If an Andes mint and a decadent fudge bar eloped to the North Pole and had a beautiful baby brownie, it would be these perfect Mint Brownies.
I’m not one to rush to superlatives or swoon at the concept of a soul mate, but these mint brownies are THE ONE.
A lifetime lover of chocolate mint, and self-proclaimed brownie aficionado, I can say with confidence that no other chocolate mint dessert touches these mint brownies. They are transcendent.
The brownie layer is deep, dark, and decadent – a chocolate lover’s paradise. On its own, it risks being too rich, but the fluffy, fresh mint layer majestically lightens and balances it.
This mint layer is also complemented by a thin lid of unsweetened chocolate. It’s as if you are eating a giant Andes mint, in chewy brownie form.
I love sinking my fork into the shiny chocolate top, watching it crackle over the York Peppermint Patty-like mint filling below, then burrowing into the fudgy brownie base.
The origin of this recipe is my friend Elizabeth, who years ago slid an innocent-looking pan of brownies (if there can be such a thing) my direction and asked if I’d like to try “the best Andes mint brownies ever.”
They were so incredible, I nearly seized the pan and made a run for it, but a slug of milk returned me to my senses. I asked for the recipe instead. Elizabeth obligated.
Today’s recipe is a slightly adapted version of Elizabeth’s. I tweaked the recipe to yield thicker, fuller brownies, which is just how I like them (see my One Bowl Brownies and Guinness Brownies for proof).
5 Star Review
“Made these for one of our Christmas desserts, and they turned out great!”— Kelsey —
How to Make Mint Brownies
Eating these Andes mint brownies is an exercise in both total indulgence and complete refreshment, particularly when enjoyed how I love them best: chilled from the fridge. It’s a day at the spa, but with brownies.
Forget mint brownies with brownie mix, this rich and fudgy recipe is worth the extra steps!
To make a fugdy brownie, you need a lower ratio of flour to fat (cheers to butter and chocolate!). This recipe uses less than a cup of flour and melted chocolate to make sure the brownies taste fudgy, not cakey, which is exactly how we love them.
- Bakers Chocolate. Using melted chocolate instead of cocoa powder in this recipe ensure a fudgy texture. I use unsweetened, sweeting the brownies instead with regular sugar.
- Butter. Adding butter to brownies is necessary to make sure the brownies are ultra moist and tender.
- Vanilla. Vanilla + mint = a cozy and holiday-inspired pair.
- Flour. A little all-purpose flour makes these brownies light and fluffy. To keep things from completely rolling off the edge of prudent brownie behavior, I incorporated whole wheat pastry flour. It’s completely undetectable, adds fiber, and allows you to feel a bit more confident about that extra slice you just snuck.
- Mint Layer. Butter, powdered sugar, milk, peppermint extract, and green food coloring create our fluffy mint layer. It’s exceptionally tasty and bursting with cool, minty goodness that tastes divine paired with the deep dark chocolate.
- Chocolate Topping. Unsweetened chocolate and butter form our delicious, shiny chocolate lid. It’s like the cherry on top of our perfect mint brownie sundae!
- Prepare the brownie layer: Melt the butter and chocolate together.
- Beat in the eggs, vanilla, and sugar. Add the dry ingredients. Pour the batter into a baking pan, then bake for 20 to 25 minutes at 350 degrees F. Let cool.
- Prepare the mint layer, then spread the mixture over the brownies. Refrigerate!
- Last, spread the chocolate frosting layer over the top of the mint layer. Chill until set. DIG IN!
- To Store. Store leftover brownies in an airtight storage container in the refrigerator for up to 1 week.
- To Freeze. Wrap brownies tightly and freeze them in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
What to Serve with Mint Brownies
Recommended Tools to Make Mint Flavored Brownies
- Baking Pan. This pan will help you make mint brownies anytime a craving strikes.
- Spatula. Perfect for spreading all the different brownie layers.
- Mixing Bowls. This set is ideal for mixing all the brownie ingredients.
