Mint Brownies with Buttercream Frosting
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Last Updated on April 22, 2026 by becky
Featuring a chocolate base filled with chopped mint candies, a dark chocolate layer, and peppermint frosting on top, these fudgy mint brownies with buttercream frosting are the best chocolate mint brownie recipe!
Why Make These Mint Brownies?
With a rich brownie batter, a layer of dark chocolate, creamy green buttercream frosting, and a smattering of chopped chocolate mint candies on top, these over-the-top mint brownies work perfectly for bake sales. I also love them for Saint Patrick’s Day parties, ideally served alongside a big mug of peppermint hot chocolate.
You will need to purchase a few special ingredients and budget plenty of time for the brownies to cool before adding the frosting, but the wait is well worth it…I promise!
Why Combine Chocolate and Mint?
The chocolate and mint combination works beautifully in all sorts of desserts, including ice cream, cookies, and candies. I mean, who doesn’t love a classic Thin Mint Cookie, a Peppermint Patty, an After Eight, or an Andes Mint?
I frequently use mint and chocolate in my recipes. Some of my favorites include this mint chocolate chip buttercream, these mint chip marshmallows, this easy peppermint hot chocolate, and my homemade peppermint patties. I guess you could say I’m a peppermint oil devotee. I love the way the cool mint flavor contrasts with the bittersweet chocolate.
These peppermint brownies work especially well for holidays. The minty fresh flavor reminds me of candy canes (so these are perfectly appropriate for Christmas!) while the green color screams “Saint Patrick’s Day.”
Chocolate Mint Buttercream Brownie Ingredients
To make these chocolate mint brownies, start by gathering the following:
- Butter – You’ll need unsalted butter for the brownie batter, and more to make the mint buttercream.
- Sugar – Granulated sugar (or caster sugar, measured by weight) sweetens the brownies, contrasting with the bitter notes of the unsweetnened cocoa powder and adding moisture to the batter.
- Cocoa Powder – Use unsweetened cocoa powder for this recipe. Do not use Dutch processed.
- Salt – A small amount of table salt or fine sea salt cuts the sweetness of the sugar.
- Eggs – This recipe does not contain baking powder or soda, so eggs are necessary to help the brownies rise.
- Extracts and Oils – You’ll need a good-quality vanilla extract, plus pure peppermint oil (not extract or flavoring) for making both the brownie batter and the mint buttercream frosting.
- Flour – In the US, I test my recipes with all purpose flour from Gold Medal or Pillsbury; in the UK, I prefer McDougalls plain flour in the red-and-white striped bag.
- Mint Chocolate – For the batter and to decorate. Some suggestions include Andes Mints, Ghirardelli Dark Chocolate Mint Squares, or mint chocolate bars (2 2-3-ounce bars). You could even use mint M&Ms, if you have some left over after making my chocolate mint M&M cookies!
- Dark Chocolate – Chopped dark chocolate, or semi sweet chocolate chips, makes the brownies extra-chocolate-y.
- Confectioner’s Sugar – You’ll need plenty of confectioner’s sugar (icing sugar, powdered sugar) to make the mint buttercream, plus a few tablespoons of whole milk (or plant milk) to adjust the consistency.
- Green Food Coloring – I added a few drops of Chefmaster‘s Mint Green food coloring to brighten my buttercream; Leaf Green will also work. Or, omit the food coloring for a more natural shade.
Substitutions and Adjustments
The addition of green food coloring mimics the look of natural mint leaves, but you can switch things up and use any gel food coloring you’d like. For example, a Christmas version with red food coloring and crushed candy canes.
I prefer a moist, fudgy brownie, rather than a cakey one, so these brownies are definitely fudgy! If you prefer a cakier brownie, add 1/2 teaspoon of baking powder to the flour mixture.
Creative Brownie Variations
I’ve made these brownies with Andes Mints and Ghirardelli Dark Chocolate Mint Squares, but feel free to be creative with the candy. Try Mint M&Ms, Thin Mint Girl Scout Cookies, Hershey’s Cookie Layer Crunch, Mint Aero, or a chopped mint chocolate bar.
I recommend against adding “creamy” candies like Peppermint Patties and After Eight mints to the batter, although you can certainly use these to decorate the buttercream. You can also omit the candy topping and garnish with shaved dark chocolate instead.
