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4.6 from 336 votes

Mint Chocolate Brownies

These Mint Chocolate Brownies feature layers of fudgy brownie, mint buttercream frosting, and a rich chocolate glaze. The perfect decadent after-meal treat!

Prep Time
15 mins
Additional Time
20 mins
Total Time
35 mins
Servings: 24 brownies
Calories: 362 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Brownie Base
  • 4 ounces good quality unsweetened chocolate bar (I use Baker's or Ghirardelli brands)
  • ⅔ cup unsalted butter
  • 2 cups packed light brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
Mint Buttercream
  • 2½ cups powdered sugar
  • 2½ tablespoons heavy cream
  • 10 tablespoons unsalted butter, softened to room temperature
  • 1 teaspoon pure mint extract (not peppermint extract)
  • green food coloring, if desired
Chocolate Glaze:
  • 5 ounces good quality semi-sweet chocolate bar (I use Baker's or Ghirardelli brands)
  • 5 tablespoons unsalted butter

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Lightly spray a 9″x13″ baking pan with non-stick spray and set aside.
  2. Brownie base: In a medium saucepan over medium heat, melt the chocolate and butter together, stirring regularly and taking care to not let it scorch. Remove saucepan from heat.
  3. Add brown sugar, eggs, and vanilla to the melted chocolate and blend well. Then add flour, baking powder, and salt, and stir to combine.
  4. Spread brownie batter in prepared pan, in an even layer. Bake for about 22 minutes, or until toothpick just barely comes clean. For a dense, fudgy brownie, take care to not over bake. Let cool completely.
  5. Mint buttercream: In the bowl of a stand mixer, on low speed, combine powdered sugar, cream, butter, and mint extract. Once incorporated, beat on medium-high speed for 3 minutes, until fluffy. Tint with a little bit of green food coloring, if desired. Spread mint buttercream over cooled brownie base, in a very even layer. Place pan in freezer for 20 minutes.
  6. Chocolate glaze: In a small saucepan over low heat, melt chocolate and butter. Remove brownie pan from freezer. Then quickly, yet gently, spread warm chocolate glaze evenly over the cold buttercream. Let cool until glaze hardens (refrigerate for 5 to 10 minutes to speed this up, if you like), then cut into squares.

Notes

  • from Mom's recipe box

Nutrition Information

Serving 1 Calories 362kcal (18%) Carbohydrates 48g (16%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 11g (55%) Polyunsaturated Fat 6g Cholesterol 58mg (19%) Sodium 172mg (7%) Fiber 2g (8%) Sugar 30g (60%)

Nutrition Facts

Serving: 24brownies

Amount Per Serving

Calories 362

% Daily Value*

Serving 1
Calories 362kcal 18%
Carbohydrates 48g 16%
Protein 4g 8%
Fat 18g 28%
Saturated Fat 11g 55%
Polyunsaturated Fat 6g 35%
Cholesterol 58mg 19%
Sodium 172mg 7%
Fiber 2g 8%
Sugar 30g 60%

* Percent Daily Values are based on a 2,000 calorie diet.