Experience the ultimate indulgence with our Fudgy Mint Chocolate Brownies! These irresistible bars feature a decadent, intensely fudgy chocolate base, crowned with a cool and creamy mint frosting, and finished with a rich, glossy layer of chocolate ganache. Far surpassing ordinary recipes, these homemade mint brownies offer a symphony of flavors and textures that will captivate your taste buds. Forget the cakey imitations; this is the true essence of a mint chocolate brownie masterpiece!
This beloved recipe for mint chocolate brownies was originally shared on August 1, 2012, and received a significant update with enhanced photos, refined recipe details, and fresh commentary on February 28, 2020. The journey of perfecting these brownies has been a labor of love, culminating in a dessert that consistently earns rave reviews.
Life with a newborn is an adventure in itself, a testament to the miraculous endurance of parents everywhere. With my youngest boy, Edison, now two months old, it’s a small victory to report that he hasn’t been forgotten anywhere – not even once! Any parent can appreciate the sheer challenge of adding another human to the already lengthy list of things to remember, especially when operating on minimal sleep. It’s truly astonishing how our species persists. The classic movie “Home Alone” resonates deeply with every mom’s deepest fear, reminding us of those brief, panic-inducing moments.
I recall one particular incident from when our eldest, Charlotte, was just a few weeks old. My husband, Eric, and I attended a church barbecue, bringing her car seat so she could nap peacefully. She did indeed nap, and as parents often do, we got engrossed in conversation and food. Eric wandered off to chat with a friend, and eventually, I joined him after grabbing some food. A few minutes later, a sudden jolt of realization hit us both: neither of us had the baby. Where was Charlotte? We hurried back – thankfully, only about 30 feet away – to find a kind friend had already noticed her stirring and picked her up. It truly takes a village to raise children, and a shared memory (and chuckle) for many parents.
Four children later, and we’ve yet to permanently misplace one! Thankfully, my little Edison is now settling into a more predictable routine, which is a welcome change after the intense early weeks of newborn care. As many new parents know, those initial weeks can feel like living in a sleep-deprived fog. I recently joked with a friend that people are starting to stop feeling sorry for me, which means it’s time to fully re-engage with “real life” rather than living like a hermit.
Here are my boys, Truman and Edison. Edison is now a respectable 10 and a half pounds. He’s still a little guy, but the doctors aren’t concerned. What’s truly remarkable is that he now weighs exactly what I did at birth! My sincerest admiration goes out to my mother – what a saint to have carried and delivered a baby of that size! It puts things into perspective.
Beyond BYU: The Ultimate Fudgy Mint Brownies
Many are familiar with the legendary mint brownies served at Brigham Young University (BYU). While they hold a special place in the hearts of many, I confidently declare that this recipe is superior. Our version offers an unparalleled fudgy texture, a stark contrast to the slightly more cakey consistency of BYU’s brownies. Furthermore, we elevate this classic with a luxurious chocolate ganache topping, rather than a simple chocolate frosting. A truly authentic mint brownie simply isn’t complete without that decadent layer of ganache. Just one look at the rich layers and you’ll understand the difference:
My connection to mint brownies dates back long before I discovered their popularity at BYU. Growing up, these delectable treats were a non-negotiable staple at our family’s Thanksgiving celebration every year. They were my Great Aunt Pauline’s absolute favorite, and their presence was essential. Our immediate family was always entrusted with the dessert contribution (my Grandma and Aunt Pauline handled the turkey), a responsibility my mom took with utmost seriousness. Each Thanksgiving, we would arrive with a massive pan of these mint brownies, alongside a couple of lemon meringue pies, two (definitely two) blackberry pies, a pumpkin pie, a pecan pie, and homemade Reese’s bars. These were the cherished, unchanging elements of our holiday feast.
Today, these delightful mint chocolate brownies are no longer reserved solely for Thanksgiving. They are a universal crowd-pleaser, perfect for any occasion, all year round. In fact, Eric recently brought a pan to work, and they vanished in record time! The magic of these brownies lies in their three distinct layers: a rich, dense fudgy brownie base, followed by a velvety, refreshing mint buttercream frosting, and crowned with a smooth, luxurious ganache. This trifecta creates an utterly irresistible experience for anyone who loves the combination of chocolate and mint. They are particularly festive and fitting for St. Patrick’s Day celebrations, adding a vibrant splash of green to your dessert spread. Imagine the joy of bringing a batch of these to your next party!
Crafting Perfect Chocolate Mint Brownies: A Step-by-Step Guide
Creating these sensational chocolate mint brownies is surprisingly simple, especially with a few helpful tips. The foundation of this recipe is an adaptation of Nana’s Famous Fudge Brownies, renowned for their incredibly fudgy texture. For this particular recipe, we’re taking the chocolate intensity up a notch! The brownie batter itself is a quick stovetop affair. You’ll start by melting butter and unsweetened chocolate together, then stirring in sugar, flour, and eggs. This method ensures a rich, dense brownie every time.
For an extra smooth brownie batter, I prefer to beat the eggs in a separate bowl before incorporating them. This step ensures they are fully emulsified, minimizing the risk of overmixing the batter once the flour is added. However, if you’re looking to save on dishwashing, feel free to crack the eggs directly into the pot. Just be mindful not to overmix, as this can lead to tough, dry brownies. Mix until just combined, with no visible streaks of egg remaining.
Once your rich, glossy brownie batter is ready, it’s honestly hard to resist taking a taste! But hold back, because the real magic happens when it’s baked and topped.
After baking to perfection, these fudgy brownies are ready for their crowning glory: the most delicious homemade mint buttercream frosting. The vibrant green hue and refreshing peppermint flavor perfectly complement the deep chocolate, creating a visually appealing and incredibly tasty layer.
