Mint Brownies: a family-table method

These mint brownies are fudgy chocolate brownies topped with a layer of mint frosting and chocolate. An straightforward yet impressive dessert recipe that’s reliable for feeding a crowd.

Chocolate and mint are the reliable flavor pairing, I love to make minty treats such as peppermint patties, peppermint bark and these decadent layered brownies.

When I need a quick dessert without a ton of effort, I often turn to brownies or blondies. They’re unfussy to make and people always go crazy over them! These mint brownies start with a boxed mix that’s baked up, then topped with layers of rich frosting and chocolate. They look so fancy, no one will ever know it all started with a mix!

How do you make mint brownies?

The first step is to choose your brownie mix. If you prefer, you can use your go-to kitchen-made brownie recipe. The brownies are baked and cooled, then topped with a layer of cream cheese frosting and a fudge topping. From there, all you need to do is chill your treats, slice, then enjoy!

Tips for mint brownies

• This recipe can be made in either a 9″ square pan or a 9″x13″ rectangular pan. The brownies shown were baked in a 9″ square pan. If you’re feeding a crowd, I’d recommend using the 9″x13″ pan.
• It’s important to let the brownies chill thoroughly between the addition of each layer.
• I like to tint my mint buttercream a bright green as I think it’s so cheery and festive looking! If you prefer, you can leave the food coloring out or use a smaller amount.
• The chocolate frosting needs to be cooled to room temperature before it’s poured over the mint buttercream.
• These brownies are finest stored covered in the fridge, and will keep for up to 5 days.
• I use just a bit of mint extract to flavor the brownies, as I prefer a milder mint flavor. If you prefer a stronger mint flavor, you can increase the amount of mint extract by 1/4-1/2 teaspoon.

Mint brownie variations

While these brownies are tasty as is, they can easily be dressed up even more if you’re bringing them to a party or special occasion.

• Chocolate Sprinkles: Ad 1/2 cup of chocolate sprinkles on top of the chocolate layer after it’s poured onto the brownies.
• Andes Mints: Sprinkle chopped Andes mints over the chocolate layer after it’s partially set.
• Chocolate Chips: Add 1/2 cup mini chocolate chips on top of the chocolate layer once it’s started to set.

If you’re a mint lover, these brownies are an absolute must-try! Once you try one, you won’t be able to stop eating them.

More chocolate dessert ideas

• Chocolate Covered Pretzels
• Oreo Balls
• Earthquake Cake
• Peanut Butter Brownies
• Rocky Road Fudge

Add as Google preferred source Authorthe Makdob kitchen These mint brownies are fudgy chocolate brownies topped with a layer of mint frosting and chocolate. An straightforward yet impressive dessert recipe that's reliable for feeding a crowd. Time Prep Time20 minutes
Cook Time30 minutes
Chill Time1 hour 20 minutes
Total Time50 minutes

Course Dessert
Cuisine American
Serves 20

Ingredients

For the brownies

• 1 box brownie mix family size, around 18-20 ounces
• eggs, oil and water as called for on brownie mix box
• 1/4 teaspoon mint extract
• cooking spray

For the mint layer

• 1/4 cup butter softened
• 4 ounces cream cheese softened
• 1/4 cup heavy cream
• 3 1/2 cups powdered sugar
• 1/4 teaspoon mint extract
• 5 drops green food coloring

For the chocolate topping

• 1/2 cup heavy cream
• 2 cups semisweet chocolate chips
• 1/2 cup butter

Instructions

1. Preheat the oven to the temperature specified on the box.
2. Line a 9" x 9" or 9" x 13" pan with foil, leaving an overhang on the sides. Coat with cooking spray.
3. Prepare the brownie mix with the eggs, oil and water as called for on the package. Stir in the mint extract.
4. Bake according to package directions. Let the brownies cool completely.
5. For the mint layer. Place the 1/4 cup butter and cream cheese in a bowl, then beat until smooth with a mixer. Add the 1/4 cup of heavy cream and beat until well blended.
6. Gradually add the powdered sugar, beating until smooth and fluffy. Add the mint extract and green food coloring and beat for 30 seconds more.
7. Spread the mint layer evenly over the brownies. Place the brownies in the fridge and chill until the mint layer is firm, 45-60 minutes.
8. For the chocolate topping. Place the 1/2 cup heavy cream, chocolate chips and 1/2 cup butter in a pan over medium low heat. Cook for 3-4 minutes, stirring constantly, until melted and smooth.
9. Remove the chocolate topping from the heat. Let sit at room temperature for about 8-10 minutes or until lukewarm.
10. Pour the chocolate topping over the mint layer. Refrigerate until set, about 45-60 minutes.
11. Use the foil overhang to lift the brownies out of the pan. Cut into squares and serve.

Notes

This recipe can be made in a 9"x9" or 9"x13" pan, the recipe as written yields a very thick brownie. If you prefer a thinner brownie, use the 9"x13" pan.

Nutrition

Calories: 379kcal
| Carbohydrates: 50g
| Protein: 2g
| Fat: 19g
| Saturated Fat: 12g
| Cholesterol: 37mg
| Sodium: 159mg
| Potassium: 116mg
| Fiber: 1g
| Sugar: 40g
| Vitamin A: 430IU
| Calcium: 25mg
| Iron: 1.9mg
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This was originally sponsored by The J.M. Smucker Company. Thank you for supporting the brands that make Makdob possible! This post was originally published on August 19, 2016 and was updated on March 14, 2019 with new content.