Mint Chocolate Brownies
Fudgy, dense brownies topped with a smooth mint buttercream and finished with a glossy chocolate ganache. Three layers and three textures with all the rich chocolate and peppermint flavor of an after-dinner mint in brownie form.
About these mint brownies
These are the year-round mint chocolate version of my candy cane brownies. Same fudgy brownie base from my classic brownies, but instead of candy canes and a thick peppermint buttercream, these get a lighter mint buttercream layer and a soft chocolate topping. Think after-dinner mints in brownie form.
The brownie base uses both melted chocolate and cocoa powder for proper depth of flavor, and bakes up dense and chewy. The buttercream layer is less sweet than the candy cane version. I cut the icing sugar down and swapped the cream for milk. With a chocolate topping going on top, the buttercream didn’t need to be too sweet. The bonus too is that this butter-rich ratio sets up firmer, so the layer holds its shape under the chocolate and slices cleanly.
The chocolate topping is a simple 2-ingredient melt of chocolate and butter, poured over the chilled buttercream. Instead of spreading it out with a spatula, I tilt the pan to let the chocolate flow evenly into every corner. This way, you don’t drag any streaks of buttercream up into the chocolate layer, and the surface stays perfectly smooth and glossy
Key ingredients and why
- Butter: Used in all three layers. You can use unsalted or salted.
- Semi-sweet chocolate: Use a good quality chocolate with real cocoa butter, not compound chocolate. It goes in both the brownie base and the chocolate topping.
- Cocoa powder: Doubles up the chocolate flavor in the brownie base. Together with the melted chocolate, it’s what makes the brownies taste properly chocolatey rather than just sweet.
- Peppermint extract: Real peppermint extract, not mint. It’s important to stress since the title is mint chocolate brownies. When it comes to extracts, the two are different and peppermint is the right flavor here. Use a good quality one because it’s the headline flavor.
- Powdered sugar: The base of the buttercream.
- Milk: Just a tablespoon to loosen the buttercream to a spreadable consistency.
Method
- Melt the butter and chopped chocolate together until smooth.
- Whisk in both sugars while the mixture is still hot. Whisk in the eggs one a time, then the cocoa, salt and vanilla until smooth and glossy.
- Fold in the flour until just combined.
- Pour into a lined 8×8 pan and bake until set and shiny on top. Cool completely.
- Beat softened butter until light and creamy, then add icing sugar, milk, and peppermint extract. Whip until smooth and fluffy.
- Spread the buttercream evenly over the cooled brownie base. Chill until firm.
- Melt the chopped chocolate and butter together for the topping. Pour over the chilled buttercream and tilt the pan to let it spread evenly into every corner.
- Chill the slab in the fridge for a few hours to fully set, then leave it at room temperature for at least 30 minutes before slicing. If you slice straight from the fridge, the layers can sometimes peel apart, so I like to leave it to soften again first.
Tips for the best mint chocolate brownies
Storing
Store mint chocolate brownies in an airtight container in the fridge for up to a week. They keep well in the fridge because of the buttercream and chocolate layers, both of which prefer cool temperatures. Serve them at room temperature though so the layers don’t peel of crack.
The whole slab freezes well for up to 3 months. Wrap tightly or portion into squares first. Thaw overnight in the fridge, then bring to room temperature before serving.
Related recipes
- Triple chocolate brownies
- Brown butter brownies
- Orange chocolate brownies
- Biscoff brownies
- M&M brownies
- Brownie pie
Mint Chocolate Brownies
Ingredients
Brownie Base
- 113 g butter salted or unsalted
- 85 g semi-sweet chocolate chopped
- 150 g granulated sugar
- 50 g soft brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract or vanilla paste
- 28 g unsweetened cocoa powder
- 1/4 tsp salt
- 62 g all-purpose flour
Mint Buttercream
- 113 g butter salted or unsalted, softened to room temperature
- 240 g icing sugar powdered sugar
- 1 tbsp whole milk room temperature
- 1 tsp peppermint extract
Chocolate Topping
- 115 g semi-sweet or dark chocolate finely chopped (chocolate chips also work)
- 42 g butter salted or unsalted
Instructions
Make the Brownie Base
- Preheat the oven to 350°F (180°C). Line an 8×8 inch metal baking pan with parchment paper, leaving at least an inch of overhang on two sides for easy lifting later.
- Combine the butter and chopped chocolate in a microwave-safe bowl. Microwave in 20-second increments, stirring after each, until fully melted and smooth.
- Whisk both sugars into the hot butter and chocolate mixture until fully combined, for around 1 minute.
- Add the eggs one at a time, and the vanilla, and whisk for about 3 minutes, until smooth and glossy. Whisk in the cocoa and salt.
- Add the flour and fold until just combined. Don't overmix.
- Scrape the batter into the prepared pan and smooth the top. Bake for 28 to 32 minutes, until the top is set and shiny and a skewer inserted into the centre comes out with a few moist crumbs (no wet batter). Don’t overbake.
- Cool the brownies completely in the pan on a wire rack before adding the buttercream.
Make the Mint Buttercream
- In the bowl of a stand mixer fitted with a paddle attachment, or with an electric hand mixer, beat the softened butter until light, smooth and creamy.
- Add the icing sugar, milk, and peppermint extract. Beat on low to combine the sugar, then beat on medium-high for 3 to 4 minutes until smooth, thick, and fluffy.
- Spread the buttercream evenly over the completely cooled brownies, smoothing the top with an offset spatula. Place in the fridge for at least 30 minutes to firm up before adding the chocolate topping.
Make the Chocolate Topping
- Combine the chopped chocolate and butter in a small microwave-safe bowl. Microwave in 20-second increments, stirring after each, until fully melted and smooth. Let cool until it is no longer hot, but still very easily pourable.
- Pour the chocolate topping over the chilled buttercream layer. Tilt the pan in a slow circle, letting the chocolate flow into every corner. This keeps the surface clean and glossy without dragging streaks of buttercream up into the chocolate. If it sets too fast, use a spatula for the remaining job.
- Return to the fridge for 3-4 hours until everything is fully set, then leave the slab at room temperature for at least 30 minutes before slicing. Slicing at room temperature keeps the layers intact, slicing cold causes the chocolate to crack and the layers to peel apart. Lift the slab out using the parchment overhang and slice into 16 squares with a sharp knife dipped in hot water and wiped clean between cuts.
