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Mint Chocolate Chip Brownies Recipe
Cool, fudgy, and loaded with melty chocolate chips, this Mint Chocolate Chip Brownies Recipe is the kind of chocolate dessert that disappears from the pan before it ever hits the serving plate.
Meet Your New Favorite Mint Chocolate Chip Brownies Recipe
This Mint Chocolate Chip Brownies Recipe takes everything we love about classic chocolate brownies and layers in a refreshing, creamy mint twist. Think of it as the brownie version of mint chocolate chip ice cream—deep, dark chocolate on the bottom, a soft, minty layer in the middle, and more chocolate on top for good measure.
I’ve been baking brownies for over 30 years (yes, I was that mom who always showed up to the school bake sale with a pan of something chocolate). Mint brownies were one of the first “fancy” desserts I tried when my kids were little, especially around Christmas and St. Patrick’s Day. Over time, this easy brownie recipe turned into our go-to mint chocolate dessert: fudgy, not cakey; minty, but not toothpaste-minty; and sturdy enough to pack into gift boxes or bring to potlucks.
This version is a bit of a mash-up between thick bakery-style chocolate chip brownies and a creamy mint frosting. You get that cool mint chocolate chip flavor, plus the texture of homemade brownies—slightly chewy edges, soft centers, and pockets of chocolate chips in every bite.
Why You’ll Love This Mint Chocolate Chip Brownies Recipe
• Ultra-fudgy texture – These aren’t dry or cakey; they’re rich, dense, and brownie-fudge in the best way.
• Classic mint chocolate flavor – Tastes like mint chocolate chip ice cream baked into a chocolate dessert you can slice and share.
• Easy, pantry-friendly ingredients – Nothing fancy: cocoa powder, butter, sugar, eggs, chocolate chips, and a bit of peppermint extract.
• Make-ahead friendly – The flavor actually gets better after resting overnight in the fridge; great for parties and busy weeks.
• Perfect for holidays and potlucks – The green-tinted mint layer makes these mint brownies a natural star for Christmas, St. Patrick’s Day, or baby showers.
• Customizable sweetness – You can make the mint layer light and refreshing or a little richer, depending on your taste.
• Great for gifting – They slice cleanly, travel well, and look impressive in dessert boxes or wrapped in parchment.
• Kid- and adult-approved – Kids love the chocolate chips; adults appreciate that the mint is balanced and not overpowering.
Let me walk you through exactly what you’ll need and how to get that perfect fudgy brownie base with a cool, creamy mint chocolate chip topping.
Ingredients for the Best Mint Chocolate Chip Brownies
You don’t need anything fancy for this brownie recipe—just some baking basics and a couple of minty touches. This makes one 9×13-inch pan of brownies (about 16–20 squares, depending on how you cut them).
Tip: For the most consistent results, measure flour lightly by spooning it into the cup and leveling off with a knife.
For the fudgy chocolate brownies
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- 1 ¾ cups (350 g) granulated sugar
- ½ cup (100 g) packed light brown sugar (adds moisture and chew)
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (120 g) all-purpose flour
- 1 cup (85 g) unsweetened cocoa powder (use natural or Dutch-process; Dutch gives a deeper flavor)
- ½ teaspoon fine sea salt (or ¾ teaspoon kosher salt)
- 1 cup (170 g) semisweet chocolate chips (or chopped chocolate bar)
For the creamy mint layer
- ½ cup (113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted if lumpy
- 2–3 tablespoons heavy cream or milk (start with 2, add more as needed)
- 1 ½ teaspoons peppermint extract (not spearmint)
- 1–2 drops green food coloring (optional, for that mint chocolate chip look)
- ½ cup (85 g) mini chocolate chips (for the “mint chocolate chip” speckled effect)
For the chocolate topping
- 1 ½ cups (255 g) semisweet chocolate chips
- 3 tablespoons (42 g) unsalted butter
Ingredient Tips & Substitutions
- Butter: You can use salted butter; just reduce the added salt in the batter to a pinch.
- Sugar: The mix of white and brown sugar helps keep the brownies moist and chewy. You can use all granulated sugar if you need to, but the texture will be slightly less fudgy.
- Cocoa powder: A better-quality cocoa really shines here—brands like Ghirardelli or Hershey’s Special Dark work well.
- Peppermint extract: Be sure it’s labeled “peppermint,” not just “mint,” or the flavor can lean herbal. A little goes a long way, so measure carefully.
