Easy Mint Chocolate Brownies

A three layer mint brownie recipe perfect for the holidays. Sneak these chocolate ganache covered mint chocolate brownies on to your Christmas cookie platter and before you know it, they’ll be gone. Spread a creamy peppermint filling over the moist, rich brownie base layer and top the whole pan with a rich chocolate ganache. Inspired by a Hershey’s recipe classic.

closeup of mint chocolate brownie
Mint chocolate brownies add a rich freshness to holiday cookie platters.

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. And these pink peppermint whoopie pies would look darling paired with the green mint brownies with chocolate ganache!

The eternal prepster in me 💗’s pink and green together in any form!

Let’s get to making some brownies!

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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?

Ingredients for mint chocolate brownies including Hershey's syrup, eggs, chocolate chips, flour, peppermint extract.
Your pantry most likely has most of the ingredients you’ll need for rich mint brownies.

Other than the typical baking ingredients like flour, sugar and salt, you’re going to need:

  • Hershey’s syrup. As of this writing, finding a can of Hershey’s syrup with the bright yellow, replaceable cover is next to impossible. I had to use a bottle (you’ll have some leftover to pour over ice cream or squeeze into coffee).
  • Peppermint extract. When it comes to extracts, I always look for the bottles to be labeled “pure.” Otherwise, the extract contains artificial ingredients and flavors. It’s a little more money but you use so little, the cost difference is minimal.
  • Confectioners sugar. Creamed with butter for the green mint center layer.
  • Dark chocolate chips. You of course can use semi-sweet or milk chocolate chips but dark chocolate has a richer less sweet flavor and the deep color contrasts beautifully with the green middle.

How to make mint chocolate brownies

Brownie layer:

blended confectioners sugar and butter in mixing bowl.
Cream butter and sugar together until smooth in a stand mixer or with a hand mixer, if available.
eggs being mixed into confectioners sugar and butter for brownies.
Add eggs one at a time until blended.
chocolate syrup being mixed into brownie batter.
Pour in Hershey’s syrup and mix on low.
mixing bowl of brownie batter with flour being stirred in.
Stir in flour and mix completely.
mint brownie batter poured in 9x13 pan.
Pour batter into prepared 9 x 13″ baking pan and bake.
Baked brownie base layer for mint chocolate brownies.
The baked brownie layer. Cool completely and place in the freezer for a bit (more below).

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:

confectioners sugar in strainer over bowl.
Sift confectioners sugar through a strainer to remove any lumps.
confectioners sugar and butter in mixing bowl.
Blend softened butter into sugar until creamy, about 1 minute.
mixing bowl of confectioners sugar and butter with green food coloring.
Add in peppermint extract to taste and green food coloring to get the color you like.

Ganache layer:

p.s. this “ganache” is more of a spread that hardens. True homemade ganache is made with whipping cream.

whisking chocolate and butter for ganache in a saucepan.
Melt the butter and stir in chocolate chips.
saucepan of chocolate ganache being whisked.
Whisk until completely smooth and the chocolate is melted.

Assemble the brownies

Hand with spatula spreading mint layer on mint brownies.
Spread the creamy mint layer over the brownies. Chill for 10 minutes.
pouring chocolate ganache on mint layer of mint brownies.
Pour the cooled ganache over the chilled mint brownie.
ganache spread on pan of mint chocolate brownies
Place in the fridge for the chocolate to harden.

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

stack of mint chocolate brownies on a ruffled white plate.
Watch out because once you’ve had one of these rich mint chocolate brownies you won’t be able to stop!
  • 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!

closeup of mint chocolate brownie
5 from 1 vote

Mint Chocolate Brownie

A three layer mint brownie recipe perfect for the holidays. Sneak these chocolate ganache covered mint chocolate brownies on to your Christmas cookie platter and before you know it, they'll be gone. Spread a creamy peppermint filling over the moist, rich brownie base layer and top the whole pan with a rich chocolate ganache. Inspired by a Hershey's recipe classic.
Prep Time:15 minutes
Cook Time:25 minutes
Chill time:30 minutes
Total Time:1 hour 10 minutes
Servings 12


Brownie base

Peppermint filling

Glaze layer


  • 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.


  • 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.
To cut the brownies, use a plastic disposable knife or a lettuce knife (one of my favorite ways to cut soft bar recipes).
Course: Bars, Dessert
Cuisine: American
Author: Lori Murphy
Did you make this recipe? Tag @josieandnina or tag #josieandnina!

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