash of salt
- 2 cups powdered sugar
- 1/3 cup natural unsweetened cocoa powder
- 2-3 Tablespoons milk
- 1/2 teaspoon pure vanilla extract
Instructions
Make the Brownies
- Melt the butter and chopped chocolate together in a large microwave-safe bowl by heating in 30 second increments, stirring between each burst of heat, until melted and smooth. Allow the mixture to cool slightly for 10 minutes.1 cup salted butter, 8 ounces semi-sweet chocolate
- Heat oven to 350°F. Line a 9×13 baking pan with a parchment paper sling.
- Whisk both sugars into the cooled chocolate and butter mixture. Add the eggs, one at a time, whisking after each addition until smooth. Add the vanilla, then add the salt, flour, and cocoa powder at the same time and gently fold them in using a rubber spatula or wooden spoon, until no streaks of flour or cocoa powder remain.1 ½ cups granulated sugar, ½ cup light brown sugar, 4 large eggs, 2 teaspoons pure vanilla extract, ½ teaspoon salt, ¾ cup all-purpose flour, ¼ cup natural unsweetened cocoa powder
- Pour the brownie batter into the prepared baking pan and bake for 32-36 minutes, just until the brownies start to pull away from the edges of the pan and a toothpick inserted into the center of the brownies comes out with only a few moist crumbs clinging to it.
- Remove from oven and cool completely in the pan before transferring them to a baking sheet using the parchment paper sling for easy removal.
Make the Mint Frosting
- In a medium bowl using a handheld mixer, beat the butter until smooth and creamy. Add the salt, powdered sugar, and milk and beat for 2 minutes on low speed, then add peppermint extract and food coloring (affiliate link) and beat on high for 1 minute. Taste and add more peppermint extract or green food coloring (affiliate link), if desired.5 Tablespoons salted butter, Dash of salt, 2 cups powdered sugar, 2-3 Tablespoons milk, ½ teaspoon peppermint extract, 2-3 drops green food coloring (affiliate link)
- Frost the completely cooled brownies and transfer them to the freezer while you make the chocolate frosting to help the mint frosting “set” on top of the brownies.
Make the Chocolate Frosting
- In a medium bowl using a handheld mixer, beat the butter until smooth and creamy. Add the salt, powdered sugar, cocoa powder, milk, and vanilla, then beat for 2 minutes on low speed. Increase the speed to high and beat for 1 minute more.5 Tablespoons salted butter,, Dash of salt, 2 cups powdered sugar, ⅓ cup natural unsweetened cocoa powder, 2-3 Tablespoons milk, ½ teaspoon pure vanilla extract
- Gently spread the chocolate frosting over the chilled layer of mint frosting. Cut into squares and serve.
Notes
- To Store: Refrigerate brownies in an airtight container for up to 4 days.
- To Freeze: Freeze frosted brownies on a baking sheet for 1-2 hours, or until frosting solidifies. Once frozen solid, freeze brownies in a freezer-safe container for up to 3 months. Place parchment paper between layers if stacking is needed.
Nutrition
This post was originally published in February 21, 2018. The photos and content were updated in April, 2022.
I love a good fudgy brownie. My husband loves mint. This seems like a match made in heaven for us! And perfect for St. Patrick’s day!
Mint and chocolate are a great match in any dessert and my o my these brownies are wickedly decadent. I want some now.
Chocolate and mint is a winning combination for sure, and these brownies have my mouth watering. Being a chocoholic I could eat these any day of the year, but as you say would be perfect for St Patrick’s Day.
These are definitely a perfect sweet treat for St. Patrick’s Day. I have no doubt the kids would love these as well.
These brownies sound divine. I am drooling just a bit reading this recipe. The mint frosting sounds perfect! I’ve got to make these. BTW, your photos are beautiful!
Oh my gosh! I LOVE the BYU mint brownies! I crave those all the time. I’m so excited to try this recipe!
That layer of mint and chocolate on top takes these brownies to the next-level…St. Patricks day or not, these are for sure a big winner! my kids will love this, thank you for the recipe 🙂
Made these twice for the February chocolate challenge because we LOVED them the first time!