Mint Brownies To Die For

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A moist fudgy brownie, a layer of creamy mint frosting, and a layer of melted chocolate make these Mint Brownies the best ever!

It isn’t often that I claim a recipe is the “best ever”, but these mint brownies really are the best. I have tried mint brownies in cafes, bakeries, and restaurants, and not one of them has ever measured up to this recipe. People tell me all the time that these are the best mint brownies they have ever tasted. They are phenomenal!

mint brownies with creamy mint layer and chocolate toppingBest Ever Mint Brownies

The brownie is fudgy, soft, and moist. The mint filling is smooth, creamy and decadent. Then you top them off with melted chocolate. Every bite is heavenly! They make perfect Christmas goodies, but they are so amazing that my kids beg me to make them all year long.

best ever mint brownies
To say they are a huge hit is an understatement. They are inhaled wherever I take them! This recipe makes a large batch, so I usually take them to potlucks, parties, or church suppers.

If you don’t have a similar function to take them to, you could cut the recipe in half and bake them in a 9×13″ pan. They don’t turn out quite as moist- not sure about the science of that- but they are still phenomenal.

mint brownies with chocolate ganache on topYour other option of course is to make the whole batch and share them with friends. They will bow down and kiss your feet adore you. Share them with strangers and they will become your new best friends. They are that good!
mint brownie on a piece of waxed paper

How to make mint brownies:

Combine all brownie ingredients in a large mixing bowl and whisk till smooth. Pour into a greased 15″ x 10″ pan and bake at 350° for about 25 minutes. Cool completely.

After your brownies are cool, make the mint layer. Combine butter, powdered sugar, peppermint extract, salt, milk, and green food coloring. Beat till smooth and spread over brownies. Chill for a few minutes till set.

For chocolate topping, melt butter in a glass bowl. Stir in chocolate chips and continue cooking in the microwave at half power, stirring every 30 seconds till smooth. Spread over mint layer. 

Chill brownies for about an hour or until chocolate is set. (Or you can leave them at room temperature for a couple hours.)


best ever mint brownies recipe collage

Other chocolate mint treats you’ll love:
Chocolate Mint Dessert RecipesAndes Mint Chocolate Chip Cookies/Fudge Filled Mint Cupcakes/Mint Oreo Truffles/Frozen Mint Oreo Pie


Best Ever Mint Brownies

Yield: 3 dozen

Mint Brownies To Die For

Mint Brownies To Die For
Lucious mint brownies with a layer of mint buttercream and a chocolate ganache topping.
Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 2 hours
Total Time 2 hours 45 minutes



  • 3 cups sugar
  • 3 cups flour
  • 1 cup cocoa
  • 1 1/2 tsp salt
  • 6 eggs
  • 1 1/2 cups oil
  • 3/4 cup milk

Mint Layer

Chocolate topping

  • 2 cups semi-sweet chocolate chips
  • 6 Tbsp butter


  1. Brownies: Combine all ingredients in an large bowl in the order listed and beat or whisk till smooth. Pour into a well greased 15x10" jelly roll pan. Bake at 350° for about 20-25 minutes. Cool completely.
  2. Mint Layer: Beat till smooth, adding enough milk to get a thick and creamy consistency. Spread evenly over brownies. Chill for a few minutes to set.
  3. Topping: Melt butter in glass bowl in microwave. Add chips and cook at 50% power, stirring every 30 seconds, until melted and smooth. Drizzle or spread over mint layer. Chill for 1 hour.




  1. I changed these up for a Christmas party by making the filling pink and sprinkling crushed candy cane on top. They were a big hit!

  2. Unfortunately, these did not work for me at all. I baked them even longer than recommended and they were completely gooey and uncooked in the middle. The chocolate on top also did not work. I ended up throwing it all away.

    • I am so sorry they didn’t turn out for you. Did you bake them in a large jelly roll pan? I know oven vary, but they shouldn’t have been totally uncooked. Not sure why the chocolate didn’t work, unless it got too hot and thickened up. It’s a bummer you had to throw them away. 🙁

  3. The chocolate In the microwave didn’t work for me. I heated cream in a double boiler then added eaqual amounts of dark chocolate chips. I cooked until all mixed ans poures on cooled brownie. This is a moist brownie and good mint later. The ganache was a better add.

  4. When I do the chocolate topping, I melt on top the stove with a double boiler and the chocolate is more of a liquid.

  5. Camille Mann says:

    I made these today, as my first attempt at making one of my all time favorite treats, and this recipe did not disappoint. Although, delicious, mine did not turn out as beautiful as yours. When I spread the chocolate topping on the top it was thick and hot. As I tried to spread and smooth out the chocolate topping, the mint frosting began to melt and started mixing in with my chocolate. Do you have any tips and tricks to avoid this? I’m wondering if I just didn’t melt the chocolate enough. Mine was thick like frosting, but smooth. If I melt it more, will it turn more into a liquid glaze?

    • If the chocolate mixture was really hot, it could be that you actually cooked it too long. It might help to melt the butter and just let the chips sit in the hot butter for 3-5 minutes, stirring, then cooking for 30 seconds at a time after that. Some brands of chocolate melt better than others, so sometimes I’ve also had mine swirl with the mint frosting. No worries, it still tastes just as good!

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