My grandmother kept a tin of glossy, minty chocolates on the top shelf of her pantry, and every December she let me sneak one while she mixed brownie batter in that same chipped bowl. Those two flavors — deep, dark chocolate and a little green tingle of mint — somehow taste like holidays and secret handshakes. I spent years trying to replicate that exact moment, and these Mint Brownies are the result: fudgy, crackly-edged brownies topped with a creamy, cool mint layer and a scattering of crushed candies for crunch. They smell like cocoa and winter, look like a glossy chocolate mirror sliced into squares, and always disappear faster than I expect.
Quick Facts
- Yield: Serves 9–12
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour (including cooling)
Why This Recipe is Awesome
These brownies hit the sweet spot between fudgy and cakey, with a silky mint layer that brightens the chocolate without overpowering it. They stay moist, have glossy tops, and the mint frosting adds a pleasant cool snap — especially if you add the crushed candy for texture. They’re simple enough for weeknight baking, but special enough for holiday dessert trays. Honestly, it’s so easy even your oven can’t mess it up — just don’t walk away with a spoon in hand (speaking from experience).
Ingredients
For the Main Dish:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 3 oz semi-sweet chocolate chips (about 1/2 cup), optional for extra fudginess
For the Mint Layer / Garnish:
- 4 tbsp (1/2 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1–2 tsp peppermint extract (start with 1 tsp; adjust to taste)
- 2–3 tbsp milk or heavy cream, to reach spreading consistency
- Optional: 1/4 cup crushed peppermint candies or chopped Andes mints for topping
- Optional chocolate drizzle: 2 oz dark chocolate, melted
How I Make It
Step 1:
Preheat the oven to 350°F and line an 8×8-inch pan with parchment, leaving a little overhang for easy lifting. In a medium bowl, whisk together the melted butter and sugar until glossy and slightly cooled; it should smell warm and buttery. Beat in the eggs one at a time, then stir in the vanilla. If you like a fudgier texture, fold in the chocolate chips now and feel free to sneak a few taste tests (I won’t tell).
Step 2:
In another bowl, sift together the cocoa powder, flour, salt, and baking powder. Add the dry mix to the wet mixture and stir just until combined — you want a thick, glossy batter, not an overworked one. Overmixing steals the tender crumb and makes the brownies tougher; stop as soon as you can’t see streaks of flour.
Step 3:
Spread the batter evenly into the prepared pan. The batter will look dark and shiny and might make a quiet bulge when you smooth it out. Bake for about 20–25 minutes, until the edges pull away slightly and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). You’ll smell deep chocolate filling the kitchen — that’s your cue.
Step 4:
Let the brownies cool in the pan for 15–20 minutes. While they cool, beat the softened butter and sifted powdered sugar together until smooth. Add peppermint extract starting with 1 teaspoon, then add milk a tablespoon at a time until the frosting spreads like thick silk. Taste and adjust — I love a bright mint pop, so I sometimes use 1 1/2–2 teaspoons.
Step 5:
Spread the mint layer over the warm (not hot) brownies. If you spread while they’re too warm, the frosting will melt and slide; if too cool, it may be hard to smooth — aim for warm. Sprinkle crushed peppermint or chopped mints on top, and drizzle melted chocolate for a pretty contrast. Chill for 20 minutes to set the topping, then lift from the pan and slice into squares. Listen for the faint crack when the chocolate sets — satisfying.
Pro Tips
- Use room-temperature eggs for better emulsion and a shinier top.
- If you prefer a fudgier brownie, reduce the flour to 1/2 cup and add the optional 3 oz chocolate chips to the batter.
- Start with 1 tsp peppermint extract in the frosting and add more gradually — extracts pack a punch.
- For cleaner slices, chill the brownies until set and wipe your knife with a warm towel between cuts.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Butter substitute: use coconut oil (solid) 1:1 for a dairy-free option; expect a slight coconut note.
- Gluten-free: swap all-purpose flour for a 1:1 gluten-free blend — texture stays fudgy but may be a touch more crumbly.
- Dairy-free frosting: use vegan butter and non-dairy milk; peppermint still shines through.
- Swap peppermint extract for 1 tsp almond extract for a different, nutty lift (not minty, but delicious).
Variations & Tips
- Chocolate-Mint Layer Cake: double the recipe and stack two layers with mint filling between them for a showstopper.
- Spicy Twist: add 1/4 tsp cayenne to the batter for a mole-like warmth that plays nicely with mint.
- Thin Mint Style: stir 1/2 cup crushed chocolate sandwich cookies into the batter for a cookies-and-cream vibe.
- Adult Version: fold in 1–2 tbsp of crème de menthe or mint liqueur into the frosting for a boozy kick.
- Kid-Friendly: skip the liqueur and use colorful sprinkles along with crushed candy canes for festive fun.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the brownies, cool, and keep the unfrosted pan wrapped tightly for up to 2 days. Frost just before serving or store frosted brownies in the fridge for up to 4 days. Bring to room temperature before serving for softer texture.
- Can I double the recipe?
- Sure thing. Use a 9×13-inch pan and increase bake time to about 30–35 minutes. Check doneness with the toothpick method described above.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 6 tbsp oil for 8 tbsp butter) and expect a slightly different mouthfeel.
- How do I know it’s done?
- Look for slightly pulled-away edges, a glossy top with tiny cracks, and a toothpick that comes out with a few moist crumbs—not wet batter. The center should be set but still fudgy.
- What if I don’t have ingredient X?
- Out of cocoa? Use 3 oz melted chocolate and reduce butter by 1 tbsp. No peppermint extract? Use 1 tsp peppermint oil or stir in 1/4 cup finely chopped mint candies into the frosting for flavor.
How I Like to Serve It
I serve these brownies warm with a scoop of vanilla ice cream and a drizzle of hot fudge for a cozy night in, or cut them into bite-size pieces for parties and cookie trays. They pair wonderfully with coffee in the morning and peppermint tea in the evening. In summer, I skip the frosting chill and let the mint keep things bright — in winter, the crushed candy cane makes them festive.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days; return to room temp before serving for softer texture.
- If you want to reheat a square, microwave for 8–10 seconds to revive that gooey center.
Final Thoughts
Closing: You just made a tray of classic, cheerful Mint Brownies — go impress someone, or just sit down with a mug and enjoy every fudgy, minty bite.