Soft, fudgy, homemade mint brownies with a creamy crème de menthe buttercream filling and rich ganache topping—plus a few easy shortcuts! The ultimate party treat that disappears in seconds.
Who loves holiday baking? I do!! This post is part of an Annual Virtual Cookie Exchange, created by Michaela at An Affair from the Heart.
Prep: 20 minutes | Cook: 35 minutes | Total Time: 55 minutes
Cuisine Inspiration: Classic American Dessert
Primary Cooking Method: Baking
Dietary Info: Vegetarian, but definitely not diet food!
Key Flavor: Chocolate and Mint, drool with me!
Skill Level: Beginner; No-Fuss (Simple steps, big results!)
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
What’s to Love about Mint Brownies
Let’s talk Chocolate Mint Brownies! I chose these Mint Fudge Brownies from Life Love and Good Food for a fun challenge, and the moment I spotted that vibrant grasshopper-green layer of mint frosting, I knew I had to try them. (Tell me I’m not the only one who goes a little ga-ga for anything chocolate and mint!) One bite of that fudgy brownie with its cool, creamy center and smooth chocolate mixture ganache, and I was hooked.
These aren’t your average brownies—they’re soft, fudgy, and made with a few clever shortcuts that save time without sacrificing flavoring or taste. Instead of using cocoa powder as in a typical brownie recipe, our shortcut here is using a bottle (yes, bottle!) of Hershey’s Chocolate Syrup—I used the natural Simply-5 version, and let me tell you, it makes the brownie base extra moist, dense, and oh-so-chocolaty. Planning ahead? You can freeze the finished brownies, making them a perfect make-ahead dessert.
This recipe always takes me back to my mom’s holiday dessert hack: mint sherbet with a drizzle of crème de menthe (the grown-up version had a bit more kick). She’d pre-scoop the sherbet into little bowls, drizzle the minty goodness on top, and pop them in the freezer—instant holiday magic! But I digress (your welcome)–these brownies take that nostalgic mint-chocolate combo to the next level.
Bottom line—if you’re looking for a dessert that’s a guaranteed hit (and disappears faster than you can say “mint chocolate”), these brownies are your new go-to. Just be warned: they won’t last long!
Merridee’s Chocolate Mint Brownies
I decided on these Mint Fudge Brownies because every time I see these layered mint brownies at a potluck or cookie exchange I make a beeline for them, but have never actually made them. What?!?
The original recipe is from Merridee’s Breadbasket (which I now have a hankering to visit their delightful Franklin, Tennessee bakery and cafe).
Why Is it called Creme de menthe?
Creme de menthe is French for mint cream, which is funny since it’s really more of a simple syrup liquor, no cream involved.
Back in the 60’s and 70’s my mom would scoop small bowls of lime sherbet and pour a little creme de menthe over the top for a quick and simple holiday dessert — even the kids would get one! Prepping them ahead of time, keeping in the freezer, until ready to serve! Pass me a spoon!
Mint Brownie Recipe Ingredients
Fudge brownie base – perfect for the holidays or St. Patricks day or anytime you get a mint chocolate craving!
- Sugar – I always use all-natural cane sugar in my baking; regular white sugar may be substituted
- Butter – Use the real deal! Remember, if it’s soft coming out of the fridge, it’s a blend, not real butter.
- Eggs – I use large eggs in all of my baking; bring them to room temperature for best mixing results.
- Flour – I use unbleached all-purpose flour in all of my baking!
- Hershey’s Chocolate Syrup – I used Simply 5 Natural Hershey’s Syrup
- Mint Buttercream Frosting: Powdered sugar (aka confectioners sugar), butter (yup, more butter), creme de Menth liqueur, or substitute with this creme de menthe flavor.
- Chocolate Ganache: Semi-sweet chocolate chips, pinch of salt and butter (yes, I know there is a lot of butter, but this is an indulgence!)
Get the full recipe in the recipe card below.
