These Decadent Mint Frosted Fudgy Brownies are a triple-layered delight that brings together the classic combination of cool mint and rich chocolate. Starting with a dense, chewy brownie base, they are topped with a fluffy, green mint buttercream and finished with a smooth chocolate fudge icing.
With their vibrant layers and intense flavor, these bars taste just like a gourmet Andes mint in dessert form.
Recipe Details
- Flavor Profile: A deep cocoa base is lifted by the sweet, refreshing peppermint layer and sealed with a rich chocolate frosting, creating a perfect balance of cool and cozy.
- Texture: You get a chewy, fudgy brownie at the bottom, a soft and airy buttercream in the middle, and a smooth, melting chocolate topping.
- Time: 15 minutes prep, 30 minutes bake time, plus cooling and chilling.
- Difficulty: Intermediate. It involves baking and making two simple frostings.
What You’ll Need
To make this recipe, you will need a 9×13 inch baking pan and a mixing bowl for the batter. A hand mixer or stand mixer is highly recommended for whipping the mint and chocolate frostings to a fluffy consistency. The ingredients rely on pantry staples like cocoa powder, sugar, and flour, plus peppermint extract and food coloring for that signature look and taste.
Ingredient Notes
- Oil – Use a neutral oil like avocado, vegetable, or canola. Oil creates a fudgier, moister brownie than butter.
- Cocoa Powder – Unsweetened cocoa powder is used in both the brownie batter and the chocolate frosting. It provides deep chocolate flavor without added sweetness.
- Peppermint Extract – This is essential for the mint layer. Be sure to use peppermint, not spearmint, for that classic candy flavor.
- Butter – You need room temperature butter for the mint frosting (to whip) and melted butter for the chocolate frosting (to create a glossy, fudge-like finish).
- Powdered Sugar – Essential for both frostings to ensure they are smooth and sweet.
- Green Food Coloring – Optional, but a few drops give the mint layer its recognizable green hue.
- Eggs – Four large eggs provide structure and richness to the brownie base.
Add-ins and Substitutions
- Chocolate Chips – For extra texture, you can fold a handful of semi-sweet chocolate chips into the brownie batter before baking.
- Topping – Sprinkle chopped Andes mints or chocolate curls on top of the final chocolate layer before it sets.
- Extracts – If you don’t like mint, you can use vanilla or almond extract in the middle layer for a different flavor profile.
How to Make Decadent Mint Frosted Fudgy Brownies
- Prep: Preheat oven to 350 degrees F. Grease a 9×13” baking pan.
- Make Batter: In a mixing bowl, mix the sugar and oil until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Add the dry ingredients: cocoa powder, salt, and flour. Stir until just combined.
- Bake: Pour the batter into the greased baking pan and spread it into an even layer. Bake at 350 degrees F for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Mint Layer: In a medium bowl, combine the powdered sugar, room temperature butter, peppermint extract, milk, and green food coloring (if using). Beat with a mixer until light and fluffy. Add more milk a teaspoon at a time if you want it thinner. Spread the frosting evenly over the cooled brownies. Refrigerate this layer while you make the chocolate frosting so it firms up.
- Chocolate Layer: In a separate bowl, combine the melted butter and cocoa powder. Add the powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.
- Finish: Spread the chocolate frosting gently over the chilled mint layer. Refrigerate to set the layers before cutting.
Pro Tip: Make sure the brownies are 100% cool before adding the mint frosting. If they are even slightly warm, the butter in the frosting will melt, and the layers will slide off or mix together. Chilling the mint layer before adding the chocolate frosting helps create distinct, beautiful lines.
Recipe Tips
- Mixing the Batter: Unlike cakes, you don’t need to beat a lot of air into brownie batter. Mix just until the flour disappears to keep them dense and fudgy.
- Cutting: To get clean cuts that show off the layers, chill the finished brownies thoroughly. Run a sharp knife under hot water, wipe it dry, and make a cut. Repeat for every slice.
