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!
Best 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.
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.
Your other option of course is to make the whole batch and share them with friends. They will bow down and kiss your feet. Share them with strangers and they will become your new best friends. They are that good!
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.)
Brownies: Combine all ingredients in an large bowl in the order listed and beat or whisk till smooth.
Pour into a well greased 15×10" jelly roll pan. Bake at 350° for 28-32 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely.
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.
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.
Notes
Depending on your oven, the brownies may take longer to bake. As soon as a toothpick comes out clean (or with crumbs on it), they are done.
You can definitely freeze the brownies, and it would probably work to freeze them with the mint frosting. But I’d add the chocolate layer after thawing so it doesn’t break apart in the freezer.
I tried making these for a Christmas party tomorrow. I used the 10×15 jelly roll pan and baked them for 23 minutes. Only the outside inch of the brownies was cooked. The rest was completely gooey and raw. The batter completely filled the jelly roll pan so not sure if that was the issue? I am hesitant to try this recipe again in a different pan because of the amount of ingredients and the cost if it doesn’t work again. Any suggestions?
Dang, that’s always a bummer. It sounds like you just needed to bake them a little longer. Ovens can vary quite a bit. If it was overcooked on the edges but raw in the middle, you could try turning down the heat and cooking them longer. It’s always better to go by the toothpick test rather than just time. You used the correct pan size, so if you adjust the cooking time, they should work just fine. Good luck!
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. 🙁
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.
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!
Can you freeze these. I’d like to make a little ahead of time. Maybe freeze the bottom layer and add the other layers later? Thank you!
You can definitely freeze the brownies, and it would probably work to freeze them with the mint frosting. But I’d add the chocolate layer after thawing so it doesn’t break apart in the freezer.
Took longer to cook. About 45mins. Also had to add a little milk to the chocolate mixture.
Thanks for the tips. Ovens do vary greatly, so it’s I’ve learned to always use a toothpick to test when I’m making a new recipe!
I tried making these for a Christmas party tomorrow. I used the 10×15 jelly roll pan and baked them for 23 minutes. Only the outside inch of the brownies was cooked. The rest was completely gooey and raw. The batter completely filled the jelly roll pan so not sure if that was the issue? I am hesitant to try this recipe again in a different pan because of the amount of ingredients and the cost if it doesn’t work again. Any suggestions?
Dang, that’s always a bummer. It sounds like you just needed to bake them a little longer. Ovens can vary quite a bit. If it was overcooked on the edges but raw in the middle, you could try turning down the heat and cooking them longer. It’s always better to go by the toothpick test rather than just time. You used the correct pan size, so if you adjust the cooking time, they should work just fine. Good luck!
Do you have a chocolate cocoa frosting to go with these brownies?
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!
Great idea! I bet they were so pretty with the crushed candy canes!
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. 🙁
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.
Sorry that it didn’t work for you in the microwave, but glad you came up with an alternative. 🙂
When I do the chocolate topping, I melt on top the stove with a double boiler and the chocolate is more of a liquid.
Yes, if you have a double boiler it does work really well. 🙂
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!