This Chocolate Mint Brownies recipe will melt in your mouth! These bars are topped with mint buttercream and chocolate mint ganache.
My husband and I have always loved chocolate and mint. One of the desserts we served at our wedding was homemade chocolate mint brownies. We asked friends and relatives to bring pans of brownies to serve.
We even gave them the recipe since many of them had not made these brownies before. Somewhere along the way, I lost that recipe. I finally decided to create a similar recipe to share on my blog.
How To Make Chocolate Mint Brownies
I found a recipe in a cookbook that I thought seemed similar, but when I made it, the brownie part of the bars was bland, dry, and hard. So, I turned to my vintage Hershey’s Homemade cookbook and adapted the Hershey’s Premium Doubly Chocolate Brownies recipe. This recipe is a little different than other brownie recipes because it includes boiling coffee.
Whisk together cocoa and baking soda. Stir in melted butter. Add the boiling coffee and stir until the mixture thickens. Stir in the sugar, eggs, and additional butter until smooth. Mix in the flour, vanilla, and salt. Spread in a greased 9×13 pan and bake at 350˚F for 35-40 minutes, just until the brownies start to pull away from the edges of the pan.
Allow the brownies to cool completely, then spread mint buttercream frosting over them. Place the pan in the fridge for 30 minutes to allow the buttercream to harden.
Melt the chocolate chips, butter, and light corn syrup in the microwave at 50% power until smooth, stirring after 2 minutes and then every 30 seconds. Remove from the microwave and stir in the peppermint extract. Pour the mixture over the chilled bars and quickly spread it over the pan. Return the pan to the fridge so the chocolate can harden.
Allow the chocolate to cool and set. Drizzle with melted green candy melts.
Bonus Tip: Melt the candy melts in the microwave. Spoon into a plastic baggie or icing bag. Snip a tiny piece of the corner of the bag off and pipe the melted candy over the bars.
Although I do enjoy everything about these Chocolate Mint Brownies, I’ve got to say that the mint buttercream with the chocolate on top is my favorite part. I’m thinking that I need to try to make a truffle recipe with just those two elements!
Frequently Asked Questions
The coffee enhances the chocolate flavor of the brownies. If you prefer, you can substitute equal amounts of another liquid like water or milk for the brewed coffee that is in this recipe.
You can skip adding a topping or use sprinkles or chopped Andes mints.
More Mint Desserts
- Chocolate Mint Cake is the layer cake version of these bars.
- These Chocolate Mint Bars are simply magical!
- Chocolate Mint Oreo Fudge is cool and creamy.
- A Chocolate Mint Milkshake is perfect for St. Patrick’s Day!
Chocolate Mint Brownies Recipe
Ingredients
Brownie Layer
Mint Buttercream Frosting
- 1 cup butter softened
- 4 cups powdered sugar
- 3 tablespoon milk
- 1 teaspoon peppermint extract
- Green gel paste or food coloring
Chocolate Mint Icing:
- 1 ½ cups chocolate chips
- ½ cup butter
- 2 teaspoon light corn syrup
- ¼ teaspoon peppermint extract
- ½ cup green candy melts optional
Instructions
Brownie Layer
- Preheat oven to 350˚F. Whisk together cocoa and baking soda. Stir in melted butter. Add the boiling coffee and stir until the mixture thickens
- Stir in the sugar and eggs until smooth. Mix in the flour, vanilla, and salt.
- Spread in a greased 9×13 pan and bake at 350˚F for 35-40 minutes, just until the brownies start to pull away from the edges of the pan.
Mint Buttercream Frosting
- Beat the softened butter until light and fluffy.
- Add the sugar, 2 tablespoon of milk, and mint extract. Stir until combined, then beat until smooth.
- Stir in the green gel paste or food coloring until it is the shade of green you want.
- Spread over the cooled brownies.
- Place in the fridge for 30 minutes so that the buttercream can set before adding the chocolate layer.
Chocolate Mint Icing
- Melt chocolate chips, butter, and light corn syrup in the microwave at 50% power for 2 minutes. Stir and continue heating at 50% power for 30-second intervals and stirring until smooth.
- Mix in the peppermint extract.
- Pour over the mint buttercream frosting and spread to cover.
- Return to the fridge to harden.
- Drizzle with melted green candy melts before serving, if desired.
Christine says
Can these be made without the coffee? I am not a coffee drinker.
Natalie says
These look delicious! I hope I can make them for Christmas.
Dani says
This looks amazing – I am making them right now for St. Patrick’s Day! It isn’t clear from the recipe how to divide the butter in the brownies. How much going into the cocoa/baking soda mixture and how much is added later? Actually, as I am typing this, I see that the ingredients say baking soda and the directions say baking powder. Which one is it? I hope it’s baking soda because that’s what I used and my brownies are already in the oven.
Tonia says
Hi Dani! Sorry, I’ve been away all day. Yes, it’s baking soda. I’m sorry for the confusion on the melted butter, you can add it all at once. I’ve updated the instructions to make it more clear. Hope that helps! ~Tonia
Dani says
That is great, thank you! I am relieved that it was baking soda. My family really enjoyed them – they are not big mint lovers and I am determined to convert them!! How can anyone not love mint and chocolate together?!?!?
John Storeys says
So visually appealing! You’ve achieved spectacular texture!