How to Make Mint Brownies
These are the simplest brownies ever, just a few ingredients and you are all set for super fudgy, a teensy bit cake-y, but oh so chocolatey brownies.
Start by preheating your oven to 350°F (375°F for high altitude) and line a 9×13 inch baking pan with parchment paper or spray well.
- Cream the softened butter and sugar for 1-2 minutes on medium high speed, add another minute if using all natural cane sugar.
- Add eggs, mixing on medium for 2 minutes.
- Slowly add in flour while mixer is on low, scraping down sides once.
- Pour in Hershey’s chocolate syrup and mix on medium-low speed until combined, scraping down sides and bottom of bowl until no lighter flour color is seen.
Pour brownie batter into prepared pan and bake for 25-30 minutes until the sides pull away slightly and the top springs back when lightly touched. Do not OVERBAKE! The brownies are done when a toothpick comes out with a few moist crumbs. Cool completely!
Buttercream Filling For Creme De Menthe Brownie
- Cream butter and add powdered sugar and creaming (mixing the butter and sugar) until smooth, 1-2 minutes on medium.
- Stir or mix in Creme de Menthe* (see below for substitution) for the creamy, fluffy, light green buttercream layer.
- Spread creme de menthe frosting on the cooled brownie base and place in the fridge until ready to top with ganache.
For The Chocolate Ganache Layer
- Place chocolate chips and butter (I slice into pieces) in a microwave-safe bowl.
- Microwave in 20-30 second intervals, stirring between each heating. The chips will melt even after you microwave it. Once melted, stir in pinch of salt and if desired a ½ teaspoon of vanilla extract.
- Spread on top of mint layer, cool completely, then slice and serve.
If you overheat your ganache, it will seize up, “break” so to speak, see my post on how to fix broken, oily or grainy ganache.
How to Cut Chocolate Mint Brownies
Now, when it comes to slicing or cutting these bad boys, I honestly can never get the layers super clean and perfect, but does that change how they taste, not-a-chance!? A fudgy brownie is just plain hard to cut, but these are my tips:
- Refrigerate the brownies for 20-30 minutes prior to cutting
- Using a long sharp knife, heated with hot water and wiped clean with a paper towel, slice quickly.
- Dip the knife back in hot water and wipe off the knife between cuts
- This process worked best for me, however; with most traditional brownies, a plastic knife actually works the best, so give it a try!
Mint Brownie Variations
- Classic Mint Chocolate Brownies: The OG version with a rich, fudgy base, cool mint buttercream frosting, and silky ganache topping. To make the mint buttercream: Beat ½ cup of softened butter at medium speed until creamy. Gradually add 2 cups of powdered sugar, stirring until smooth. Mix in 2 tablespoons of heavy cream, 1 teaspoon of peppermint extract, and a drop or two of green food coloring (optional) until light and fluffy.
- Gluten-Free Mint Brownies: Swap out regular flour for a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur. Hershey’s Chocolate Syrup is naturally gluten-free, so you’re good to go!
- Mint Oreo Brownies: Crush mint-flavored Oreos and fold them into the brownie batter or sprinkle them on top of the frosting for added crunch and flavor.
- Peppermint Brownies: Substitute crème de menthe with peppermint extract for a more candy cane-like flavor—perfect for the holidays! Sprinkle crushed peppermint candies on top of the ganache for a festive touch.
- Andes Mint Brownies: Stir chopped Andes Mints into the brownie batter or layer them between the brownie and frosting for an extra minty surprise.
- Mint Chocolate Chip Brownies: Mix ½ cup mini chocolate chips into the mint frosting for a fun, crunchy texture—think mint chocolate chip ice cream, but in brownie form!
- Mint Brownie Bites: Turn this recipe into bite-sized treats by baking in a mini muffin pan, then topping each one with a dollop of frosting and a drizzle of ganache.
- Dairy-Free Mint Brownies: Use dairy-free butter and chocolate syrup, and swap heavy cream in the ganache for coconut cream. You’ll still get that rich, fudgy texture!
