These incredible Mint Brownies are a triple threat with a decadent ganache topping, creamy mint filling and rich brownie base. Perfect for any occasion, these chocolate mint brownies are sure to impress with their perfect balance of rich chocolate and refreshing mint flavors.
Love chocolate and mint? Check out these Chocolate Mint Cream Cheese Buttons, Chocolate Mint Patties and Mint Chocolate Chip Snowball Cookies!
Chocolate Mint Brownies
There is something about the combination of chocolate and mint that absolutely makes my mouth water. Rich, decadent chocolate perfectly complements the refreshing zing of mint in these amazing, three-layered Chocolate Mint Brownies.
This triple layered dessert combines rich, fudgy brownies with a refreshing mint filling all topped off with a silky chocolate ganache. These brownies are perfect for any occasion with their impressive layers and stunning presentation.
Three Luscious Layers
This isn’t just any brownie; it’s a triple-layered sensation that combines the rich, fudgy goodness of homemade brownies with a refreshing mint filling, all topped off with a silky chocolate ganache.
These mint brownies start off with a simply brownie layer. Don’t be fooled by the word “simple” here. These brownies are dense, moist, and incredibly fudgy. They stand on their own as an amazing brownie recipe. (You could also use a brownie mix if you were really looking to save some time.)
The next layer is a sweet and refreshing mint frosting. This is a great mint frosting recipe that is perfect for cakes and cupcakes – you may want to add a little more water if you don’t want it quite so stiff.
And finally, the ganache. My most favorite thing in all the world. Two ingredients: bittersweet chocolate and heavy cream. It’s simply divine. The ganache is poured over the top of the chilled mint frosting layer and then back in the fridge it goes for a finally chill. When it comes out??? Amazingness my friends!
Why You’ll Love This Recipe
These gorgeous mint brownies are a treat for the eyes and tastebuds. An impressive combination of textures and flavors, from the moist and rich brownie base to the cool mint filling, and decadent chocolate ganache. This dessert isn’t just delicious—it’s unforgettable!
- Rich and Refreshing: Not only are the brownies perfectly fudgy and rich but the ganache is the epitome of decadence. Sandwiched between the richness is the most invigorating mint filling which is essentially a mint frosting – so good!
- Flavor Combination: Refreshing mint is perfectly complemented by the decadence of the chocolate and helps to cut through the richness.
- Impressive: These brownies have three distinct layers which makes them extra appealing and impressive.
How To Make The Recipe
Creating these brownies involves three main steps: baking the brownie layer, preparing and adding the mint filling, and finally, adding the chocolate ganache on top. As always, you can find the full, printable recipe at the end of this post.
Brownies
- Preheat oven to 325°F. Prepare an 8 inch or 9 inch baking dish by spraying with cooking spray and lining with parchment paper. Set aside.
- Melt the butter, chocolate and baking chips (if using) together. Remove from heat. (You can do this in a double boil or in the microwave. Heat at 50% power in 20 second increments, stirring in between.)
- Stir in the granulated sugar, vanilla and mint extracts until combined.
- Add the eggs in one at a time making sure they are well incorporated.
- Mix in the flour and salt until smooth and combined.
- Pour the brownie batter into the prepared pan and bake for about 25 to 30 minutes or until an inserted toothpick comes out with a few moist crumbs.
- Cool completely on a wire rack.
Mint Filling
- Beat the butter until nice and fluffy.
- Add the powdered sugar, water, extract and green food coloring and mix until nice and creamy.
- Spread over the cooled brownies.
- Place in the refrigerator while preparing the ganache.
Chocolate Ganache
- Place the chocolate in a medium, heat safe bowl.
- Bring the whipping cream just to a simmer on the stove top or in the microwave.
- Pour the cream over the chocolate and let sit for 2 minutes. Whisk until nice and smooth.
- Cool in the bowl for 10 minutes before pouring over the mint layer.
- Chill brownies for at least 30 minutes before slicing and serving.
Storage Information
Brownies should be stored in an airtight container in the refrigerator for up to 1 week. Let sit out at room temperature for about 15 minutes before enjoying.
To freeze, I recommend freezing the baked brownies ( wrap in plastic and then foil and place in a freezer safe ziploc bag for up to 3 months). Thaw on the counter or overnight in the refrigerator. Prepare the ganache and mint filling the day you plan on serving. Assemble the brownies and enjoy.
To freeze the entire brownie recipe, wrap tightly and store in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator and then cut and enjoy.
Variations To Try
- Substitute peppermint extract for the mint extract for a seasonal twist. Lots of people prefer peppermint to mint and that is absolutely an option in these brownies. For Christmas, you could keep the filling green or try red instead.
- Consider a white chocolate ganache topping and top the brownies with sprinkles.
- Love nuts? Feel free to add a half a cup of your favorite chopped nuts to the brownie batter (walnuts, pecans, almonds and pistachios are all great choices.)
Trish’s Tips
- Allow each layer to cool before adding the next.
