Mint Brownies are a delicious rich homemade chocolate brownie topped with a creamy and cool mint frosting and chocolate ganache.
These mint brownies are really good, you guys. They’re a delicious chocolatey, homemade, brownie, that you top with the best mint buttercream, and the best chocolate ganache. The cool mint frosting ties perfect with the rich chocolate on each side of it.
My husband even said something like “you can’t ever make these mint brownies again, because I can’t stop myself from eating the whole pan”. That’s how good they are 😉
You guys know how much I love brownies from a box? I made my first homemade brownies ever with these delicious mint brownies back in August 2012, and they are still just as delicious today.
These mint brownies are so good. I’ve had lots of other mint brownies before, and these were at least as good, or better than ones I’ve had before from my favorite bakeries!
With the mint frosting on top, these brownies are divine. Maybe even perfect. The cool and creamy mint buttercream frosting is only 5 ingredients and so easy to make, it takes these brownies to the next level, and makes the perfect balance to the rich and fudgy chocolate brownie and chocolate ganache.
After the mint frosting, you’ll melt the chocolate and butter together for the chocolate ganache. You literally only need these 2 ingredients and you’ll get a rich, and creamy, and delicious chocolate ganache that is so good on these brownies and other recipes!
Let the brownies set in the fridge for about an hour until the chocolate is set and then you can pull them out and slice them up! You and whoever is lucky enough to be the recipient of one of these lovelies won’t regret it!
For the Brownies:
- 1 cup butter (2 sticks, softened)
- 2 cups white sugar
- 1/2 tsp vanilla extract
- 4 large eggs
- 2/3 cup cocoa powder
- 1 1/2 cups flour (use 1/4 cup less if you live in a low altitude area)
- 1/2 tsp baking powder
- 1/2 tsp salt
For the Mint Buttercream:
- 1/2 cup butter (1 stick, softened)
- 2 1/2 cups powdered sugar
- 2 1/2 TBS half and half
- 1 tsp peppermint extract
- 3 drops green food coloring
For the Chocolate Ganache:
- 1 1/2 cups chocolate chips
- 1/2 cup butter (1 stick)
- Preheat the oven to 350 degrees.
- Line a 9x13 pan with foil or parchment paper (and have the edges hang over the sides for easy removal) and spray with non stick spray.
For the Brownies:
- Mix butter, and sugar together until light in color.
- Add in vanilla extract.
- Add in the eggs, one at a time, mixing until just blended in between each egg.
- Add cocoa powder, flour, baking powder, and salt.
- Stir until well blended. Scrape the sides with a rubber spatula to make sure everything is integrated.
- Bale for 30-35 minutes until an inserted toothpick comes out mostly clean.
- Allow to cool for 2 hours before adding frosting on top (or place in the fridge for about 45 minutes)
For the Mint Frosting:
- Mix all ingredients together in a medium sized bowl till nice and creamy and smooth.
- Spread evenly over the top of the cooled brownies.
For the Chocolate Ganache:
- Add chocolate chips and butter to a small bowl and microwave for 1 minute. Stir.
- Microwave in additional 30 second increments, stirring in between each, until completely smooth.
- Pour ganache over the top of the mint frosting.
- Spread evenly with a knife as needed.
- Let set for an hour or so until the chocolate is hardened. (Or place in the fridge for about 30 minutes until hardened)
- Slice and serve.
Recipe Originally Posted on Aug 2, 2012. Photos and text updated on February 19, 2018.
Hi i m trying to figure out what is TBS in the Mint buttercream
There are 2.5 Tablespoons of half and half in the buttercream recipe
M sorry but i don’t get it like what is it about like the others it says butter p sugar peppermint and coloring but this one it only says 2.5 tbs half and half, please help me 😂
I’m sorry, I can’t tell what you’re asking. Are you wondering what half and half is? It’s like a lighter cream (half heavy cream and half milk), but you could substitute cream instead. Or are you wondering why the amounts are what they are? If you could help me understand, I’d love to help you out.
Ok looks like half and half means i didn’t know that, it’s new to me, thank you very much for your help
Mary Askin says
Mine are in the oven now and smell divine! Do the brownies need to stay refrigerated with the mint filling?
Sorry, I just saw this! They can stay at room temperature for about 3 days, or in the fridge for about 5 days.
Bernadette Dosch says
I am wondering if the ganache on top gets hard. I want it to be set but soft. Can you please let me know?
It’s not crunchy or hard, but not super soft. It’s easy to slice through still. If you want it a little softer you might be able to add in a dash of heavy cream, or more butter though I’m not sure exactly how much for the exact right consistency.
Thanks for all your posts and I love the mother daughter together, learning, growing and experimenting side of it.
I make brownies like these. I originally was making from scratch brownies but decided to cheat one time and used a package mix for the brownies. I have cheated at times with the mint middle and used frosting with green food dye and with mint extract. I have made the chocolate topping as you have.
I can see why you don’t really love your home made brownies. All kinds of problems. Not enough vanilla, needs 2/3 brown sugar:1/3 white sugar ratio. (I actually use all brown). Even better if you use unsweetened chocolate instead of cocoa. then you would really love your brownies. I hate box mix because of all the unnecessary ingredients. Your recipe also looks like it would make a caky brownie and I like mine fudgy. I would take my brownies from scratch over any boxy brownie. Though Ghirardeli is pretty good! All that being said, I like the idea of your mint filling, but I even like my mint version with good peppermint oil added. I am not much of a frosting fan. My recipe? 8 oz unsweetened baking chocolate (bakers is fine), 2 sticks butter, 5 eggs, 2 TBSP vanilla, 3 Cups sugar,1 C flour. Melt chocolate and butter in double boiler over simmering water. Remove and allow to cool. beat eggs till light yellow, beat in sugar. add vanilla. stir into chocolate/butter mix, tie in flour until just blended. Pour int 9×13 greased baking dish. bake at 350 for 45-60 min until pick inserted into center come almost clean. It will still be a little gooey as they are fudge brownies. Remove, cool for at least 1 hour before cutting (I rarely can wait that long, but the consistency of the brownie will be better.) I don’t frost, but these are amazing with a glass of milk!