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Mint Chocolate Brownies

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Elien Lewis
Fudgy chocolate brownies topped with a smooth mint buttercream and finished with a soft chocolate topping. The classic chocolate-mint combination.
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A close-up of a chocolate brownie bar with a creamy filling and chocolate topping, showing a bite taken out of the front piece. Other whole bars are in the background on parchment paper.
Prep Time 20 minutes
Cook Time 30 minutes
Cooling and Chilling Time 3 hours
Total Time 3 hours 50 minutes
Servings 16 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 8x8 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.

Notes

Both US customary and metric measurements are provided. Use the toggle to switch between the two.
Optional: add a drop or two of green gel food coloring to the buttercream for a classic mint green look. I leave mine pale.
Cool the brownies completely before adding the buttercream. Warm brownies will melt the buttercream layer.
Use real peppermint extract, not mint. The two are different and peppermint is the right one for this recipe
Freezing: 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.

Nutrition

Serving: 1sliceCalories: 327kcalCarbohydrates: 38gProtein: 2gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 57mgSodium: 155mgPotassium: 120mgFiber: 2gSugar: 32gVitamin A: 456IUCalcium: 22mgIron: 1mg
Keyword after dinner mint brownies, chocolate mint brownies, mint brownies, mint chocolate brownies, peppermint brownies
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