Classic Mint Chocolate Brownies.

Thick and fudgy brownies layered with sweet mint frosting and easy chocolate ganache. The classic mint chocolate combination!

Classic Mint Chocolate Brownies Recipe on

Recipe #3 of the Christmas Cookie Palooza combines the mighty forces of mint and chocolate. I’m aware that brownies aren’t technically cookies but sometimes dessert just doesn’t have to make any sense. Like a recipe using cookie dough and salty pretzels and a dip in chocolate. No sense. But who cares? PS: make those.

Sally's Christmas Cookie Palooza

I remember making these brownies for a Christmas party years ago. When I was a single lady without a food blog because food blogs were (are?) nerdy and weird. Along with my swirled chocolate covered pretzels (one of the first recipes published on my blog!), these classic mint chocolate brownies disappeared. Shocking.

Classic Mint Chocolate Brownies Recipe on

I decided to make the mint chocolate brownies again this year for three reasons. I mean three people. Me, Kevin, and my friend Katy who is turning 30 this weekend. We are serious mint chocolate lovers and I know you are too. Common, I know you’ve eaten this mint chocolate frosting with a spoon before too. Or is that just me?

Let’s get down to the mint-brownie-nitty-gritty. These classic mint chocolate brownies are made completely from scratch; no brownie mix in sight. In a pinch, you may absolutely use a box mix instead. But baking brownies from scratch really isn’t that difficult at all! In fact, the brownie layer is all mixed together in one bowl and doesn’t require many ingredients. Just your typical chocolate, eggs, sugar, and flour.

A little more on the chocolate: Brownies can be made with cocoa powder or solid chocolate. If using all cocoa powder, you’ll typically need more fat in the batter because cocoa powder does not contain the cocoa butter that solid chocolate does. My brownie recipe uses both cocoa powder and solid chocolate, which makes them extra chocolate-y. I prefer mint brownies with semi-sweet chocolate, though milk chocolate would be just fine if you want a sweeter brownie. (They’re plenty sweet as is!) I don’t suggest using unsweetened or bittersweet chocolate unless you love deep, dark chocolate.

A little more on the eggs: Eggs do about 1 million things in baking recipes. For brownies? Eggs give, what I call, the “rich factor.” For rich, tender, and dense brownies, make sure you’ve got some quality eggs. I always bake brownies with Eggland’s Best Eggs. Recently, I explained that not all eggs are created the same. Did you know that? Eggland’s Best eggs reign superior in baking– and this is something I’ve known long before the company knew who I was. These eggs will help yield the richest brownies, the moistest cakes, and the most tender cookies. A baker’s dream ingredient.

A little more on the sugar: New readers might find this weird, but I’m sure you regular dessert lovers know how much I love brown sugar. It’s my favorite ingredient not only for its robust molasses flavor, but for all the moisture it brings baked goods. And it does the same for brownies! Brown sugar in brownies isn’t very typical, so if you think this is odd– it totally is. I use a mix of white sugar and brown sugar here. These combined sugars sweeten the brownies, while also enhancing their moist, fudgy texture.

A little more on the flour: I’ve typed this about 100 times in all my brownie recipes over the past 3 years. But let me repeat it real quick in case you’re new. More flour = a more cake-like brownie. Less flour = fudgier brownie. I prefer my brownies chewy and fudgy. So dense, it’s like eating fudge. Cakey brownies just aren’t my thing, so I use as little flour as I can without having the brownie fall apart.

These brownies are incredibly rich, fudgy, and moist. I know most of you hate that word.


Mint Chocolate Brownies Recipe

Let’s move onto the other layers. I promise I’ll make the rest short. I can’t believe how much I just typed about brownie ingredients.

Once the brownies are completely cooled off (–> completely cool! that’s important.), frost them with a simple mint chocolate frosting. I use just over 1 teaspoon of peppermint extract in the frosting. If you like things a little more minty, feel free to add a little more. But be warned! Peppermint extract is incredibly potent; you don’t want the frosting to taste like toothpaste. I add 1 drop of green food coloring to give the frosting a very light mint green color, but feel free to leave the mint frosting layer completely white. After frosting the batch of brownies, make sure you set the whole thing in the refrigerator so the frosting can set. This makes for neater cutting.

