Mint Brownies

Mint Brownies {Sweet Pea's Kitchen}

Are you ready for the most incredible mint brownies you’ll ever put in your mouth? Well, you’ve come to the right place!

A brownie that is all dressed up for St. Patrick’s Day-Mint Brownies. Three layers of rich and decadent goodness! Chewy, fudgy, double chocolate brownies with a minty middle that’s topped off with a decadent chocolate ganache.

Mint Brownies {Sweet Pea's Kitchen}

If  you’re  a fan of mint and chocolate combo you’re going to flip for these brownies! I used my favorite brownie recipe as the base for these brownies, however, feel free to use your own favorite fudgy brownie recipe (just make sure that it’s baked in a 9×13-inch baking dish). I strongly recommend using a homemade brownie recipe for these. If you’re feeling lazy and/or short on time, go ahead and use a box mix– but only in an emergency! 😉

Mint Brownies {Sweet Pea's Kitchen}

Mint Brownies

Chewy, fudgy, double chocolate brownies with a minty middle that’s topped off with a decadent chocolate ganache.

Yield: 24 brownies


For the Brownies:
1/3 cup Dutch-processed cocoa
1 1/2 teaspoons instant espresso
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
(1) teaspoon peppermint extract
2 1/2 cups sugar
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate, cut into 1/2-inch pieces

For the Filling:
2 1/2 cups powdered sugar
2 tablespoons butter, softened
3 tbsp whipping cream
4 oz cream cheese, softened
1/2 teaspoon mint extract
2 drops green food color

For the Chocolate Ganache:
1/3 cup whipping cream
1 1/3 cups (8 oz) semisweet chocolate chips
1/3 cup unsalted butter


1. Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
2. In a large bowl, whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks, vanilla, and peppermint and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in chocolate chunks.
3. Transfer the batter to prepared pan, smoothing the top. Bake 30 to 35 minutes, or until toothpick inserted into the center comes out with just a few moist crumbs attached. Transfer pan to wire rack and cool 1½ hours.
4. Using parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour.
5. To make the Filling: Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth and fluffy, about 2 minutes. Spread the mint filling over the cooled brownies.
6. To make the Chocolate Ganache: Place all ingredients in a microwave safe 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 5 minutes, then pour over the top of the mint filling, spreading carefully with a knife to the edges. Place the pan in the refrigerator until set, about an hour. Before cutting into bars, let stand 10 minutes at room temperature.

Source: adapted from Your Cup of Cake, originally adapted from Betty Crocker

Mint Brownies {Sweet Pea's Kitchen}

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6 Responses to “Mint Brownies”

  1. #
    Jennie — March 7, 2014 @ 8:13 am

    Mint and chocolate together is a tasty combination. Loving these brownies. I don’t even think I own a boxed brownie mix.

  2. #
    Noreen — March 7, 2014 @ 12:29 pm

    Love this recipe! In the 80’s they were called Alice in Winderland brownies. Still have my printed copy, food stains and all! Delicious!

  3. #
    Lindsay @ Life, Love and Sugar — March 7, 2014 @ 2:43 pm

    I love mint and chocolate together! That ganache on top looks perfect!

  4. #
    ChgoJohn — March 10, 2014 @ 10:33 pm

    I came here expecting a mint-flavored browning and instead I find a three-layered masterpiece. Nicely done, Christina. :)

  5. #
    Ash — March 18, 2014 @ 1:34 pm

    Oh wow, these look amazing. Mint and chocolate is probably my favorite combo ever. I’m pinning this for later eating. Maybe when school is over, I might need to binge on sweets then anyhow. Great recipe, thanks for the share!

  6. #
    Renee @ Awesome on $20 — March 21, 2014 @ 10:53 pm

    I made something similar to this last week, so I’m excited to try this recipe and compare. I love mint and chocolate.

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