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 3 days in the refrigerator once they’re covered tightly. But they also freezer 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
- 1/2 cup of salted butter
- 2 cups icing sugar
- 2 tbsp heavy cream
- 1 1/2 tsp peppermint flavoring
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
PIN this recipe to your BARS AND SQUARES RECIPES boards and remember to FOLLOW ME ON PINTEREST for more great recipe ideas!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Mint Brownies with Peppermint Buttercream Icing
The fudge chocolate brownies combined with creamy mint is an absolutely drool-worthy combination, especially when topped with buttercream icing!
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Total Time
- 35 minutes
- Karlynn Johnston
- 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
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.
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.