Speaking of cutting! I’m a little psycho about this. I’m convinced that anyone who says they can cut these mint layered brownies perfectly with absolutely no smears is lying. I’ve been making these for about 8 years now and there is no way around a few messy spots. Unless you know a secret? If so, please share. All I do is make very quick cuts, using a very sharp large knife, and wiping the knife off with a paper towel between cuts. And this is what the brownies looks like. But, it’s good enough for me.

Chocolate for Classic Mint Chocolate Brownies

Ok, so the chocolate layer. It’s two ingredients. Chocolate chips and butter. I normally urge you to never melt chocolate chips, but this is an exception. Chocolate chips make the chocolate layer so easy. I combine them with butter because you want a softer chocolate topping. As opposed to a hard, heavy chocolate layer on top. The soft chocolate is easier to cut without messing up the frosting underneath.

Classic Mint Chocolate Brownies Recipe on

Finally! I’m done. Please go make these classic mint chocolate brownies. And grab a glass of milk while you’re at it. They’re devilishly rich.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Classic Mint Chocolate Brownies

Yield: 24 brownies

Prep Time: 1 hour

Total Time: 6 hours (includes cooling)

Print Recipe

Thick and fudgy brownies layered with sweet mint frosting and easy chocolate ganache. The classic mint chocolate combination!



  • 1 cup (230g) unsalted butter
  • 8 ounces semi-sweet chocolate, coarsely chopped
  • 1 and 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 4 large Eggland's Best eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup + 3 Tablespoons (85g) all-purpose flour (measured correctly)
  • 1/4 cup (21g) natural unsweetened cocoa powder

Mint Frosting Layer

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners' sugar
  • 2 Tablespoons (30ml) milk
  • 1 and 1/4 teaspoons peppermint extract1
  • 1 drop liquid or gel green food coloring (optional)

Chocolate Layer

  • 1/2 cup (115g) unsalted butter
  • 1 heaping cup (around 200g) semi-sweet chocolate chips


  1. For the brownies: Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  2. Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x13 baking pan1 with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.
  3. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished. Allow the brownies to cool completely in the pan set on a wire rack. Once completely cooled, lift the foil out of the pan using the overhang on the sides. Place the whole thing on a baking sheet as you make the frosting. Do not cut into squares yet.
  4. For the mint frosting layer: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the confectioners’ sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute. Taste and add a drop or two more peppermint extract if desired. Frost cooled brownies, that you placed on the baking sheet, and place the baking sheet in the refrigerator. This allows the frosting to "set" on top of the brownies which makes spreading the chocolate layer easy. Keep in the refrigerator for at least 1 hour and up to 4 hours.
  5. For the chocolate layer: Melt the butter and chocolate chips in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Once melted and smooth, pour over mint layer. Gently spread with a knife or offset spatula. Place the brownies, that are still on the baking sheet, in the refrigerator and chill for 1 hour (and up to 4 hours or even overnight) to set the chocolate.
  6. Once chilled, remove from the refrigerator and cut into squares. For neat cutting, make very quick cuts, using a very sharp large knife, and wiping the knife off with a paper towel between each cut. Brownies are OK at room temperature for a few hours. Cover tightly and keep leftovers in the refrigerator for up to 5 days.
  7. Make ahead tip: I recommend freezing the baked brownies, then thawing overnight in the refrigerator, then frosting with the mint and then the chocolate topping. This way the topping is nice and fresh. OR you can freeze the finished brownies, thaw overnight in the refrigerator and cut into squares.

Additional Notes:

  1. I always recommend using peppermint extract in these brownies-- I find that mint extract tastes more like spearmint toothpaste than true mint flavor.

You're probably wondering what else I could possibly write about brownies, but I want to let you know that this brownie recipe is a combination of these brownies and these brownies, only made into a larger batch for a bigger pan. If you'd like to make today's recipe in a 9x9 or 8x8 size square baking pan, please halve the frosting and the chocolate topping. Then use this brownie recipe as the bottom layer.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Mint chocolate lovers: try my Mint Oreo Truffles too.

3 Ingredient Mint Oreo Truffles. A simple no-bake recipe favorite!

See more mint chocolate recipes.

See more Christmas recipes.

Classic Mint Chocolate Brownies Recipe on

How to make classic mint chocolate brownies! Click through for the recipe on
How to make classic mint chocolate brownies! Click through for the recipe on


This post is sponsored by Eggland’s Best. All opinions are my own.



