Mint Brownies

Mint Brownie Recipe

Heavenly layered Mint Brownies.  I am so excited to finally post these/make them.  They are so delicious and mint and chocolate is my favorite flavor combination! Brownies like these were sold on my college campus (BYU), and they were good, but always a little dried out.  These?  No.  Not dry at all! They are perfectly amazing and everyone needs to give them a try.  The chocolate topping is so silky and just melts in your mouth.

Mint Brownies

The Story:

Sometimes taking food photos is a struggle.  Cupcakes always look cute and as long as you “top” them with something fun, the photos are easy.  But brownies… they can be a pain.  They’re brown, gushy, and…blah.  Plus, everyone knows what a brownie looks like so it’s hard to make them say “Wow, check out that brownie!”

I did my best.

Mint Brownies

Mint Brownies


1 C. butter, melted
2 C. sugar
1/2 C. cocoa powder
2 tsp. vanilla
4 eggs
1 1/2 C. flour
1/2 tsp. salt
3/4 C. semi-sweet chocolate chips
Mint Filling:
2 1/2 C. powdered sugar
2 Tbsp. butter, softened
4 oz cream cheese, softened
1/2 tsp. peppermint extract
2-3 drops green food coloring
3 Tbsp. whipping cream
Chocolate Ganache:
1/3 cup whipping cream
1 1/3 cup semi sweet chocolate chips (add 1/3 C. extra if you live in a hot place)
1/3 cup butter


1. Preheat oven to 350 degrees and grease a 9x13 pan. I like to line mine with parchment first so it's easy to remove in the end 🙂 Set pan aside.
2.In the bowl of your stand mixer, combine butter, sugar, cocoa powder and vanilla. Mix on low until combined and smooth. Add eggs one at a time, mixing well after each one.
3. Add flour and salt and stir just until combined.
4. Stir in chocolate chips.
5. Pour batter into your prepared pan and spread out evenly. Bake for 25-30 minute, careful not to over bake! You want them fudge 🙂
6. Let brownies cool completely.
7. Mint Filling: Combine all ingredients in a stand mixer (I used my whisk attachement) and beat until smooth and fluffy. Add only as much green dye as you want, or none at all!
8. Chocolate Ganache: Place all ingredients in a microwave proof bowl and microwave until the chocolate chips start to melt (about 1 minute) then stir. Microwave a little longer and stir until smooth. Let cool a few minutes
9. To assemble: When the brownies are completely cool spread the mint filling over the top of them then refrigerate the two layers for about 20 minutes to let the filling set up a little bit. Then pour the chocolate ganache over the top of the mint filling, spreading carefully with a knife to the edges. (If the chocolate ganache starts to thicken up, just zap it again in the microwave for a few minutes. My ganache was quite thin, so a just shook the pan to spread it out!) Place the pan back in the fridge for an hour, or until the chocolate layer is set. To serve, cut with a sharp knife and enjoy! (You can speed up any of the chilling times by placing in the freezer 🙂 That's what I did because I couldn't wait!!

Recipe from The Farm Girl Recipes and Jamie Cookies it Up

Poured out the batter, baked it, spread out the fluffy mint filling, then poured on the ganache.  (Ganache is a fancy word for “chocolate topping”).  Make sure to chill the brownies after you put on the mint filling to help it set up a little before pouring on the ganache.  AND also pop them back in the fridge/freezer after the ganache to get that top layer firm enough to cut.  Little tip… when you slice, wipe off your knife between cuts if you want them to look really pretty 🙂

Layered Mint Brownies

16 thoughts on “Mint Brownies

  1. 1
    KAPP says:

    I totally said “Wow, checkout that brownie” …it is so pretty!

  2. 2
    Laura Wright says:

    Beautiful photography! I love how the ganache on the right brownie almost looks like a mirror – smooth and silky – dreamy really! I can’t wait ot make these!

  3. 3
    Bailey says:

    i love how shiny the tops are! the captain of my tennis team just got accepted to BYU 🙂

  4. 4
    Ashton says:

    Totally agree about BYU’s brownies! I just wanted to be like, “PEOPLE!! This is your signature dessert!! Stop letting them dry out!!!!” lol. But yours look incredible. And that ganache?! Come to mama!

  5. 5
    Emma Darden says:

    I’m so glad I’m following you on Instagram! A woman in our stake passed away this week– after a lovely, long, full life– and for her funeral tonight they’re having a party at the end with all of her favorite things. Mint chocolate brownies were one of them and I know these will bring down the house.

    Oh, and Sophie says hi! And that baby that was always asleep the summer you were at the park is three now– and we have another little girl on the way!

  6. 6
    Holly says:

    I made these for St Patrick’s Day treats for my department at work. WOWSA! They are fantastic! (And waaaaayyy better than BYU mint brownies)

    thanks for sharing!

  7. 7
    mommyiscooking says:

    I just made these for my kids, this is a beautiful recipe that we made today and it was so delicious.

    We are going to do your recipe again on Saturday for our dieting group. Dark chocolate causes fat loss, so we spiced it up with dark chocolate chips!


  8. 8
    Madi says:

    I was wondering how long I can store these brownies for? I plan on making them for my graduation party and want to make them a few days a head of time.

  9. 9
    Julie says:

    I imagine overnight might be OK, but after a day or so (assuming I haven’t eaten them all…) do these need to be stored in the fridge because of the cream cheese in the frosting?

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