These homemade brownies with mint frosting are rich, fudgy, and easy to make, with just the right amount of mint. A chocolatey brownie base and creamy mint frosting turn a simple pan of brownies into something special without going over the top.
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I make these mint brownies year-round, I make them for the hubby on St. Patrick’s Day (he’s Irish), for Easter, and for me on Mother’s Day because they’re easy and still feel special.
If you’re baking for St. Patrick’s Day and love mint desserts, you might also like my Mint Surprise Inside Cookies or these Baileys Irish Cream Chocolate Truffles for something a little extra.
What I really love is how simple these brownies are to make and bake. I usually make them from scratch because the texture comes out extra fudgy and the mint frosting stays just right, but a box brownie mix works great when you need a shortcut. Either way, they bake up thick, slice clean, and taste like a homemade treat that didn’t take all afternoon.
Most days I go homemade, but I’m not above a good box mix when life gets busy.
Homemade sounds like more work, but it’s just pantry basics, and it bakes up richer than most mixes.
- Type of recipe: Dessert
- Cooking method: Baking
- Skill level: Easy
- Flavors & textures: Chocolatey, fudgy, creamy, minty
Table of contents
Why These Mint Brownies Work
- The butter and melted chocolate create a dense, fudgy texture instead of a cakey brownie.
- Brown sugar adds moisture, so the brownies stay soft.
- The peppermint frosting is sweet and creamy without overpowering the chocolate.
- They bake in a simple 9×13 pan and slice clean for sharing.
Recipe Ingredients
Everything here is simple pantry baking staples. Here’s what makes these brownies work:
- Butter and semi-sweet chocolate chips – Melted together, they create the rich, fudgy base. I like using a good-quality semi-sweet chocolate chip since it really shows in the flavor.
- Granulated and brown sugar – The mix keeps the brownies moist instead of cakey.
- Eggs – Give structure and the soft, dense texture.
- Flour and cocoa powder – There is just enough to hold everything together while keeping the brownies chocolatey.
- Powdered sugar, butter, and milk – This mixture makes a smooth, creamy mint frosting.
- Peppermint extract – This can be strong stuff, so measure carefully. A little gives the icing that classic mint flavor. I prefer a pure peppermint extract for the cleanest flavor.
- Green food coloring (optional) – Add that traditional mint brownie look. (Perfect for St. Patrick’s Day). For this recipe I used a liquid food color, but gel food color will work as well.
- Chopped chocolate (optional) – A simple finish that makes the brownies feel a little special.
How To Make Mint Chocolate Brownies
Mix the batter
Step 1. Prep the pan. Heat the oven to 350 F. Line a 13×9-inch baking dish with parchment if you want to remove the brownies from the pan, or grease/spray it well, and set aside.
If you don’t already have a sturdy 9×13 baking pan, I still like to use the Pyrex glass baking dish because it bakes brownies evenly and helps them stay fudgy.
Step 2. Melt chocolate and butter. In a medium microwave-safe bowl, heat the butter and chocolate chips in 30-second bursts, stirring well each time, until smooth.
Add sugars. Stir in the granulated sugar and brown sugar until combined.
Add egg and vanilla. Whisk in the eggs until the batter looks glossy and smooth, then stir in the vanilla.
Add dry ingredients. Stir in the flour, cocoa powder, and salt just until no dry streaks remain. Don’t overmix.
Bake. Spread the batter into the pan and bake 25 to 30 minutes, until the center is set and a toothpick comes out with a few moist crumbs. Cool completely before frosting.
Make the mint frosting
Mix the frosting. In a stand mixer bowl (or a large bowl with a hand mixer), mix powdered sugar, softened butter, milk, peppermint extract, and a couple drops of green food coloring on low until combined.
Recipe Tip – If you ever run out of powdered sugar, you can make your own in just a few minutes with granulated sugar. I walk through it step-by-step in my how to make powdered sugar, and it’s a good trick to keep in your back pocket.
Whip. Increase to medium and mix about 1 minute, scraping the bowl as needed, until the frosting looks light and smooth.
Frost and finish. Spread the frosting over the cooled brownies. Top with chopped chocolate chips, sprinkles, Andes pieces, or leave plain. Make sure the brownies are completely cool before adding the frosting, or the frosting will melt.
Recipe Tip for clean slices: When you are ready to cut the brownies, use a plastic knife to cut them. It slides through the mint frosting without dragging, so your squares look neat instead of messy.
If you’re a fan of the chocolate-and-mint combination, my Chocolate Mint Tart is another favorite that uses the same classic flavor pairing.
Note: If you used parchment paper, you can lift the brownies out of the pan onto a cutting board.
FAQ’s
Yes. Freeze them frosted or unfrosted, tightly wrapped, for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Measure the peppermint extract carefully. Start with the amount listed and taste the frosting before adding more. A little goes a long way.
Yes. Bake the brownies in a 9×13 pan according to the box directions, cool completely, then add the homemade mint frosting and toppings.
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Recipe
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Homemade Brownies with Mint Frosting
Equipment
Ingredients
Brownie Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1½ cups granulated sugar
- ½ cup brown sugar
- 4 eggs
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- ¾ cup AP flour
- ¼ cup unsweetened cocoa powder
Mint Frosting Ingredients
- ½ cup unsalted butter softened
- 2 cups powdered sugar sifted after measuring
- 2 tablespoons whole milk
- 2 teaspoons peppermint extract
- drops green food coloring liquid food color, or gel, can be used
Instructions
Brownie
- Preheat the oven to 350℉. Line or spray a 13×9 baking pan, or similar-size, baking dish and set aside.
- In a medium bowl, combine the chocolate chips and butter. Heat in the microwave for 30 seconds at a time, stirring well between each interval until melted and smooth.1 cup semi-sweet chocolate chips, 1 cup unsalted butter
- Add the granulated sugar and brown sugar, stir with a spoon until mixed well.1½ cups granulated sugar, ½ cup brown sugar
- Add the eggs and mix until thoroughly combined. Add the vanilla, stir well.4 eggs, 2 teaspoons pure vanilla extract
- Add the flour, cocoa powder and salt. Stir just until combined.Note: If your cocoa powder is lumpy, sift first.¾ cup AP flour, ¼ cup unsweetened cocoa powder, ½ teaspoon salt
- Spread into the prepared pan. Bake for 25-30 minutes or until the center is set. Allow to cool completely before frosting.
Mint Frosting
- In the bowl of a stand mixer, combine the powdered sugar, softened butter, milk, peppermint extract and a couple drops of green food coloring. (You can always add more color, so start out light and darken if you like.) Use the paddle attachment and mix on low until combined. A hand mixer will also work for this batter.½ cup unsalted butter, 2 cups powdered sugar, 2 tablespoons whole milk, drops green food coloring, 2 teaspoons peppermint extract
- Bump up the speed and mix on medium for about a minute until it is light and fluffy looking. Scrape the sides well and mix again to combine.
- Once the brownies are cooled, spread the frosting over the top. Sprinkle with chopped chocolate chip pieces, sprinkles, Ande’s candies, etc. (optional)
Notes
- If your cocoa powder tends to be lumpy, sift the flour, cocoa powder, and salt together before adding them to the batter. This helps prevent dry pockets and gives you a smoother brownie texture.
- Be careful not to overmix after adding the dry ingredients. Stir just until combined to keep the brownies fudgy, not cakey.
- Make sure the brownies are completely cool before frosting.
- For clean slices, use a plastic knife. It glides through the frosting without dragging, and you’ll get neat edges every time.
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Nutrition
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven® sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
