These rich mint chocolate brownies start with a dense, fudgy brownie base, finished with a creamy mint frosting and a smooth chocolate ganache.
Every month I share a new brownie idea, and March’s Brownie of the Month celebrates mint chocolate and the color green. Mint and chocolate feel especially fitting this time of year, but honestly, mint chocolate is welcome anytime.
I always say: scratch brownies are the best brownies. If you’ve only tried boxed mixes, make a batch of my homemade fudgy brownies and you’ll see the difference immediately — they’re the foundation for most of the brownies on my blog.
See my homemade fudgy brownies — the dependable base for these layered brownies.
This mint chocolate brownie follows that same approach: a classic fudgy brownie base topped with a mint buttercream and finished with chocolate ganache. I aimed to keep the chocolate front-and-center while letting the mint layer add a bright, refreshing contrast rather than overpower the dessert.
Rather than mixing peppermint into the brownie batter, the layers keep flavors distinct: 1) a fudgy chocolate brownie, 2) a mint buttercream, and 3) a glossy chocolate ganache. The bright green mint layer gives a classic “chocolate mint” look and flavor without stealing the spotlight from the brownie.
Think of it as a chocolate‑mint sandwich: fudgy brownie, creamy mint filling, and a silky chocolate top. It’s a combination that’s familiar and reliably irresistible.
Let’s break down the layers
The base is a simple homemade fudgy brownie. The mint layer is a classic vanilla buttercream flavored with peppermint extract and tinted a pale green (gel or liquid food coloring both work).
The ganache is straightforward: chocolate and warm cream combined until glossy. You can make ganache with chopped chocolate (and a little butter if you like) or simply use semi‑sweet chocolate chips with heated heavy cream — both yield a silky finish.
Flavor-wise, both ganache methods are delicious. Choose whichever is easier for you — the goal is a smooth chocolate topping that complements the mint layer beneath it.
Once assembled, these brownies travel and serve well: I brought a pan to work and watched them disappear. They’re a crowd-pleaser whether you call them Andes brownies, grasshopper brownies, or simply mint chocolate brownies.
Because this recipe has three distinct parts, it takes a little time, but assembly is straightforward. Make the brownie base first, then prepare the mint frosting and ganache while the brownies bake and cool. The two topping elements only take about 10–15 minutes to prepare combined, plus cooling time for the ganache.
Best process for assembling these brownies
Bake the brownies and let them cool completely before frosting. Prepare the mint frosting and the ganache while the brownies are cooling so they’ll be ready when the base is cool. Frosting warm brownies will cause the mint layer to melt, and a warm ganache can soften that layer, so cooling is important for clean layers.
My advice: make the brownies first, then prepare the frosting and ganache. Allow the brownie base to cool fully — you can speed this in the refrigerator — and let the ganache cool until it’s safe to pour but still pourable.
Spread the mint frosting evenly over the cooled brownies, then pour the cooled ganache on top and gently guide it to the edges if needed. Chill the pan until the ganache sets, at least two hours, then lift the foil out, transfer to a cutting board, and slice with a sharp knife, wiping between cuts for clean edges.
Store leftovers in the refrigerator for up to a week or freeze for up to three months. Thaw overnight in the fridge for best texture.
Let’s get baking and make this month’s mint brownies your new favorite layered treat.
Mint Chocolate Brownies
Ingredients
Brownie base
- ½ cup (113g) unsalted butter, cut into 6–8 slices
- 8 ounces (227g) semi‑sweet chocolate, coarsely chopped
- ¾ cup (150g) firmly packed brown sugar
- ¼ cup (50g) granulated sugar
- 3 large eggs (room temperature preferred)
- 1 teaspoon vanilla extract
- ¾ cup (90g) all‑purpose flour
- ¼ teaspoon salt
Mint frosting
- ½ cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- ¼ cup (60mL) milk or cream
- ½–¾ teaspoon peppermint extract
- 2 drops green liquid or gel food coloring
Chocolate ganache
- 1 cup (175g) semi‑sweet chocolate chips
- ⅔ cup (160mL) heavy cream
Instructions
Brownie base
- Preheat oven to 350ºF (177ºC). Line an 8″ or 9″ square pan with foil and spray with nonstick spray.
- In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until smooth. Remove from heat and cool about 15 minutes.
- Whisk the brown and granulated sugars into the cooled chocolate mixture. Add eggs one at a time, whisking after each addition, then whisk in vanilla. Stir in flour and salt until combined.
- Pour batter into the prepared pan and bake 25–30 minutes or until a toothpick comes out mostly clean. Allow brownies to cool completely before adding the mint frosting and ganache.
Mint frosting
- In a bowl with a mixer, beat the softened butter on medium speed until creamy, about 2 minutes.
- With the mixer on low, add powdered sugar, peppermint extract, and milk or cream. Add food coloring, increase speed to medium, and beat until smooth, about 3 minutes. Adjust consistency with more milk or powdered sugar as needed.
Chocolate ganache
- Place chocolate chips in a small bowl.
- Heat the heavy cream in a small saucepan until steaming. Remove from heat and pour over the chocolate chips. Whisk until smooth and let cool at least 20 minutes before using.
Assemble the brownies
- Once the brownie base is completely cool, spread the mint frosting evenly over the surface.
- Working quickly, pour the cooled ganache evenly over the mint layer. Use a spatula or spoon to guide it into the corners if needed.
- Chill the pan in the refrigerator until the ganache sets, at least 2 hours.
- Lift the brownies from the pan using the foil overhang and transfer to a cutting board. Use a sharp knife to make clean, quick cuts, wiping the blade between slices. Store in the refrigerator up to 1 week or freeze up to 3 months.
Notes
- Room temperature eggs: they incorporate into the batter more easily but are not absolutely required.
Recipe adapted from the author’s homemade fudgy brownies and mint chocolate chip cupcake recipes.
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or quantities will alter the estimates.