FOR THE BROWNIES:
- 3/4 cup unsalted butter (12 tablespoons)
- 3 ounces unsweetened bakers chocolate (1-ounce squares)
- 3 large eggs at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups granulated sugar
- 1/2 cup whole wheat pastry flour or additional all-purpose flour
- 1/4 cup all-purpose flour
FOR THE MINT LAYER:
- 3 tablespoons unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 1/2 tablespoons milk
- 3/4 teaspoon pure peppermint extract
- 2 drops green food coloring
FOR THE CHOCOLATE TOPPING:
- 1 1/2 ounces unsweetened chocolate (1-ounce squares)
- 1 1/2 tablespoons unsalted butter
- Place rack in the center of your oven and preheat the oven to 350 degrees F. Grease an 8×8-inch pan and set aside.
- Prepare the brownie layer: In a heat-proof bowl set atop a pan of simmering water so that the bottom of the bowl does not touch the water’s surface, melt the 12 tablespoons butter and 3 ounces chocolate together. Stir frequently and watch carefully so the chocolate doesn’t burn. When the chocolate has nearly melted, remove from heat and stir until smooth. Set aside and let cool completely.
- Once the chocolate has cooled, add the eggs one at a time, beating well after each. Add the vanilla extract and sugar, beating thoroughly. Add the whole wheat pastry flour and all-purpose flour, then beat until blended. Spread the batter evenly in the prepared pan and bake for 20-25 minutes, until the middle appears set and a toothpick inserted in the center comes out clean. Let cool completely.
- Prepare the mint layer: In a medium bowl, beat the 3 tablespoons of softened butter and powdered sugar together. Add the milk and peppermint, beating until smooth, then beat in the food coloring. Spread over the cooled brownie base and refrigerate until firm.
- For the topping: Melt the 1 1/2 ounces chocolate and 1 1/2 tablespoons butter together, stirring until smooth. Drizzle over the chilled mint layer, then spread with a spatula, gently covering the surface with a very thin layer. Place in the refrigerator to set, then cut into squares. The brownies will cut more easily (and are delicious) when chilled. Enjoy with a large glass of milk.
- TO STORE: Store leftover brownies in an airtight storage container in the refrigerator for up to 1 week.
- TO FREEZE: Wrap brownies tightly and freeze them in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
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More Delicious Brownies
Baking is better than therapy and costs less. It’s just two of us and we don’t bake often~once on the lips forever on the hips~ so my question is about the umpteen varieties of flour~ all purpose to self rising, bleached/unbleached, nut flours and on and on. I don’t really need a pantry full of flours so is there is noticeable difference in taste of finished product from flour to flour? Also, is it safe to store flour in the freezer double bagged, if not how long should I keep it in the pantry? Thanks for your help. ~Judy @firstname.lastname@example.org
Hi Judy! As far as shelf life, I’d refer to the manufacturer. If I could only have a few flours, I would recommend unbleached all purpose and white whole wheat flour. The all purpose is a great all around baking ingredient, and white whole wheat has a similar flavor, but is higher in fiber. All flours are definitely NOT the same, however. If you see a nut flour (or cake flour or coconut flour, etc) the recipe was intended for that specific type of flour. Each has different properties. I wouldn’t substitute—just try to find recipes that call for all purpose or white whole wheat (and white whole wheat can always be swapped for half of the amount of all purpose in almost any recipe).
Thanks for the info!!
The brownies were delicious. The top of the brownies were crusty though and they took longer to cook. What did I do wrong? For the all-purpose flour I used unbleached All-Purpose King Arthur’s Flour (hard red wheat, malted barley flour) and regular unbleached pastry flour, which was not whole wheat. Would the flour have something to do with it?
I’m so happy that you enjoyed them, Karen! Are you referring to the chocolate top or the brownie itself?
Sorry I wasn’t clear. The top of the brownies were crispy. I was wondering if it was the kind of flour I used or something else. Thank you.
Hi Karen! It’s so hard to say without being in the kitchen with you, but one possibility could be overmixing. I’m happy that you still enjoyed them!
Just WOW. So rich and minty. So amazing. WOW.
YAY, so glad to hear it Alisa! Thanks for taking time to share your feedback. It’s much appreciated!
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