The final touch is the decadent chocolate ganache. To prepare it, simply heat heavy cream until it just begins to bubble around the edges, being careful not to bring it to a full boil. Then, remove it from the heat and add your chocolate chips and butter. Allow the mixture to rest for a minute or two, giving the chocolate chips a chance to soften, before whisking vigorously until it transforms into a smooth, luscious ganache. I typically use semisweet chocolate chips for a balanced flavor, but feel free to experiment with milk chocolate, bittersweet chocolate, or a blend, according to your preference. When testing this recipe, I initially used too much butter for the ganache, resulting in a slightly greasy finish. Two tablespoons is the perfect amount for that rich, pourable consistency!
And there you have it: effortlessly made, utterly irresistible mint chocolate brownies! It’s fascinating to look back at the original version of this recipe from 2012. Here’s a glimpse of the earlier photograph:
Things have certainly evolved since then! My affection for mint brownies, however, has only deepened, perhaps in direct proportion to how much thicker that glorious ganache layer has become! Each bite delivers that perfect balance of rich chocolate and refreshing mint, a combination that never fails to delight.
More Irresistible Brownie & Chocolate-Mint Recipes!
- Thin Mint Marshmallow Brownies << These are another fantastic and festive option for St. Patrick’s Day!
- Mint Chocolate Chip Cookies << Embrace the vibrant green with these delightful cookies!
- Reese’s Stuffed Browned Butter Brownies << Truly, dessert doesn’t get much better than this epic combination.
- Nana’s Famous Fudge Brownies << My husband Eric’s grandmother’s cherished and truly famous recipe!
- Absolutely the Best Brownie Recipe I’ve Ever Made << For pure, unadulterated brownies, this is the one recipe you absolutely need to master.
- Mississippi Mud Cake << While technically a cake, its rich texture and marshmallow topping give it a comforting brownie-like feel.
- Nutella Stuffed Browned Butter Blondies << One of the most popular and highly-rated recipes on our entire site!
- Gluten Free Supernatural Brownies from Snixy Kitchen
- Rich Chocolately Turtle Brownies from Garnish and Glaze
- The Most Amazing Brownies from Stay at Home Chef
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Fudgy Mint Chocolate Brownies
Ingredients
For the brownies
- 1 cup salted butter, (2 sticks)
- 4 ounces unsweetened baking chocolate
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 1 & 1/2 cups flour, spooned and leveled
- 4 large eggs, beaten
For the mint frosting
- 3/4 cup butter, softened
- 3 cups powdered sugar
- 1 tablespoon milk
- 1 & 1/2 teaspoons peppermint extract
- 10 drops green food coloring
- 1/4 teaspoon salt
For the ganache topping
- 1/2 cup heavy cream
- 3 cups semisweet chocolate chips
- 2 tablespoons butter
Instructions
For the brownies:
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Preheat your oven to 350 degrees F. Line a 9×13 inch glass pan with parchment paper or foil, to make it easy to lift the bars out of the pan and slice. (Foil needs to be sprayed with nonstick spray) Or you can grease the pan directly with nonstick spray.
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In a heavy bottom 2 or 3 quart pot, melt 1 cup butter with 4 ounces unsweetened baking chocolate over medium heat. Use a wooden spoon to stir together and then remove from the heat.
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Add 2 cups sugar, 1/4 teaspoon salt, and 2 teaspoons vanilla.
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Stir in 1 and 1/2 cups flour until barely combined.
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Add 4 eggs. (If you like, you can beat the eggs separately in a small bowl before adding to the batter, just to make sure you don’t over mix your brownies.) Stir until combined but don’t overdo it. Over mixing brownies makes them tough! But do make sure there are no streaks of egg.
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Spread the batter into the prepared pan.
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Bake at 350 for about 22-25 minutes. Start checking early, you don’t want them to over bake. When a toothpick comes out of the center with no wet batter on it, they are done. Remove from the oven and place on a wire rack to cool completely. If you are in a hurry you can put it in the fridge or freezer after it has cooled on the counter for a few minutes.
For the mint frosting:
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While the brownies cool, make the frosting. In a large bowl or stand mixer, beat 3/4 cup butter until it is smooth and creamy, scraping down the sides and bottom of the bowl.
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Add 3 cups powdered sugar and 1 tablespoon milk. Beat until combined, stopping to scrape the sides and bottom of the bowl.
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Add 1 and 1/2 teaspoons peppermint extract. If you are nervous about it being too minty, you can start with 1 teaspoon and add more if you like.
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Add about 10 drops of green food coloring and 1/4 teaspoon salt. Beat well until smooth and creamy.
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When the brownies have cooled, spread the frosting on top of the brownies.
For the ganache topping:
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Add 1/2 cup cream to a medium bowl. Microwave on high heat in 30 second increments until bubbles appear on the edge of the bowl. Do not allow it to boil.
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Add 3 cups of chocolate chips and 2 tablespoons of butter but do not stir yet. Allow the chips to melt for a minute or two, and then use a whisk to beat it together. Return the bowl to the microwave in 20 second increments if necessary, until the lumps have mostly smoothed out but not all the way. Then continue whisking until it is completely smooth. (Chocolate scorches really easily so you have to be careful.)
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When the ganache is completely smooth and lump free, pour it over the mint frosting and spread it out to the edges.
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Cover and refrigerate or freeze until the ganache has set. It should take about 30 minutes or less.
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Mint brownies can be stored covered on the counter for 3-5 days. My husband Eric prefers them chilled, I like them room temperature!