How to Make Homemade Mint Brownies

Craving Mint Brownies? This no-fuss recipe delivers decadent fudgy brownies and minty brownies bliss! Perfect for busy moms!

This recipe is designed to be quick, easy, and absolutely delicious. We’re talking double fudge goodness with a refreshing mint flavor—perfect for parties, potlucks, or just a Tuesday treat. This is truly the best brownie recipe!

Keeping it real – me and mint

If you love mint, you are going to love these brownies. Me? I believe that mint is meant for toothpaste.

But the brownie and chocolate frosting is to.die.for. I scraped off the mint and ate them like that. Everyone else in the house loves mint and the finished batch did not last long!

A non-mint version is right around the corner, so come back for that – or just omit the mint layer in these.

Baking in The Candy Pan

Before we dive into the ingredients, let’s talk about the secret to perfectly cut brownies: The Candy Pan! This pan is a game-changer for anyone who loves baking treats like these.

The unique design of the Candy Pan, with its built-in dividers, makes it incredibly easy to create uniform, professional-looking squares every single time. No more uneven edges or struggling to cut straight lines! It’s the perfect tool for achieving those picture-perfect BYU Mint Brownies.

Supplies Needed:

• 11×11 “Chunky Pan” from The Candy Pan (or 9×13 baking pan)
• Parchment paper
• Mixing bowls
• Electric mixer (handheld or stand)
• Sharp knife
• Spatula

Let’s focus on the key players that really elevate these BYU Mint Brownies.

Ghirardelli Fudge Brownie Mix & Duncan Hines Brownie Mix: The Double Chocolate Powerhouse

Here’s the secret weapon: using two different box mixes. It’s not just about more batter; it’s about layering flavor. The Ghirardelli mix brings that intense, dark chocolate richness, while the Duncan Hines mix adds a super fudgy almost gooey brownies texture.

This combination is what makes these brownies so uniquely decadent. It’s a professional baker’s trick to use multiple mixes to get a desired texture and flavor.

Mint Extract (The Real Deal): A Symphony of Mint

Not all mint is created equal. We’re talking mint extract, not spearmint. Spearmint is too aggressive; it’ll bulldoze right over the delicate chocolate layer. Mint extract, on the other hand, is a refined blend of mint and spearmint, giving you that cool, refreshing bite without overpowering the other flavors.

This is the difference between an amateur mint brownie recipe and a professional one. When you are at the grocery store, make sure to read the label.

Light Corn Syrup: The Frosting’s Secret Weapon

This isn’t just a sweetener; it’s a texture enhancer. A tablespoon of light corn syrup in both the mint layer and chocolate glaze is what gives them that glossy, smooth finish.

It also prevents the sugar from crystallizing, so your frosting stays creamy mint frosting and dreamy. This is a very important step to not skip for the best results.

Unsweetened Cocoa Powder for Deep Flavor

Sifting the unsweetened cocoa powder into the top layer frosting is what gives this brownie a professional look and taste. It gives a deep rich chocolate flavor that complements the mint frosting. By sifting the powder, it removes any lumps that can cause a grainy texture.

Directions:

1. Heat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. Line the 11×11 square pan with parchment paper. Remember, the Candy Pan has slits, so lining is a must!

3. In a large mixing bowl, combine both brownie recipes mixes. In a separate small bowl, combine oil, eggs, and water. Add wet mix to the dry mix and mix until well incorporated. Pour batter into the prepared pan and spread evenly.

4. Bake for 45 minutes, or until a toothpick test inserted into the center comes out with just a few moist crumbs.

5. Remove from the oven rack and let cool completely. Once cool, remove pan of brownies from the pan using the parchment paper and return them to the pan.

For the mint buttercream

1. Cream the 5 tablespoons of unsalted butter, 4 tablespoons of half and half, and 1 tablespoon of light corn syrup until smooth.

2. Add the green color (2-3 drops of food coloring) and teaspoon of peppermint extract, mixing until the color is even. Gradually add the 2 1/3 cups of powdered sugar, mixing on medium speed until smooth.

3. Spread the creamy mint filling evenly over the cooled brownies. Freeze for 15 minutes to set the mint layer frosting.

For the chocolate ganache

1. Cream the 5 tablespoons of butter, light corn syrup and half and half until well incorporated.

2. Sift the dry ingredients: the cocoa powder and powdered sugar into a separate bowl. Beat until creamy, about 2 minutes.

4. Spread the chocolate glaze over the mint layer and fudgy brownie base. If you want to add chocolate mints or Andes mints, do so now.

5. Slice into small squares with a sharp knife, serve, and enjoy!

Tips and Tricks for the perfect Mint Brownies:

• Use mint extract, not spearmint extract. Spearmint is very strong and will overpower the chocolate mint brownies.
• Don’t overmix the brownie batter—it can lead to cake-like brownies.
• If you don’t have an 11×11 pan, a 9×13 pan will work, but adjust bake time and you may get less time in the oven.
• Sifting the powdered sugar and cocoa powder for the top layer frosting will make it very smooth.
• If your chocolate frosting is too thick, add a small amount of milk or half and half. A microwave-safe bowl can be used to slightly warm the milk.
• Leftover brownies? Crumble them and use them as a topping for ice cream or mix them into a milkshake.

Storage Info, Reheating Instructions:

• Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
• These brownies are best results served cold or at room temperature.