- For a smooth ganache, chop the chocolate finely before adding the hot cream. Let the mixture sit for several minutes before slowly whisking to combine.
- Make sure you allow the ganache to cool a bit before spreading on the mint layer to avoid melting the frosting.
- Cut the brownies with a warm, clean knife for picture perfect brownies. Use a damp paper towel to clean the knife between cuts.
Frequently Asked Questions
Can I use a different type of chocolate for the ganache? Yes but it will result in a very sweet brownie. The bittersweet reduces the sweetness while still adding rich chocolate flavor.
When are the brownies done? An inserted toothpick should come out with a few moist crumbs.
Is it okay to use a box mix in this recipe? Yep! Short on time or just don’t want to deal with the brownie layer? Swap in your favorite brownie mix or store bought brownies for the first layer.
Do I have to use mint extract? Remind you too much of your toothpaste? No problem, just swap in peppermint extract instead.
Can I make these brownies in advance? Absolutely. Once assembled, store in the refrigerator for up to 1 week or freeze for up to 3 months.
More Brownie Recipes
- Brownie Batter Dip
- Cheesecake Brownies
- Magic Brownie Cookies
- Peanut Butter Brownies
- Pumpkin Brownies
Mint Brownies
Ingredients
Brownies
- ½ cup unsalted butter 1 stick, cut into pieces
- 4 ounces unsweetened chocolate chopped
- ¼ cup Andes creme de menthe baking chips optional
- 1¼ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon mint extract
- 2 large eggs room temperature
- ½ cup all purpose flour 65 grams
- ¼ teaspoon salt
Mint Filling:
- ½ cup unsalted butter 1 stick, softened
- 2 cups confectioners’ sugar
- ½ teaspoon mint extract
- 1 tablespoon water
- 4 drops green gel food coloring
Chocolate Ganche
- 1 cup heavy whipping cream
- 1 cup bittersweet chocolate 8 ounces, chips or block, roughly chopped
Topping
- ½ cup Andes creme de menthe baking chips optional
Instructions
Brownies
- Preheat oven to 325°F. Prepare an 8 inch or 9 inch baking dish by spraying with cooking spray and lining with parchment paper. Set aside.
- Using a double boiler, melt the butter, chocolate, and baking chips (if using) together. Remove from heat. (You can also melt in the microwave. Heat at 50% power in 20 second increments, stirring in between.)½ cup unsalted butter, 4 ounces unsweetened chocolate, ¼ cup Andes creme de menthe baking chips
- Stir in the granulated sugar, vanilla and mint extracts until combined.1¼ cups granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon mint extract
- Add the eggs in one at a time making sure they are well incorporated.2 large eggs
- Finally mix in the flour and salt and beat until smooth and combined.½ cup all purpose flour, ¼ teaspoon salt
- Pour the brownie batter evenly into the prepared pan and bake for about 25 to 30 minutes or until an inserted toothpick comes out with a few moist crumbs. Place on a wire rack to cool completely.
Mint Filling
- Beat the butter until nice and fluffy. Add the remaining ingredients into the mixing bowl and mix until nice and creamy.½ cup unsalted butter, 2 cups confectioners’ sugar, ½ teaspoon mint extract, 1 tablespoon water, 4 drops green gel food coloring
- Spread over the cooled brownies. Place in the refrigerator while preparing the ganache.
Chocolate Ganache
- Place the chocolate in a medium bowl. Bring the whipping cream just to a simmer on the stove top or in the microwave. You need to watch it carefully because once it starts to bubble it can bubble over quickly.1 cup bittersweet chocolate, 1 cup heavy whipping cream
- Pour the hot whipping cream over the chocolate and let sit for 2 minutes. Whisk until nice and smooth.
- Let the ganache cool in the bowl for 10 to 20 minutes before pouring over the mint layer.
- If you want to add some Andes mints to the top, wait 10 minutes for the ganache to set up a little bit and then sprinkle on.½ cup Andes creme de menthe baking chips
- Place the finished brownies in the refrigerator for at least another 30 minutes (I know – torture!) before slicing and serving. You will want to cut these into small pieces – smaller than your average brownie because they are seriously RICH!
Video
Notes
Nutrition
Originally published March 8, 2012. Updated March 14, 2024.
Trish - Mom On Timeout says
Hmmm…sorry you had problems Patricia. I’m not sure what happened but I’ve made these brownies multiple times without issue. The foil does need to be greased with a cooking spray – that will eliminate your sticking issues and as far as the sweetness – yep, they are totally sweet. Ganache, brownie, and a powdered sugar based filling 🙂 Small pieces work best.
Rachel says
These look incredible! Will definitely have to try them out even if I am meant to be eating healthy for summer!!! 😉
Trish - Mom On Timeout says
LOL! Just have one 😉
Feleisha says
These turned out great! I followed the recipe exactly. I was a little worried at first that my ganache would not set but after leaving it in the refrigerator for a few hours they were perfect. I also used parchment paper instead of the foil due to reading prior posts and I cooked them for an additional 4-5 minutes because I was a little worried they weren’t done in the middle. They were still delicious and chewy 🙂
Thank you for sharing!!