183 Responses to “Classic Mint Chocolate Brownies.”

  1. #
    Kenya Roseposted May 30, 2015 at 12:05 pm

    These brownies are absolutely divine! They almost taste like you are eating straight up fudge! For me, cake-like brownies aren’t worth my time! Haha! Thank you so much for posting such a scrumptious recipe, you’re such a dear! Keep on doing what you’re doing, Sally 😀 


  2. #
    Gloriaposted July 15, 2015 at 2:22 pm

    Whats the difference between mint extract and peppermint extract? 


    • Sallyreplied on July 15th, 2015 at 3:06 pm

      To me, mint extract tastes too much like toothpaste. Peppermint has more of a cool mint flavor.


  3. #
    Deeptiposted August 25, 2015 at 4:01 am

    Hi Sally
    Can I use peppermint oil instead of extract ? If yes, what should be the quantity of the oil ?


    • Sallyreplied on August 25th, 2015 at 6:33 am

      Yes– but concentrated oils are much stronger than extract. Use only a drop, taste, and add more as you’d like.


  4. #
    Amandaposted August 25, 2015 at 11:15 pm

    So name making these for my sisters wedding on thus coming fridat. We LOVE THEM. However time is crazy. So I made the brownies and have them in th E freezer. My question is can the frosting be made early and frozen or put in the fridge till Friday before frosting the brownies?


    • Sallyreplied on August 26th, 2015 at 7:14 am

      The frosting can be made 1-2 days in advance and refrigerated.


  5. #
    Maddyposted August 28, 2015 at 8:43 am

    These turned out so nicely! The mint layer tasted like junior mints and the brownies were so gooey that I wish you didn’t have to chill them. Also they ended up being prettier than I would’ve thought so I’m happy I went with this recipe instead of just regular brownies. 


  6. #
    Stephposted October 8, 2015 at 1:33 am

    Would this be ok to bake in cupcake tin? Thanks.


    • Sallyreplied on October 8th, 2015 at 7:42 am

      Yes, that will work. Unsure of the exact bake time.


  7. #
    ginaposted October 20, 2015 at 1:43 pm

    I’m thinking of making these for a Halloween party this weekend using orange extract and orange food coloring (think those Christmas chocolate oranges!) I’m wondering if
     white chocolate chips would be good for the top layer to give it more of a Halloween “color” (I’ll add sprinkles on top too! Either way, they look delish!


    • Sallyreplied on October 20th, 2015 at 4:06 pm

      Gina– sounds wonderfully festive. I love it. White chocolate chips are much softer than semi-sweet, so I suggest reducing the butter in the topping to 5 Tablespoons.

      And of course sprinkles!


  8. #
    Hishigjargalposted October 26, 2015 at 7:05 am


    I made these with my friends over the weekend and it turned out to be amazing, and not to mention, absolutely delicious.  Thanks for the recipe 🙂 

    We didn’t have peppermint extract , so we substituted with lemon extract, work just fine .


  9. #
    Drew Faberposted October 28, 2015 at 11:02 am

    I made the “Classic Mint Chocolate Brownies.” I have to say, I like these, but I prefer the “Chocolate Glazed Mint-Frosted Brownies” from Cook’s Illustrated. Cook’s uses cake flour. (It also uses baking powder & pecans. It does not use cocoa powder.) The end result is a more brownie like bottom layer. (Google it.)


  10. #
    Branden McGeeposted November 9, 2015 at 8:52 am

    I’m wondering. Could you use a different flavoring other than mint.  Raspberry, maybe?


    • Sallyreplied on November 9th, 2015 at 9:50 am

      I can’t see why not!


  11. #
    MCohenposted November 12, 2015 at 8:24 am

    My daughter made these yesterday and they came out perfect! 


  12. #
    Laurieposted November 14, 2015 at 8:28 pm

    I can share a trick I learned years ago which hasn’t failed me yet is hold the knife under hot water to heat it and it presses gently through the chocolate without cracking it or messing it up


  13. #
    Juliaposted November 21, 2015 at 5:26 pm

    I’ve made this a few times and they are always a huge hit. My husband wants me to make a honeycomb version – any suggestions for altering the mint part to make it honeycomb flavoured?


  14. #
    Jessposted December 2, 2015 at 7:38 pm

    Whoa, these look amazing!! I have featured this scrumptious recipe in the Absolute Best Brownie Recipe Roundup over at! Keep those yummy ideas coming 🙂 xo


  15. #
    Amieposted December 6, 2015 at 3:26 pm

    Sally- I am lining the pan with tin foil. Should I grease the foil before putting in the batter? Thanks!


