• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Dessert / Brownies / Chocolate Mint Brownies

Chocolate Mint Brownies

March 17, 2020 14 Comments

346 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
Two stacked chocolate mint brownies on a wooden cutting board
 Chocolate Mint Brownies are made with a rich brownie that is layered with a cool and creamy mint icing and a rich chocolate layer. 
 
Two stacked chocolate mint brownies on a wooden cutting board
 

Everyone needs a Chocolate Mint Brownie recipe.  This recipe is a family favorite that I have been making for over 25 years. 
 
Cutting board with chocolate mint brownies
 
This is a large batch that will make approximately 36 2 x 2-inch brownies that are baked in a 12 x 18-inch sheet pan but can be easily cut in half and baked in a 9 x 13-inch pan.  Because they freeze so well, it’s a good idea to make the full batch so they are on hand at all times!
 

How to make Chocolate Mint Brownies

 
 
 
baking pan dusted with flour1
Melted butter pouring from pan into flour mixture3
eggs added to brownie mixture.4
Bowl with mixture of flour, sugar, cocoa with whisk2
Mixing butter into chocolate mixture with wire whisk5
Spreading brownie mixture in baking pan6
  1. Prepare a 12 x 18-inch baking sheet by spraying with nonstick spray or lightly buttering and flouring the pan.  In a medium-sized saucepan melt the FIVE sticks (2 1/2 cups) butter over medium heat.
  2. Meanwhile, in a large mixing bowl or the bowl of an electric mixing add sugar, flour, cocoa, and salt.  Whisk or sift together. 
  3. Once the butter has completely melted, remove from the heat and mix the melted butter into the dry ingredients.  This mixture will be very thick. 
  4. Add the EIGHT eggs just a few at a time.  Mix in the eggs and vanilla just until incorporated.  No need to over mix. 
  5. Pour the batter into the prepared pan.  Spread evenly. Place in preheated 350℉ oven.  Bake for 32-35 minutes. Remove from oven and cool completely.  
 

Green Mint Icing Layer

 
In the bowl of an electric mixer, add the softened butter.  Beat until smooth.  Add the four cups of confectioners sugar 1 cup at a time.  Mix until smooth. 
Stir in the milk, peppermint flavor, and green food color (if desired).  Mix until smooth.  Spread over the cooled brownies.   
 

Chocolate Layer

In a microwave-safe bowl, add chocolate chips and butter.  Place in microwave for 70 seconds.  Alternatively, melt in a small saucepan over low heat.  Stir until smooth.  If the chocolate mixture is too stiff, stir in 2 teaspoons of coconut oil or shortening until the mixture is shiny and smooth.  Carefully spread over the mint icing layer.  Refrigerate until chocolate has set before cutting.
 
NOTE:  Not all semi-sweet chocolate chips are created equal.  I find that Guittard melts very well. Place the chocolate back into the microwave and cooking it long will NOT make it more spreadable.
 
Spread chocolate over the mint brownies.  I find that it is easier to spread by doing small amounts.  So I spread a small strip of chocolate over the mint layer, then repeat until I have all of the chocolate spread over the mint layer.  Did I explain the well enough?? 
Three chocolate mint brownies stacked on wooden cutting board
 
 
Serve with a tall glass of milk.
 
Two stacked chocolate mint brownies on a wooden cutting board
4.5 from 6 votes
Print

Chocolate Mint Brownies

Adding mint to your brownies makes for a cool twist. I love the combo of the colors and flavors and hope you do, too.

Course Dessert
Cuisine American
Keyword chocolate mint brownie recipe, chocolate mint brownies, grasshopper brownies
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 36 servings
Calories 433 kcal
Author Janet Barton

Ingredients

Brownies:

  • 4 cups sugar
  • 3 cups flour
  • 2  cups cocoa dutch process
  • 1/2 teaspoon salt
  • 5   sticks unsalted butter, melted 2 1/2 cups
  • 8 large eggs
  • 2 tablespoons vanilla

Mint Layer:

  • 2 sticks butter, softened 1 cup
  • 4 cups powder sugar
  • 1 tablespoon milk
  • ¼ teaspoon peppermint extract
  • Few drops of food coloring pink or green

Chocolate layer:

  • 12 oz package semi-sweet chocolate chips
  • ¼ cup butter
  • 2 tsp coconut oil or shortening, if needed

Instructions

Brownies:

  1. Grease and flour a 12 x 18-inch baking sheet.  In a large mixing bowl combine sugar, flour, cocoa and salt. Mix ingredients.  Pour in the melted butter and beat just until blended then add eggs and vanilla.  Mix thoroughly. Pour into prepared pan and bake at 350 degrees for 30-35 minutes.  Cool completely.

