Mint Chocolate Chip Brownies Recipe
If you love fudgy brownies and cool mint chocolate, this Mint Chocolate Chip Brownies Recipe is about to become your new go‑to chocolate dessert for parties, holidays, and those “I just need something sweet” nights.
These mint brownies are rich, dense, and full of melty chocolate chips, with a fresh mint layer that tastes like a grown‑up Thin Mint cookie in brownie form. I’m a 50‑year‑old mom and now a grandma, and this is the homemade brownies recipe my family asks for every single December… and then again in March for St. Patrick’s Day, and then again, well, you get the idea.
The base is a classic fudgy chocolate brownie (no cake‑like texture here), topped with a creamy mint frosting and finished with a thin layer of glossy chocolate. It looks fancy, but it’s actually a very easy brownie recipe that uses simple pantry ingredients and just a few basic tools.
If you’re searching for a mint chocolate dessert that feels special enough for a celebration but simple enough for a Tuesday, this Mint Chocolate Chip Brownies Recipe hits that sweet spot beautifully.
Why You’ll Love This Recipe
- Rich, fudgy texture – These chocolate brownies are dense, moist, and chewy, not cakey.
- Classic mint chocolate flavor – Think mint chocolate chip ice cream, but in brownie form.
- Crowd‑pleaser dessert recipe – Perfect for potlucks, bake sales, holiday platters, and office treats.
- Beautiful layers, minimal effort – Three layers (brownie, mint frosting, chocolate topping) that look bakery‑worthy.
- Easy to customize – Simple tweaks for gluten‑free, dairy‑free, or lower‑sugar versions.
- Make‑ahead friendly – Tastes even better the next day, and freezes like a dream.
- No mixer needed for the brownie layer – Just a whisk, a bowl, and a saucepan.
- Great for seasonal themes – Tint the mint layer green for Christmas, St. Patrick’s Day, or spring parties.
- Built‑in “wow” factor – People always think you fussed way more than you actually did.
Ingredients
Here’s everything you need for this layered mint chocolate chip brownies recipe. I’ll break it down by layer so it’s easy to follow.
For the fudgy brownie layer:
- 1 cup (2 sticks / 226 g) unsalted butter, melted and slightly cooled
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 4 large eggs, room temperature (helps them whisk in smoothly)
- 2 teaspoons pure vanilla extract
- 1 cup (120 g) all‑purpose flour
- ¾ cup (75 g) unsweetened cocoa powder (I like Ghirardelli or Hershey’s Special Dark)
- ½ teaspoon fine sea salt
- 1 cup (170 g) semi‑sweet chocolate chips (or chopped chocolate bar)
For the mint frosting layer:
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted for a smooth texture
- 2–3 tablespoons heavy cream or milk (start with 2, add more as needed)
- 1 ½ teaspoons pure peppermint extract (not spearmint)
- ¼ teaspoon vanilla extract
- Pinch of salt
- 2–3 drops green food coloring (optional, for that mint dessert “look”)
- ½ cup (85 g) mini chocolate chips (for that mint chocolate chip vibe)
For the chocolate topping:
- 1 ½ cups (255 g) semi‑sweet chocolate chips
- 3 tablespoons unsalted butter (makes the topping slice more cleanly)
Pan & tools:
- 9×13‑inch metal baking pan (glass works, but metal gives better edges)
- Parchment paper (for easy lifting and clean slices)
- Medium saucepan
- Mixing bowls, whisk, spatula, and offset spatula if you have one
Ingredient tips:
- Use room‑temperature eggs so they blend more evenly into the batter, making smoother, shinier brownies.
- Do not pack the flour too tightly; spoon it into your cup and level it off, or use a scale for accuracy. Too much flour is the #1 enemy of fudgy brownies.
- If you like a deeper chocolate flavor, use Dutch‑process cocoa; for a more classic brownie taste, stick with regular unsweetened cocoa.
Directions
Take a breath, grab your favorite apron, and let’s make these mint chocolate brownies step by step.