- Chocolate chips: You can use dark, milk, or even white chocolate chips based on your sweetness preference. For a less-sweet brownie, stick to semisweet or dark.
- Dairy-free: Swap butter with a good vegan butter stick and use dairy-free chocolate chips and plant milk; just know the texture may be slightly softer.
Step-by-Step Directions
This easy baking recipe has three simple parts: bake the brownies, mix the mint layer, and finish with a silky chocolate topping. It sounds like a lot, but each step is short and simple. You’ve got this.
1. Prep your pan and oven
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides as “handles.” Lightly grease the parchment.
- Why? The parchment makes it easy to lift your Mint Chocolate Chip Brownies out of the pan later for neat slicing.
2. Make the brownie batter
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture looks thick and glossy. This helps dissolve some of the sugar, which gives you a shiny top.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt until no cocoa clumps remain.
- Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until you no longer see dry streaks—don’t overmix or you’ll lose that fudgy texture.
- Fold in the chocolate chips.
3. Bake the brownies
- Pour the batter into your prepared pan and spread it into an even layer.
- Bake for 23–28 minutes, depending on your oven.
- You’ll know they’re done when the edges look set, the top is shiny and slightly crackly, and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Let the brownies cool completely in the pan on a rack. This is the hardest part, but if you rush it, the mint layer will melt and slide.
Tip: If you’re in a hurry, you can cool the pan on a wire rack for 15–20 minutes, then move it to the fridge for another 30 minutes.
4. Make the mint chocolate chip layer
- Once the brownies are completely cool, make the mint layer. In a medium bowl, beat the softened butter with a hand mixer (or stand mixer) until smooth and creamy.
- Gradually add the powdered sugar, about ½ cup at a time, mixing on low at first so it doesn’t puff everywhere.
- Add 2 tablespoons of heavy cream or milk, the peppermint extract, and a drop or two of green food coloring if you’re using it. Beat on medium speed until the mixture is smooth, fluffy, and spreadable.
- If it’s too thick, add a splash more cream. If it’s too thin, beat in a bit more powdered sugar.
- Fold in the mini chocolate chips.
You’re aiming for a texture like soft frosting that holds a gentle swirl. Taste a tiny bit—if you want it mintier, add an extra ¼ teaspoon peppermint extract, but go slowly.
5. Spread the mint layer
- Dollop the mint mixture over the cooled brownies and use an offset spatula or the back of a spoon to gently spread it into an even layer.
- Pop the pan into the fridge for at least 20–30 minutes to let the mint layer firm up before you add the warm chocolate topping.
6. Make the chocolate topping
- Place the chocolate chips and butter in a microwave-safe bowl.
- Microwave in 20–30 second bursts, stirring after each, until the chocolate is melted and smooth. (You can also use a double boiler on the stovetop.)
- Let the melted chocolate mixture cool for about 5 minutes—still pourable, but not hot.
7. Finish and chill
- Pour the chocolate topping over the chilled mint layer, tilting the pan gently so it covers everything evenly.
- Return the pan to the fridge for at least 1–2 hours, or until the top is firm enough to slice cleanly.
Slicing tip: For neat squares, run a sharp knife under hot water, wipe it dry, and make each cut in one clean motion. Wipe the knife between cuts.
Servings & Timing
Yield: About 16 large brownies or up to 24 smaller squares
Prep Time: 25–30 minutes
Bake Time: 23–28 minutes
Chill Time: 2–3 hours (for layers to set fully)
Total Time: About 3–4 hours, mostly hands-off
If you’re serving these mint chocolate brownies for a party, I like to bake the brownie layer the day before, then add the mint and chocolate layers the next morning so everything is fully set by dessert time.
Fun Variations on Mint Chocolate Chip Brownies
You know what? Once you’ve made this base Mint Chocolate Chip Brownies Recipe, it’s so easy to change it up a little each time.
- Dark Chocolate Mint Brownies: Use dark cocoa powder and dark chocolate chips in both the batter and topping for a deeper, less-sweet flavor.
- Gluten-Free Mint Brownies: Swap the flour with a 1:1 gluten-free baking blend; keep everything else the same and bake just until set.
- Thin Mint-Inspired Brownies: Crush 1–1 ½ cups of chocolate-mint cookies (like Thin Mints or Grasshoppers) and fold them into the brownie batter or sprinkle over the mint layer.
- Mint Oreo Brownies: Gently press chopped mint sandwich cookies into the mint layer before adding the chocolate topping for crunchy bits.
