Mint Chocolate Brownies
Mint chocolate lovers will love these mint chocolate brownies. These brownie recipe is made with fudgy and chewy mint chocolate brownies, mint buttercream frosting, chocolate ganache, and mint Oreo cookies. This chocolate mint brownies recipe is the perfect easy dessert for St. Patrick’s Day!
Ingredients for Mint Chocolate Brownies
Mint Chocolate Brownies
- Unsalted butter
- Light brown sugar + granulated sugar – This combination of sugars creates the perfect fudgy and chewy brownie texture.
- Eggs – Large eggs, room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Vanilla extract + mint extract – This combination of extracts adds amazing flavor to the brownies.
- All-purpose flour
- Dark cocoa powder – Use dark unsweetened cocoa powder for the richest chocolate flavor.
- Baking powder
- Salt
Mint Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Vanilla extract – Pure vanilla extract.
- Mint extract – Be sure to use mint extract as opposed to peppermint extract for this recipe.
- Salt – A pinch of salt provides some contrast to the sweetness of the frosting.
- Heavy cream – To help the buttercream become smooth and creamy.
- Green gel food coloring – Optional. A few drops of gel food coloring tints the frosting a minty green color. For this frosting, I used a drop of green and a drop of teal to get a minty green color.
Additional Ingredients
- Chocolate ganache – Semisweet chocolate + heavy cream.
- Mint Oreo cookies
How to Make Mint Chocolate Brownies
- Prep and preheat: Preheat the oven to 350℉ (177℃). Prepare a 9×9 baking pan with nonstick cooking spray and parchment paper sheets.
- Make the brownie batter: Melt the butter and brown sugar in the microwave and then whisk until smooth. In a separate bowl, whip the granulated sugar and eggs for several minutes until light and pale. Slowly drizzle in the brown sugar mixture while mixing. Add in the vegetable oil, vanilla extract, and mint extract and mix to combine. Add in the all-purpose flour, dark cocoa powder, baking powder, and salt. Mix on low speed until the brownie batter is combined and smooth.
- Bake the brownies: Pour the brownie batter into the prepared pan, spreading evenly with an offset spatula. Bake the brownies for about 25-28 minutes. Cool the brownies in the pan while preparing the remaining elements.
- Make the mint buttercream: Whip the butter for 5 minutes until light and creamy. Add in the powdered sugar, vanilla extract, mint extract, and salt and mix until combined. Drizzle in the heavy cream while mixing on low speed. Add a few drops of green food coloring. Turn the mixer to medium and whip the frosting for 2 to 3 minutes until smooth and creamy.
- Make the chocolate ganache: Heat the semisweet chocolate chips and heavy cream in the microwave for 30 to 45 seconds. Let the mixture sit for a minute or two and then stir until the chocolate ganache is smooth.
- Assemble the brownies: Use an offset spatula to spread the mint frosting over the cooled brownies. Pour the chocolate ganache over the mint buttercream and spread evenly with an offset spatula. Press broken mint Oreo cookies into the ganache. Chill the brownies for about 1 hour.
Recipe Tips
- Check out my baking tips post on 10 Tips for Baking Perfect Brownies to learn simple tips and tricks to make the best brownies from scratch.
- Line the baking pan with parchment paper to easily remove the bars from the pan. Be sure that the paper extends past the edges of the pan so you can simply lift up on the parchment paper to remove the bars.
- Be sure to whip the granulated sugar and eggs for several minutes until the mixture becomes light and pale. This creates the perfect chewy and fudgy brownie texture.
- Slowly drizzle the hot brown sugar/butter mixture into the egg mixture to temper the eggs. If you pour the hot mixture into the eggs too quickly, it can cause the eggs to scramble.
Frequently Asked Questions
How should I store the brownies?
- Store the brownies in an airtight container at room temperature or in the refrigerator for 2 to 3 days. Serve the brownies at room temperature for the best taste and texture.
What is the best way to cut the brownies?
- My favorite way to cut brownies is to first, be sure they are chilled. Use a sharp, thin, straight-edge knife. Run the knife under hot water to heat the metal and wipe off excess water. Cut the brownies by pressing down and then carefully pull the knife out of the side of the brownies. Rinse the knife under the hot water, wipe off the water, and repeat.
