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Chocolate Mint Brownies

Irresistibly Fudgy Chocolate Mint Brownies You'll Love

These Chocolate Mint Brownies are rich, fudgy, and topped with a creamy mint layer, making them the perfect dessert for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 box Brownie Mix Use other brownie mixes if needed.
  • 2 tbsp Butter, softened Can substitute with margarine for dairy-free option.
For the Mint Filling
  • 3 oz Cream Cheese Replace with dairy-free cream cheese if necessary.
  • 2 tbsp Heavy Whipping Cream Use coconut cream for non-dairy version.
  • 3 cups Powdered Sugar Can use granulated sugar but will require more blending to dissolve.
  • 1/4 tsp Mint Extract Use peppermint oil for a stronger flavor.
  • Green Gel Food Color Optional for visual appeal; leave out for natural color.
For the Chocolate Glaze
  • 1 1/3 cups Semisweet Chocolate Chips Substitute with dark chocolate for a richer taste.
  • 1/3 cup Butter for Topping Margarine can be used as a substitute.
  • 1/3 cup Heavy Whipping Cream Coconut cream can be swapped for dairy-free versions.

Equipment

  • 9-inch square baking pan
  • Mixing Bowls
  • Electric Mixer
  • Medium Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (325°F for dark or nonstick pans). Line a 9-inch square baking pan with aluminum foil and grease it lightly.
  2. Prepare the brownie mix according to package instructions and pour the batter into the prepared pan. Bake for 25–30 minutes until a toothpick inserted comes out with a few moist crumbs. Cool completely.
  3. In a medium bowl, beat the softened butter and cream cheese until smooth. Gradually add heavy whipping cream, powdered sugar, mint extract, and green gel food color. Mix until fluffy. Spread over cooled brownies and refrigerate for 1 hour.
  4. Combine semisweet chocolate chips, heavy cream, and butter in a medium saucepan over medium-low heat. Stir until melted and smooth, about 5–7 minutes. Cool for 15 minutes.
  5. Pour the cooled chocolate glaze over the mint layer, spreading evenly. Refrigerate uncovered for at least 2 hours until the glaze sets.
  6. Lift the brownies out using the foil overhang, cut into 16 squares, and let sit at room temperature for 20 minutes before serving.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Make sure to use softened ingredients for a smooth filling. Don't rush chilling each layer for distinct layers in your brownies.

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