Grab a fork and get ready to indulge!  Mint chocolate chip brownies with three gooey layers: brownie, mint chocolate chip buttercream frosting, and fudgy ganache!

Do you like sweet desserts? I mean really, really sweet? If so, this one is for you.

If not? Just have a small piece. With a large glass of milk.

Close up view of a layered brownie - on the bottom, brownie, next green mint chocolate icing, and topped with melted chocolate.
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These mint chocolate chip brownies are partially inspired by my friend Katrina’s mint-chocolate chip buttercream frosting, although I did adapt her recipe a bit. I love the combination of mint and chocolate, especially mint chocolate chip ice cream, so I’ve wanted to make this recipe happen for a long time.

So, imagine: brownies, just slightly underdone, then a thick layer of mint chocolate chip buttercream frosting, topped by a creamy ganache. Doesn’t that just sound lovely? 

Warning: This dessert isn’t for the faint-hearted. If you don’t have a major sweet tooth, you’re probably not going to love these brownies. But since most of us love a good sweet dessert, I’m thinking you guys will love these ooey, gooey, mint chocolate chip brownies. 

If you want to tone it down a little, make a half batch of frosting and skip the ganache. These brownies will still be fantastic and not quite as over-the-top. 

Oh, and I always use a boxed brownie mix. It’s kind of what I do. I’m all about shortcuts.

If you’re like me? Make sure to buy the family size (9×13) box. More brownies = a very good thing.

If you’re a baking superstar? Sub in your favorite brownie recipe.

Large metal bowl of mint green frosting with chocolate bits in it.

More Brownies

Close up view of a layered brownie - on the bottom, brownie, next green mint chocolate icing, and topped with melted chocolate. Text overlay present describing the image.
Recipe

Oooey, Gooey, Mint Chocolate Chip Brownies

5 from 2 votes
Prep: 30 minutes
Cook: 30 minutes
Total: 3 hours
Servings: 12 -24 brownies
Grab a fork and get ready to indulge!  Mint chocolate chip brownies with three gooey layers: brownie, mint chocolate chip buttercream frosting, and fudgy ganache!
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Ingredients 

For the Brownie Layer

  • 1 box of brownie mix (9×13 size) + ingredients you need to prepare brownies (eggs, oil, water)
  • 1 cup semi-sweet chocolate chips

For the Frosting Layer

  • 1/2 cup (one stick) unsalted butter, softened
  • 1/2 cup shortening
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 5 to 5 1/2 cups powdered sugar
  • 4 tablespoons milk
  • 3/4 cup semi-sweet chocolate, grated or coarsely chopped in the food processor
  • green food coloring (optional)

For the Chocolate Layer

  • 2 cups semi-sweet chocolate chips
  • 1 tablespoon canola or vegetable oil

Instructions 

  • Preheat oven to 350°F. Prepare brownies according to package, except stir in 1 cup of semi sweet chocolate chips. Bake according to package, in a greased 9×13 pan.
  • COOL BROWNIE COMPLETELY.
  • While brownie is cooling, make your frosting. Using an electric mixer, cream together butter, shortening, vanilla, and mint extract. Add powdered sugar one cup at a time, and then add milk, one tablespoon at a time until frosting is smooth and desired consistency has been reached. Stir in food coloring if desired, and then fold in chocolate shavings. Try not to eat it all at this step.
  • Once brownie is completely cooled, spread frosting evenly over the brownie. Throw it in the fridge so that the frosting can harden. I’d say give it at least an hour, maybe two. You want it nice and cold–so it is firm.
  • When it has cooled and firmed up, prepare your chocolate for the final layer. In a small bowl, combine 2 cups of chocolate chips with 1 tablespoon of oil. Melt in microwave or over a double boiler. If you choose the microwave, make sure to do it in thirty-second intervals and stir well each time. You don’t want it to over-heat. Once it is smooth, spread it over the frosting layer and allow to harden.
  • Enjoy and try not to go into a sugar coma. You can store these in the fridge or at room temp. They are easier to cut when they are closer to room temp (so the chocolate doesn’t crack).

Nutrition

Serving: 1g, Calories: 688kcal, Carbohydrates: 145g, Protein: 2g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 7g, Cholesterol: 6mg, Sodium: 23mg, Fiber: 2g, Sugar: 138g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did You Make This?Share a comment and rating below! I love hearing what you think!
Close up view of a layered brownie - on the bottom, brownie, next green mint chocolate icing, and topped with melted chocolate.

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5 from 2 votes (2 ratings without comment)

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47 Comments

  1. Rock Star Dad says:

    That’s just wrong on sooo many levels it’s good! I think this would go great with a cup of black coffee. I don’t like milk.

  2. mjskit says:

    I love your anatomy of a brownie! :) Definitely would need a fork, but I’m ready – fork in hand! Just pass one my way!

  3. Tracey says:

    You had me at mint and chocolate! My very favorite combination ever!

  4. Erin @ Dinners, Dishes and Desserts says:

    Ok, this has my name all over it! I think I am in love!!

  5. Autumn@Good Eats Girl says:

    OMG. Can you please mail me one of these? Wowza….they look amazing!

  6. Cara says:

    Oh my goodness! These look so good! The buttercream looks just like Mint chocolate chip ice cream!

  7. Lauren says:

    MUST.MAKE.THIS.STAT.

  8. Claire @ Claire K Creations says:

    Oh my goodness you’ve just managed to combine two of my favourite things. Brownies with mint?! I don’t think I’ll make these alone or I will be found passed out in a sugar coma!

  9. Leslie Means @ Her View From Home says:

    These look so good! How cute would these be at Christmas?? All green and everything…love them! Only problem in my family – my husband HATES mint and chocolate together. It’s the strangest thing! So – can I just take out the peppermint extract? Yum…what should I add in it’s place?

    1. Rachel says:

      Hmm–a shot of espresso? Some Kahlua? Ameretto? You could go a cherry route…or just leave it vanilla with chocolate chips–that would be great too! Butterscotch would be yummy too!

  10. Geni says:

    Oh my. Um, I think these are illegal in 7 states. How rich and wonderful do these look?!