Mint layer:

  1. In the bowl of an electric mixer, beat butter until smooth. Add powdered sugar 1 cup at a time mixing after each addition. Mix in milk, green food color, peppermint flavoring. Mix to combine. Spread over cooled brownies.

Chocolate layer:

  1. In a microwave-safe bowl, add chocolate chips and butter. Cook for 70 seconds. Stir until smooth. If the chocolate is too thick, add coconut oil or shortening and stir until smooth and shiny. Cooking the chocolate mixture longer is the microwave will NOT make it smoother. Mixture may, also, be cooked over low heat in a small saucepan.

Recipe Notes

  • If using salted butter, reduce or omit the salt.
  • Don’t dump the warm chocolate in the middle of the mint layer and try to spread it over the entire pan.  It works better to add small amounts.  This way the warm chocolate doesn’t melt the mint layer.
  • Makes approx. 36 2 x 2-inch brownies
  • Brownies freeze very well for 2-3 weeks.  Layer cut brownies between waxed paper in a covered container. 
  • For a smaller batch of brownies, cut everything in the recipe by 1/2 and bake in a 9 x 13-inch baking pan.  
Nutrition Facts
Chocolate Mint Brownies
Amount Per Serving (1 brownie)
Calories 433 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g75%
Cholesterol 98mg33%
Sodium 111mg5%
Potassium 161mg5%
Carbohydrates 51g17%
Fiber 3g12%
Sugar 39g43%
Protein 4g8%
Vitamin A 661IU13%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe was previously published in 2011.  Photos, printable recipe card, and nutritional information has been added.

You May Also Love

Spring Mint Chip Ice Cream in a black bowl with green cloth behind
Jumbo Chocolate Chip Cookies being stacked
Hazelnut Chocolate Brownies stacked
stacked nut bars
 
 

 

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook

Related

Filed Under: Brownies, Dessert Tagged With: brownies, chocolate, Dessert, mint brownies, st. patricks day

Previous Post: « Scotch Shortbread Cookies
Next Post: Peanut Butter Bars »

Reader Interactions

Comments

  1. Heidi Hamilton says

    March 13, 2015 at 8:30 pm

    I am a friend of Charees' from when we both lived in Herriman. Just need to say THANK YOU for this recipe. I made them for Christmas (& put crushed candy canes on top) and made them a couple times since then. Whenever I make them, I get rave reviews!! Just like your title says – simply so good!!! 🙂

    Reply
    • Janet Barton says

      March 16, 2015 at 5:27 pm

      Thank you so much Heidi. You have made my day. Charees sure misses her friends in Herriman. Happy baking.

      Reply
  2. Annika Strawser says

    March 25, 2014 at 4:34 pm

    I had always made these with creme de menthe for the mint layer instead of peppermint extract and food coloring. I'll bet the frosting in yours is a little less messy because the alcohol makes it really soft.

    Reply
    • Janet Barton says

      March 29, 2014 at 4:21 am

      I bet the creme de menthe adds great flavor. I guess it depends on the amount you add.

      Reply
  3. Ria Treur says

    April 1, 2013 at 4:47 pm

    I made this for a pot-luck dinner yesterday, everybody loved it. I was happy I made them for this special occasion, because what do you do with all this goodness? I really don't want to know how much calorie's are in a little piece, but I think it's a lot.
    Next time I think I leave the peppermint out, because I personally don't care about it, but the brownies itself were divine.
    Thank you for this recipe.

    Reply
    • Janet@simplysogood says

      April 1, 2013 at 10:51 pm

      Thank you for your comment. I'm with you on the mint. I prefer them just iced with chocolate frosting and sprinkled with walnuts. They are loaded with calories and fat. I only bake them when I can share.

