Name: Mint Brownies {Fudgy and Decadent}
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16
Ingredients: For the brownies; ¾ cup salted butter (melted); ¾ cup granulated sugar; ¾ cup light brown sugar; 2 teaspoons vanilla extract; 2 large eggs (lightly beaten); ¾ cup all purpose flour; ½ cup cocoa powder; ½ teaspoon baking powder; ½ teaspoon kosher salt; ½ cup semi sweet chocolate chips; For the mint buttercream; 2 cups powdered sugar; 4 tablespoons salted butter (softened); 1 ½ teaspoons mint extract; 3 to 4 drops of green food coloring; 1 to 2 tablespoons whole milk; For the chocolate fudge topping; 1 cup semi sweet chocolate chips; 4 tablespoons salted butter

Mint Brownies {Fudgy and Decadent}

These are the most decadent Mint Brownies. Start with scratch-made and incredibly dense, chocolate chip studded brownies. There's no boxed brownie mix in this recipe. Top with a minty buttercream layer and chocolate fudge frosting. This…

Prep20 minutes

Cook35 minutes

Total55 minutes

Serves16

Calories276 kcal

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These are the most decadent Mint Brownies. Start with scratch-made and incredibly dense, chocolate chip studded brownies. There's no boxed brownie mix in this recipe. Top with a minty buttercream layer and chocolate fudge frosting. This classic brownie combination is a winner!

I love to indulge in a sweet treat from time to time. Really more than from time to time, but who is keeping track.

And there is rarely a day when there aren't Sugar Cookies stashed in the freezer, a Sour Cream Pound Cake on the cake stand or a French Silk pie in the refrigerator.

This retro brownie recipe has been in my family for many years. It's a minty version includes the same super dense and chocolatey brownie base with a creamy mint buttercream layer and a chocolate fudge topping.

Ingredients & substitutions

Gather the ingredients to make this mint brownie recipe. Scroll to the recipe card for full quantities of the ingredients.

brown sugar, chocolate chips, egg, butter, brownies batter

Salted butter ~ Unsalted butter is an alternative
Granulated sugar
Light brown sugar ~ Dark brown sugar is a substitute.
Vanilla extract ~ Skip imitation vanilla extract. It doesn't have the intense vanilla flavor of pure vanilla extract.
Large eggs
All purpose flour
Cocoa powder
Baking powder
Kosher salt
Semi sweet chocolate chips ~ I use semi sweet chocolate chips in the brownie base. But feel free to experiment with milk chocolate or dark chocolate chips too.
Powdered sugar
Mint extract
Green food coloring
Whole milk ~ Light cream or half and half are alternatives.

Expert tips

Have all the ingredients (especially the butter and eggs) at room temperature before starting. They will mix more easily than ones that are cold.
Thoroughly grease the baking pan with cooking spray or butter. This makes removing the brownies from the pan a breeze.
Check your brownies 5 minutes before the time the recipe says they're done. Every oven is different so baking times can vary.
Cool the brownies completely before frosting with the buttercream. A hot or even warm brownie will melt the butter in the frosting and make it too thin.
The finished brownies need to be well chilled before cutting into squares using a thin sharp knife. Let them sit out for 5 minutes before cutting them into neat squares.
These brownies are best stored in the refrigerator. Transfer them in an airtight container and store in the fridge for 3 to 4 days. They can also be frozen for up to 2 months.

fudge brownies with minty buttercream and chocolate ganache layers

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Have all the ingredients (especially the butter and eggs) at room temperature before starting. They will mix more easily than ones that are cold.
I have used semi sweet chocolate chips in the brownie base. But feel free to experiment with milk chocolate or dark chocolate chips too.
Check your brownies 5 minutes before the time the recipe says they are done. Every oven is different so baking times can vary.
Thoroughly grease the baking pan with cooking spray or butter. This makes removing the brownies from the pan a breeze.
Cool the brownies completely before frosting with the buttercream. A hot or even warm brownie will melt the butter in the frosting and make it too thin.
The finished brownies need to be well chilled before cutting into squares using a thin sharp knife. Let them sit out for 5 minutes before cutting them into neat squares.
These brownies are best stored in the refrigerator. Put them in an airtight container and store in the fridge for 3 to 4 days. They can also be frozen for up to 2 months.