    • Sallyreplied on December 6th, 2015 at 8:52 pm

      No need to grease the foil!


  16. #
    Ellyposted December 7, 2015 at 9:44 am

    OMG, Sally, made these for a party Saturday….love, love, love. I am not a brownie lover, weird, ya, I know but these were delish:) Taste like After 8’s!! Followed your recipe to a tea, easy, simple, delicious. HAVE to make another batch this week:) Thanks so much for this great recipe, definitely a keeper. Have a great day:)


  17. #
    ler5289posted December 7, 2015 at 9:54 am

    Why is it not recommended to freeze with all three layers together and finished?


    • Sallyreplied on December 7th, 2015 at 5:42 pm

      Actually… I have since frozen the finished brownies (with all the layers) and they thawed wonderfully. Will update my notes. Thank you!


  18. #
    Meggan | Culinary Hillposted December 15, 2015 at 5:27 pm

    I just wanted to let you know your post is being stolen over at this site: 
    Not sure if you actually pursue such things, but I definitely wanted to let you know. 


    • Sallyreplied on December 15th, 2015 at 7:53 pm

      Thanks so much for letting me know, Meggan.


  19. #
    Pamelaposted December 23, 2015 at 2:28 am

    I would like to make these to send to a friend who lives in another state.  Do you have any tips for how to successfully package them so that they are still in mint condition (pun intended) when they arrive??


    • Sallyreplied on December 23rd, 2015 at 6:37 am

      Pamela, these mint chocolate brownies really aren’t ideal for shipping because of all the melty, messy layers. They really do need to stay refrigerated. How about sending this bark instead? Stack it up tightly inside a tupperware then inside a box.


  20. #
    Maria McEvoyposted December 25, 2015 at 5:35 pm

    I did not have any peppermint extract this time I made these brownies, so I cut the chocolate off of york peppermint patties and added them straight intl the frosting! It worked so well and tasted the same as when I used peppermint extract the last times I have made this recipe.


  21. #
    Maryamposted February 19, 2016 at 12:57 am

    What tool do you use to spread the layer of mint frosting? The offset spatula too? If I just use a butter knife or a wooden spoon would that give me an even layer of frosting and a pretty presentation? Sorry if this question seems silly, I am new to baking and I find that my sweets taste good but don’t look good, so I am really working on my presentation skills. 


    • Sallyreplied on February 19th, 2016 at 10:59 am

      Not silly at all! I actually just used a knife for the frosting you see in the photos! Just worked it back and forth quite a bit.


      • Maryamreplied on February 19th, 2016 at 11:31 am

        Thank you Sally! You are the best!

  22. #
    Maryamposted February 19, 2016 at 8:13 pm

    I have another question. For the ganache you say to melt the butter and chocolate chips directly in a saucepan on a stove? Wouldn’t a double boiler be safer? I don’t want the chocolate to burn. I don’t have a microwave. 


    • Sallyreplied on February 21st, 2016 at 6:27 am

      If you’re constantly stirring, there will be no burning issue. A double boiler works, too!


  23. #
    Valerieposted March 9, 2016 at 6:39 am

    Hey Sally,

    I was wondering what is the difference between granulated sugar and light brown sugar. Because I have no granulated sugar on hand and my house doesn’t stock any, I was wondering if I could sub the granulated sugar with the light brown sugar? Will it make any difference? If its just a light flavour change, I wouldn’t mind.

    Thanks a bunch.


    • Sallyreplied on March 10th, 2016 at 7:46 am

      Brown sugar is incredibly moist so not only will the flavor change, the texture may as well. Feel free to try it and let me know how it goes.


  24. #
    Valerieposted March 14, 2016 at 10:50 am

    Hi Sally! I made these over the weekend for my family and they were the most phenomenal, melt-in-your-mouth, decadent brownies we’ve had! Even my father-in-law commented on how delicious they were. He was amazed at the fluffiness of the mint buttercream layer. And my sister-in-law couldn’t believe how the moist the brownies were. Then of course both of my boys each had 3 servings. So addicting!! Definitely a keeper! Thank you so much! I have a picture I’d love to post of how mine turned out. Not sure if there’s a way to do that. If not, they came out exactly like your pictures but my photo and lighting quality isn’t the same as yours! 🙂 Thank you again!


