If an Andes mint and a decadent fudge bar eloped to the North Pole and had a beautiful baby brownie, and if that brownie went on to be crowned homecoming queen, graduate from Harvard, and win the Nobel Peace Prize, it would be these Mint Brownies.

BEST Mint Brownies. Rich, fudgy and perfect. All chocolate mint lovers must bake this! #holiday #christmas

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 and 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.

The mint layer, in turn, is balanced by a thin lid of unsweetened chocolate. 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.

BEST Mint Brownies. You won't even want Christmas cookies, these are so good!

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 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.

How to Make Mint Brownies

The BEST Mint Fudge Brownies

Today’s recipe is a slightly adapted version of Elizabeth’s. I modified it to fit into an 8×8 vs. 9×13 pan, because once I begin work on these brownies, self-control becomes a mere hypothesis, so a smaller pan is beneficial. I also tweaked the recipe to yield thicker, fuller brownie, which is just how I like them.

Finally, to keep things from completely rolling off the edge of prudent brownie behavior, I incorporated Bob’s Red Mill 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 Brownies Storage Tips

  • To Store. Store leftover brownies in an airtight container in the refrigerator for up to 1 week.
  • To Freeze. Wrap the brownies tightly and freeze up to 2 months. Thaw and enjoy as desired.

More Scrumptious Brownie Recipes

World's Greatest Mint Brownies. Total fudgy perfection!

Eating these 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.

Coincidentally, this also how I picture heaven.

BEST Mint Brownies. Rich, fudgy and perfect. All chocolate mint lovers must bake this! #holiday #christmas
Print Review
5 from 1 vote

Mint Brownies

The BEST mint brownie recipe. A layer of fudgy brownies topped with fluffy mint and dark chocolate. This is a chocolate mint dessert lover's dream!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 3 hrs
Servings: 1 8x8-inch pan (16 brownies)


For the brownie layer:

  • 3/4 cup unsalted butter - (12 tablespoons)
  • 3 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 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 spatula, gently covering 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 container in the refrigerator or wrap tightly and freeze up to two months.
Course: Dessert
Cuisine: American
All text and images ©Erin Clarke / Well Plated
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This post and giveaway is in partnership with Bob’s Red Mill, for whom I am a brand ambassador. As always, all opinions are my own, and thanks for supporting the brands and companies who make it possible for me to continue to provide quality content to you!