Classic Mint Chocolate Brownies

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

Thick and fudgy brownies layered with sweet mint frosting and easy chocolate ganache. 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.

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.

Thick and fudgy brownies layered with sweet mint frosting and easy chocolate ganache. Classic mint chocolate brownies recipe on

Thick and fudgy brownies layered with sweet mint frosting and easy chocolate ganache. 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 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.


Thick and fudgy brownies layered with sweet mint frosting and easy chocolate ganache. Classic mint chocolate brownies recipe on

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

The chocolate layer on top is a lot like chocolate ganache. Instead of chocolate and cream, we’re using 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.

Thick and fudgy brownies layered with sweet mint frosting and easy chocolate ganache. Classic mint chocolate brownies recipe on

Thick and fudgy brownies layered with sweet mint frosting and easy chocolate ganache. 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

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Total Time: 6 hours
  • Yield: 24 brownies
  • Category: Brownies
  • Method: Baking
  • Cuisine: American


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 eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup + 3 Tablespoons (85g) all-purpose flour (spoon & leveled)
  • 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 extract*
  • optional: 1 drop liquid or gel green food coloring

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 350°F (177°C). Line the bottom and sides of a 9×13 baking pan* 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Peppermint Extract: I always recommend using peppermint extract in these brownies– I find that mint extract tastes more like spearmint toothpaste than true mint flavor.
  3. 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 9×9 or 8×8 size square baking pan, please halve the frosting and the chocolate topping. Then use this brownie recipe as the bottom layer.

Keywords: mint chocolate brownies

Mint chocolate lovers: try my mint oreo truffles too!

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


  1. Could I use something else instead of butter for the chocolate frosting or is that what I should use?? Just don’t have enough butter and don’t want to go get more

  2. I’ve been making these for 20+ years. Love them. I also like to switch things up and substitute Orange extract for the peppermint extract and use orange food gel or coloring. A nice switch up.

    1. The topping is just a little more fresh– and looks nicer– if you prepare and assemble after the brownies have been frozen.

  3. I am a chocolate mint lover like you. I really enjoyed reading this post because you are educating me while I’m reading about sweet things! Win-win!
    As a matter of fact I’m going to follow this blog! Thanks for sharing!
    I’ve been making from scratch brownies ever since the first time I made them without a box. It is so easy, just like you said. Now I am disappointed when someone gives me a box brownie. I’m so spoiled now.

  4. These came out amazing!! Took to neighbors (early December birthday) and will serve them at my open house this week. Also taking some to sick friend. (Hope there will still be some left for open house!) O_o Only ran into one pickle. I make my usual parchment sling for my pan that only covers the bottom and the two long sides. (I hate getting parchment paper to snug up into corners.) Usually a sharp knife run along the “unslung” sides is enough to release the cooked brownie slab. Well, that’s worked for me in a 8×8 glass pan. I used an 9×13 pan and a metal pan for these brownies. Uh, the release wasn’t real clean. Brownies kind of wanted to fold. EEEEEK! So I popped them in the fridge overnight. Next morning, I had helper hold down pan, and the 9×13 brownie slab lifted out nicely. Yay! Frosted brownies, poured on ganache — and I still haven’t found out which brownies were “bent up” by the unsuccessful lift. Sooo, I’m sharing this in case anyone else a problem getting their brownies to come out of the pan. (I did grease the pan before putting on the parchment paper.) MAYBE all I needed was a helper to h old down the pan on the first attempt. The metal pan may not have been heavy enough to let me lift out the monster 9×13 heavy brownie slab. Seriously, GF, you make some seriously chewy fudgy brownies! These are not lightweight cakey brownies. Love. It.

  5. Hi Sally,

    Thank you so much for sharing this recipe. I was panicking because I had to bring some snack for Saint Lucy celebration at my daughter school, psssst!… and baking is not my cup of tea. Lucky me, I stumble across and found this delicious recipe. The result was superb even though min is not as pretty as yours but I post it anyway in my instagram (@demaodyssey) and tag you because I am so grateful to find your website. Once again thank you for helping me to make the Saint Lucy celebration went so very well.

  6. can I make this four layers add another brownie for on top of mint and then top it with my chocolate mousse or can I just top the mint with the mousse. does the mint get hard enough for a mousse topping

  7. I have made mint brownies for 30 years with a recipe that varies just a tiny bit from yours.  I also take a can of pink frosting and put a dollop on each one while they are still frozen.  It really gives a special touch.  They are the favorite of our 9 granchildren.  I let the little ones  put the dollop on.  Who cares if they are not quite perfect! 