- Thin Mint Brownies: Layer crushed Thin Mint cookies between the brownie and frosting, or sprinkle them on top for a Girl Scout cookie-inspired twist!
👉 Pro Tip: For extra mint flavor without altering texture, add a touch of peppermint extract to the brownie batter—just a little goes a long way!
Can I Make the Buttercream without Creme de Menthe (Alcohol)
Yes, if you prefer not to use creme de menthe liqueur in these brownies, simply replace 4 tablespoons of Creme de Menthe with:
- 4 tablespoons Creme de Menthe syrup OR 1 ¼ teaspoons peppermint extract or ¼ – ½ teaspoon of creme de Menthe flavor
- 1-2 drops of green food coloring or gel coloring (optional – but needed if you want the middle green)
- 3-4 tablespoons milk or cream (start slow and only add as much as needed for a light fluffy buttercream)
Mint Brownie Recipe Tips
- Don’t Overmix the Batter: Stir until just combined—no need for an arm workout here! Overmixing leads to cake-like brownies, and we’re all about that fudgy goodness.
- Check for Doneness with a Toothpick: Pop a toothpick in the center—if it comes out with moist crumbs, you’ve nailed it! If it’s wet, give it a few more minutes.
- Cool Before Frosting: Patience, my friend! Let those brownies cool completely, or your mint buttercream will turn into a melty mess.
- Whip the Mint Buttercream to Perfection: Beat at medium speed until light, fluffy, and minty-fresh. If using peppermint extract, remember a little goes a long way—too much and it’ll taste like toothpaste!
- Smooth Ganache Topping: Use a microwave-safe bowl to melt the chocolate and cream in short bursts. Stir until smooth and glossy—then try not to eat it by the spoonful!
- Use Parchment Paper for Easy Slicing: Parchment paper liner means you can lift the whole batch out with no sticky disasters and neatly cut into slices. More on that below.
- Chill for Clean Slices: For those Instagram-worthy slices, chill or freeze the brownies for 30-60 minutes, then cut with a sharp knife (wiping between slices for clean edges).
How to Store Chocolate Mint Brownies!
At Room Temperature: Store brownies in an airtight container for up to 3 days. If stacking, use parchment paper between layers to keep the frosting and ganache intact.
In the Refrigerator: Keep brownies in an airtight container in the fridge for up to 1 week. Let them sit at room temperature for 10-15 minutes before serving to bring back their fudgy texture.
In the Freezer (Entire Pan): For freezing the entire pan, leave off the ganache until after thawing for the best texture. Allow the baked brownies to cool completely, then spread the mint frosting evenly. Cover the pan tightly with plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months. When ready to serve, thaw the pan in the refrigerator overnight, then add the ganache before slicing.
In the Freezer (Individual Slices): Wrap each brownie slice tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag. Freeze for up to 2 months. To serve, thaw slices at room temperature or in the fridge overnight. For a quick treat, microwave a frozen brownie for 10-15 seconds for a warm, gooey bite.
👉 Pro Tip:
– If freezing the whole pan, lining the pan with parchment paper before baking makes it easy to lift the brownies out after thawing.
– While you can freeze brownies with the ganache on, note that the ganache may lose its smooth, glossy texture after thawing, becoming slightly grainy or firm. For the best appearance and texture, add the ganache after thawing.
