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Mint Chocolate Brownies

Mint Chocolate Brownies

These Mint Chocolate Brownies feature a fudgy chocolate base, creamy peppermint filling, and glossy ganache top. Perfectly layered and ideal for holidays or anytime you crave mint and chocolate together.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course baking, Dessert
Cuisine American
Servings 24 people
Calories 479 kcal

Equipment

  • 1 9x13-inch baking pan lined with parchment paper
  • 1 handheld electric mixer
  • 1 Offset Spatula or back of a spoon for spreading
  • 1 microwave-safe bowl
  • 1 saucepan

Ingredients
  

  • ¾ cup unsalted butter
  • 6 ounces semi-sweet chocolate finely chopped and divided
  • 2 cups granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 4 tablespoons heavy cream or milk
  • 2 teaspoons peppermint extract
  • 2 drops green gel food coloring optional
  • ¾ cup unsalted butter cubed
  • 2 cups semi-sweet chocolate finely chopped or chocolate chips

Instructions
 

  • Preheat oven to 350°F and line a 9x13 inch pan with parchment paper, leaving overhang; lightly spray with non-stick cooking spray.
  • Melt ¾ cup butter and 3 ounces of chopped chocolate together in the microwave in 15-30 second bursts, stirring until smooth.
  • Add granulated sugar to the chocolate mixture and beat with a handheld mixer until combined and grainy in texture.
  • Add eggs and vanilla extract, then beat on high speed for about 1 minute until glossy and slightly thickened.
  • Whisk flour, cocoa powder, and salt together separately; add to wet ingredients and mix on low speed until no dry patches remain.
  • Fold in the remaining 3 ounces chopped chocolate, then spread batter evenly in prepared pan and smooth the top.
  • Bake for 28-32 minutes until edges are set and toothpick inserted comes out with moist crumbs; cool for 15-20 minutes.
  • Beat softened butter until creamy, then add powdered sugar, salt, peppermint extract, food coloring if using, and heavy cream; beat until thick and spreadable.
  • Spread the mint buttercream evenly over the cooled brownie layer without disturbing it; chill for 45-60 minutes until firm.
  • Melt butter and chocolate chips together in a saucepan over medium heat, stirring until smooth; let sit for 5 minutes.
  • Pour ganache over chilled mint layer and tilt pan to spread evenly; refrigerate uncovered for 45-60 minutes until set.
  • Cover loosely and chill for another 1-2 hours until fully firm; lift brownies out using parchment overhang and let sit 10-15 minutes before slicing cleanly with a warm knife.

Notes

  • Store covered in the refrigerator for up to 5 days to maintain freshness.
  • Warm the knife before slicing for clean layers without smearing.
  • Food coloring is optional; mint layer will be white if omitted.