- Frosting Consistency: If the chocolate frosting is too stiff to spread over the delicate mint layer, add a tiny splash more milk to loosen it up.
FAQs
- Can I use butter in the brownie base? Yes, you can substitute melted butter for the oil, but the texture will be slightly more cakey and less chewy.
- How do I store these? Because of the butter and milk in the frostings, these are best stored in the refrigerator in an airtight container for up to 5 days.
- Can I freeze these? Yes! These freeze beautifully. Wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw in the fridge or enjoy them cold.
Serving Suggestions
- Cold Milk: These rich, minty bars pair perfectly with a tall glass of ice-cold milk.
- Holidays: The green and brown layers make this a fantastic Christmas or St. Patrick’s Day dessert.
- Ice Cream: Serve a square with a scoop of peppermint stick ice cream for a mint lover’s dream.
Make This Recipe in Advance
- Bake Ahead: You can bake the brownie base a day in advance.
- Chilling: Since these need time to set in the fridge, making them the night before you plan to serve them is ideal.
Decadent Mint Frosted Fudgy Brownies
- Total Time: 45 minutes
- Yield: 24 Bars 1x
- Diet: Vegetarian
Description
These Decadent Mint Frosted Fudgy Brownies are a triple-layered delight that brings together the classic combination of cool mint and rich chocolate. Starting with a dense, chewy brownie base, they are topped with a fluffy, green mint buttercream and finished with a smooth chocolate fudge icing. With their vibrant layers and intense flavor, these bars taste just like a gourmet Andes mint in dessert form.
Ingredients
The Brownie Base
- 1 cup neutral oil (avocado, vegetable, or canola)
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 1 teaspoon salt
The Mint Buttercream Layer
- 2 cups powdered sugar
- 4 tablespoons butter, room temperature
- 1 1/2 teaspoons peppermint extract
- 1–2 tablespoons milk
- Green food coloring (optional)
The Chocolate Fudge Frosting
- 3 cups powdered sugar
- 2/3 cup unsweetened cocoa powder
- 1/2 cup butter, melted
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
Prep
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
Make Batter
In a large mixing bowl, whisk the oil and granulated sugar until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla.
Dry Ingredients
Add the flour, 6 tablespoons cocoa powder, and salt. Stir until just combined. Do not overmix.
Bake
Pour the batter into the prepared pan and spread evenly. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Crucial Step
Let the brownies cool completely in the pan. If they are warm, the mint layer will melt.
Mint Layer
In a medium bowl, beat the room temperature butter, powdered sugar, peppermint extract, 1 tablespoon milk, and food coloring until light and fluffy.
Adjust
Add another tablespoon of milk if too stiff. Spread evenly over the cooled brownies.
Chill
Place the pan in the refrigerator for 15–20 minutes to firm up this layer.
Chocolate Layer
In a separate bowl, whisk the melted butter and 2/3 cup cocoa powder. Add the powdered sugar, 1/3 cup milk, and vanilla. Beat until smooth and fluffy.
Spread
Gently spread the chocolate frosting over the chilled mint layer.
Set & Serve
Refrigerate the pan to let the chocolate set before cutting.
Notes
Cooling is Mandatory: You must wait until the brownies are 100% room temperature (or colder) before frosting. The mint layer relies on butter, which will turn into a greasy puddle if it hits a warm brownie.
Cutting Tip: To get those perfect, clean lines where the layers show clearly, chill the brownies thoroughly. Run a sharp knife under hot water, wipe it dry, and make a cut. Repeat for every slice.
Cocoa Powder: Use regular unsweetened cocoa powder. Dutch-process can be used for the frosting if you want a darker color, but regular works best for the brownie structure.
Storage: Because of the dairy in the frosting, store these in an airtight container in the refrigerator for up to 5 days. They taste amazing cold!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Bar
- Calories: 310
- Sugar: 42g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: mint brownies, grasshopper brownies, andes mint dessert, layered brownies, chocolate peppermint recipe, holiday baking, st patricks day desserts
