Chocolate Mint Brownies Recipe with chocolate chips, cream cheese, peppermint extract, cocoa, and sugar—layered, fudgy, and dangerously good.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You know that feeling when you bite into something and it instantly takes you back? For me, that’s this Chocolate Mint Brownies Recipe. The first time I tried them was at my aunt Carol’s Christmas party. She walked in with this tray that looked like it came from a bakery—perfect shiny ganache, little green layer peeking through. I remember thinking, “No way she actually made these at home.” Carol, if you’re reading this, sorry for doubting you.
When I finally got the recipe, I realized it wasn’t some secret chef magic. It was just… brownies. With a cream cheese mint filling. And chocolate poured on top. That’s it. Of course, the first time I made them myself, the ganache slid everywhere because I didn’t chill the middle layer long enough. My kitchen looked like a chocolate crime scene. But honestly? Still delicious. Maybe even better because of the mess. Funny how that works.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Chocolate Mint Brownies Recipe?
Here’s the deal: brownies on their own? Always a win. But these are like brownies that decided to dress up for the holidays. Fudgy chocolate base, creamy peppermint middle, glossy chocolate topping. Three layers, all doing their own thing, but together they’re magic. And the best part? They look like you spent hours on them, but really, it’s just mix, bake, chill, layer. No fancy skills, no piping bags, no stress. Sound familiar? It’s the kind of recipe that makes people whisper, “Did you really make these?” and you just nod like you’ve got a secret.
Ingredient Notes:
Every good Chocolate Mint Brownies Recipe comes down to a few heroes:
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Butter & Chocolate Chips – Melt them together and you’ve got the base that makes these brownies fudgy instead of cakey.
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Sugar Duo – White sugar sweetens, brown sugar adds that cozy, slightly caramel note.
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Eggs – Structure, chew, the glue that makes it all hold.
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Flour & Cocoa Powder – Just the basics, but don’t skip the cocoa—it’s what keeps it deeply chocolatey.
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Cream Cheese & Powdered Sugar – Creamy, tangy, sweet. That middle layer is the balance to all the richness.
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Peppermint Extract – Be careful. Too much and it tastes like toothpaste (we’ve all overdone it once).
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Food Coloring – Totally optional, but that little green layer feels festive.
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Ganache Topping – Cream, butter, chocolate chips. Smooth, shiny, and the final touch that makes everyone think you’re a pro.
How To Make Chocolate Mint Brownies?
Step 1: Make the brownie base.
Preheat the oven to 350°F (325°F if your dish is dark—learned that the hard way). Grease only the bottom of your pan. Melt butter and chocolate chips until glossy, then let it cool a bit. Stir in sugars, then whisk in eggs one at a time. Add flour, cocoa, and salt. Mix until it just comes together. Bake about 21 minutes, until the top is shiny. Cool completely. I mean it. Don’t be me and try to rush it.
Step 2: Whip up the mint filling.
Beat powdered sugar, cream cheese, cream, peppermint, and food coloring if you’re feeling fancy. Spread it over your cooled brownies. Chill until firm. Yes, more waiting. Sorry.
Step 3: Ganache time.
Melt the rest of the chocolate chips with cream and butter on low. Stir constantly, because chocolate burns faster than you think. Let it cool about 10 minutes before spreading. Pour over the mint layer, smooth it out, and refrigerate again.
Step 4: Slice and devour.
Let the brownies sit at room temp for about 15 minutes before cutting. A warm knife helps with those clean lines. Or don’t worry about it and embrace the messy squares. Either way, they taste amazing.
Storage Options:
These brownies will last in the fridge for about five days, though mine rarely survive past day three. They freeze beautifully, too. Wrap individual squares, tuck them in a freezer bag, and boom—instant dessert whenever the craving hits. Honestly, I’ve eaten one straight out of the freezer like a brownie popsicle, and it wasn’t half bad.
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Variations and Substitutions:
Want to play around with your Chocolate Mint Brownies Recipe? Try these:
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Swap peppermint for vanilla or almond if mint isn’t your thing.
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Sprinkle crushed candy canes on top of the ganache for crunch.
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Go dark—use dark chocolate chips instead of semi-sweet.
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Toss some nuts into the brownie base for texture.
What to Serve with Chocolate Mint Brownies?
These don’t need anything else, but if you’re feeling extra:
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Coffee – The bitterness balances the sweetness perfectly.
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Milk – Classic. No explanation needed.
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Ice Cream – Vanilla is safe, but peppermint ice cream? That’s bold and brilliant.
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After-Dinner Drinks – Baileys, Kahlúa, or even peppermint schnapps if you’re feeling festive.
Frequently Asked Questions:
Can I make these ahead?
Yep. They’re even better the next day once the layers settle in.
Do I need the green food coloring?
Not at all. It’s purely for the holiday vibe. Tastes the same either way.
Why did my ganache crack?
You probably sliced it too cold. Let them warm up a bit before cutting, and you’ll get those clean lines.
This Chocolate Mint Brownies Recipe isn’t fussy, but it is the kind of dessert that makes you look like you went all out. It’s rich, minty, chocolatey, and just messy enough to remind you it’s homemade. So, tell me—are you the type who waits for the layers to chill properly, or do you sneak in with a fork like I always do?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Mint Brownies Recipe
Ingredients
Brownie Base:
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 1 ¼ cups unsalted butter divided
- 2 ½ cups semi-sweet chocolate chips divided
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
Mint Filling:
- 4 cups powdered sugar
- 4 ounces cream cheese softened
- ¼ cup heavy whipping cream
- ¼ teaspoon peppermint extract
- 4 drops green food coloring optional
Chocolate Ganache Topping:
- ⅓ cup heavy whipping cream
- ⅓ cup unsalted butter
- 1 ½ cups semi-sweet chocolate chips
Instructions
Prepare the pan.
- Preheat the oven to 350°F (325°F if using a dark-colored dish). Grease only the bottom of a 9x13-inch baking dish.
Make the brownie base.
- In a saucepan over low heat, melt 1 cup of butter with 1 cup of chocolate chips, stirring until smooth. Remove from heat and allow to cool for 10 minutes. Stir in the granulated and brown sugars, then whisk in the eggs one at a time until fully incorporated. Add the salt, flour, and cocoa powder, mixing by hand until combined. Pour the batter into the prepared pan and bake for approximately 21 minutes, or until the surface is shiny. Allow to cool completely.
Prepare the mint filling.
- In a medium bowl, beat together the powdered sugar, softened cream cheese, heavy cream, peppermint extract, and optional food coloring until smooth. Spread the mixture evenly over the cooled brownies. Refrigerate until firm.
Prepare the ganache.
- In a saucepan over low heat, melt the remaining ¼ cup butter, ⅓ cup cream, and 1 ½ cups chocolate chips, stirring constantly until smooth. Remove from heat and allow to cool for 10 minutes.
Assemble the brownies.
- Pour the ganache evenly over the mint filling and smooth with a spatula. Refrigerate for at least 2 hours to set. Before slicing, allow the brownies to stand at room temperature for 15 minutes. Cut into squares and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