Amy Huntley says
These look amazing. Thanks for sharing!
Kathleen says
These came out delicious and beautiful. However the foil wasn’t fun to get off the bottom. I won’t do that again. Otherwise they were a huge hit ~ Very much like candy. I will be using this again. THANK YOU!!
Trish - Mom On Timeout says
I’ve learned over the last few years that parchment paper is a better way to go. Sometimes the foil comes off easy and sometimes it comes off in a 100 little pieces -lol! So glad you enjoyed the recipe Kathleen!
Julia says
Made these for work a few months ago, and they were a hit! Some even told me it was the best dessert they had ever had! I wrote a step-by-step blog with the recipe–for those who had trouble with it, please check it out because they’re delicious when made right! Thanks for the recipe!!
Cheers!
Julia
Daisy says
These brownies are amazing! I just finished making some for a birthday party, but I just found out I’m a week early!! How long will these puppies stay fresh in the fridge? Any idea?
Trish - Mom On Timeout says
I’ve never kept them longer than a few days but that doesn’t mean they won’t last. Just keep them refrigerated and check on them the day before so if you need to remake you can. I think they should be fine though. Good luck Daisy!
Rebecca says
In the process of making them now, just as a reference my brownie layer took almost double the time listed to bake all the way through. After the 25 minutes was up I baked it for 5 minutes at a time and checked with a toothpick between each. Probably added up to about 15-20 minutes extra in the oven.
Trish - Mom On Timeout says
Thanks for the feedback Rebecca!
Jordan says
I tried these and while the brownie and frosting layers were perfect, the ganache layer was unfortunately a liquid disaster 🙁
Kira says
Would love to try them, but not really sure about these units… :/ Any chance to convert that to the common metric system?
Trish - Mom On Timeout says
Hi Kira! I’m sure there are sites that do conversions for you – just do a search! Thank you!
Cheese with Noodles says
These brownies look amazing!! It’s still a couple of months away, but I’m planning to make them for St Patrick’s Day 🙂 Also, kudos to you for how you handled Lisa’s comment- it’s okay to say a recipe didn’t turn out, but it’s not okay to be rude about it 🙁
Trish - Mom On Timeout says
Thank you so much! It’s hard when recipes don’t turn out for people and even harder because I usually don’t know what was done wrong since I’m not there. So glad you’re going to give these a try – they really are fabulous!
shamene@sayitwithcake says
Hi! I just wanted to let you know I featured your chocolate mint brownies on my blog today for a roundup! I hope you can check it out http://sayitwithcake.org/best-chocolate-mint-recipes/#more-706
Tasha @ Designer Trapped in a Lawyer's Body says
Gah! These look AH MAZING! Visiting from the Tatertots and Jello link party. Pinning this!
Trish - Mom On Timeout says
Thank you so much for stopping by and for the pin Tasha! Have a great weekend!
Naomi says
These look absolutely gorgeous! I’d love to make them, but we don’t have any kind of mint chips here in Australia, let alone creme de menth ones. Lol. Is there a more basic substitute you’d recommend? Would something like this suffice if I chopped it small? http://www.ocado.com/catalog/images-hires/50641011_H.jpg
Thanks for sharing your recipe!
Trish - Mom On Timeout says
That would work perfectly Naomi! I sure hope you give it a try!
Naomi says
I finally got around to giving this a go! Things haven’t turned out great. 🙁 Even though I cooked the brownie layer for a few minutes longer than the recipe stated, it has ended up being almost raw in the middle and on the bottom. To the point where it’s gritty from the sugar granules. I wondered whether they were meant to dissolve when mixed into the chocolate mix, though? Maybe I stuffed that up myself.
Unfortunately, I didn’t discover the problem until I’d made the whole thing, layered it and chilled it for about an hour and a half and was finally cutting into it. I couldn’t get the brownie off the baking paper (I didn’t use foil, at least, or I suspect it would’ve been even worse) because the raw, sticky batter was a bit like glue. Lol.
Having said that, I bet it would have been wonderful except for that! The flavours are very yummy (although maybe I’d add less mint essence to the brownie layer next time, since I prefer a slightly mellower flavour. :). It’s still going to be good to eat, just a shame about the brownie.
Do you have any suggestions for if I try this again? Was your oven fan-forced or convection? Mine’s a gas flame oven, but usually works with convection temperatures. I’m not sure if cooking longer would’ve worked, since the edges were very crisp and probably would’ve been overcooked if I’d left it in there.
Ah, well, that’s life, anyway. Things don’t always go to plan! Thanks again for sharing your recipe!
Husnah says
just loving this recipe and wish to try it…looks really yummy. however i dnt ve creme de menthe baking chips in my region.
what can be used as a substitute?
thanks
Trish - Mom On Timeout says
Any mint chips will work Husnah!