FAQs:

• Why did my brownies come out dry?
  • Overbaking is the most common cause. Make sure to check them with a toothpick after 40 minutes.
• My mint frosting is too runny. What can I do?
  • Add more powdered sugar, a little at a time, until it reaches the desired consistency.
• Can I use a different type of extract?
  • Yes, but mint extract is essential for that classic BYU Mint Brownie mint flavor.
• Why is my chocolate frosting grainy?
  • Make sure to sift the cocoa powder and powdered sugar. Also, make sure to cream the unsalted butter and light corn syrup well.
• Can I freeze the brownies?
  • Yes, wrap them tightly in plastic wrap and foil. They will keep for up to 3 months.
• My brownies are sticking to the pan, even with parchment paper.
  • Make sure your parchment paper covers all sides of the pan. Also, make sure the brownies are completely cooled before trying to remove them. A good measure is to let them cool for an hour.

Don’t forget to pin this delicious recipes for later! And leave a comment below—I’d love to hear how your brownies turned out!

Recipe for Mint Chocolate Brownies

Ingredients:

Brownie Layer

• 1 package Ghirardelli Fudge Brownie Mix (I used Double Chocolate with chocolate chips)
• 1 package Betty Crocker Brownie Mix
• 3/4 cup oil
• 3 eggs
• 1/4 cup + two tablespoons water

Mint Frosting Layer

• 5 tablespoons butter at room temperature
• 4 tablespoons half and half
• 1 tablespoon corn syrup
• 2 1/3 cups powdered sugar
• 2-3 drops green food coloring
• 1/2 teaspoon mint extract

Chocolate Frosting Layer

• 5 tablespoons butter at room temperature
• 4 tablespoons half and half
• 1 tablespoon light corn syrup
• 2 1/3 cup powdered sugar
• 1/3 Cup cocoa powered, unsweetened

If you want to take this to the next level, try pairing it with Ninja Creami Chocolate Ice Cream, Ninja Creami Protein Ice Cream, or dark chocolate ice cream.

Mint Brownies

Yield: 12

Prep Time: 20 minutes

Cook Time: 45 minutes

Additional Time: 15 minutes

Total Time: 1 hour 20 minutes

Indulge in the classic taste of Mint Brownies with this double fudge recipe. Decadent, fudgy layers of rich chocolate and refreshing mint, topped with a creamy frosting and chocolate glaze. A guaranteed crowd-pleaser!

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Ingredients

Brownie Layer

Toggle ingredient group

• 1 package Ghirardelli Fudge Brownie Mix (I used Double Chocolate with chocolate chips)
• 1 package Betty Crocker Brownie Mix
• 3/4 cup oil
• 3 eggs
• 1/4 cup plus two tablespoons water

Mint Frosting Layer

Toggle ingredient group

• 5 tablespoons butter at room temperature
• 4 tablespoons half and half
• 1 tablespoon corn syrup
• 2 1/3 cups powdered sugar
• 2-3 drops green food coloring
• 1/2 teaspoon mint extract

Chocolate Frosting Layer

Toggle ingredient group

• 5 tablespoons butter at room temperature
• 4 tablespoons half and half
• 1 tablespoon light corn syrup
• 2 1/3 cup powdered sugar
• 1/3 Cup cocoa powered, unsweetened

Instructions

1. Heat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. Line the 11x11 square pan with parchment paper. Remember, the Candy Pan has slits, so lining is a must!

3. In a large mixing bowl, combine both brownie recipes mixes. In a separate small bowl, combine oil, eggs, and water. Add the wet mix to the dry mix and mix until well incorporated. Pour batter into the prepared pan and spread evenly.

4. Bake for 45 minutes, or until a toothpick test inserted into the center comes out with just a few moist crumbs.

5. Remove from the oven rack and let cool completely. Once cool, remove pan of brownies from the pan using the parchment paper and return them to the pan.

!For the mint frosting

1. Cream the 5 tablespoons of unsalted butter, 4 tablespoons of half and half, and 1 tablespoon of light corn syrup until smooth.

2. Add the green color (2-3 drops of food coloring) and teaspoon of peppermint extract, mixing until the color is even. Gradually add the 2 1/3 cups of powdered sugar, mixing on medium speed until smooth.

3. Spread the creamy mint filling evenly over the cooled brownies. Freeze for 15 minutes to set the mint layer frosting.

!For the chocolate ganache

1. Cream the 5 tablespoons of butter, light corn syrup and half and half until well incorporated.

2. Sift the dry ingredients: the cocoa powder and powdered sugar into a separate bowl. Beat until creamy, about 2 minutes.

3. Spread the chocolate glaze over the mint layer and fudgy brownie base. If you want to add chocolate mints or Andes mints, do so now.

4. Slice into small squares with a sharp knife, serve, and enjoy!

Notes

•Why did my brownies come out dry?
Overbaking is the most common cause. Make sure to check them with a toothpick after 40 minutes.
•My mint frosting is too runny. What can I do?
Add more powdered sugar, a little at a time, until it reaches the desired consistency.
•Can I use a different type of extract?
Yes, but the mint extract is essential for that classic BYU Mint Brownie mint flavor.
•Why is my chocolate frosting grainy?
Make sure to sift the cocoa powder and powdered sugar. Also, make sure to cream the unsalted butter and light corn syrup well.
•Can I freeze the brownies?
Yes, wrap them tightly in plastic wrap and foil. They will keep for up to 3 months.
•My brownies are sticking to the pan, even with parchment paper.
Make sure your parchment paper covers all sides of the pan. Also, make sure the brownies are completely cooled before trying to remove them. A good measure is to let them cool for an hour.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 658Total Fat: 34gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 76mgSodium: 270mgCarbohydrates: 89gFiber: 0gSugar: 45gProtein: 5g

*This calculation is just an estimate ~ results may vary!