- Extra-Chip Brownies: Add white chocolate chips to the mint layer and sprinkle a few extra on top of the still-warm chocolate topping.
- Lower-Sugar Version: Use a sugar substitute designed for baking in the brownie base and a reduced-sugar chocolate chip; expect the brownies to be a bit less fudgy but still very tasty.
Storage & Reheating (If They Last That Long)
These mint chocolate chip brownies are one of those desserts that store beautifully, which is a blessing if you like to bake ahead—or if you’re an “I’ll just have a tiny square with my coffee” person.
Counter:
- Because of the butter-rich mint layer, I recommend keeping them in the fridge rather than at room temperature for more than a few hours, especially in warm kitchens.
Fridge:
- Store sliced brownies in an airtight container, with parchment between layers, for up to 5 days.
- For the best texture, let them sit at room temperature for about 10–15 minutes before serving so the chocolate topping softens slightly.
Freezer:
- Freeze cut brownie squares on a baking sheet until solid, then transfer to a freezer bag or container.
- They keep well for up to 2 months.
- Thaw in the fridge overnight or at room temperature for 30–45 minutes. The layers hold up very well after freezing.
Reheating:
- These aren’t the kind of brownies you “reheat” like a warm-from-the-oven brownie, since there’s a mint frosting and chocolate shell.
- If you want a softer bite, just let them sit out at room temperature for 15–20 minutes.
Make-ahead tip:
- Bake the brownie layer up to 2 days ahead; keep it tightly wrapped at room temperature.
- Add the mint and chocolate layers the day you plan to serve, then chill until set.
Notes from My Kitchen (Little Things That Make a Big Difference)
- Don’t overbake the brownies. The most common brownie mistake is waiting until a toothpick comes out completely clean. For fudgy brownies, you want a few moist crumbs clinging to the toothpick.
- Use room temperature eggs. This helps them blend into the batter more easily and keeps the texture smooth and shiny. If you forget, place the eggs in a bowl of warm (not hot) water for 5–10 minutes.
- Chill between layers. It’s tempting to rush, but that short chill between the brownie, mint layer, and chocolate topping is what keeps your dessert clean and pretty instead of messy and streaky.
- Adjust the mint to your taste. Some people like a big mint punch, others prefer a gentle background note. Start with 1 ½ teaspoons peppermint extract, then taste the mint layer and add tiny amounts until it matches your preference.
- Cut small squares. These are rich. You can always go back for a second piece, but a 2-inch square is usually plenty for most guests.
- Use good chocolate. The chocolate topping is simple, so the flavor of the chocolate really matters. A brand you enjoy snacking on will taste best in this brownie recipe.
And one more little thing: if you’re making these for a holiday platter, sprinkle a few extra mini chocolate chips on top of the chocolate layer before it sets. Simple, but it looks so pretty.
FAQs About Mint Chocolate Chip Brownies
Can I use a boxed brownie mix for this recipe?
Yes. You can bake a 9×13 pan of boxed brownies and then follow this recipe starting with the mint layer. The flavor is a bit more “semi-homemade,” but still delicious and much faster.
How strong is the mint flavor?
As written, the mint flavor is noticeable but not overwhelming—think mint chocolate chip ice cream, not breath mints. You can always add a little more peppermint extract to the mint layer if you want a bolder mint dessert.
Can I make these mint brownies without food coloring?
Absolutely. The food coloring is just for that classic mint chocolate chip look. Without it, the mint layer will be off-white with chocolate specks, still very pretty and completely minty.
My brownie top cracked a little—is that bad?
Not at all. In fact, that thin crackly top is usually a sign of a good fudgy brownie. It’ll be covered by the mint and chocolate layers anyway.
Why did my chocolate topping get dull instead of shiny?
If the chocolate was overheated or chilled very quickly, it can lose some shine. It’ll still taste great. Next time, melt the chocolate gently and let it cool briefly before pouring over the chilled mint layer.
Can I halve this Mint Chocolate Chip Brownies Recipe?
Yes. You can cut all ingredients in half and bake the brownie layer in an 8×8 or 9×9-inch pan. Watch the bake time; start checking around 20 minutes.
How do I pack these brownies for gifting or mailing?
Make sure they’re fully chilled and firm. Cut them, then wrap each square in parchment or wax paper. Place in a rigid container, layering with more parchment. If mailing, try to ship during cooler weather and avoid very hot climates.
Can I use spearmint instead of peppermint?
I don’t recommend it here. Spearmint can taste a bit herbal in baking. Peppermint pairs better with chocolate and gives that classic mint chocolate flavor you expect in mint brownies.
