Chocolate Mint Brownies

Chocolate mint brownies are a decadent treat anytime of year, but I particularly love them during the holiday season.  A layer of cake brownies is topped with a mint cream layer.  After a brief chill in the refrigerator, the entire dessert is covered in chocolate for a truly delicious dessert.

Chocolate Mint Brownies

Chocolate and mint is one of those classic combinations that is always a big hit.  Well, unless your husband doesn’t like mint and then you have to eat the entire pan yourself. Yeah, it’s tough.  Chocolate mint brownies are my classic holiday treat and I pretty much only make one pan a year around Christmas.  This dessert is super decadent a small piece goes a long way so go ahead and cut this in to a lot of tiny pieces to make it go a long way.

There are a few steps involved in this recipe, but nothing hard.  Just plan ahead to allow time for the brownie layer to cool and chilling the other layers in the fridge.   You can make the mint cream filling while the brownies are baking and just leave it in the fridge until the brownies have cooled.  The brownies are definitely cake like so feel free to use your favorite recipe if you like fudge like brownies.  But this recipe is awesome on it’s own!

Don’t worry if you too have a non-mint lover in your house! I also have recipes for  Peanut Butter Chocolate Chip Pie and Snickers Cheesecake, which are always a hit during the holidays!

Chocolate Mint Brownies
Recipe type: Dessert
Cook time: 
Total time: 
  • Brownie Cake Layer:
  • 1 cup flour
  • 1 cup sugar
  • ½ cup butter, softened
  • 4 eggs
  • 1½ cups chocolate syrup
  • Mint Cream Center:
  • 2 cups confectioners' sugar
  • ½ cup butter, softened
  • 1 Tablespoon water
  • ½-3/4 teaspoon mint extract
  • 3 drops green food coloring
  • Chocolate Topping:
  • 6 Tablespoons butter
  • 1 cup Semi-Sweet chocolate chips
  1. Heat oven to 350 degrees and grease 9x13 pan.
  2. In a large mixer bowl combine flour, sugar, butter, eggs and syrup; beat until smooth. Pour into prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan.
  3. Make the Mint Cream Center:
  4. In a small bowl combine confectioner's sugar, softened butter, water, mint extract and food coloring. Beat until smooth. Spread Mint Cream Center on cake; cover and chill.
  5. Make Chocolate Topping:
  6. In small saucepan over very low heat melt butter and chocolate chips. Remove from heat; stir until smooth. Cool slightly. Pour chocolate topping over chilled dessert. Cover; chill at least 1 hour before serving.



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