Mint Brownies

5 from 12 votes

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.

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 340kcal

Author: Amy Nash

Equipment

Oven

Ingredients

For the Brownies

1 cup salted butter, cubed
8 ounces semi-sweet chocolate, chopped
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

For the Peppermint Frosting

5 Tablespoons salted butter, softened
Dash of salt
2 cups powdered sugar
2-3 Tablespoons milk
½ teaspoon peppermint extract
2-3 drops green food coloring

For the Chocolate Frosting

5 Tablespoons salted butter, softened
Dash of salt
2 cups powdered sugar
⅓ cup natural unsweetened cocoa powder
2-3 Tablespoons milk
½ 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.
Heat oven to 350°F. Line a 9x13 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.
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 and beat on high for 1 minute. Taste and add more peppermint extract or green food coloring, if desired.
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.
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.

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