Chocolate Mint Brownies

18 Servings
Prep Time 15 minutes
Cook Time 30 minutes
refrigerate 1 hour
Total Time 1 hour 45 minutes

Chocolate Mint Brownies are the ultimate fudgy, three-layer brownies with a soft brownie base, fluffy mint middle, and rich chocolate topping.

Brownies are one of the most classic Dessert Recipes out there. When you need to throw a treat together that you know everyone will love, a batch of soft, chocolatey brownies are pretty much guaranteed to be a success. This Chocolate Mint Brownie recipe keeps a brownie base but takes it to the next level with a mint layer and chocolate topping.

Chocolate Mint Brownies in stack


These Chocolate Mint Brownies are three layers of absolute perfection. The rich brownie is topped with a refreshing, creamy mint frosting, and then those are both topped with an easy chocolate ganache. Making the extra layers takes some more time, but it’s absolutely worth the wait. These fudgy mint brownies are sure to become your go-to for satisfying chocolate cravings.

To take this mint, chocolate dessert up a notch serve it with some of your favorite brownie toppings. You could make some Homemade Vanilla Ice Cream, or play up the mint even more with some mint chocolate chip ice cream. Top it all with some Stabilized Whipped Cream and enjoy the ultimate mint treat.

The green mint frosting in these brownies also makes them the perfect dessert for St. Patrick’s day. The simple filling is a fun and cute nod to the holiday that doesn’t require too much extra work. There’s no need to go overboard with the green food coloring, just a layer of light green is plenty to make these perfect for the holiday.



  • Before adding the brownie batter, prep your baking sheet with non-stick cooking spray or line it with parchment paper. Either option will stop the brownies from sticking to the pan.
  • Be careful not to over-mix the wet ingredients and the dry ingredients. Fold in the egg mixture until just combined. Whisking the batter too much will add air that makes the brownies too cake-like than they should be.
  • To keep the edges of the brownies from burning you can loosely tent the baking pan in tin foil for the last few minutes in the oven.
  • One of the most important parts of getting good brownies is making sure you bake them for the right amount of time. You don’t want them undercooked and runny or overcooked and dried out. To make sure your mint brownies are baked the perfect amount, put a toothpick in the center before taking them out of the oven. If the toothpick comes out without brownie batter on it, then you can take the brownies out of the oven.
  • Be sure to let your brownies cool before adding the other two layers.

Chocolate Mint Brownies in baking dish with mint cream layer

  • To make the fluffy mint filling mix together the butter and powdered sugar until the butter is creamed. Add water, extract and food coloring. Don’t add too much food coloring. A little goes a long way.
  • After you spread the mint frosting on the brownies let it cool in the fridge again before adding the chocolate layer.
  • Make the chocolate topping in a sauce pan over medium-low heat or heat them in a microwave-safe dish in the microwave.
  • Add the chocolate layer then refrigerate again until set.

Chocolate Mint Brownies in baking dish with chocolate coating


  • Chocolate Chips: For more melty chocolate, mix in a cup of semisweet chocolate chips with the brownie batter. You could also use dark chocolate, milk chocolate, white chocolate, or mint chocolate chips instead of semi-sweet chocolate.
  • More mix-ins: There are plenty of other add-ins you can put in the brownie batter besides chocolate chips. Try adding crushed Oreos, coconut flakes, nuts, or mint candy pieces.
  • Chocolate topping: You can change up the simple chocolate topping by using white chocolate in place of the mint chocolate chips. You could also make a simple Chocolate Frosting or Cream Cheese Frosting instead of the melted chocolate layer.

close-up of Chocolate Mint Brownies in stack

  • Strawberry filling: You can change up the middle layer of your brownies to make all different flavored brownies. To make strawberry brownies replace the mint extract with strawberry flavoring and use red food coloring. Before serving, top the strawberry brownies with fresh strawberries and enjoy.
  • Peppermint Filling: To make a more festive treat, exchange the mint layer for a peppermint layer. Use peppermint extract instead of mint and use red food coloring. Mix in some peppermint bits.



  • Serve: After baking Chocolate Mint Brownies, they’ll stay good at room temperature for up to 4 days. Cover them in plastic wrap or put them in an airtight container in a dry, cool place. That way the chocolate topping doesn’t melt.
  • Store: Once the brownies have cooled to room temperature, you can store them in an airtight container in the fridge. They’ll stay good in the fridge for a week.
  • Freeze: You can also keep your brownies in the freezer for up to 3 months. Let them thaw for in the fridge for a while before serving them so the topping isn’t too hard to eat.

Chocolate Mint Brownies in baking dish

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Chocolate Mint Brownies

Chocolate Mint Brownies are the ultimate fudgy, three-layer brownies with a soft brownie base, fluffy mint middle, and rich chocolate topping.
Yield 18 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder



  • 1/2 cup unsalted butter , melted
  • 1 cup sugar
  • 2 large eggs , room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder


  • 1/2 cup butter , softened
  • 2 cups confectioners' sugar
  • 1 tablespoon water
  • 1/2 teaspoon mint extract
  • 3 drops green food coloring



  • Preheat oven to 350 degrees.
  • Spray an 8x8 inch baking pan with baking spray.
  • Whisk together melted butter, sugar, eggs, and vanilla extract.
  • Whisk in the cocoa powder, flour, salt, and baking powder.
  • Spread batter evenly into greased baking pan.
  • Bake for 25-30 minutes, then remove to a wire rack to cool.
  • For filling, in a small bowl, cream butter and confectioners' sugar; add water, mint extract and food coloring until blended. Spread over cooled brownies. Refrigerate for 30 minutes or until set.
  • For topping, melt chocolate chips and butter and whisk together. Spread over filling. Chill in the refrigerator for an additional 30 minutes, then cut into bars.


Calories: 432kcal | Carbohydrates: 55g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 64mg | Sodium: 248mg | Potassium: 169mg | Fiber: 2g | Sugar: 43g | Vitamin A: 601IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Think the metric conversions are off. When shift to metric, the eggs go from 2-4 and vanilla decrease by 1/2. Any way to correct?

    1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      I apologize the conversions are automatic. I don’t know of a way to fix that.