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Prep the pan and oven
Preheat your oven to 350°F (175°C). Line a 9×13‑inch pan with parchment paper, leaving a little overhang on the long sides so you can lift the brownies out later. Lightly grease the paper and sides of the pan with a bit of butter or nonstick spray. -
Make the brownie batter base
In a medium saucepan over low heat, melt the butter. Remove from the heat and whisk in the granulated sugar and brown sugar until the mixture looks glossy and thick. Let it cool for 3–4 minutes so you don’t scramble the eggs. -
Add eggs and vanilla
Whisk in the eggs one at a time, beating well after each addition. The batter will start to look shiny and thick—this is what gives you that crackly top. Stir in the vanilla extract. -
Whisk the dry ingredients
In a separate bowl, whisk together the flour, cocoa powder, and salt. This step keeps you from getting little pockets of dry cocoa in the finished brownies. -
Combine wet and dry
Gently fold the dry mixture into the butter mixture, just until you don’t see streaks of flour. Don’t overmix here; overworking the batter can make brownies tough instead of fudgy. -
Stir in chocolate chips
Fold in the semi‑sweet chocolate chips. They’ll melt slightly into the batter while baking and make these taste like extra‑rich chocolate chip brownies. -
Bake the brownie layer
Spread the batter evenly in your prepared pan. Bake for 23–28 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If the toothpick is totally clean, you may have baked them a touch long—but they’ll still be tasty. -
Cool completely
Set the pan on a wire rack and let the brownies cool completely. This is the hardest part, I know. If you add the mint layer while they’re warm, the frosting will melt and slide around, so patience really pays off here. I often bake the base in the morning and assemble later. -
Prepare the mint frosting
In a mixing bowl, beat the softened butter until creamy. Add half the powdered sugar and mix on low until combined. Add the remaining sugar, peppermint extract, vanilla, pinch of salt, and 2 tablespoons of cream or milk. Beat until smooth and fluffy, about 2–3 minutes. If it feels too thick, add another teaspoon or two of cream; if it’s too thin, sprinkle in a little more powdered sugar. -
Tint and fold in chocolate chips
If you’re using food coloring, add 2–3 drops of green and mix until evenly colored. Stir in the mini chocolate chips. This is what makes the middle taste like mint chocolate chip ice cream—my grandkids call it the “ice cream frosting.” -
Spread the mint layer
Once the brownies are fully cool, spread the mint frosting evenly over the top. Use an offset spatula or the back of a spoon to get a level layer. Chill in the fridge for about 20–30 minutes, until the frosting is firm to the touch. -
Make the chocolate topping
In a microwave‑safe bowl, combine the chocolate chips and butter. Microwave in 20–30 second bursts, stirring after each, until smooth and completely melted. You can also do this in a heatproof bowl set over a pot of simmering water if you prefer. -
Add the chocolate layer
Let the melted chocolate mixture cool for 3–4 minutes so it doesn’t melt the frosting. Then pour it over the chilled mint layer and tilt the pan or use a spatula to spread it into an even, thin layer. -
Chill and slice
Refrigerate the brownies for at least 45–60 minutes, or until the chocolate topping is set. For the neatest slices, lift the entire slab out with the parchment, then cut with a sharp knife that you’ve warmed briefly under hot water and wiped dry. Cut into 24–32 small squares—this is a rich chocolate dessert, so smaller pieces work well.
Servings & Timing
- Yield: About 24 large or 32 smaller mint brownies
- Prep Time: 25–30 minutes
- Bake Time: 23–28 minutes
- Chill Time: 1–1 ½ hours (for layering and setting)
- Total Time: Around 2–2 ½ hours, with plenty of that just being chill time where you can clean up, make coffee, or, if you’re like me, call a friend and chat.
Variations
You know what? Once you master this base brownie recipe, you can play around quite a bit:
- Gluten‑free version – Use a good 1:1 gluten‑free flour blend in place of the all‑purpose flour and check that your other ingredients are certified gluten‑free.
- Dark chocolate lovers’ version – Use dark chocolate chips for both the brownie mix‑ins and the topping, and bump the cocoa powder up by 1–2 tablespoons.
- Extra minty brownies – Sprinkle crushed peppermint candies or Andes mint pieces over the chocolate topping before it sets.
- Thin mint brownies – Skip the food coloring and use chopped Andes mints or mint chocolate pieces instead of mini chips in the frosting.
- Lower‑sugar tweak – Swap part of the granulated sugar with a no‑calorie baking sweetener (like Swerve) and use sugar‑free chocolate chips; texture will shift a little but the flavor still satisfies.
- Single‑layer “simple” mint brownies – Stir the peppermint extract and mini chocolate chips straight into the brownie batter and skip the frosting and topping layers for a quicker, less sweet version.
Storage & Reheating
These layered mint chocolate brownies actually get better after resting overnight—the flavors settle in, and the mint layer firms up.
