I made the Best Mint Brownies from scratch using a simple pantry-friendly technique and an easy mint chip frosting that streamlines the process for busy bakers.

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I keep finding myself baking these EASY MINT CHIP BROWNIES on repeat. The deep semisweet chocolate base is so fudgy it practically begs for the bright cool pop of mint extract on top.

I call them Mint Chocolate Brownies because seriously, they hit that place between rich and refreshing and then keep going. They look kinda fancy but they’re dumb simple, and yes, you will probably eat more than you planned.

Change to peppermint for a festive spin, but be warned, one pan rarely survives the night. If you like chocolate with a little sassy green kick, this is it.

Ingredients

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Adds rich fat and moisture, mostly calories its not a health food, makes brownies fudgy
Gives chocolate flavor some antioxidants and sugar adds depth and bittersweet balance
Pure sweetener lots of carbs boosts chew and crisp top but not nutritious
Provide protein and structure help brownies set also add moisture and richness
Adds intense cocoa flavor low fat some minerals makes color and bitterness
Tiny punch of mint no nutrition brightens flavor and balances chocolate sweetness
Smooth sweet base for frosting mostly carbs gives silky texture and sweetness
Little bursts of chocolate extra sugar and fat crunchy pockets of joy

Ingredient Quantities

1/2 cup (113g) unsalted butter (brownies)

8 oz (225g) semisweet chocolate, chopped or chips (brownies)

1 cup (200g) granulated sugar (brownies)

2 large eggs room temp (brownies)

1 tsp vanilla extract (brownies)

1/2 cup (65g) all purpose flour (brownies)

1/4 cup (25g) unsweetened cocoa powder (brownies)

1/4 tsp fine salt (brownies)

1/4 cup (56g) unsalted butter softened (frosting)

2 cups (240g) powdered sugar sifted (frosting)

2 to 3 tbsp milk or heavy cream (frosting)

1/2 tsp mint extract or peppermint extract (frosting)

a few drops green food coloring optional (frosting)

1/2 cup mini semisweet chocolate chips for the mint chips

flaky sea salt for sprinkling optional

How to Make this

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1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper and lightly grease the sides so the brownies come out easy.

2. Melt 1/2 cup (113g) unsalted butter and 8 oz (225g) semisweet chocolate together in a heatproof bowl over simmering water or in the microwave in 20 second bursts, stirring between each. Stop while a few chunks remain and stir to fully melt.

3. Stir 1 cup (200g) granulated sugar into the warm chocolate, then whisk in 2 large room temp eggs one at a time and 1 tsp vanilla until glossy and combined.

4. Sift or whisk together 1/2 cup (65g) all purpose flour, 1/4 cup (25g) unsweetened cocoa powder and 1/4 tsp fine salt. Fold the dry mix into the chocolate mixture just until no streaks remain, dont overmix or the brownies will be cakey.

5. Spread the batter into the prepared pan, smooth the top and bake 20 to 25 minutes. A toothpick should come out with a few moist crumbs not wet batter. Let cool completely in the pan on a wire rack.

6. For the mint chip frosting beat 1/4 cup (56g) softened unsalted butter until creamy. Gradually add 2 cups (240g) sifted powdered sugar, then add 2 to 3 tbsp milk or heavy cream to reach a spreadable consistency, and 1/2 tsp mint or peppermint extract. Add a few drops green food coloring if you want that minty color.

7. Fold in 1/2 cup mini semisweet chocolate chips to the frosting or reserve some to sprinkle on top. If the frosting seems too thin add a little more powdered sugar, too thick add a tsp of milk at a time.

8. Once brownies are completely cool, spread the mint chip frosting evenly over the top. Sprinkle reserved chips and flaky sea salt if using.

9. Chill the frosted brownies 20 to 30 minutes to set the frosting for cleaner slices. Use a sharp knife warmed under hot water and wiped dry between cuts for neat squares.

10. Store leftovers covered at room temp for a day or in the fridge for longer. If you want a holiday twist swap the mint extract for peppermint and maybe add extra chips, just watch how addictive these are.

Equipment Needed

1. 8×8 inch baking pan lined with parchment paper and lightly greased
2. Heatproof bowl for melting chocolate or a microwave safe bowl
3. Small saucepan for a simmering water bath
4. Silicone spatula for folding and spreading
5. Whisk for eggs and sugar, dont overmix
6. Measuring cups and spoons
7. Fine mesh sieve or sifter for flour and powdered sugar
8. Electric hand mixer or a sturdy whisk for the frosting
9. Wire cooling rack to cool the brownies completely
10. Sharp knife (warm under hot water and wipe dry between cuts) for neat squares

FAQ

Q: Can I use chocolate chips instead of chopped chocolate for the brownies? A: Yes, you can. Use 8 oz semisweet chips, melt gently with the butter over low heat or in short microwave bursts stirring between, until smooth. It melts a bit quicker than chopped bars so watch it or it might scorch.

Q: What oven temp and how long should I bake them? A: Bake in a 350°F (175°C) oven in an 8×8 pan about 20 to 25 minutes for fudgy brownies. Start checking at 18 minutes. A toothpick with a few moist crumbs is perfect, if it's totally clean theyre overbaked.

Q: Where do the mini chocolate chips go and will they melt? A: Fold the 1/2 cup mini chips in at the very end of the batter mixing, just till distributed. Minis usually keep their shape better than big chips, but if your batter is warm they might soften a bit, thats ok they still give pockets of chocolate.

Q: How do I get the mint frosting right so it isnt too runny or too stiff? A: Start with 2 tbsp milk or cream and add more 1 tsp at a time till spreadable. If its too thin add a little more sifted powdered sugar. Taste the mint extract carefully its strong so stick close to 1/2 tsp then adjust.