      Reply
  4. Ashley Erin says

    March 18, 2013 at 2:39 pm

    I made these this weekend and love them. Had to share or my husband would have gone into a chocolate coma.

    Reply
    • Janet@simplysogood says

      March 18, 2013 at 4:18 pm

      Hahaha. You have to share so you don't gain 10 lbs.

      Reply
  5. Anonymous says

    March 13, 2013 at 4:39 pm

    Every time I have made bars covered with chocolate, the chocolate cracks when I cut them. What is your trick for cutting your bars into perfect squares with out the chocolate cracking? Please help!! 🙂

    Reply
    • Janet@simplysogood says

      March 13, 2013 at 5:11 pm

      Try adding 1-2 teaspoons of shortening to the chocolate chips and butter. Melt together. Chocolate chips just don't melt as smooth as a good quality chocolate. They are made to hold their shape. The addition of shortening will help the chocolate spread smoother. It just seems to thin down the mixture a bit. Make sure the mint layer is nice a solid. If the mint layer is soft, the pressure of the knife will cause the chocolate to crack. I hope this helps.

      Reply
  6. Claire Choudhry says

    March 12, 2013 at 3:11 pm

    oh i might just have to make these now 🙂

    Reply
    • Janet@simplysogood says

      March 12, 2013 at 6:05 pm

      I would!

      Reply
  7. Denise says

    March 11, 2013 at 11:06 pm

    OMGoodness those look evil! and delicious and I'm making them this weekend! :o)

    Reply
    • Janet@simplysogood says

      March 11, 2013 at 11:53 pm

      It will be the best weekend of your life!

      Reply
4.50 from 6 votes (6 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread

  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade

  • pan of frozen lemon curd ice cream with ice cream scoop No-Churn Lemon Curd Ice Cream

  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk

  • Several chocolate drop cookies on white background Chocolate Drop Cookies

  • Wooden board with chocolate cookies with half chocolate icing and half vanilla icing Chocolate Half Moon Cookies

  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream

  • Cherry Cola Glazed Ribs

  • Fresh peach pie topped with whipped cream. Fresh Peach Pie

  • chocolate glazed and glazed spudnuts stacked on cutting board with donut holes Spudnuts (Potato Doughnuts with Glaze)

Latest on Instagram

simplysogood

🍋 I teach you how to cook from scratch
🍒 Follow simple step-by-step recipes
🫐 A lover of fresh, seasonal, & local ingredients

Fresh Herb Crockpot Turkey Breast with Brown Butte Fresh Herb Crockpot Turkey Breast with Brown Butter Pears is perfect for a smaller but still impressive Thanksgiving dinner. This easy recipe features a boneless turkey breast coated in homemade herb butter and "roasted" in a slow cooker, then served with a creamy cider herb gravy and sautéed browned butter pears....

https://www.simplysogood.com/fresh-herb-crockpot-turkey-breast-with-brown-butter-pears/
These strawberry rhubarb crumble bars will take yo These strawberry rhubarb crumble bars will take you straight to dessert paradise! 🥰⁠🍓
.⁠
Sweet-tart love in every bite, they’re the perfect treat for sunny days and cozy nights. Grab a bar and let’s indulge in this fruity delight!⁠
.⁠
Give this recipe a try by clicking the link in my Instagram bio, where I post step-by-step photo instructions!
⁠
#rhubarbseason #homemadewithlove #dessertclub #strawberryrhubarb #strawberryrhubarbpie #strawberrycrumble #strawberryrhubarbcrumble
Baking up some homemade magic with my no-knead Lem Baking up some homemade magic with my no-knead Lemon Rosemary Gruyere bread!
•
This recipe is as easy as pie (or should I say bread?), bringing the flavors of tangy lemon, fragrant rosemary, and oh-so-melty Gruyere to life. 🍋🍞🌱
•
Click the link in my bio to read through these helpful tips that will make your homemade bread a melt-in-your-mouth success!

#homemadebread #nokneadbread #gruyerebread #lemoncheesebread #cheesebread #homemadecheesebread
Starting the day off right with these indulgent no Starting the day off right with these indulgent no-knead brioche morning buns! 🤎 There’s just something about the buttery, flaky brioche and the sweet cinnamon swirl that makes mornings extra special.
•
The base dough recipe for no-knead brioche morning buns is a buttery no-knead dough that is refrigerated overnight. The chilled dough is very easy to roll, fill, slice, and bake.
•
So go ahead, treat yourself to something delicious and let these buns brighten up your day! 

