Classic Mint Chocolate Brownies

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

mint chocolate brownies

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.

cookie palooza logo image

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.

mint chocolate brownies

mint chocolate brownies on a white serving tray

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.


stack of mint chocolate brownies

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.

2 images of butter and chocolate chips in a glass bowl and melted chocolate and butter in a glass bowl with a spoon

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.

mint chocolate brownie with a fork

forkful of mint chocolate brownie

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. 

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stack of mint chocolate brownies on a white serving tray

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!


Comments are closed.

  1. I was excited about this recipe, but it fell short for me. I actually made just the brownies and found them so sweet that I didn’t continue with the rest of the recipe. The top had a crispy texture, but the brownie itself was moist. I also found them short on chocolate flavor. I plan to make my favorite brownie recipe and then follow the rest of the recipe as it written.

  2. These brownies are delicious! Definitely a keeper recipe – we made for Christmas and everyone raved about them.

    Do they HAVE to be refrigerated (for safety/health reasons), or is it just recommended to keep the frosting and chocolate layer intact? We’re limited on fridge space.

    1. Hi Bethany! A couple days out of the refrigerator is fine but with those two top layers, I really recommend keeping them in the fridge so they stay fresh and taste best.

  3. Hi Sally.
    I’m taking on my first baking project this year.
    I want to bake cookies and decorate them with royal icing in the form of dancers like swing dancers, jazz… Is a sugar cookie the best cookie to decorate this on? And do you have a recipe for sugar cookies and other cookies I can decorate?

    1. Hi Sandy, This is the best Sugar Cookie recipe for using cookie cutters! I also have a chocolate version. The most important step is to roll the dough out and then chill it – be sure to read all of the tips in both posts 🙂

  4. I’ve made these twice in the last month, and everyone raves about them! When you want something deeply rich and chocolatey (with the wonderful diversion of mint), you will not be disappointed.

  5. Hi! Wondering if these could be made as cupcakes?

  6. Yum! When I buy the mint, I’m gonna make this! Another option is to use a biscuit or cookie cutter, but I haven’t tried it yet and I don’t know how it will work out.

  7. Recipe is tasty, but just too sweet. My daughter and I both have a sweet tooth, and we could barely eat a small square each. Good to last a long time, I guess.

  8. Wow these were absolutely scrumptious!! I will definitely be making this again, thanks Sally! 🙂
    For those who thought they were too sweet, I actually only used 3/4 of the total sugar amount (reduced the granulated sugar to 200g) and it was the PERFECT brownie!! I think I’ll use it for regular un-frosted brownies too! I didn’t bother with the chocolate topping layer either for fear of making them too rich, and they were so pretty with the green frosting 😀

  9. These are the best and yes totally fudgey. I’ll be making them again and again and again! Thank you Sally!

  10. Way tooo sweet…i made this 3x thinking maybe I made a mistake…..

  11. When making these you’ll be tasting the brownie batter and thinking “that’s not very fudge” and be looking at the amount of frosting saying “that’s not enough”. However, when you pull these out of the fridge, cut them, and taste them they’ll be the perfect EVERYTHING! Perfectly fudgy, perfectly minty, and perfectly chocolately. These will definitely be going into heavy rotation around my house, they’re a hit with my grandparents and little cousins. You can’t go wrong with these (until you eat too many and have a stomachache lol).

  12. I LOVED making these! They were super fun, and they taste fantastic! Though I think next time I’ll attempt to make the brownies with some less sugar. Though for my sugar-happy friends, they went down a treat! And since I was silly and completely forgot to get more butter for the chocolate topping, I omitted it. But honestly? The mint green frosting on top looks super pretty, so didn’t complain too much ^^

  13. Amazing. Delish!!!! Lots of rich, buttery goodness.

  14. Hi Sally! This recipe looks amazing! I am planing to make it for a picnic and I was wondering if I could mix a little espresso powder with the vanilla extract to make them coffee? Thanks for all the awesome recipes!! I am twelve and adore your cookbooks and blog! Hope you have a great day!

    1. Trina @ Sally's Baking Addiction says:

      Hi Sofia! Definitely. You can add it in with the dry ingredients like we do with these mocha cheesecake brownies.

  15. Keith and Missy says:

    I did reduce the white sugar a bit and the crane de menthe liquor instead of extract! Addicted!!!

  16. These came out awesome!! One thing I did was leave in fridge overnight after the frosting layer and then overnight again after the ganache layer. The BEST way to cut brownies without worrying about the sharpness of your knife or any wiping is using a bench scraper. I’ve been doing it a while now, it’s amazing how well this cuts brownies with no wiping whatsoever!

  17. This recipe is absolutely amazing!!! The brownies came out perfectly and ended up being one of the best desserts I have ever eaten! They were a big hit- everyone loved them! Thank you, Sally! 🙂

  18. Suzy Anderson says:

    I made these and fell in love with them. I am wondering what size pan to use if I want to make a half batch.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Suzy, You can cut the recipe in half and bake in a 8×8 or 9×9 pan. I’m unsure of the bake time needed though. Happy baking!

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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