Q: Can I skip the green food coloring or use fresh mint instead of extract? A: Yes skip the coloring, flavor is the same. Fresh mint will give a milder, less consistent flavor and can water down the frosting, so extract is best for a clear mint punch.

Q: How should I store or freeze the brownies? A: Store cooled brownies in an airtight container at room temp up to 3 days, refrigerate up to a week. For longer keep them unfrosted in the freezer up to 2 months, wrap tightly. Thaw overnight in the fridge before frosting.

EASY MINT CHIP BROWNIES RECIPE Recipe Substitutions and Variations

Unsalted butter (brownies or frosting): swap 1:1 with solid coconut oil in the brownie batter (melt it first), or use a vegan stick butter 1:1 for the frosting. Coconut gives a faint coconut taste, vegan butter keeps texture almost the same.
8 oz semisweet chocolate: use an equal weight of bittersweet or dark chocolate (60 to 70%) 1:1 for deeper chocolate flavor, or just use chocolate chips you have on hand, same weight.
1 cup granulated sugar: replace with 1 cup light brown sugar 1:1 for chewier, fudgier brownies, or try coconut sugar 1:1 for less processed sweetness (bit drier finish).
1/2 tsp mint extract (frosting): swap with 1 tablespoon crushed Andes mints folded into the warm frosting, or 1 tablespoon crème de menthe for an adult version, or steep 1 tablespoon finely chopped fresh mint in a splash of warm cream then strain. Start small cause mint is strong.

Pro Tips

– Heat the chocolate very gently and stop while a few bits still look solid, then stir till smooth. If it seizes or looks grainy, whisk in a teaspoon of warm cream or butter, it usually rescues it.

– Fold the batter with a rubber spatula using big sweeping motions and quit as soon as streaks disappear. Overmixing makes brownies cakey, not fudgy.

– If you want perfect little mint chips, toss them in a teaspoon of powdered sugar first so they dont all sink to the bottom of the pan.

– Chill the frosted brownies briefly before cutting, then use a sharp knife warmed under hot water and wiped dry between cuts for clean squares. It makes a huge difference.

– Use mint or peppermint extract sparingly and taste as you go, peppermint is much stronger. For that bright green without watering down the frosting, use gel coloring not liquid.

EASY MINT CHIP BROWNIES RECIPE Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made the Best Mint Brownies from scratch using a simple pantry-friendly technique and an easy mint chip frosting that streamlines the process for busy bakers.

Servings

servings

Calories

428

kcal

Equipment: 1. 8×8 inch baking pan lined with parchment paper and lightly greased
2. Heatproof bowl for melting chocolate or a microwave safe bowl
3. Small saucepan for a simmering water bath
4. Silicone spatula for folding and spreading
5. Whisk for eggs and sugar, dont overmix
6. Measuring cups and spoons
7. Fine mesh sieve or sifter for flour and powdered sugar
8. Electric hand mixer or a sturdy whisk for the frosting
9. Wire cooling rack to cool the brownies completely
10. Sharp knife (warm under hot water and wipe dry between cuts) for neat squares

Ingredients

1/2 cup (113g) unsalted butter (brownies)
8 oz (225g) semisweet chocolate, chopped or chips (brownies)
1 cup (200g) granulated sugar (brownies)
2 large eggs room temp (brownies)
1 tsp vanilla extract (brownies)
1/2 cup (65g) all purpose flour (brownies)
1/4 cup (25g) unsweetened cocoa powder (brownies)
1/4 tsp fine salt (brownies)
1/4 cup (56g) unsalted butter softened (frosting)
2 cups (240g) powdered sugar sifted (frosting)
2 to 3 tbsp milk or heavy cream (frosting)
1/2 tsp mint extract or peppermint extract (frosting)
a few drops green food coloring optional (frosting)
1/2 cup mini semisweet chocolate chips for the mint chips
flaky sea salt for sprinkling optional

Directions

Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper and lightly grease the sides so the brownies come out easy.
Melt 1/2 cup (113g) unsalted butter and 8 oz (225g) semisweet chocolate together in a heatproof bowl over simmering water or in the microwave in 20 second bursts, stirring between each. Stop while a few chunks remain and stir to fully melt.
Stir 1 cup (200g) granulated sugar into the warm chocolate, then whisk in 2 large room temp eggs one at a time and 1 tsp vanilla until glossy and combined.
Sift or whisk together 1/2 cup (65g) all purpose flour, 1/4 cup (25g) unsweetened cocoa powder and 1/4 tsp fine salt. Fold the dry mix into the chocolate mixture just until no streaks remain, dont overmix or the brownies will be cakey.
Spread the batter into the prepared pan, smooth the top and bake 20 to 25 minutes. A toothpick should come out with a few moist crumbs not wet batter. Let cool completely in the pan on a wire rack.
For the mint chip frosting beat 1/4 cup (56g) softened unsalted butter until creamy. Gradually add 2 cups (240g) sifted powdered sugar, then add 2 to 3 tbsp milk or heavy cream to reach a spreadable consistency, and 1/2 tsp mint or peppermint extract. Add a few drops green food coloring if you want that minty color.
Fold in 1/2 cup mini semisweet chocolate chips to the frosting or reserve some to sprinkle on top. If the frosting seems too thin add a little more powdered sugar, too thick add a tsp of milk at a time.
Once brownies are completely cool, spread the mint chip frosting evenly over the top. Sprinkle reserved chips and flaky sea salt if using.
Chill the frosted brownies 20 to 30 minutes to set the frosting for cleaner slices. Use a sharp knife warmed under hot water and wiped dry between cuts for neat squares.
Store leftovers covered at room temp for a day or in the fridge for longer. If you want a holiday twist swap the mint extract for peppermint and maybe add extra chips, just watch how addictive these are.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.