The most decadent mint chocolate brownies. Start with scratch-made and incredibly dense and chocolate chip studded brownies. Top with a minty buttercream layer and chocolate fudge frosting. This classic combination is a winner.
mint chocolate brownies
This retro recipe has been in my family for many years.
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 a few cookies stashed in the freezer or a pound cake on the cake stand or a pie in the refrigerator.
I shared my strawberry brownie recipe for Valentine's Day. This minty version includes the same super dense and chocolatey brownie base with a creamy mint buttercream layer and a chocolate fudge topping.
the ingredients and substitutions
- salted butter
- granulated sugar
- light brown sugar
- 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.
baking 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 are 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. 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.
just one more thing
If you make this fun retro mint chocolate brownie recipe, I'd love hearing from you.
Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
recipe
Mint Chocolate Fudge Brownies
- Total Time: 55 minutes
- Yield: 16 (2 in. x 2 in.) brownies 1x
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.
Ingredients
- For the brownies ~
- 3/4 cup salted butter (melted)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs (lightly beaten)
- 3/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup semi sweet chocolate chips
- For the mint buttercream ~
- 2 cups powdered sugar
- 4 tablespoons salted butter, softened
- 1 1/2 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
Instructions
- Preheat oven to 350 degrees. Grease an 8 x 8 inch baking pan with butter. Set aside.
- In a large bowl, hand mix the melted butter, white sugar, light brown sugar, and vanilla extract until blended.
- Add the eggs to the large bowl and stir until well combined.
- 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.
- Gradually add the flour mixture to the sugar mixture and stir until the flour mixture is incorporated and no longer visible.
- Pour the batter into the prepared pan. Spread to evenly distribute the batter.
- 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.
- 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.
- 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.
- Spread the chocolate fudge over the mint buttercream.
- Refrigerate until the chocolate is hardened and the mint buttercream is set, about 45 - 60 minutes.
- Remove brownies from refrigerator. Using a thin sharp knife, cut into 16 squares.
- Store in the refrigerator in an airtight container up to 3 days.....if they last that long 🙂
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
