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Chocolate Mint Brownies

These Chocolate Mint Brownies are ridiculously delicious starting with a layer of moist, rich brownie, followed by a mint filling, and topped with a decadent chocolate ganache.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 64 brownies
Author: Trish - Mom On Timeout



  • ½ cup unsalted butter 1 stick, cut into pieces
  • 4 ounces unsweetened chocolate chopped
  • ¼ c Andes creme de menth baking chips, optional
  • cups granulated white sugar
  • 1 teaspoon vanilla extract
  • ½ tsp mint extract
  • 2 large eggs room temperature
  • ½ cup 65 grams all purpose flour
  • ¼ teaspoon salt

Mint Filling:

  • ½ cup unsalted butter 1 stick, softened
  • 2 c confectioners' sugar
  • 1 tbsp water
  • ½ tsp mint extract
  • 4 drops green food coloring

Chocolate Ganche

  • 1 cup heavy whipping cream
  • 1 cup 8 ounces bittersweet chocolate, chopped



  • Preheat oven to 325 degrees. 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 together. Remove from heat.
  • Stir in the extracts and sugar. Add the eggs in one at a time making sure they are well incorporated. Finally mix in the flour and salt and beat with a wooden spoon until nice and smooth (about 50-60 strokes).
  • 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

  • Whip the butter until nice and fluffy. Add the remaining ingredients into the mixing bowl and mix until nice and creamy.
  • Spread over the cooled brownies. Place in the refrigerator while preparing the ganache.

Chocolate Ganache

  • Place the chips in a medium bowl. Bring the whipping cream just to a simmer. You need to watch it carefully because once it starts to bubble it can bubble over quickly.
  • Pour the whipping cream over the chocolate and whisk until nice and smooth.
  • Let the ganache cool in the bowl for 10-20 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.
  • 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! Store in an airtight container in the refrigerator.