Mint Brownies are that over-the-top, bakery-style treat with thick mint frosting and a shiny chocolate shell! These really are the best dessert bars ever.
author’s notes
My Life as a Mint Brownie Taste Tester
Back in my junior year of college, I worked the early morning shift at the Creamery in Provo. I’d roll in half asleep, scoop ice cream for people’s breakfasts (lol), and basically live off Graham Canyon (the best ice cream ever IYKYK) and mint brownies. The Creamery was famous for both, and honestly, rightfully so.
My favorite part of the shift? Cutting the fresh mint brownies. The “imperfect” edges were fair game, and you better believe I claimed every single one. After a while I got very particular about what made a good mint brownie, so of course I had to figure out how to make my own at home.
A lot of testing (and plenty of brownies) later, this is the version I’m obsessed with. These are my ultimate Mint Brownies, and I can’t wait for you to try them.
Ingredients In Mint Brownies
| Ingredients | Notes |
|---|---|
| Brownie mix and Oreos | Use your favorite boxed mix and finely chop the Oreos so they blend right into the batter. If you want, make brownies from scratch instead of from a boxed mix. |
| Cream cheese and butter | Let both soften to room temperature so the frosting whips up smooth without lumps. |
| Peppermint extract and salt | Start light and add more extract to taste since brands vary in strength. Avoid mint extract since it tastes more like toothpaste than dessert. |
| Powdered sugar and food coloring | Beat well for a fluffy frosting and add a tiny bit of coloring if you want that minty green look. If you prefer not to use food dye, feel free to skip it. |
| Chocolate chips and coconut oil | Melt slowly, stirring between bursts, for a smooth topping that sets with a soft bite. |
Quick Tip
If your brownie mix comes with a fudge layer, leave it out of the mix and spread it onto the brownies straight from the oven instead.
How To Make Mint Brownies
- Prep Line an 8×8 pan and preheat the oven.
- Bake brownies Mix, add chopped cookies, bake, then cool and chill.
- Make frosting Beat everything smooth and spread over chilled brownies.
- Add topping Melt chocolate with oil, pour on top, and let set.
- Slice Lift out, cut with a hot knife, and serve.
More Dessert Bar Recipes:
Mint Brownies
Mint Brownies are bakery-style bars with thick mint frosting and a chocolate topping that taste even better than they look!
Video
Equipment
Ingredients
- 1 (17.8-ounce) package brownie mix and the ingredients called for on the package
- 6 Oreos finely chopped, leave the creme filling inside
Frosting
- 3 ounces cream cheese full-fat
- 4 tablespoons unsalted butter
- 1 teaspoon peppermint extract not mint
- 1/16 teaspoon salt
- 2 cups powdered sugar
- Green food coloring optional
Chocolate Topping
- 1 cup milk chocolate chips or semi-sweet chocolate chips
- 2 teaspoons coconut oil
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang. Follow package directions to prepare the brownies—do not add the fudge packet if it came with your brownies (save it for later). Very finely chop 6 Oreos and add to the brownie ingredients. Stir everything together to get a thick brownie batter. Transfer to the prepared pan and bake according to package instructions. Don’t overbake. As soon as brownies are baked, remove from oven and allow to cool 3–4 minutes. If you had a fudge packet, spread it over the brownies here. Cover brownies tightly and place in the fridge (or freezer) while preparing frosting layer.
- In a large bowl, beat together room-temperature cream cheese and butter until smooth and creamy. Add peppermint extract (to preference; I use 1 teaspoon; see note 1). Add salt, optional food coloring, and powdered sugar. Beat until smooth and creamy. It will seem like it’s not coming together at first, but just keep beating until it does. Scrape the sides as needed with a spatula. Spread frosting evenly over completely cooled brownies. Return brownies to the fridge while preparing the topping.
- Topping: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 20-second bursts, stirring in between, until fully melted and smooth. Pour over the frosting and smooth into an even layer. Let set at room temperature.
- Once topping is firm, use the parchment overhang to lift the brownies from the pan. Cut with a sharp knife, running the blade under hot water and drying between cuts for clean slices. Let sit at room temperature for about 30 minutes before serving.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: The strength of the extract varies from brand to brand; I use McCormick® peppermint extract, and 1 teaspoon is perfect. Taste the frosting and decide if you’d like more extract, up to 1 and 1/2 teaspoons.
Storage: Store leftover Peppermint Brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, freeze unfrosted brownies in a single layer, then transfer to a freezer bag for up to 3 months. Frost after thawing.
Storage: Store leftover Peppermint Brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, freeze unfrosted brownies in a single layer, then transfer to a freezer bag for up to 3 months. Frost after thawing.
Nutrition
Serving: 1serving | Calories: 339kcal | Carbohydrates: 48.4g | Protein: 3g | Fat: 15.9g | Cholesterol: 23.4mg | Sodium: 109.3mg | Fiber: 1g | Sugar: 38.2g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips For Making Mint Brownies
- Line the pan: Use parchment so you can lift the brownies out easily.
- Chop the Oreos finely so they mix seamlessly into the batter. They won’t make the brownies crunchy; they melt right in and add a deeper chocolate flavor.
- Cool and chill: Let brownies cool fully before frosting and chill the frosted brownies before adding the chocolate topping.
- Prep ahead: Make the brownie base the night before to make assembly easier the next day.
- Cut cleanly: Warm your knife under hot water and wipe between cuts for neat slices.
Storage
- Fridge: Store leftover Mint Brownies in an airtight container for up to 1 week. Let them sit at room temp before serving.
- Freezer: Freeze unfrosted brownies in a single layer, then move to a freezer bag for up to 3 months. Thaw, then frost and top. Frosted brownies don’t freeze well.
These are so good! I love the mint later in the middle
My kids are begging for these – on the menu for this week! 🙂
So easy to make. Turned out perfectly. And my favorite was the ganache! Never had brownies with ganache on top before.
Oh my gosh, that mint layer. These didn’t even last 10 minutes in my house, lol.