Mint Brownies with Buttercream Frosting

Featuring a chocolate base filled with chopped mint candies, a layer of smooth dark chocolate, and peppermint frosting on top, these mint brownies with buttercream frosting are my personal twist on the classic chocolate mint brownie recipe.

Why Make These Mint Brownies?

Featuring a fudgy brownie batter, a layer of smooth dark chocolate, mint buttercream frosting, and  chopped chocolate mint candies on top, these mint buttercream brownies work perfectly for bake sales and Saint Patrick’s Day parties, ideally served alongside a big mug of peppermint hot chocolate.

The chocolate and mint combo I’ve used in this recipe is one of my personal favorites. (Let’s be honest, who doesn’t love a classic Thin Mint Cookie, a Peppermint Patty, an After Eight, or an Andes Mint?) Chocolate and peppermint works for all kinds of desserts, including mint chip marshmallows and homemade peppermint patties. . I’ve even made mint chocolate chip buttercream!

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. Save the rest of the peppermint oil to make peppermint marshmallows, lollipops, bark, or peppermint stick ice cream.
• 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! See my notes on mint candy, below.

• 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, I suggest adding 1/2 teaspoon of baking powder to the flour mixture.

Notes on Mint Candy

I developed this brownie recipe with Andes Mints, 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 don’t recommend “creamy” candies like Peppermint Patties and After Eight mints because they’ll melt into the batter, but you can certainly use these to decorate the buttercream. 

For a simpler version, omit the candy topping and garnish your brownies with curls of 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 for up to three months. Thaw at room temperature.

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!

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