I hope you enjoyed this fun blog hop, Christmas cookie exchange style!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
- Pampered Chef Batter Bowl – 32 ounces
Ingredients
Fudge Brownies
- 1 cup sugar I used all natural cane sugar; regular white sugar may be substituted
- ½ cup butter real butter
- 4 large eggs room temperature is best
- 1 cup all-purpose flour I use unbleached
- 1 ½ cups Hersheys Chocolate Syrup I used Simply 5 Natural Hersheys Syrup
Mint Buttercream
- 2 cups powdered sugar
- 4 tablespoons Creme de Menthe liqueur or syrup; see substitutions in notes
- ½ cup butter
Chocolate Ganache
- 2 cups semi-sweet chocolate chips
- 6 oz butter 1 ½ sticks
- Optional: Add a pinch of salt and ½ – 1 teaspoon of vanilla extract to melted chocolate
Instructions
Brownies
- Start by preheating your oven to 350°F (175° C) (375°F (190° C) for high altitude) and line a 9×13 inch baking pan with parchment paper or spray well. In a mixer, cream (mix together) the softened butter and sugar for 1-2 minutes on medium high speed, add another minute if using all natural cane sugar.1 cup sugar, ½ cup butter
- Add eggs, mixing on medium for 2 minutes. Slowly add in flour while mixer is on low, scraping down sides once.4 large eggs, 1 cup all-purpose flour
- Pour in Hershey's chocolate syrup and mix on medium-low speed until combined, scraping down sides and bottom of bowl until no lighter flour color is seen. Pour brownie batter into prepared pan and bake for 25-30 minutes until the sides pull away slightly and the top springs back when lightly touched. Cool completely!1 ½ cups Hersheys Chocolate Syrup
Mint Frosting
- Cream butter and add powdered sugar, creaming until smooth, 1-2 minutes on medium. Pour in Creme de Menthe* (see below for substitutions), mixing until light and fluffy! Spread creme de menthe frosting on cooled brownie base, place in fridge until ready to top with ganache.2 cups powdered sugar, 4 tablespoons Creme de Menthe liqueur, ½ cup butter
Chocolate Ganache
- Place chocolate chips and butter (I slice into pieces) in microwave safe bowl. Microwave in 20-30 second intervals, stirring between each heating. The chips will melt even after you microwave it. Spread on top of mint layer, cool completely, then slice and serve.2 cups semi-sweet chocolate chips, 6 oz butter, Optional: Add a pinch of salt and ½ – 1 teaspoon of vanilla extract to melted chocolate
Notes
- 4 tablespoons Creme de Menthe syrup OR 1 ¼ teaspoons peppermint extract or ¼ – ½ teaspoon creme de Menthe flavor.
- 1-2 drops of green food coloring or gel coloring (optional – but needed if you want the middle green)
- 3-4 tablespoons milk or cream (start slow and only add as much as needed for a light fluffy buttercream)
Cutting Tips
A fudgy brownie is just plain hard to cut, but these are my tips:- Refrigerate or freeze the brownies for 20-30 minutes before cutting
- Using a long sharp knife, heated with hot water and wiped clean with a paper towel, slice quickly.
- Dip the knife back in hot water and wipe off the knife between cuts
- No ingredient adjustments are necessary. Bake at 375°F (190° C) instead of 350, watching at the 25-minute mark; you would be better off with them being underdone than overdone.
- Room Temperature: Store in an airtight container for up to 3 days. Use parchment paper between layers if stacking.
- Refrigerator: Store in an airtight container for up to 1 week. Let sit at room temperature for 10-15 minutes before serving.
- Freezer (Whole Pan): Cool completely, spread frosting, and cover tightly with plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge and add ganache before slicing.
- Freezer (Individual Slices): Wrap slices in plastic wrap, place in a freezer-safe bag, and freeze up to 2 months. Thaw at room temperature or microwave for 10-15 seconds.
- 👉 Pro Tip: Freezing with ganache may cause it to lose its smooth texture. For best results, add ganache after thawing.
