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?

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, and it definitely works here.  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.

Key Ingredients

• 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; it lacks the depth of flavor of natural cocoa.
• Eggs – This recipe does not contain baking powder or soda, so eggs are necessary to help the brownies rise. Allow the eggs to come up to room temperature, or they won’t whisk smoothly into the warm chocolate mixture.

• 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.
• 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

• Change up the color. 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.
• Add baking powder. I prefer a moist, fudgy brownie rather than a cakey one, so these brownies are
• Use different mint chocolate. 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. 

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Mint Brownies with Buttercream Frosting

Recipe by becky

• Total Time1 hour (+ cooling time)
• Yield16 brownies 1x

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Mint brownies with a chocolate base and peppermint frosting, plus more chocolate mint candies on top.

Ingredients

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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 (1/2 cup + 1 tablespoon; 2 2/3 ounces)
1/4 teaspoon kosher salt
2 large eggs, at room temperature
1 teaspoon vanilla extract
2-3 drops peppermint oil*
75 grams all-purpose flour (1/2 cup + 1 tablespoon; 2 2/3 ounces)
135 grams Andes Mints (28-count box) or mint dark chocolate, 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
15 milliliters whole milk (1 tablespoon), plus more to adjust consistency
3-4 drops peppermint oil (or to taste)
2-3 drops mint green gel food coloring (optional)

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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 kosher 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 flexible rubber spatula or wooden spoon, fold in the flour until just combined. Do not overmix.

Fold in half of the chopped Andes mints (or mint chocolate) to the batter, reserving remaining chocolate for decoration.

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 1-2 minutes, allowing the chocolate to melt slightly. (If necessary, return to warm oven for 30 seconds to melt the chocolate.) With a small stepped palette knife or rubber spatula, spread the melted chocolate, completely covering the brownie slab.

Transfer to a wire rack. Cool, uncovered, at room temperature for 1 hour, or until chocolate sets and bottom of pan feels completely cool to the touch.

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. If frosting 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.

 

Equipment

8×8 square tin

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mint green food coloring

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peppermint oil

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Notes

*Use pure peppermint oil for this recipe, rather than extract.

• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Category: Brownies and Traybakes
• Method: Oven
• Cuisine: Dessert

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 five 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!