These are the most decadent Mint Brownies: dense, scratch-made chocolate brownies studded with chocolate chips, finished with a mint buttercream layer and a glossy chocolate fudge topping. No boxed mixes—just rich, homemade brownies with classic mint-and-chocolate appeal.
I enjoy a sweet indulgence regularly, and these mint brownies are one of my favorites. The recipe is a retro family favorite updated with a creamy mint buttercream and a rich chocolate fudge ganache.
I often keep a variety of baked goods on hand—cookies in the freezer, a pound cake on the stand, or a pie in the fridge—so homemade brownies are a welcome addition to the rotation.
This recipe delivers a dense, chocolatey brownie base dotted with semi-sweet chips, topped with a pale green mint buttercream and finished with a smooth chocolate fudge layer. The textures—fudgy brownie, silky buttercream, and firm chocolate topping—work beautifully together.
Ingredients & substitutions
Gather the ingredients for these mint brownies. Scroll to the recipe card below for exact quantities and full instructions.
- Salted butter — unsalted butter can be used instead.
- Granulated sugar
- Light brown sugar — dark brown sugar is an acceptable substitute.
- Vanilla extract — use pure vanilla for the best flavor.
- Large eggs
- All-purpose flour
- Cocoa powder
- Baking powder
- Kosher salt
- Semi-sweet chocolate chips — you can substitute milk or dark chocolate chips if preferred.
- Powdered sugar (for the buttercream)
- Mint extract
- Green food coloring (optional, for the mint layer)
- Whole milk — light cream or half-and-half can be used to adjust buttercream consistency.
Expert tips
- Bring butter and eggs to room temperature so they blend smoothly.
- Grease the baking pan thoroughly with butter or nonstick spray to make removal easy.
- Oven temperatures vary—check the brownies 5 minutes before the minimum bake time.
- Allow brownies to cool completely before spreading the mint buttercream; warm brownies will soften the frosting.
- Chill the finished brownies until the chocolate topping sets, then use a thin sharp knife for clean cuts. Let them sit at room temperature for about 5 minutes before slicing for neater edges.
- Store brownies in an airtight container in the refrigerator for 3–4 days. They can be frozen for up to 2 months.
More recipes like this one
- Chocolate Strawberry Brownies
- One Bowl Brownies — super fudgy
- Chocolate Peanut Butter Oatmeal Bars
- Chocolate Chocolate Chip Pudding Cookies
Did you try this recipe?
Please share your feedback by leaving a comment and a star rating below. If you posted your results on social media, tag the author so others can see your version. Thanks — Amy.
Recipe
Mint Chocolate Fudge Brownies
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Equipment
-
8 x 8 inch baking pan
Ingredients
- For the brownies
- 3/4 cup salted butter, melted
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, lightly beaten
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chips
- For the mint buttercream
- 2 cups powdered sugar
- 4 tablespoons salted butter, softened
- 1 1/2 teaspoons mint extract
- 3 to 4 drops green food coloring (optional)
- 1 to 2 tablespoons whole milk, as needed
- For the chocolate fudge topping
- 1 cup semi-sweet chocolate chips
- 4 tablespoons salted butter
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8 x 8 inch baking pan with butter and set aside.
- In a large bowl, mix the melted butter, granulated sugar, light brown sugar, and vanilla until blended.
- Add the eggs and stir until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the 1/2 cup chocolate chips and toss to coat with the flour mixture.
- Gradually stir the dry ingredients into the sugar mixture until fully incorporated and no dry flour remains.
- Pour the batter into the prepared pan and spread it evenly.
- Bake 30–35 minutes, or until a toothpick inserted comes out with just a few fudgy crumbs. Remove from the oven and cool completely.
- To make the mint buttercream, combine powdered sugar, softened butter, mint extract, and green food coloring in a bowl. Mix to combine, then beat for one minute. Add 1–2 tablespoons milk to reach a spreadable consistency. Spread over the cooled brownies.
- For the chocolate fudge topping, place 1 cup chocolate chips and 4 tablespoons butter in an ovenproof bowl. Microwave in 20-second intervals, stirring between each, until melted and smooth. Let cool 5–10 minutes.
- Spread the chocolate fudge over the mint buttercream in an even layer.
- Refrigerate until the chocolate sets and the buttercream firms, about 45–60 minutes.
- Remove from the refrigerator and cut into 16 squares using a thin, sharp knife. Let the cut brownies sit at room temperature for 5 minutes before serving for cleaner edges.
- Store any leftovers in an airtight container in the refrigerator for up to 3–4 days, or freeze for longer storage.
Video
Notes
- Room-temperature butter and eggs blend more easily and produce a smoother batter.
- Semi-sweet chips work well in the brownies, but milk or dark chocolate chips are fine too.
- Start checking the brownies a few minutes early—oven times vary.
- Grease the pan well to help the brownies release cleanly.
- Cool completely before frosting; warm brownies will soften the buttercream.
- Chill before cutting; let slices rest 5 minutes at room temperature for neater edges.
- Store in an airtight container in the fridge for 3–4 days or freeze for up to 2 months.
Nutrition
| Calories: 276 kcal
| Carbohydrates: 37.1 g
| Protein: 1.4 g
| Fat: 15.2 g