These chocolate fudge brownies are topped with mint frosting and a layer of creamy chocolate ganache. These frosted mint brownies are the perfect dessert for St. Patrick’s Day or any gathering all year round!
Quick Tips
- Use a hand or stand mixer to mix the brownie batter to ensure that all of the ingredients are well incorporated. You will also need this for making the mint frosting
- Dye the frosting green to show its ‘mint’ flavor – this step is optional!
- Wait to remove the finished brownies from the pan until after you have allowed them to chill in the fridge for a few hours. This makes them easier to remove from the pan and easier to cut
- Add sprinkles to the top of the chocolate ganache while it’s still warm to make your frosted mint brownies extra festive
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Silicone spatula
- Measuring cups and spoons
- 8×8 pan: I recommend using an aluminum pan (not glass) for even baking
- Parchment paper or aluminum foil: for lining the bottom of the pan (this helps with easy removal)
Ingredient Notes
- Unsalted butter: salted butter is OK too, just remove the added salt
- Granulated sugar
- Eggs
- Vanilla extract
- Unsweetened cocoa powder
- Chocolate chips: these are used in three different ways in this recipe
- All-purpose flour
- Salt: remove the salt if using salted butter
- Powdered sugar
- Heavy cream: this is used in the frosting and in the chocolate ganache layer
- Peppermint extract: this is used to make the mint frosting
- Green food coloring: to color the frosting (optional)
Try these other brownie recipes!
- Cookie Dough Topped Brownies
- Layered Mousse Brownies
- Peppermint Brownie Pie
- Brownie Bottom Dulce de Leche Cheesecake Bars
How to make Frosted Mint Brownies
These Frosted Mint Brownies are super easy to make and can be broken down into four steps.
- Make the brownies
- Make the mint frosting
- Make the chocolate ganache
- Assemble the brownies
How to make the brownies
Preheat the oven to 350 degrees.
Next, line an 8×8 baking pan with parchment paper or aluminum foil. I recommend spraying the pan with cooking spray before lining it with parchment paper (this helps the parchment paper stick to the pan). Set the pan aside.
In a medium-large mixing bowl, add melted butter and granulated sugar. Whisk together (or use a hand mixer) until combined.
Add the eggs, vanilla extract, melted chocolate and salt. Mix until combined.
Add the cocoa powder and mix (carefully) until well combined. This part can be messy!
Lastly, add the flour and mix until well-combined.
Pour the mixture into the lined 8×8 baking pan and use a silicone spatula to spread the batter evenly throughout the pan.
Bake for 20-25 minutes, or until a toothpick inserted in the center of the pan comes with just a few crumbs. I prefer to remove the brownies before the toothpick comes out completely clean so that you maintain that fudge-y texture!
Once fully baked, remove the brownies from the oven and allow them to cool to room temperature before adding the frosting and chocolate layer. Put them in the fridge for faster cooling, if desired.
How to make the mint frosting
Add your 6 tablespoons of softened butter to a medium sized mixing bowl (or stand mixer bowl) and beat the butter until it is creamy using a hand or stand mixer.
Add the powdered sugar, 1 tablespoon of heavy cream and peppermint extract. Mix until well-combined.
Add more heavy cream (one teaspoon at a time) to reach the desiredreac desired frosting texture. Then add a few drops of green food coloring, if desired.
How to make the chocolate ganache
Pour the heavy cream into a medium-sized microwave safe bowl and heat the cream for 30-45 seconds in the microwave, or until almost boiling.
Remove the cream from heat and add the heaping ½ cup of chocolate chips. Mix until the chocolate is melted and the mixture is smooth. Return to heat for a few seconds if needed to fully melt the chocolate.
How to assemble the frosted mint brownies
Once the brownies have completely cooled, spread the mint frosting evenly over the top of the brownies (do not remove the brownies from the pan yet).
Pour the chocolate ganache over the top of the frosting and spread it evenly throughout the pan.
Place the brownies in the fridge to allow the chocolate to set. They are also easier to cut and remove from the pan when they are chilled. I prefer to then enjoy them at room temperature.
Yes, you can double this recipe and then place them in a 9×13 pan. I recommend always making brownies in metal pans, not glass pans (to allow for even baking).
If you only have salted butter on hand, that’s OK to use too. Just remove the added ¼ teaspoon of salt in the brownie batter.
Try these other delicious desserts!
Frosted Mint Brownies
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees.
- Line an 8×8 baking pan with parchment paper or aluminum foil. I recommend spraying the pan with cooking spray before lining it with parchment paper (this helps the parchment paper stick to the pan). Set the pan aside.
- In a medium-large mixing bowl, add melted butter and granulated sugar. Whisk together (or use a hand mixer) until combined.
- Add the eggs, vanilla extract, melted chocolate and salt. Mix until combined.
- Add the cocoa powder and mix (carefully) until well combined.
- Lastly, add the flour and mix until well-combined.
- Pour the mixture into the lined 8×8 baking pan and use a silicone spatula to spread the batter evenly throughout the pan.
- Bake for 20-25 minutes, or until a toothpick inserted in the center of the pan comes with just a few crumbs. I prefer to remove the brownies before the toothpick comes out completely clean so that you maintain that fudge-y texture!
- Once fully baked, remove the brownies from the oven and allow them to cool to room temperature before adding the mint frosting layer. Put them in the fridge for faster cooling, if desired.
- Add your 6 tablespoons of softened butter to a medium sized mixing bowl (or stand mixer bowl) and beat the butter until it is creamy.
- Add the powdered sugar, 1 tablespoon of heavy cream and peppermint extract. Mix until well-combined.
- Add more heavy cream (one teaspoon at a time) to reach the desiredreac desired frosting texture.
- Add a few drops of green food coloring (if desired) and mix well. Set the frosting aside until it is time to assemble your brownies.
- Pour the heavy cream into a medium-sized microwave safe bowl and heat the cream for 30-45 seconds in the microwave, or until almost boiling.
- Remove the cream from heat and add the heaping ½ cup of chocolate chips. Mix until the chocolate is melted and the mixture is smooth. Return to heat for a few seconds if needed to fully melt the chocolate.
- Once the brownies have completely cooled, spread the mint frosting evenly over the top of the brownies (do not remove the brownies from the pan yet).
- Pour the chocolate ganache over the top of the frosting and spread it evenly throughout the pan.
- Place the brownies in the fridge to allow the chocolate to set. They are also easier to cut and remove from the pan when they are chilled. I prefer to then enjoy them at room temperature.
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