Mint Chocolate Chip Brownies (Printable)

Fudgy brownies layered with creamy mint and chocolate chips for a decadent dessert experience.

# What You’ll Need:

→ For the Brownie Layer

01 - 1/2 cup unsalted butter
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 tsp salt
08 - 1/2 cup semisweet chocolate chips

→ For the Mint Layer

09 - 1/4 cup unsalted butter, softened
10 - 1 1/4 cups powdered sugar
11 - 2 tbsp milk
12 - 1/2 tsp peppermint extract
13 - Green food coloring (optional)

→ For the Chocolate Topping

14 - 2/3 cup semisweet chocolate chips
15 - 2 tbsp unsalted butter

# How-to Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
02 - Melt butter in a mixing bowl. Whisk in sugar, eggs, and vanilla until combined.
03 - Sift in cocoa powder, flour, and salt. Mix until just combined.
04 - Fold in chocolate chips. Pour batter into prepared pan and spread evenly.
05 - Bake 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely.
06 - Beat softened butter until creamy. Gradually add powdered sugar, milk, peppermint extract, and food coloring if using; mix until smooth and spreadable.
07 - Spread the mint layer evenly over the cooled brownies. Refrigerate 20 minutes to set.
08 - Melt chocolate chips and butter together in microwave or double boiler, stirring until smooth.
09 - Pour the chocolate topping over the mint layer. Spread evenly and refrigerate until set, about 30 minutes.
10 - Cut into squares and serve chilled or at room temperature.

# Expert Advice:

01 -
  • The fudgy brownie base strikes that perfect balance between cakey and dense, exactly how a brownie should be
  • That mint layer tastes like an Andes melted into buttercream, cool and refreshing without being overpowering
  • They look impressive but come together in under an hour, minus chilling time
02 -
  • Let the brownies cool completely before adding the mint layer, or your frosting will melt into a sad, puddly mess
  • Run your knife under hot water and wipe it dry between cuts for those perfect clean edges
  • These need to stay refrigerated because the butter layers soften at room temperature
03 -
  • Use an offset spatula for spreading layers—it gives you the most even coverage without dragging
  • If your mint layer feels too thick to spread, add another teaspoon of milk to reach the right consistency

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