Homemade Brownies with Mint Frosting

A slice of brownie with a layer of green mint frosting and chocolate pieces on top, served on a white plate with a fork.

Homemade Brownies with Mint Frosting

I make these homemade mint brownies with a rich, fudgy chocolate base and a smooth mint frosting. They are easy to mix up, slice clean, and have just the right amount of mint. Perfect any time, but I love them for St. Patrick’s Day, Easter, and Mother’s Day.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 293kcal

Author Jere' Cassidy

Equipment

13 x 9 pyrex baking dish

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 13x9 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

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.

Nutrition