Mint Chocolate Brownies
These Mint Chocolate Brownies combine a rich, fudgy brownie base with a cool peppermint cream layer and smooth chocolate topping. Perfect for holidays, potlucks, or anytime you're craving a refreshing twist on a classic chocolate dessert.
Ingredients
- For the Brownie Base
- Cooking spray for greasing the pan
- 1 box fudgy brownie mix
- Eggs oil, and water (as directed on brownie mix box)
- For the Mint Frosting
- 1 stick 113g unsalted butter, room temperature
- 3 oz 85g cream cheese, room temperature
- 2¼ tsp peppermint extract
- 1 pinch kosher salt
- 1¾ cups 198g powdered sugar
- 1 tbsp heavy cream
- Green liquid food coloring optional
- For the Chocolate Topping Optional, but amazing
- 3 oz 85g semi-sweet chocolate, chopped
- 12 chocolate mints like Andes, finely chopped (about ⅓ cup, optional)
Instructions
- Preheat your oven to the temperature listed on your brownie mix box (typically 350°F/175°C).
- Lightly grease a 9x9-inch baking pan with cooking spray.
- Prepare the brownie batter as instructed on the package and pour into the prepared pan.
- Bake according to the package directions. Remove from oven and let cool completely.
- In a large bowl, beat the butter and cream cheese until light and fluffy.
- Add the peppermint extract, salt, and powdered sugar. Mix until smooth.
- Stir in the heavy cream and a few drops of green food coloring, if using. Mix well.
- Spread the mint frosting evenly over the cooled brownies. Chill for 15–20 minutes to firm up.
- In a microwave-safe bowl, combine chopped chocolate and Andes mints. Microwave in 30-second intervals, stirring until smooth.
- Let the chocolate cool for about 3 minutes, then pour over the mint frosting layer and spread evenly.
- Refrigerate for about 30 minutes, or until the chocolate topping is set.
- To slice, run a sharp knife under hot water, wipe dry, and cut into squares. Repeat between cuts for clean slices.
- Serve and enjoy every fudgy, minty bite!
Notes
You can skip the chocolate topping and simply sprinkle chopped Andes mints over the frosting if you’re short on time.
Store leftovers in an airtight container in the refrigerator for up to 5 days.