Wrapping It Up (And Sending You Off to Preheat the Oven)
This Mint Chocolate Chip Brownies Recipe is one of those desserts that manages to be both nostalgic and a little special. You get deeply chocolatey, fudgy brownies, a cool mint layer dotted with chocolate chips, and a smooth chocolate topping that makes every bite feel like a treat.
If you try this recipe, I’d love to hear how it went—tell me if you served them for a holiday, a birthday, or just a random Tuesday that needed something sweet. And if you’re in a minty mood, you might also enjoy playing around with other mint chocolate desserts, like mint chocolate chip cookies or a simple chocolate-mint bark.
Now go grab your 9×13 pan, and let’s make some brownies that will have people asking for “that mint chocolate brownie recipe” again and again.
Mint Chocolate Chip Brownies
Ingredients
- 1 cup unsalted butter melted and slightly cooled
- 1 3/4 cups granulated sugar
- 1/2 cup light brown sugar packed
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract pure
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder natural or Dutch-process
- 1/2 teaspoon fine sea salt or 3/4 teaspoon kosher salt
- 1 cup semisweet chocolate chips or chopped semisweet chocolate bar
- 1/2 cup unsalted butter softened, for mint layer
- 2 cups powdered sugar sifted if lumpy
- 2-3 tablespoons heavy cream or milk start with 2 tablespoons and add more as needed
- 1 1/2 teaspoons peppermint extract not spearmint
- 1-2 drops green food coloring optional
- 1/2 cup mini chocolate chips for the mint layer
- 1 1/2 cups semisweet chocolate chips for the topping
- 3 tablespoons unsalted butter for the topping
- parchment paper for lining the pan
- additional mini chocolate chips optional, for garnish on top of the chocolate layer
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides as handles. Lightly grease the parchment.parchment paper
- In a large mixing bowl, whisk together the melted, slightly cooled butter, granulated sugar, and brown sugar until the mixture looks thick and glossy.1 cup unsalted butter, 1 3/4 cups granulated sugar, 1/2 cup light brown sugar
- Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla extract until smooth and shiny.4 large eggs, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, and salt until no cocoa clumps remain.1 cup all-purpose flour, 1 cup unsweetened cocoa powder, 1/2 teaspoon fine sea salt
- Gently fold the dry ingredients into the wet mixture with a spatula just until no dry streaks remain. Fold in the semisweet chocolate chips.1 cup all-purpose flour, 1 cup unsweetened cocoa powder, 1/2 teaspoon fine sea salt, 1 cup semisweet chocolate chips
- Pour the batter into the prepared pan and spread it into an even layer. Bake for 23–28 minutes, or until the edges look set, the top is shiny and slightly crackly, and a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a rack.
- Once the brownies are completely cool, make the mint layer. In a medium bowl, beat the softened butter with a hand or stand mixer until smooth and creamy.1/2 cup unsalted butter
- Gradually add the powdered sugar, about 1/2 cup at a time, mixing on low speed at first so it doesn’t puff everywhere, until incorporated.2 cups powdered sugar
- Add 2 tablespoons of heavy cream or milk, the peppermint extract, and a drop or two of green food coloring if using. Beat on medium speed until the mixture is smooth, fluffy, and spreadable. If too thick, add a splash more cream; if too thin, beat in a bit more powdered sugar.2-3 tablespoons heavy cream or milk, 1 1/2 teaspoons peppermint extract, 1-2 drops green food coloring
- Fold the mini chocolate chips into the mint mixture until evenly distributed.1/2 cup mini chocolate chips
- Dollop the mint mixture over the cooled brownie layer and gently spread it into an even layer with an offset spatula or the back of a spoon. Refrigerate for 20–30 minutes to let the mint layer firm up.
- Place the chocolate chips and butter for the topping in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring after each, until melted and smooth, or melt gently over a double boiler. Let cool about 5 minutes until still pourable but not hot.1 1/2 cups semisweet chocolate chips, 3 tablespoons unsalted butter
- Pour the melted chocolate topping over the chilled mint layer, tilting the pan to cover evenly. If desired, sprinkle additional mini chocolate chips on top. Refrigerate for 1–2 hours, or until the topping is firm enough to slice cleanly.additional mini chocolate chips
- Use the parchment overhang to lift the brownies from the pan. For neat squares, run a sharp knife under hot water, wipe dry, and cut in clean motions, wiping the knife between cuts. Serve slightly chilled or at cool room temperature.