Nutrition
Take a look at all of our 2020 Freaky Friday Holiday Cookie Exchange Recipes:
- An Affair from the Heart – Chocolate Chip Cookie Dough Brownies
- Bowl Me Over – Homemade Buckeyes Recipe
- Devour Dinner – Holiday Brownie Cookie
- Fresh Cooky – Mint Fudge Brownies
- Hostess at Heart – Homemade Butter Cookies
- House of Nash Eats – Candy Coated Crispix Mix
- Lemoine Family Kitchen – Nutella Thumbprint Cookies
- Life Currents – Easy One Hour Cinnamon Rolls
- Life, Love & Good Food – Peppermint Brownie Drop Cookies
- Or Whatever You Do – Easy Thumbprint Cookie Recipe
- Sugar Dish Me – Chocolate Chip Pudding Cookies
- Take Two Tapas – Chocolate Caramel Brownies
- The Speckled Palate – Peanut Butter Chocolate Fudge
Candice
I am forever on the search for a brownie from scratch that is close to a box mix. I am intrigued by this recipe. I just plan to make the brownies and ganache. My question is that I like a really thick brownie. Could I use a 9×9 inch square pan to accomplish a thick brownie and adjust the baking time? Thank you.
Hi Candice, I really believe you could do that, while I haven’t tried on this particular recipe, I have done that in previous recipes with success. Let me know how it turns out!
Amy Nash
These mint brownies were so rich and delicious! The balance of mint and chocolate is spot on perfect!
Thank you so much Amy! So appreciate you!
Erin
Sheila is SO great, and I am thrilled that you made these brownies because they are INCREDIBLE. I could go for a few to celebrate this holiday season! Also, loving the tips and tricks to help troubleshoot the baking and ganache process because I struggle with the ganache bit sometimes.
Thank you Erin, many expensive thrown away batches of ganache later, I finally dug in and figured out how to fix it! Thank you so much my friend!
Erin
These brownies are wonderfully fudgy AND the creme de menthe buttercream is out-of-this-world. So special and delicious for a holiday celebration.
Nicole Johnson
Such adorable brownies! These are fabulous!
Thank you so much Nicole!
Deb Clark
My goodness, these are the BEST! My grandma used to make this recipe years ago, I was so excited to run across it here.- 5 stars, excellent!!!
Jennifer Stewart
These are completely drool worthy! The brownie is fudgy goodness and the mint buttercream, oh my!
Oh my indeed! Thanks so much Jennifer!
Debi
These brownies are amazing! The minty frosting is the best and makes these so special. Thanks for the recipe!
You are very welcome Debi!! Merry Christmas!
Julie Menghini
I have to take a treat to work and this recipe came just at the right time. I loved that it was easy to make, delicious, and will feed everyone in the office!
Angela
Drooling over here. These brownies look amazing. I love the mint combo with chocolate- so perfect!
Awe, thank you Angela, it seems a common theme, we doesn’t love mint and chocolate!
Tasia ~ two sugar bugs
The mint buttercream seems like the perfect way to lighten up a fudge-y brownie! And look at those clean layers. Sounds yummy!
Not super clean, but this is not about being perfect, it’s about how it tastes right! Thanks Tasia!
Michaela Kenkel
You have my whole heart with these brownies! Chocolate mint immediately makes my tummy growls, and that “Grasshopper” touch to them just screams holiday cookie exchange! You can bet I am making these!
Right, I totally agree Michaela!!! Thanks for hosting a fabulous virtual cookie exchange! Merry Christmas my friend!
Sheila @ Life, Love, and Good Food
Oh, wow! Thank you, my friend, for the kind words! Your Mint Fudge Brownies look absolutely luscious and now I’m thinking I need to make them again really soon! Like you, I’m always a sucker for anything chocolate and mint 🙂
Haha, isn’t it like that! Someone makes something of ours and we forget how very yummy they are! They were absolutely perfect for our family, and those we shared with, they LOVED them!
I truly was so tickled to be assigned to your blog, I could not decide on what to make, so-so many great goodies to choose from! Your biscotti!! Drool!
Love you bunches,
Kathleen
Heather
I met Sheila forever ago at Food Blog Forum in Asheville, NC and she is THE NICEST. Her recipes are so great and I am loving these brownies! The Creme e Menthe filling is calling my name. Cheers to holiday baking!
Thank you Heather and I agree, Sheila is the NICEST! That Creme de Menthe filling should call all of our names! LOL! Cheers back at you! Merry Christmas!