I love an old-school recipe…one that as soon as you taste it, you think “childhood”. A dear friend of mine gave me this mint chocolate brownie recipe back in the day when we were newlyweds. And I made it for years.
And then I forgot about it. Why? Because I got caught up in making other things that I thought were better because they had elevated techniques or flavors. But let’s be honest…simple and classic are always in style.
If you love the combo of mint and chocolate, you’ll love this reader favorite mint chocolate chip ice cream cake. They both have a rich chocolate ganache layer that makes these treats special.
Let’s get to making some brownies!
This post contains links to affiliate websites including Amazon. I make a small commission for any purchases made using these links. Thank you!
Ingredient overview
First, you’re going to be a little overwhelmed by the amount of butter in these mint brownies. Full disclosure…there is one stick in each layer. That’s why they make the best Christmas recipe…one appearance a year.
Always leave your people wanting more, right?
Save This Recipe!
Enter your email and we'll send it right to you!
Other than the typical baking ingredients like flour, sugar and salt, you’re going to need:
How to make mint chocolate brownies
Brownie layer:
Pro tip
Use your freezer and fridge to make sure the brownie is chilled before proceeding with the next layer in the recipe.
Mint layer:
Ganache layer:
p.s. this “ganache” is more of a spread that hardens. True homemade ganache is made with whipping cream.
Assemble the brownies
Best tool for cutting brownies
Believe it or not —a lettuce knife makes the best tool for cutting moist bars and brownies.
-Josie + Nina
Extra tips for the best mint brownies
- Soften the butter and cut the butter into pieces for the brownie and mint layers.
- Check the brownie at the 22 minute mark with a cake tester. Don’t overbake the brownie.
- Let cool for about 10 minutes and then place the pan in the freezer for another 10 minutes before spreading on the mint layer.
- Freeze the mint layered brownie for another 10 minutes before pouring on the chocolate ganache.
Made this recipe?
I’d love it if you’d share your review and leave a star rating and comment!
Mint Chocolate Brownie
SAVE THIS RECIPE
Enter your email and we'll send it right to you!
Ingredients
Brownie base
- ½ cup butter, 1 stick
- 1 cup sugar
- 4 eggs
- 1 ½ cup Hershey’s syrup
- 1 cup flour
Peppermint filling
- 2 cup confectioners sugar
- ½ cup butter, 1 stick
- 1 T water
- 1- 1 ½ tsp peppermint extract
- 3 -5 drops green food coloring
Glaze layer
- 1 cup dark chcoolate chips
- ½ cup butter, 1 stick
- ½ tsp salt
Instructions
- Preheat the oven to 350˚ and place the baking rack on the center oven.
- Spray or butter a 9 x 13" baking pan.
For the brownie
- In a stand mixer, cream the butter and sugar for 2 minutes until blended.½ cup butter, 1 cup sugar
- Add eggs one at a time, mixing after each egg is added.4 eggs
- Pour in the Hershey's syrup and mix on low. Stir in the flour until completely mixed.1 ½ cup Hershey’s syrup, 1 cup flour
- Pour the batter into the prepared baking pan and bake for approximately 22-25 minutes. Check at the 22 minute mark using a cake tester. Remove when the cake tester comes clean.
For the mint layer
- Sift the powdered sugar in a fine mesh strainer over a bowl. Cut the butter into pieces and add to the powdered sugar. Blend in a stand mixer (or with a hand mixer) until combined and smooth.2 cup confectioners sugar, ½ cup butter
- Mix in the water and 1 teaspoon of peppermint extract. Taste and add the extra ½ teaspoon if desired. Start with 3 drops of green food coloring. Add more as desired.1 T water, 1- 1 ½ tsp peppermint extract, 3 -5 drops green food coloring
For the chocolate ganache layer
- Melt the butter in a saucepan or in the microwave in 30 second increments. Use a silicone spatula to stir in the chocolate chips until completely melted.1 cup dark chcoolate chips, ½ cup butter, ½ tsp salt
To assemble the brownies
- Allow the baked brownie pan to cool on the stove or a rack for about 10 minutes. Place pan in the freezer for another 10 minutes. Make sure the brownie base is completely cool.
- Use a flat spatula to evenly spread the mint layer over the brownies. Place the pan back in the freezer for 10 minutes to set the mint layer. Or you can place in the fridge – just make sure it's cold and set.
- Pour the chocolate ganache over the mint layer and use an icing spatula to spread the ganache completely over the brownies. Refrigerate for an hour until ready to serve.
Notes
- Store brownies covered in the fridge for up to 4 days.
- Brownies can be frozen in an airtight container for up to 3 months. Or wrap chilled brownies in parchment and then in foil and place the whole packet in a freezer safe bag.