    • Sallyreplied on March 14th, 2016 at 11:11 am

      Valerie, you can post the pic on my Facebook page if you’d like!


      • Valeriereplied on March 14th, 2016 at 11:28 am

        I’ll do that. Thank you!

  25. #
    Leslieposted March 20, 2016 at 8:10 pm

    I made the chocolate mint brownies and they were well received.
    I had no problem cutting them will they were very cold. Then I let them sit before serving them.


  26. #
    Faith Davisposted March 23, 2016 at 10:43 pm

    I found several years ago a brownie recipe similar to these and while good, the brownies were VERY cakey. I don’t like cakey brownies, I have been looking for a different brownie recipe and all the homemade ones I have found were not gooey or fudgy enough. These look and sound different. Will be trying these in the near future. Thanks 


  27. #
    Heatherposted March 31, 2016 at 1:04 pm

    I can not rave about these brownies enough!  I made them for my husband because he loves mint.  I typically don’t like mint, but even I enjoyed these.  I took them to an Easter gathering and they were seriously gone in an hour. Even though the process is a little drawn out, it is totally worth it!  


  28. #
    Angieposted March 31, 2016 at 3:24 pm

    I am so making these!!!! My husband is a big fan of chocolate mint ANYTHING. And I am dyinggggg over the moist comment!!! 😀


  29. #
    Joyceposted May 4, 2016 at 8:45 am

    Just a quick note – I’ve found that using a plastic knife to cut brownies works like a charm.  The baked brownies do not stick to the knife and I don’t have to worry about getting cut on the hand by constantly cleaning off a sharp knife.  Try it!


  30. #
    Jessica G.posted May 6, 2016 at 9:12 am

    This was my third time making these brownies and they always get rave reviews! The brownie layer is so fudgy and delicious and the mint layer compliments it so perfectly. They will make the perfect birthday present for my dad tomorrow!


  31. #
    Audraposted June 13, 2016 at 7:49 pm

    Hi Sally,
    Does it matter what type of milk is used for the mint frosting? : )


    • Sallyreplied on June 14th, 2016 at 7:54 am

      Any milk works!


  32. #
    Susan Brozposted June 23, 2016 at 12:07 pm

    Can these be frozen successfully? 


    • Sallyreplied on June 23rd, 2016 at 6:21 pm

      Sure can! See my make ahead tip.


  33. #
    Bevposted June 27, 2016 at 10:18 am

    My trick to cutting brownies without making a mess is to use a plastic knife!! Just the kind that comes with plastic cutlery in a box, nothing special.  Try it; you’ll be amazed. 


  34. #
    Lisaposted June 27, 2016 at 5:55 pm

    Try cutting brownies with plastic takeout knife it works for me and they are sharp


  35. #
    audraposted July 10, 2016 at 11:44 pm

    I just realized after I baked the brownie part that I forgot to add the vanilla extract :/. Are they ruined now?


  36. #
    Quincyposted July 12, 2016 at 4:05 pm

    Is it ok if you can use milk chocolate instead of semi-sweet?


    • Sallyreplied on July 12th, 2016 at 6:20 pm

      Milk chocolate works!


  37. #
    Sueposted July 19, 2016 at 9:33 am

    Do you really need the parchment paper? Would greasing and flouting your pan be enough?


    • Sallyreplied on July 20th, 2016 at 9:23 am

      That would be enough, yes, but it is so much easier to slice these neatly when they are removed from the pan.


  38. #
    Shelly Mockposted July 20, 2016 at 1:02 pm

    Thanks for this amazing recipe Sally. If anyone is looking for a treat that will impress and delight, this is it. One thing, I was a little surprised that you don’t use cream in your top layer of ganache. But I trust you, and really, it turns out great. However, I have found I like to use half cream and half butter in the top layer and it works like a charm. Plus, I have always added cream to my frostings in place of milk and I did that again with the mint layer frosting and it does not disappoint. Incidentally, my jury panel and I have decided these are way better than the professional BYU bakery can make them. You are awesome and I will continue to try the recipes you post. 


  39. #
    Staceyposted August 27, 2016 at 12:06 am

    I happen to like cake brownies so how do I make them more cake-like? Add flour, if so do I cut back on something else? They look delicious can’t wait to make them tomorrow!


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