Other Recipes You Will Love
- Cocoa brownies
- Peanut butter swirl brownies
- Oreo brownies
- Red velvet brownies
- Red velvet Oreo brownies
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Mint Chocolate Brownies
Yield: 16 brownies
Mint chocolate lovers will love these mint chocolate brownies. These brownie recipe is made with fudgy and chewy mint chocolate brownies, mint buttercream frosting, chocolate ganache, and mint Oreo cookies. This chocolate mint brownies recipe is the perfect easy dessert for St. Patrick's Day!
Ingredients
Mint Chocolate Brownies
- ¾ cup (170 g) unsalted butter
- 1 cup (220 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs room temperature
- ¼ cup (60 ml) vegetable oil
- 1 ½ tsp (1 tsp) vanilla extract
- ½ tsp (0.5 tsp) mint extract
- 1 cup (125 g) all-purpose flour
- ⅔ cup (57 g) dark cocoa powder
- ½ tsp (0.5 tsp) salt
- ¼ tsp (0.2 tsp) baking powder
Mint Buttercream Frosting
- ½ cup (114 g) unsalted butter room temperature
- 1 ¼ cups (150 g) powdered sugar
- 1 tsp (1 tsp) vanilla extract
- ½ tsp (0.5 tsp) mint extract
- ¼ tsp (0.25 tsp) salt
- 1 tbsp (15 g) heavy cream
- 1 drop (1 drop) gel food coloring 1 drop green + 1 drop teal for a mint green color
Chocolate Ganache
- ½ cup (90 g) semisweet chocolate chips
- ¼ cup (60 ml) heavy cream
Topping
- 12 (12) mint Oreo cookies broken in pieces
Instructions
Mint Chocolate Brownies
- Preheat the oven to 350℉ (177℃). Prepare a 9×9 baking pan with nonstick cooking spray and parchment paper sheets.
- In a microwave-safe bowl, combine the unsalted butter and brown sugar. Heat in the microwave for 90 seconds until the butter is fully melted. Whisk the butter and brown sugar together until well combined and smooth. Set aside
- In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl with an electric hand mixer, whip the granulated sugar and eggs for several minutes until the mixture because light, pale, and doubles in size.
- Slowly add the hot butter/brown sugar mixture into the egg mixture while mixing on low speed to temper the eggs. Then, add in the vegetable oil, vanilla extract, and mix extract and mix until combined.
- Add in the all-purpose flour, dark cocoa powder, salt, and baking powder, and mix on low speed until the brownie batter is well combined and smooth. Scrape the sides and bottom of the bowl as needed.
- Pour the brownie batter into the prepared baking pan and spread evenly with an offset spatula. Bake the brownies for 25 to 28 minutes until a toothpick inserted in the center comes out with moist crumbs. Cool the brownies in the pan completely while making the remaining components.
Mint Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature butter for about 5 minutes until it is light, fluffy, and pale in color.
- Add the powdered sugar and mix on the lowest speed setting until fully combined. Add the vanilla extract, mint extract, and salt and mix on low until combined. Slowly drizzle in the heavy cream while mixing on low speed. If desired, add a drop of green and teal gel food coloring to achieve a mint green color. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Increase the speed on the mixer to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix the buttercream for several minutes to remove any air bubbles.
Chocolate Ganache
- In a microwave-safe bowl, combine the semisweet chocolate chips and heavy cream. Heat the mixture in the microwave for 45 to 60 seconds. Let the mixture sit for 2 minutes. Stir the chocolate and cream mixture until the chocolate is melted and the ganache is shiny and smooth.
Assembling the Brownies
- Use an offset spatula to spread the mint buttercream frosting into an even layer on the cooled mint chocolate brownies. Pour the chocolate ganache over the buttercream layer and spread evenly with an offset spatula. Press broken mint Oreo cookies into the chocolate ganache.
- Chill the brownies in the refrigerator for 1 hour before removing the brownies from the pan and cutting the brownies into 16 squares.
Notes
- Store the brownies in an airtight container at room temperature or in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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