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

Did you try this recipe?

Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.

Thanks ~ Amy

Recipe

Mint Chocolate Fudge Brownies

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.

5 from 1 vote

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 16 (2 in. x 2 in.) brownies

Calories: 276kcal

Author: Amy Casey

Equipment

• 8 x 8 inch baking pan

Ingredients 

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

Cook ModePrevent your screen from going dark

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 🙂

Video

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.

Nutrition

Serving: 1brownie | Calories: 276kcal | Carbohydrates: 37.1g | Protein: 1.4g | Fat: 15.2g | Saturated Fat: 9.6g | Cholesterol: 38mg | Sodium: 127mg | Fiber: 0.9g | Sugar: 34.1g

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