Make-Ahead and Storage Suggestions
These mint brownies are best enjoyed on the day they are made. Store leftovers in a single layer in a parchment-lined container at room temperature for up to three days.
To freeze: Bake the brownies, cool, wrap in foil, and freeze as a large slab. To serve, thaw at room temperature, then make and add the buttercream. I don’t recommend freezing the frosted brownies.
Other brownie recipes you might enjoy:
Salted Chocolate Caramel Brownies
Brie and Cranberry Brownies
Blueberry Lemon Cheesecake Brownies
Cherry Buttercream Brownies
Nutella Cheesecake Brownies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Mint Brownies with Buttercream Frosting
- Total Time1 hour (+ cooling time)
- Yield16 brownies 1x
Mint brownies with a chocolate base and peppermint frosting, plus more chocolate mint candies on top.
Ingredients
Brownies:
Nonstick spray, for greasing tin
113 grams unsalted butter (1/2 cup; 1 stick; 4 ounces)
200 grams granulated sugar (1 cup)
75 grams cocoa powder (3/4 cup)
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
2-3 drops peppermint oil*
75 grams all-purpose flour (1/2 cup + 1 tablespoon; 2 2/3 ounces)
Andes Mints (28-count box), Ghirardelli Dark Chocolate Mint Squares (5.32-ounce/151-gram bag), or mint chocolate bars (2 85-gram/3-ounce bars), unwrapped, coarsely chopped, and divided into 2 equal portions
130 grams chopped dark chocolate (1 cup; 4 1/2 ounces)
Mint Buttercream:
113 grams unsalted butter, softened (1/2 cup; 1 stick; 4 ounces)
225 grams confectioner’s sugar (1 2/3 cups; 8 ounces), plus more to adjust consistency
2 tablespoons whole milk, plus more to adjust consistency
3-4 drops peppermint oil (or to taste)
2-3 drops mint green gel food coloring (optional)
Instructions
Brownies:
Preheat oven to 330° F (165° C). Line an 8×8-inch square baking tin with parchment in a criss-cross-pattern, allowing a 1-inch overhang on all sides. Spritz lightly with nonstick spray. Set aside.
Melt butter in a saucepan over medium heat. ,Whisk in granulated sugar, cocoa powder, and salt. Remove from heat and allow to cool slightly, about 5 minutes. (Mixture will be thick.)
Transfer to a large mixing bowl.
Whisk in eggs, vanilla extract, and peppermint oil.
With a wooden spoon, fold in the flour until just combined. Do not overmix.
Add half of the chopped Andes mints (or mint chocolate) to the batter, stirring until fully incorporated. Spread into prepared tin.
Bake in preheated oven for 35-40 minutes, or until a toothpick or cake tester comes out mostly clean.
Immediately distribute chopped dark chocolate evenly over the top. Wait 1 minute, allowing the chocolate to melt slightly. (If necessary, you can return the tin to the warm oven for 30 seconds to melt the chocolate.) With a rubber spatula, spread the melted chocolate, completely covering the brownie slab.
Transfer to a wire rack and allow brownies to cool at least 1 hour, or until completely cool to the touch.
Meanwhile, prepare the buttercream.
Mint Buttercream:
In a large mixing bowl or the bowl of a stand mixer, whip butter on high speed until light and fluffy.
Add the confectioner’s sugar, 1/2 cup at a time, mixing well after each addition.
Mix in 1-2 tablespoons of milk, adding just enough to smooth the frosting. If it still seems too thick to spread, add a splash more milk. If too thin, add more confectioner’s sugar.
Mix in peppermint oil and mint green gel food coloring.
Assembly:
With a rubber spatula or small palette knife, spread a thick layer of buttercream over the chocolate layer.
Sprinkle with remaining mint chocolate pieces.
With a sharp chef’s knife, slice into squares and serve.
Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
Notes
*I strongly suggest using pure peppermint oil for this recipe, rather than extract. If substituting an extract, you’ll need to increase the amount used, as extracts are less powerful than oils.
I have made this recipe with Andes Creme de Menthe Thins and Ghirardelli Dark Chocolate Mint Squares, and both are delicious. But other types of mint candy or chopped mint chocolate will also work nicely!
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Brownies and Traybakes
- Method: Oven
- Cuisine: Dessert
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