This post may contain affiliate links. See my privacy policy for details.
These rich, fudgy, and decadent mint brownies have been a favorite of mine for as long as I can remember! The fudge chocolate brownies combined with creamy mint is an absolutely drool-worthy combination. These brownies are the perfect after-dinner treat for get-togethers or to serve at parties, but make sure you make enough to last because they’ll be gone pretty fast!
If you want a non-mint alternative that’s still full of fudgy chocolatey goodness, try my recipe for the best chewy, fudgy brownie.
How to Store Mint Brownies
These brownies will last for three days in the refrigerator once they’re covered tightly. But they also freeze very well, so that works too, if you want to make a batch in advance. They’ll last for at least a month in the freezer, which is pretty handy. They are also okay in a container on the counter WITHOUT the icing!
These Mouthwatering Mint Brownies Get Even Better Overnight!
The fudgy mint brownies will get even MORE delicious if you leave them in the refrigerator overnight. But good luck with making them last that long… I usually hide them behind something in our refrigerator to help me (and the rest of the family!) resist temptation every time we open the door!
How to Make Mint Brownies
- Melt the butter in a pot, remove from the heat, stir in the white sugar.
- Mix in the cocoa.
- Remove from the stove and cool until warm.
- Quickly whip the eggs into the mixture one at a time.
- Mix in the chocolate chips.
- Stir in the flour very lightly so that the brownies stay chewy.
- Line a 9×9 inch pan with parchment paper. Pour in the batter.
- Bake at 325 F for 30-40 minutes.
- Remove once the edges are set and firm and a knife inserted into the middle comes out clean.
How to Cut The Perfect Neat Squared Brownie
For presentation purposes, it’s nice when these tasty treats look as good as they taste. To get the perfect net square, I use a large chef knife for slicing and make sure not to drag it through the brownies where possible so that I get a clean cut.
I also wash my knife between every slice to get those clean looking lines if they are already iced, but you can frost them after like in the photos to make it easier to cut! Otherwise, you risk smearing the icing all over and it all gets a bit messy looking (which is fine if you’re just making them for the family at home, but I like to have them looking pretty when I’m serving guests!).
Mint Buttercream Icing
Ingredients
- 1/2 cup of salted butter
- 2 cups icing sugar
- 2 tbsp heavy cream
- 1 1/2 tsp peppermint flavoring
Instructions
1. Using the paddle attachment on a mixer, beat the butter until it’s smooth.
2. Add in the icing sugar, bit by bit, continuously beating.
3. Add in the cream and peppermint extract.
4. Whip until completely smooth.
6. This will double and triple easily.
More delicious bars and squares recipes
Happy baking!
Love,
Karlynn
Mint Brownies with Peppermint Buttercream Icing
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Total Time
- 35 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 12
- Calories
- 396
- Author
- Karlynn Johnston
Ingredients
- 1 1/2 cups white sugar
- 3/4 cup flour
- 3/4 cup cocoa
- 3 eggs
- 3/4 cup butter
- 1 cup mint chocolate chips
Instructions
- Melt the butter in a pot, remove from the heat and stir in the white sugar.
- Once that is combined, mix in your cocoa.
- Remove the mixture from the stove and cool until warm, not hot.
- Add in your eggs, whipping them into the hot mixture one at a time, very fast so they don’t instantly cook into chunks.
- You can mix in the cup of chocolate chips after the eggs are thoroughly combined into the mix.
- Once all that is mixed very, very well, add in your flour and barely stir it in. Just barely. In theory, the less you stir, the less gluten and then chewy brownies here we come!
- Line a 9 inch x 9 inch pan with parchment paper.
- Pour the batter into the pan.
- Bake in a 325 degree oven for 30-40 minutes, until the edges are set and firm, and a knife inserted in the middle comes out mostly clean. I know, backwards, but a little sticky batter on the knife is what you want, mostly baked but not all the way.
- Cool completely then frost with Peppermint buttercream icing.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Learn to cook like the Kitchen Magpie
A Very Prairie Christmas Bakebook
Vintage Baking to Celebrate the Festive Season!
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
PIN this recipe to your BARS AND SQUARES RECIPES boards and remember to FOLLOW ME ON PINTEREST for more great recipe ideas!
Janice says
I can not find mint chocolate chips anymore. Been looking for more than a year.
Help