Mint Chocolate Brownies
Mint Chocolate Brownies are my go-to when I want a dessert that looks completely show-stopping but is genuinely easy to pull together at home. Rich fudgy brownies, smooth cool peppermint frosting, and a dark chocolate drizzle on top make every square look and taste absolutely incredible. I make them for St. Patrick's Day, Christmas trays, birthday parties, potlucks, and holiday bake sales because they're easy to make ahead and everyone loves them. Store in an airtight container in the fridge for up to a week.
Ingredients
Brownies:
- 1 cup granulated sugar
- ½ cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Mint Frosting:
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon peppermint extract
- Green food coloring optional
- Chocolate chips for topping
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9 × 9-inch baking dish and set aside.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract and mix until smooth.1 cup granulated sugar, ½ cup unsalted butter, 2 large eggs, 1 teaspoon vanilla extract
- Sift in the cocoa powder, all-purpose flour, salt, and baking powder. Fold gently until just combined. Do not overmix to keep the brownies fudgy.⅓ cup unsweetened cocoa powder, 1 cup all-purpose flour, ¼ teaspoon salt, ¼ teaspoon baking powder
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and allow the brownies to cool completely in the pan.
- While the brownies cool, prepare the mint frosting. Beat the softened butter until creamy. Gradually add the powdered sugar and mix until smooth.½ cup unsalted butter, 2 cups powdered sugar
- Add the milk and peppermint extract. Beat until light and fluffy. Add green food coloring, if using.2 tablespoons milk, 1 teaspoon peppermint extract, Green food coloring
- Spread the mint frosting evenly over the cooled brownies. Sprinkle with chocolate chips or drizzle with melted chocolate if desired.Chocolate chips
- Cut into 9 squares and serve.
Notes
I've got a few tips to help you make perfect brownies every time.
- Don't overbake the brownies: Pull them from the oven when a toothpick comes out with a few moist crumbs, not completely clean, to keep them fudgy instead of cakey.
- Let the brownies cool completely before frosting: Warm brownies will melt the frosting and create a messy layer that won't set properly.
- Use gel food coloring for brighter green: Liquid food coloring can thin out the frosting, while gel creates vibrant color without changing the texture.
- Soften the butter to room temperature: Cold butter won't blend smoothly into the frosting, leaving you with lumps instead of a creamy spread.
- Adjust the peppermint extract to taste: Start with 1 teaspoon and add more if you want a stronger mint flavor, tasting as you go.
- Flash-freeze before storing: Freeze the brownies on a baking sheet for 1 hour, then transfer them to containers so the frosting doesn't smudge or stick to other squares.
Nutrition
Calories: 447kcalCarbohydrates: 62gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 91mgSodium: 96mgPotassium: 90mgFiber: 2gSugar: 49gVitamin A: 689IUCalcium: 29mgIron: 1mg
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