Mint Brownies {Fudgy and Decadent}

These are the most decadent Mint Brownies. Start with scratch-made and incredibly dense, chocolate chip studded brownies. There's no boxed brownie mix in this recipe. Top with a minty buttercream layer and chocolate fudge frosting. This classic brownie combination is a winner!

I love to indulge in a sweet treat from time to time. Really more than from time to time, but who is keeping track.

And there is rarely a day when there aren't Sugar Cookies stashed in the freezer, a Sour Cream Pound Cake on the cake stand or a French Silk pie in the refrigerator.

This retro brownie recipe has been in my family for many years. It's a minty version includes the same super dense and chocolatey brownie base with a creamy mint buttercream layer and a chocolate fudge topping.

ingredients & substitutions

Gather the ingredients to make this mint brownie recipe. Scroll to the recipe card for full quantities of the ingredients.

• Salted butter ~ Unsalted butter is an alternative
• Granulated sugar
• Light brown sugar ~ Dark brown sugar is a substitute.
• Vanilla extract ~ Skip imitation vanilla extract. It doesn't have the intense vanilla flavor of pure vanilla extract.
• Large eggs
• All purpose flour
• Cocoa powder
• Baking powder
• Kosher salt
• Semi sweet chocolate chips ~ I use semi sweet chocolate chips in the brownie base. But feel free to experiment with milk chocolate or dark chocolate chips too.
• Powdered sugar
• Mint extract
• Green food coloring
• Whole milk ~ Light cream or half and half are alternatives.

expert tips

• Have all the ingredients (especially the butter and eggs) at room temperature before starting. They will mix more easily than ones that are cold.
• Thoroughly grease the baking pan with cooking spray or butter. This makes removing the brownies from the pan a breeze.
• Check your brownies 5 minutes before the time the recipe says they're done. Every oven is different so baking times can vary.
• Cool the brownies completely before frosting with the buttercream. A hot or even warm brownie will melt the butter in the frosting and make it too thin.
• The finished brownies need to be well chilled before cutting into squares using a thin sharp knife. Let them sit out for 5 minutes before cutting them into neat squares.
• These brownies are best stored in the refrigerator. Transfer them in an airtight container and store in the fridge for 3 to 4 days. They can also be frozen for up to 2 months.

more recipes like this one

• Chocolate Strawberry Brownies
• One Bowl Brownies - Super fudgy!
• Chocolate Peanut Butter Oatmeal Bars
• Chocolate Chocolate Chip Pudding Cookies

If you make these mint chocolate brownies, be sure to give it a rating and/or comment below. Take a photo and tag @amycaseycooks on Instagram. Thanks!

recipe

Mint Chocolate Fudge Brownies

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5 from 1 review

• Author: Amy Casey
• Total Time: 55 minutes
• Yield: 16 (2 in. x 2 in.) brownies 1x

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Description

Do you love chocolate and mint? Then these are the sweet treats for you! Start with scratch made and incredibly dense brownies. Top with a minty buttercream layer and a chocolate fudge frosting. This classic combination is a winner.

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Ingredients

Units USM Scale 1x2x3x

• For the brownies ~
• ¾ cup salted butter (melted)
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs (lightly beaten)
• ¾ cup all purpose flour
• ½ cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• ½ cup semi sweet chocolate chips
• For the mint buttercream ~
• 2 cups powdered sugar
• 4 tablespoons salted butter, softened
• 1 ½ teaspoons mint extract
• 3 to 4 drops of green food coloring
• 1 to 2 tablespoons whole milk
• For the chocolate fudge topping ~
• 1 cup semi sweet chocolate chips
• 4 tablespoons salted butter

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Instructions

1. Preheat oven to 350 degrees. Grease an 8 x 8 inch baking pan with butter. Set aside.
2. In a large bowl, hand mix the melted butter, white sugar, light brown sugar, and vanilla extract until blended.
3. Add the eggs to the large bowl and stir until well combined.
4. In a small bowl, whisk the flour, cocoa powder, baking powder and salt. Add the ½ cup chocolate chips and toss to coat with the flour mixture.
5. Gradually add the flour mixture to the sugar mixture and stir until the flour mixture is incorporated and no longer visible.
6. Pour the batter into the prepared pan. Spread to evenly distribute the batter.
7. Bake for 30 to 35 minutes or until a toothpick comes out almost clean. A few fudgy crumbs sticking to the toothpick are okay. Remove from the oven and cool completely.
8. For the mint buttercream, place the powdered sugar, butter, mint extract, and green food coloring in a bowl. Mix to combine then beat for 1 minute. Add 1 to 2 tablespoons of milk to thin to a spreadable consistency. Spread on top of the cooled brownies.
9. For the chocolate fudge topping, place the 1 cup of chocolate chips and butter in an ovenproof bowl. Microwave at 20 second intervals, stirring in between, until melted and smooth. Allow to cool for 5 to 10 minutes.
10. Spread the chocolate fudge over the mint buttercream.
11. Refrigerate until the chocolate is hardened and the mint buttercream is set, about 45 - 60 minutes.
12. Remove brownies from refrigerator. Using a thin sharp knife, cut into 16 squares.
13. Store in the refrigerator in an airtight container up to 3 days.....if they last that long 🙂

Equipment

8 x 8 inch baking pan

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Notes

• Have all the ingredients (especially the butter and eggs) at room temperature before starting. They will mix more easily than ones that are cold.
• I have used semi sweet chocolate chips in the brownie base. But feel free to experiment with milk chocolate or dark chocolate chips too.
• Check your brownies 5 minutes before the time the recipe says they are done. Every oven is different so baking times can vary.
• Thoroughly grease the baking pan with cooking spray or butter. This makes removing the brownies from the pan a breeze.
• Cool the brownies completely before frosting with the buttercream. A hot or even warm brownie will melt the butter in the frosting and make it too thin.
• The finished brownies need to be well chilled before cutting into squares using a thin sharp knife. Let them sit out for 5 minutes before cutting them into neat squares.
• These brownies are best stored in the refrigerator. Put them in an airtight container and store in the fridge for 3 to 4 days. They can also be frozen for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: dessert
• Method: bake in oven
• Cuisine: American

Nutrition

• Serving Size: 1 brownie
• Calories: 276
• Sugar: 34.1 g
• Sodium: 127 mg
• Fat: 15.2 g
• Saturated Fat: 9.6 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 37.1 g
• Fiber: 0.9 g
• Protein: 1.4 g
• Cholesterol: 38 mg