The recipe link is in my Instagram bio!

#MorningTreats #BriocheLove #SweetIndulgence #cinnamonsugar #cinnamonandsugar #morningbuns
No fancy Ice Cream Maker — no problem! 🍦🍨 No fancy Ice Cream Maker — no problem! 🍦🍨 This no churn Strawberry Raspberry Ice Cream recipe is quick and easy to make without an ice cream maker in only 10 minutes.
•
Simply blend together a mix of frozen strawberries and raspberries with vanilla ice cream and raspberry sherbet for a rich, fruity, and creamy dessert that tastes homemade! 🍓
•
Give this recipe a try by clicking the link in my Instagram bio, where I post step-by-step photo instructions!

#nochurnicecream #homemadeicecream #strawberryicecream #raspberryicecream #kidfriendlyrecipes #simplerecipes
These chewy peanut butter bars have been a family These chewy peanut butter bars have been a family favorite for decades! Peanut butter cookies layered with chocolate and a delicious peanut butter glaze! 🥜🍫
•
Trust me, your family will LOVE them!
•
Click the link in my bio to read through these helpful tips that will make your peanut butter bars a melt-in-your-mouth success!

#peanutbutterbars #peanutbuttercookies #pbbars #peanutbutterchocolate #peanutbutterlover #pbandchocolate
Start your day off on a flaky note with these skys Start your day off on a flaky note with these skyscraper buttermilk biscuits!
These melt-in-your-mouth treats are the perfect indulgence for breakfast, brunch, or anytime you’re craving something buttery and delicious.
•
So go ahead, treat yourself to these heavenly delights and savor every flakey, buttery bite with me!
•
The recipe link is in my Instagram bio!

#butterybiscuits #homemadeisbest #breakfastindulgence #brunchgoals
Sharing my famous Lemon Curd Recipe! 🍋🌼💛 Sharing my famous Lemon Curd Recipe! 🍋🌼💛 The one that everyone says I should sell at farmers markets — nah! I’ll just share the recipe with you all instead!
•
I love lemon curd, and use it for so many things!!
🍰 Layered in a cake
🍦 Swirled into ice cream
🍪 Smashed between cookies
☀️ Filled inside scones

The possibilities are endless!! Give this recipe a try by clicking the link in my Instagram bio! And if you’d like the recipes for my other lemon curd inspired goodies, they’re all linked in my Instagram stories!

#lemoncurd #lemoncurdcake #lemoncurdicecream #lemonicecream #lemondessert #lemoncurdrecipe
Have you ever tried an olive oil cake!? 🍰 They Have you ever tried an olive oil cake!? 🍰 They are incredibly soft and moist — you gotta give it a try!
•
This citrus olive oil cake recipe features a tart lemon curd filling and a rich mascarpone frosting. Then we gently add flowers for beautiful decoration. It is an impressive looking and mouth-watering dessert that’s perfect for any special occasion! 🍋🤍🌼

Recipe is linked in my Instagram bio!

#oliveoilcake #oliveoilcakes #lemoncurdcake #mascarponefrosting #mascarponeicing
Follow on Instagram
  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread posted on September 19, 2018

  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade posted on June 22, 2018

  • pan of frozen lemon curd ice cream with ice cream scoop No-Churn Lemon Curd Ice Cream posted on April 10, 2020

  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk posted on June 3, 2020

  • Several chocolate drop cookies on white background Chocolate Drop Cookies posted on May 20, 2024

  • Wooden board with chocolate cookies with half chocolate icing and half vanilla icing Chocolate Half Moon Cookies posted on April 5, 2024

  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream posted on May 25, 2023

  • Cherry Cola Glazed Ribs posted on June 8, 2023

  • Fresh peach pie topped with whipped cream. Fresh Peach Pie posted on July 17, 2024

  • chocolate glazed and glazed spudnuts stacked on cutting board with donut holes Spudnuts (Potato Doughnuts with Glaze) posted on October 21, 2019

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2025 Janet Barton
Privacy Policy

 

Loading Comments...
 

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.