Mint brownies are a crazy good blend of rich chocolate and refreshing mint flavors. This recipe makes a beautiful three-layered bar with a chocolate brownie layer, a cool mint buttercream layer, and a dark chocolate glaze layer. 

I have taken some heat for being a one trick pony when it comes to certain things, especially my summer ice cream cone. No matter how much I peruse and taste the offerings, my order remains: Mint Chip. The Lebanese in me has to have mint often, daily I’d say, and usually that’s in the form of the dried or fresh mint herb that finds its way into much of our cooking.

The mint chocolate sweet is always on my radar, too, a comfort to the soul as much as it is soothing. 

In addition to all things mint, I have a brownie habit that has led me to these incredibly good Olive Oil Brownies. That habit also informed my Chocolate Torte recipe. And perhaps above all: the layered Mint Brownie. In the same tradition as my Mom’s Chocolate Buttercream -topped brownies, here we use a similarly simple buttercream, minted. With brownie layer beneath and smooth chocolate layer above, all served right from the baking pan. My idea of the perfect dessert!!

Key Ingredients for Mint Brownies

Cocoa Powder: The backbone of any good brownie recipe, cocoa powder provides the deep, rich chocolate flavor that contrasts beautifully with the minty freshness.

Bittersweet Chocolate: Dark chocolate adds depth to the brownies as well as the dark chocolate top layer, balancing sweetness and providing a richer cocoa flavor.

Espresso Powder: This coffee powder is often added to dark chocolate brownies and other chocolate recipes to enhance the chocolate flavor.

Unsalted butter. There is butter in all three layers of my mint chocolate brownies recipe: in the brownie layer, the mint frosting layer, and the top chocolate layer. Room temperature butter is key especially for the buttercream.

Peppermint Extract: It’s a small amount, but a teaspoon of peppermint extract (or two) plays a big role in infusing a cool and refreshing mint flavor into your brownies.

Green Food Coloring: Being the visual creature I am, the mint layer plays better for me if it’s a green color (like the green I use in my DIY Dubai Chocolate Bar recipe). A dot of green food coloring gets us there with ease. 

Tips for Success

• The real time involved with this recipe is in the cooling off periods–these must be abided for succes! The brownie must be totally cool before spreading the mint buttercream over top of the cooled brownies. Then, to get the flat liquid chocolate layer to lay down properly, once the buttercream layer is spread on top, the pan is chilled to solidify the buttercream. The glossy, buttery melted chocolate layer pours like a dream over the cold buttercream. This needs to cut clean, so I keep the pan chilled until ready to cut and serve.
• To get a perfectly clean cut, a sharp knife and tall glass of hot water are our friends. Simply dip the knife in the water before every cut (first dry off, then cut). Cut the brownies into any size you like; small squares as brownie bites are great because these are rich.
• For convenience, you can melt the chocolate and butter in a microwave-safe bowl. Stir every 20-30 seconds to avoid overheating and separating.

Variations

• Brownie variations: Use your favorite brownie recipes that fitsin a 13x9x2-inch rectangular pan. If that’s a homemade brownie recipe or a boxed mix, you’ll get great results. The boxed mix gets you that much closer to eating these insanely good treats even faster! Homemade brownies are not difficult to make and taste great. You can go for cake-like brownies or fudgy brownies.
• Mint variations: My mint in all things Lebanese food is spearmint. This to me is Lebanese na’na and the flavor I need. Yet when it comes to sweets, especially choco-mint, it’s peppermint and peppermint only. But your own mint favorite will work wonderfully here; it’s all a matter of extracts. “Mint” extract seems to yield a “wintermint” flavor neither spearmint nor peppermint. I love wintergreen mint, only for gum. Find Spearmint extract or Peppermint extract to get those specific mint flavors.
• Mint Chocolate Chip Brownies: Incorporate chocolate chips into the batter for texture and deep chocolate flavor.
• Nutty Fudge Brownies: Introduce chopped nuts (walnuts, pecans, almonds, or pistachios) into the brownie mix for a crunchy element that pairs well with the creamy mint frosting.
• Make Andes Mint Brownies: Known for their smooth, creamy mint filling, Andes mints can be chopped and sprinkled over the top layer. 

Storage

I store the brownies in the refrigerator to keep the layers distinct and solid, and to make the brownies much easier to cut. They’ll hold in the fridge in an airtight container for at least a week. You can freeze them as well, though the clean flat chocolate layer may not thaw as perfectly as it is after it is first made.

More Mint Favorites

Peppermint Bark is a fun holiday project with delicious results!

Mint Chip Ice Cream is my all-time favorite and wonderful homemade.

Mint Simple Syrup

Fresh Mint Slushies