Published: · Modified: by Tonia Larson
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This Chocolate Mint Brownies recipe willmeltin your mouth! These bars are topped with mint buttercream and chocolate mint ganache.
My husband and I have always loved chocolate and mint. One of the desserts we served at our wedding was homemade chocolate mint brownies. We asked friends and relatives to bring pans of brownies to serve.
We even gave them the recipe since many of them had not made these brownies before. Somewhere along the way, I lost that recipe. I finally decided to create a similar recipe to share on my blog.
Table of contents
- How To Make Chocolate Mint Brownies
- Frequently Asked Questions
- More Mint Desserts
How To Make Chocolate Mint Brownies
I found a recipe in a cookbook that I thought seemed similar, but when I made it, the brownie part of the bars was bland, dry, and hard. So, I turned to my vintageHershey’s Homemade cookbook and adapted the Hershey’s Premium Doubly Chocolate Brownies recipe. This recipe is a little different than other brownie recipes because it includes boiling coffee.
Whisk together cocoa and baking soda. Stir in melted butter. Add the boiling coffee and stir until the mixture thickens. Stir in the sugar, eggs, and additional butter until smooth. Mix in the flour, vanilla, and salt. Spread in a greased 9×13 pan and bake at 350˚F for 35-40 minutes, just until the brownies start to pull away from the edges of the pan.
Allow the brownies to cool completely, then spread mint buttercream frosting over them. Place the pan in the fridge for 30 minutes to allow the buttercream to harden.
Melt the chocolate chips, butter, and light corn syrup in the microwave at 50% power until smooth, stirring after 2 minutes and then every 30 seconds. Remove from the microwave and stir in the peppermint extract. Pour the mixture over the chilled bars and quickly spread it over the pan. Return the pan to the fridge so the chocolate can harden.
Allow the chocolate to cool and set. Drizzle with melted green candy melts.
Bonus Tip: Melt the candy melts in the microwave.Spoon into a plastic baggie or icing bag. Snip a tiny piece of the corner of the bag off and pipe the melted candy over the bars.
Although I do enjoy everything about these Chocolate Mint Brownies, I’ve got to say that the mint buttercream with the chocolate on top is my favorite part. I’m thinking that I need to try to make a truffle recipe with just those two elements!
Frequently Asked Questions
Can I make these brownies without coffee?
The coffee enhances the chocolate flavor of the brownies. If you prefer, you can substitute equal amounts of another liquid like water or milk for the brewed coffee that is in this recipe.
What can I use instead of candy melts on top?
You can skip adding a topping or use sprinkles or chopped Andes mints.
More Mint Desserts
- Chocolate Mint Cake is the layer cake version of these bars.
- These Chocolate Mint Bars are simply magical!
- Chocolate Mint Oreo Fudge is cool and creamy.
- A Chocolate Mint Milkshake is perfect for St. Patrick’s Day!
Chocolate Mint Brownies Recipe
This Chocolate Mint Brownies recipe willmeltin your mouth! These bars are topped with mint buttercream and chocolate mint ganache.
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Prep Time: 1 hour hour 30 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 2 hours hours 5 minutes minutes
Servings: 36
Ingredients
Brownie Layer
Mint Buttercream Frosting
- 1 cup butter softened
- 4 cups powdered sugar
- 3 tablespoon milk
- 1 teaspoon peppermint extract
- Green gel paste or food coloring
Chocolate Mint Icing:
- 1 ½ cups chocolate chips
- ½ cup butter
- 2 teaspoon light corn syrup
- ¼ teaspoon peppermint extract
- ½ cup green candy melts optional
Instructions
Brownie Layer
Preheat oven to 350˚F. Whisk together cocoa and baking soda. Stir in melted butter. Add the boiling coffee and stir until the mixture thickens
Stir in the sugar and eggs until smooth. Mix in the flour, vanilla, and salt.
Spread in a greased 9×13 pan and bake at 350˚F for 35-40 minutes, just until the brownies start to pull away from the edges of the pan.
Mint Buttercream Frosting
Beat the softened butter until light and fluffy.
Add the sugar, 2 tablespoon of milk, and mint extract. Stir until combined, then beat until smooth.
Stir in the green gel paste or food coloring until it is the shade of green you want.
Spread over the cooled brownies.
Place in the fridge for 30 minutes so that the buttercream can set before adding the chocolate layer.
Chocolate Mint Icing
Melt chocolate chips, butter, and light corn syrup in the microwave at 50% power for 2 minutes. Stir and continue heating at 50% power for 30-second intervals and stirring until smooth.
Mix in the peppermint extract.
Pour over the mint buttercream frosting and spread to cover.
Return to the fridge to harden.
Drizzle with melted green candy melts before serving, if desired.
Notes
Store bars in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1piece | Calories: 282kcal | Carbohydrates: 37g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 136mg | Potassium: 44mg | Fiber: 1g | Sugar: 32g | Vitamin A: 393IU | Vitamin C: 0.05mg | Calcium: 19mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Tonia Larson
