I love the combination of mint and chocolate in desserts. These mint chocolate brownies really hit the spot any time of year, from summer through the holidays and every day in between. They’re super fudgy and easy to make with a refreshing minty frosting. I can’t stop eating them!
These mint chocolate brownies taste just like mint chocolate chip ice cream! I added peppermint extract to boxed brownies and topped them with a delicious minty frosting. They’re a great summertime treat, but they’re also perfect for the holidays. Yum!
What’s in This Mint Chocolate Brownie Recipe?
- Brownie Mix: I like triple chocolate brownie mix, but any kind will work. Choose a mix with chocolate chips for extra pockets of chocolate.
- Vegetable Oil: Keeps the brownies moist and tender.
- Egg: Binds the brownies and keeps them moist.
- Peppermint Extract: Adds refreshing minty flavor to the brownies and the frosting.
- Vanilla Frosting: I doctored up store-bought vanilla frosting to make these brownies super easy.
- Butter: Adding some extra unsalted butter to the frosting makes it even more rich and delicious.
- Salt: Kosher salt brings out the minty flavor of the frosting.
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How to Store
Store leftover mint chocolate brownies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying chilled or at room temperature.
Tips for Success
- I recommend lining the bottom of your baking dish with parchment paper if you don’t have cooking spray available to use.
- Add some mint chocolate chips to the mix to give them an extra minty taste.
- If you don’t want the edges to become too crisp, you can cover the baking dish with foil halfway through.
- Fully baked brownies should be set around the edges and slightly gooey in the middle. They will continue to bake as they cool, so you don’t want to overbake them in the oven.
- I topped my brownies with mini chocolate chips, but that’s totally optional.
Mint Chocolate Brownies Recipe
Ingredients
For the Brownies
- 18 ounces triple chocolate brownie mix 510 grams (1 box)
- ¼ cup water 57 grams
- ½ cup vegetable oil 100 grams
- 1 large egg 50 grams
- 1 tablespoon peppermint extract 12 grams
For the Frosting
- 32 ounces vanilla frosting 906 grams (2 containers)
- 2 tablespoons unsalted butter 28 grams, room temperature (¼ stick)
- ⅛ teaspoon kosher salt
- 1 tablespoon peppermint extract 12 grams
- 5 drops green food coloring optional
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
Instructions
For the Brownies
- Preheat oven to 350°F. Spray an 8×8-inch baking dish evenly with nonstick spray. Set aside.
- Mix the brownie mix, water, vegetable oil, egg, and peppermint extract in a large bowl.18 ounces triple chocolate brownie mix, ¼ cup water, ½ cup vegetable oil, 1 large egg, 1 tablespoon peppermint extract
- Pour brownie batter into the greased dish. Bake for about 25 minutes, turning the dish around halfway through cooking time. Brownies are done when an inserted toothpick comes out mostly clean. They will be a little fudgey and you don’t want to overcook them.
- Allow brownies to cool fully before frosting.
For the Frosting
- In a large bowl, combine the vanilla frosting, butter, salt, and peppermint extract. Mix well.32 ounces vanilla frosting, 2 tablespoons unsalted butter, ⅛ teaspoon kosher salt, 1 tablespoon peppermint extract
- Add the green food coloring, 2 drops at a time, until you have reached the desired color of green (I used about 5 drops total) Place frosting in the refrigerator to thicken up for about 10 minutes.5 drops green food coloring
- Frost the brownies, cut into slices, and serve.
Notes
How to Make Mint Chocolate Brownies Step-by-Step
Mix the Batter: Preheat oven to 350°F. Spray an 8×8-inch baking dish evenly with nonstick spray and set aside. Mix 18 ounces (1 box) of triple chocolate brownie mix, ¼ cup of water, ½ cup of vegetable oil, 1 large egg, and 1 tablespoon of peppermint extract in a large bowl.
Bake the Brownies: Pour brownie batter into the greased dish. Bake for about 25 minutes, turning the dish around halfway through cooking time. Brownies are done when an inserted toothpick comes out mostly clean. They will be a little fudgey and you don’t want to overcook them. Allow brownies to cool fully before frosting.
Frost the Brownies: In a large bowl, combine 32 ounces (2 tubs) of vanilla frosting, 2 tablespoons of unsalted butter, ⅛ teaspoon of kosher salt, and 1 tablespoon of peppermint extract. Mix well. Add green food coloring (if desired), 2 drops at a time, until you have reached the desired color of green (I used about 5 drops total) Place frosting in the refrigerator to thicken up for about 10 minutes. Frost the brownies, cut into slices, and serve.
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