Chocolate Mint Brownies

“With great power comes great responsibility.”  And the person who makes these outrageously decadent Chocolate Mint Brownies will have great power bestowed upon them as the keeper of rich, fudgy brownies, layered with a cool, creamy peppermint frosting, and topped with a smooth chocolate ganache.  So, distribute these brownies with great care and responsibility for they are so delicious that people will go to great lengths devour them.  You’ve been warned.

Like most superheros, on the outside these Chocolate Mint Brownies look quiet and unassuming.
Chocolate Mint Brownies- Sally's 3

Yet, when you delve deeper, you’ll find that the brownies are composed of rich, complex layers, resembling an Andes mint.
Chocolate Mint Brownies- Sally's 4

Chocolate Mint Brownies

(From Sally’s Baking Addiction)
Makes 1 9×13 pan of brownies


1 cup (230g) unsalted butter
8 ounces semi-sweet chocolate, coarsely chopped
1 1/2 cups (300g) granulated sugar
1/2 cup (100g) packed light brown sugar
4 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup plus 3 tablespoons (85g) all-purpose flour
1/4 cup (21g) unsweetened cocoa powder

1/2 cup (115g) unsalted butter, softened to room temperature
2 cups (240g) confectioners’ sugar
2 tablespoons (30ml) milk
1 1/4 teaspoons peppermint extract
liquid or gel green food coloring (optional)

1/2 cup (115g) unsalted butter
1 heaping cup (around 200g) semi-sweet chocolate chips



  1. Melt the butter and chopped chocolate together.  You can do this in a medium saucepan on medium heat, stirring constantly for about 5 minutes, or you can do this in a microwave by heating in 20 second intervals and stirring after each interval of heating. Remove the melted chocolate and butter mixture from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  2. Position the oven rack to the lower third of the oven, and preheat oven to 350°F.
  3. Line the bottom and sides of a 9×13 baking pan with parchment paper (or aluminum foil), leaving an overhang on all sides. Set aside.
  4. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture.
  5. Add the eggs, one at a time, whisking until smooth after each addition.
  6. Whisk in the vanilla.
  7. Mix the salt, flour, and cocoa powder in a separate medium size bowl.  Gently fold the dry ingredients into the egg and butter mixture (do not overmix the flour mixture into the wet ingredients).
  8. Pour the batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. Allow the brownies to cool completely in the pan set on a wire rack. Once completely cooled, lift the parchment (or foil) out of the pan using the overhang on the sides, and place on a baking sheet as you make the frosting. Do not cut into squares yet.


  1. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes.
  2. Add the confectioners’ sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for an additional minute.
  3. Add the peppermint extract and food coloring (if using), and beat on high for one minute. Taste and add additional peppermint extract if desired.
  4. Frost cooled brownies, that you placed on the baking sheet, and place the baking sheet in the refrigerator. This allows the frosting to “set” on top of the brownies which makes spreading the chocolate layer easy. Keep in the refrigerator for at least 1 hour and up to 4 hours.


  1. Melt the butter and chocolate chips in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave.
  2. Once melted and smooth, pour over the mint layer. Gently spread with a knife or offset spatula.
  3. Place the brownies, that are still on the baking sheet, in the refrigerator and chill for 1 hour (and up to 4 hours or overnight) to set the chocolate.


  1. Once chilled, remove from the refrigerator and cut into squares. For neat cutting, wipe the knife off with a paper towel between each cut. Brownies can remain at room temperature for a few hours. Cover tightly and keep leftovers in the refrigerator for up to 5 days.

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