- Room temperature: If your kitchen is cool, you can keep them in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, keep them covered in the fridge for 5–6 days. I like to place parchment between layers so the chocolate topping doesn’t stick.
- Freezer: Freeze brownies in a single layer on a baking sheet until firm, then transfer to a freezer bag or airtight container. They keep well for up to 2 months.
To serve from cold:
- From the fridge, let them sit at room temperature for 15–20 minutes for the best fudgy texture.
- From the freezer, thaw in the fridge overnight or at room temperature for 45–60 minutes.
These aren’t really a “reheat” sort of dessert like a molten lava cake—you want the layers to stay neat—but warming a single piece for 5–10 seconds in the microwave can soften the chocolate just enough if you like it a touch gooier.
Notes
- Don’t overbake the brownie layer. Most people who say their homemade brownies are dry just baked them 3–5 minutes too long. Pull them when the center still has a little jiggle and the toothpick has moist crumbs.
- Layer temperature matters. Make sure each layer is cool or chilled before adding the next. Hot brownies melt mint frosting; warm frosting softens chocolate topping.
- Slice small. This is a rich chocolate dessert—almost like a fudge bar—so smaller squares are perfect and go further in a crowd.
- Adjust mint strength. Peppermint extract can be strong. Start with 1 teaspoon, taste, and add up to 1 ½ teaspoons, especially if you’re baking for kids.
- Use good cocoa and chocolate. Since this is such a chocolate‑heavy baking recipe, slightly better cocoa and chips really do make the flavor sing.
A little data point from recipe analytics across several baking blogs: mint chocolate and “easy brownie recipe” searches spike around December and March, which lines up with how often my readers tell me they bake these for Christmas cookie boxes and St. Patrick’s Day potlucks. So if you’re planning ahead for festive gatherings, this one belongs on your list.
FAQs
Can I make this Mint Chocolate Chip Brownies Recipe the day before?
Yes, and honestly, you should. The flavors meld overnight, the layers set nicely, and they slice more cleanly the next day.
Can I use a boxed brownie mix for the base?
You can. Bake the mix in a 9×13‑inch pan as directed (aim for the fudgy version), let it cool, then add the mint frosting and chocolate topping as written.
What if I don’t like strong mint flavor?
Reduce the peppermint extract to ½–1 teaspoon and add a bit more vanilla; you’ll still get a gentle mint chocolate dessert without that strong “toothpaste” edge.
Do I have to use food coloring in the mint layer?
Not at all. The brownies taste the same without it; they’ll just have a creamy white mint layer instead of light green.
Can I use salted butter instead of unsalted?
Yes—just reduce the added salt in the brownie layer to a tiny pinch and skip the pinch in the frosting. Taste as you go.
Why did my chocolate topping crack when I sliced the brownies?
That usually means the chocolate was very firm and cold. Let the brownies sit at room temperature for 15–20 minutes, and use a warm, sharp knife, wiping between cuts.
Can I use oil instead of butter in the brownie layer?
Butter gives better flavor in chocolate brownies, but you can swap half the butter with neutral oil (like canola) for an even denser, fudgier texture.
How do I make these more “kid‑friendly”?
Use milk chocolate for the topping, go a little lighter on the peppermint extract, and cut the brownies into fun shapes with small cookie cutters once chilled.
Conclusion
This Mint Chocolate Chip Brownies Recipe brings together everything I love in a dessert recipe: deep chocolate, cool mint, a pretty presentation, and a process that doesn’t feel stressful after a long day. It’s one of those homemade brownies that makes people pause mid‑bite and say, “Who made these?”
If you try these mint brownies, I’d love to hear how they turned out—leave a comment, tell me if you served them for a holiday, a potluck, or just a quiet night at home. And if you’re craving more chocolate desserts, take a look around the blog for other fudgy brownies and mint chocolate dessert ideas to keep your baking list happily full.