  8. Hi Sally,
    I love all your recipes I’ve tried so far.
    This is next on my list. Peppermint extract is however not commonly used here. I do have a bottle of pure peppermint oil. I tried to make a mini serving of buttercream to test it, but its not really mixing, binding with the butter, I can see the tiny bits of oil just sitting on the butter, sort of speak…. any advice. Greetings from Germany/Netherlands

  9. I have made these 3 times in the past 2 weeks 🙂 But each time I made them they come out slightly different! I was wondering if you had any idea on why…
    The second time I made them, they were so much more fudgy on the bottom, and they stuck everywhere! I went to Florida when I made these so it could have been weather, but I also cooked them 5 minutes longer.
    This third time, The chocolate on top did not stay pretty and shiny, it became dull and a bit paler. Also, it cracked when I cut it. Tastes the same, but not sure why that happened either!

  10. These were amazing! I made them for a community gathering and they were gone like lightning! I didn’t even have a chance to sample them…but don’t feel too bad for me, I tasted plenty of the batter\frosting\ganache while I was baking and assembling!

  11. I love this recipe but I am not fond of the directions. I wish it had pictures to show your process. I don’t understand the logic in pulling the brownie layer out of the 9×13 and putting it on a baking sheet before adding the two additional layers. I have a very very thin top chocolate layer and a ton of chocolate wasted around the brownie layer.

    1. Hi Kim! I recommend pulling the cooled brownies out of the baking pan so that it’s easier to spread the layers on top, chill in the refrigerator, AND easier to cut into squares.

  12. Just a tip on ‘clean cutting’
    If you put a Sharp knife in a jar/ container of boiling water, white and replace reheat in water for each cut, you get clean , sharp edges.

  13. I made this for my church picnic dessert competition AND WON!!!!! This is remarkable because I am not known for being “kitchen oriented”. This recipe is easy to follow and soooo delicious. The brownies are so chocolatey and gooey. They came out perfectly. I can’t wait to try more of your recipes! Thanks for inspiring me to bake more!

  14. Hello!
    I saw your comment on cutting brownies. My trick: a plastic knife! No mess! And the best part- throw it away when you’re done. I love this recipe and can’t wait to make it for the holidays! Cheers!

  15. My Aunt used to make these all the time. She used Creme de Menth liqueur. It provided the mint flavor and the green color all in one!

  16. I made your recipe for choc/peppermint brownies in 9 x 13 pan but they hardly raised. I baked them 350 oven for 25 min. and they were done. I followed your recipe and wonder if they didn’t raise because of the flour. I use Pillslbury all purpose flour most of the time and I think this is what I had in my flour cannister. Do you like Gold Medal flour for baking? If I had made them in a 9 x 9 pan they would be thicker possibly. Thank you.

  17. Oh Sally, these look so tasty! I’m a big fan of the mint/chocolate combo (mint chip is my favorite ice cream flavor). The layers in these reminded me of Nanaimo bars; they look like a minty version! Speaking of Nanaimo bars, have you ever thought of posting a recipe for them? I would so be making them the day the recipe came out! Ooh, and you could add sprinkles to the filling; now THAT would say SBA all over!

      1. Yes! I made them in the summer and they are so fabulous when homemade! And very easy, too. I used the King Arthur Flour recipe.

  18. Hi Sally! These brownies look fabulous! I was wondering wether I could add crushed candy canes to the filling (excluding the green colouring) for peppermint candy cane brownies? I have a lot of candy canes leftover that I need to use up and thought these brownies were an excellent way to do so! Thanks!

  19. Hi Sally,
    Just wondering if it would be ok to use salted butter instead of unsalted butter for the mint frosting layer and chocolate layer. Thanks.

    1. Yes, you can substitute salted butter for unsalted in this recipe. No changes to the recipe needed, though you could reduce the salt in the brownies to 1/4 teaspoon if you’d like.

  20. This is an amazing recipe and is always a hit with my family and my children’s friends as well. I find the mint layer does sometimes separate from the brownie layer – do you have any suggestions for how to stop this from happening? I am following the recipe as described. Not a big issue but would be nice to have the 3 layers stay together. Thank you in advance x

  21. Hi Sally,

    Loved your brownie recipe for the oreo iced brownies. How come you have several different brownie recipes? Can I use the same brownie recipe for the oreo brownie as well as the mint chocolate brownie? They seem to have the same ingredients, just different measurements. Thanks!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally