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