Mint Chocolate Chip Brownies
Ingredients
- 1 cup unsalted butter melted and slightly cooled (2 sticks / 226 g)
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar packed (100 g)
- 4 large eggs room temperature
- 2 teaspoons vanilla extract for brownie layer
- 1 cup all-purpose flour 120 g, spooned and leveled
- 3/4 cup unsweetened cocoa powder about 75 g; regular or Dutch-process
- 1/2 teaspoon fine sea salt
- 1 cup semi-sweet chocolate chips or chopped chocolate (about 170 g), for brownie layer
- 1/2 cup unsalted butter softened (1 stick / 113 g), for mint frosting
- 2 cups powdered sugar 240 g, sifted
- 2-3 tablespoons heavy cream or milk start with 2 tablespoons, add more as needed
- 1 1/2 teaspoons peppermint extract not spearmint; adjust to taste
- 1/4 teaspoon vanilla extract for mint frosting
- salt pinch, for mint frosting
- 2-3 drops green food coloring optional
- 1/2 cup mini chocolate chips about 85 g, for mint frosting
- 1 1/2 cups semi-sweet chocolate chips about 255 g, for chocolate topping
- 3 tablespoons unsalted butter for chocolate topping
- 1 9x13-inch baking pan preferably metal; line with parchment
- parchment paper for lining pan
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly grease the parchment and sides of the pan with butter or nonstick spray.1 9x13-inch baking pan, parchment paper
- In a medium saucepan over low heat, melt 1 cup (226 g) unsalted butter. Remove from the heat and whisk in the granulated sugar and brown sugar until the mixture looks glossy and thick. Let cool for 3–4 minutes so it won’t cook the eggs.1 cup unsalted butter, 1 1/2 cups granulated sugar, 1/2 cup light brown sugar
- Whisk in the eggs one at a time, beating well after each addition until the batter is shiny and thick. Stir in 2 teaspoons vanilla extract.4 large eggs, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, and salt until well combined and no cocoa lumps remain.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon fine sea salt
- Gently fold the dry mixture into the butter-egg mixture just until no streaks of flour remain. Do not overmix to keep the brownies fudgy.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon fine sea salt
- Fold in 1 cup semi-sweet chocolate chips until evenly distributed throughout the brownie batter.1 cup semi-sweet chocolate chips
- Spread the brownie batter evenly into the prepared pan. Bake for 23–28 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).1 cup unsalted butter, 1 1/2 cups granulated sugar, 1/2 cup light brown sugar, 4 large eggs, 2 teaspoons vanilla extract, 1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon fine sea salt, 1 cup semi-sweet chocolate chips
- Place the pan on a wire rack and let the brownie layer cool completely in the pan. Do not add the mint layer until the brownies are fully cool, or the frosting will melt.
- In a mixing bowl, beat 1/2 cup softened unsalted butter until creamy. Add about half of the powdered sugar and mix on low until combined. Add the remaining powdered sugar, peppermint extract, 1/4 teaspoon vanilla, a pinch of salt, and 2 tablespoons cream or milk. Beat for 2–3 minutes until smooth and fluffy, adding more cream or powdered sugar as needed to reach a spreadable consistency.1/2 cup unsalted butter, 2 cups powdered sugar, 2-3 tablespoons heavy cream or milk, 1 1/2 teaspoons peppermint extract, 1/4 teaspoon vanilla extract, salt
- If desired, add 2–3 drops of green food coloring to the frosting and mix until evenly tinted. Fold in the mini chocolate chips until evenly distributed.2-3 drops green food coloring, 1/2 cup mini chocolate chips
- Once the brownie base is completely cool, spread the mint frosting evenly over the surface with an offset spatula or the back of a spoon. Chill the pan in the refrigerator for 20–30 minutes, or until the mint layer is firm to the touch.1/2 cup unsalted butter, 2 cups powdered sugar, 2-3 tablespoons heavy cream or milk, 1 1/2 teaspoons peppermint extract, 1/4 teaspoon vanilla extract, salt, 2-3 drops green food coloring, 1/2 cup mini chocolate chips
- In a microwave-safe bowl, combine 1 1/2 cups semi-sweet chocolate chips and 3 tablespoons unsalted butter. Microwave in 20–30 second bursts, stirring after each, until melted and smooth. Let the mixture cool for 3–4 minutes so it is still pourable but not hot.1 1/2 cups semi-sweet chocolate chips, 3 tablespoons unsalted butter
- Pour the slightly cooled chocolate mixture over the chilled mint layer. Tilt the pan or use a spatula to spread it into a thin, even layer over the entire surface.1 1/2 cups semi-sweet chocolate chips, 3 tablespoons unsalted butter
- Refrigerate the brownies for 45–60 minutes, or until the chocolate topping is fully set. Lift the slab from the pan using the parchment overhang. For clean cuts, warm a sharp knife under hot water, dry it, and slice into 24–32 small squares, wiping the knife between cuts.
- Serve at cool room temperature for the best fudgy texture. Store leftover brownies in an airtight container at room temperature for up to 2 days (if your kitchen is cool), or refrigerated for 5–6 days. For longer storage, freeze for up to 2 months.
