These Mint Chocolate Chip Brownies have a homemade fudgy brownie that's topped with a mint frosting with mini chocolate chips folded into it. It's the perfect brownie recipe for mint chocolate lovers or for St. Patrick's Day!
My son has been asking for some brownies with mint frosting on top because those are his two favorite flavors. Do you recall the peppermint patty cupcakes I made for him many, many years ago, or maybe the Peppermint Patty Birthday Cake?
Anyway, I finally got to it and also whipped up a mint cheesecake brownie recipe that I hope to post in the next week so keep your eyes peeled.
How to make Mint Chocolate Chip Brownies
To whip up this mint chocolate chip brownies, you'll first need to make your brownies and then slather it with a thick layer of mint chocolate chip frosting.
Homemade Brownie Recipe| To make this brownie recipe, you'll need to first melt the butter and chopped chocolate together. The recipe calls for baking chocolate, but you can also use chocolate chips if you don't have baking chocolate on hand.
Once the butter and chocolate are completely melted, add in both sugars, eggs, and vanilla extract. Using a hand mixer, beat the batter until it's light brown and thick. This will take about 1 to 2 minutes.
Add the cocoa powder, flour, baking powder, and salt to the mixture and beat on medium just until the flour and cocoa powder are just mixed in. The batter will be extra thick.
Add dollops of the brownie batter to the prepared 8x8 square pan and bake until the top is crinkly and a toothpick inserted into the middle of the brownie comes out with moist crumbs or clean.
Allow the brownies to cool completely before working on the frosting.
Mint Chocolate Chip Frosting | Mint frosting is so easy to make! I typically add the butter, powdered sugar, extracts, milk, and food coloring to a large mixing bowl and beat with the hand mixer on low until combined.
Bump the mixer up to high and whip the frosting until fluffy. Fold in the mini chocolate chips and spread on top of the cooled brownie.
How to store Mint Chip Brownies
These brownies will last 3 to 4 days at room temperature if they're stored in an airtight container, but to get the longest shelf life out of these Mint Brownies, I recommend storing them in an airtight container in the fridge. Stored in the fridge, these brownies will be good for 5 to 7 days.
You can allow them to come back up to room temperature before eating or serve them chilled.
Can you freeze Mint Chocolate Chip Brownies
You can freeze them with or without the mint frosting on top. If you're adding the mint frosting, I would recommend letting the brownies first chill in the fridge or in the freezer until the frosting is firm.
Then wrap the mint brownies whole or in individual pieces in plastic wrap and then place in a freezer bag or freezer container for up to 3 months in the freezer. I would recommend leaving the brownies whole to keep the edges from drying out.
To defrost the brownies quickly, place them on the counter to come up to room temperature in about an hour or thaw slowly by placing them in the fridge overnight.
Can I double the homemade brownie recipe
Yes! These brownies are thinner, but you can thicken them up by doubling the recipe. If you're going to use the 8x8 pan, the bake time will be longer because the brownies are going to be thicker. If you're going to use a 9x13 pan, I would say the time should be pretty similar to the time below in the recipe card.
Can I add mint extract to the brownie recipe
Yes! I think the mint will overpower the brownie if you have it in the frosting already, but if you plan on leaving the frosting off from these brownies, feel free to add about ½ teaspoon direction to the brownie batter when you're adding the vanilla extract.
How do I make a chocolate topping for mint brownies?
I would recommend using a chocolate ganache recipe for the topping. This will need to be refrigerated.
To make a chocolate ganache topping, add ¾ cup chocolate chips and ½ cup of heavy cream to a microwave bowl or double boiler. Microwave in 30-second intervals and stir after each interval until the chocolate is completely melted and smooth.
Pour the ganache on top of frosting and gently smooth out. Place in the fridge for 2 to 3 hours until the topping has set up before cutting.
Can I use peppermint extract instead of mint extract?
Absolutely. I like to use mint extract because it has spearmint in it as well as peppermint, but it can be hard to find at times.
Need more Mint Chocolate Desserts?
- Mint Chocolate Layer Dessert
- Mint Chocolate Pudding Cookies
- Mint Cheesecake
- Mint Chocolate Cream Pie
- Easy Mint Chocolate Cookie Trifles
Mint Chocolate Chip Brownies
- ½ cup butter room temperature
- ½ teaspoon mint extract
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar
- ½ tablespoon milk
- 1 - 3 drops leaf green gel food color
- ¼ cup mini chocolate chips
- Preheat the oven to 350 degrees F. Spray an 8x8 inch pan with nonstick baking spray. Place a strip of parchment paper in the pan to cover the bottom and leave a little overhang on two of the sides to use as handles to pull the brownies out of the pan once cooled. Set aside.
- Add the butter and baking chocolate to a microwave-safe bowl. Microwave in 30-second intervals and stir after each interval until the chocolate is completely melted.
- Pour the butter and chocolate into a large mixing bowl. Add in the granulated sugar, brown sugar, eggs, and vanilla extract. Using a hand mixer, beat on medium for about 1 to 2 minutes until lighter in color and thick.
- Add in the cocoa powder, flour, baking powder, and salt. Beat just until the flour is incorporated.
- Add dollops of the brownie batter to the prepared pan. Gently spread the brownie batter out evenly using a spatula.
- Place in the preheated oven and bake for 28 to 35 minutes until done.
- Let cool completely before making the frosting.
- Add the butter, powdered sugar, mint extract, vanilla extract, milk, and food color to a large bowl. Beat with a hand mixer on low just until the powdered sugar is combined.
- Add in the mini chocolate chips and turn the mixer up to medium/high. Beat until fluffy.
- Gently spread the frosting evenly on top of the brownies.
- Pull the brownies out of the pan using the parchment paper and cut.
- I doubled the frosting recipe for a thicker layer.
- If you want your frosting sweeter, add an additional ½ to 1 cup of powdered sugar and ½ to 1 tablespoon of milk to the frosting recipe. Taste to make the mint is still to your liking, if not, add an additional ¼ to ½ teaspoon of mint extract.