The very first time I made these Mint Chocolate Brownies, my whole kitchen smelled like a mix of a bakery and a candy shop, and honestly, I don’t think I stopped smiling the entire time. The warm chocolate aroma wrapped around the cool, fresh scent of mint in the most irresistible way. I remember slicing into that first batch and seeing the perfect contrast between the fudgy brownie layer, the creamy mint frosting, and the glossy chocolate topping. It felt like uncovering treasure—rich, decadent treasure that I couldn’t wait to share.
Why You’ll Love This Recipe
You’re going to love these Mint Chocolate Brownies because they deliver everything you want in a dessert: indulgent chocolate, refreshing mint, a beautifully layered presentation, and a texture that practically melts in your mouth. From my experience, they’re always the first treat to disappear at gatherings, simply because they offer that perfect balance of richness and brightness. They taste like a gourmet bakery creation, yet they’re surprisingly simple to make at home.
Ingredients
- 1 box fudge brownie mix (plus ingredients listed on the box)
- 2 cups powdered sugar
- ½ cup softened butter
- 2 tablespoons milk
- 1–2 drops green food coloring
- 1 teaspoon mint extract
- 2 cups chocolate chips
- 2 tablespoons butter (for chocolate topping)
I’ve experimented with different brands of brownie mixes, and the fudgy varieties consistently produce the best result—dense, rich, and sturdy enough to hold the layers. For the mint layer, you can adjust the amount of mint extract depending on how intense you want the flavor, but trust me when I say a little goes a long way. I’ve also tried natural food coloring and gel coloring; both work, but gel gives a nicer minty shade without thinning the frosting. The chocolate chips and butter create a silky topping, but you can also use chocolate bars if that’s what you have.
Equipment Needed
- 9×13-inch baking pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula
- Saucepan or microwave-safe bowl
- Offset spatula (optional but helpful)
I’ve made these brownies with both basic equipment and more specialized tools, and honestly, the recipe is forgiving. A mixer helps the mint layer become perfectly smooth, but you can combine it by hand if needed—it’ll just take a bit more arm power. A 9×13-inch pan gives the layers a great thickness, and using parchment paper makes lifting the brownies out so much easier. An offset spatula isn’t required, but I absolutely love how effortlessly it spreads the mint frosting and chocolate topping.
Step-by-Step Instructions
I always begin by preparing the brownie base since it needs to cool completely before layering anything on top. I mix the brownie batter according to the box instructions and bake it until the center is set but still fudgy. One of the biggest tips I learned early on is not to overbake the brownies—they continue to firm up as they cool, and if they bake too long, you lose that irresistible gooey texture. As they cool, the smell of warm chocolate fills my kitchen, and this alone makes the recipe worth making.
Once the brownies are completely cool, I prepare the mint layer. Using a mixer, I beat the butter until creamy, then gradually add powdered sugar and milk until everything blends into a smooth frosting. At this point, the mixture is thick but soft, and then comes my favorite moment: adding the mint extract and a drop or two of green food coloring. Watching the frosting turn that fresh minty shade always makes me excited for the next step. I spread the mint frosting over the cooled brownies, using gentle, even strokes to avoid tearing the brownie layer.(See the next page below to continue…)