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Two stacked chocolate mint brownies on a wooden cutting board
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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
  • 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.