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Layered mint brownies with frosting on a serving plate, garnished with fresh mint.

Mint Brownies

These mint brownies are fudgy chocolate brownies topped with a layer of mint frosting and chocolate. An easy yet impressive dessert recipe that's perfect for feeding a crowd.
Course Dessert
Cuisine American
Keyword mint brownies
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 1 hour 20 minutes
Total Time 50 minutes
Servings 20
Calories 379kcal
Author Sara Welch


For the brownies

  • 1 box brownie mix family size, around 18-20 ounces
  • eggs, oil and water as called for on brownie mix box
  • 1/4 teaspoon mint extract
  • cooking spray

For the mint layer

  • 1/4 cup butter softened
  • 4 ounces cream cheese softened
  • 1/4 cup heavy cream
  • 3 1/2 cups powdered sugar
  • 1/4 teaspoon mint extract
  • 5 drops green food coloring

For the chocolate topping

  • 1/2 cup heavy cream
  • 2 cups semisweet chocolate chips
  • 1/2 cup butter


  • Preheat the oven to the temperature specified on the box.
  • Line a 9" x 9" or 9" x 13" pan with foil, leaving an overhang on the sides. Coat with cooking spray.
  • Prepare the brownie mix with the eggs, oil and water as called for on the package. Stir in the mint extract. 
  • Bake according to package directions. Let the brownies cool completely.
  • For the mint layer. Place the 1/4 cup butter and cream cheese in a bowl, then beat until smooth with a mixer. Add the 1/4 cup of heavy cream and beat until well blended.
  • Gradually add the powdered sugar, beating until smooth and fluffy. Add the mint extract and green food coloring and beat for 30 seconds more.
  • Spread the mint layer evenly over the brownies. Place the brownies in the fridge and chill until the mint layer is firm, 45-60 minutes.
  • For the chocolate topping. Place the 1/2 cup heavy cream, chocolate chips and 1/2 cup butter in a pan over medium low heat. Cook for 3-4 minutes, stirring constantly, until melted and smooth.
  • Remove the chocolate topping from the heat. Let sit at room temperature for about 8-10 minutes or until lukewarm.
  • Pour the chocolate topping over the mint layer. Refrigerate until set, about 45-60 minutes.
  • Use the foil overhang to lift the brownies out of the pan. Cut into squares and serve.


This recipe can be made in a 9"x9" or 9"x13" pan, the recipe as written yields a very thick brownie. If you prefer a thinner brownie, use the 9"x13" pan.


Calories: 379kcal | Carbohydrates: 50g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 37mg | Sodium: 159mg | Potassium: 116mg | Fiber: 1g | Sugar: 40g | Vitamin A: 430IU | Calcium: 25mg | Iron: 1.9mg