Mint Brownies are easy to make with a thick layer of mint frosting and a soft chocolate ganache topping.

Try Peppermint Brownies this holiday! You’ll also love Cosmic and Gluten-Free Brownies.

Stacked squares of mint brownies with a bite taken out of the top one.

Table of Contents

Mint Brownies

In my junior year of college, I worked at the Creamery® in Provo, balancing early morning shifts with classes and evening waitressing. Known around BYU for its ice cream (especially Graham Canyon) and treats like donuts and mint brownies, the Creamery was a local favorite.

Cutting fresh mint brownies meant snagging the imperfect pieces—a perk I loved by coming in early. This habit turned me into a mint brownie expert, with a taste for only the best. After months of tweaking my recipe, I’m thrilled to share my ultimate Mint Brownies with you.

Making mint chocolate brownies, from using the box mix to adding oreos, and finally baking.

Ingredients In Mint Brownies

  • Brownie Mix & Oreos: The brownie mix and it’s required ingredients make the base, while chopped Oreos add crunch and chocolate flavor.
  • Frosting: Mix cream cheese, butter, peppermint extract, salt, and powdered sugar for smooth frosting.
  • Ganache: Made from melted chocolate chips, cream, and butter. Add green food coloring for a festive look, if you’d like.

Quick Tip

If your brownie mix comes with a fudge layer, leave it out of the mix and spread it onto the brownies straight from the oven instead.

How To Make Mint Brownies

  1. Prepare and bake the brownie mix, adding chopped Oreos to the batter.
  2. Once cooled, mix cream cheese, butter, peppermint extract, salt, and powdered sugar for the frosting, and spread over the brownies.
  3. Heat cream and butter, pour over chocolate chips, stir until smooth, and pour over the frosting.
  4. Let ganache set, slice, and serve.
The preparation of frosting and melting chocolate to pour on top of the frosting layer.

Mint Brownie Tips

  • Line the pan with parchment so you can easily remove the brownies.
  • Let the cream cheese and butter sit at room temp for smooth frosting.
  • Chop the Oreos finely to mix into the batter for extra chocolate flavor.
  • Cool brownies completely before frosting, chill the frosting before adding ganache, and consider making the brownie layer ahead.
  • For clean slices, warm the knife with hot water and wipe it between cuts.
Chocolate mint brownies on a plate with a bite taken out of it, revealing its delicious interior.

Storage

Storage Tips

Store leftovers in a sealed container in the fridge. These brownies are best eaten within 3-4 days. Freezing isn’t recommended; the dairy in the frosting and ganache doesn’t hold up well when frozen and thawed.

More Dessert Recipes:

Stacked squares of mint brownies with a bite taken out of the top one.
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5 from 5 votes

Mint Brownies

By Chelsea Lords
Easy-to-make Mint Brownies have a thick layer of mint frosting and a soft chocolate ganache topping.
Prep Time: 35 minutes
Cook Time: 40 minutes
Chilling Time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 12 -16 bars

Ingredients 
 

  • 1 package (17.8 ounces) brownie mix and the ingredients called for on the package. (I recommend Betty Crocker's Supreme Triple Chunk)
  • 6 regular Oreos, finely chopped (leave the creme filling inside)

Frosting

  • 3 ounces full-fat cream cheese
  • 4 tablespoons unsalted butter
  • 1 teaspoon peppermint (not mint) extract
  • 1/16 teaspoon fine sea salt
  • 2 cups powdered sugar
  • Optional: green food coloring

Ganache

  • 1 cup + 2 tablespoons milk chocolate chips (or semi-sweet chocolate chips if desired)
  • 2/3 cup full-fat heavy cream
  • 1 tablespoon unsalted butter

Instructions 

  • BROWNIES: Preheat the oven to 350 degrees F. Line a 9×9-inch (8×8-inch works, but we prefer 9×9) baking pan with parchment paper, leaving an overhang. Follow package directions to prepare the brownies — do not add the fudge packet if it came with your brownies (reserve the packet for later). Very finely chop 6 Oreo cookies and add to the brownie ingredients. Stir everything together to make a thick batter. Transfer to the prepared pan and bake according to package instructions, taking care not to overbake. As soon as the brownies are baked, remove from the oven and allow to cool for 3-4 minutes. If you had a fudge packet, spread it over the brownies now. Cover the brownies tightly and place in the fridge (or freezer) while preparing the frosting layer.
  • CREAM CHEESE FROSTING: In a large bowl, beat together the (softened to room temperature; not melted) cream cheese and butter until smooth and creamy. Add in the peppermint extract to preference; we use 1 teaspoon (See Note 1). Add in the salt, food coloring if using, and powdered sugar. Beat until smooth and creamy. Resist the urge to add milk or cream; it will seem like it’s not coming together at first but just keep beating until it does. Scrape down the sides as needed with a spatula. Spread frosting evenly over completely cooled brownies. Return the brownies to the fridge while preparing the ganache.
  • GANACHE: Measure chocolate chips into a heatproof bowl and set aside. Add heavy cream and butter to a glass measuring cup and microwave until steaming hot (but not boiling), about 60 to 90 seconds. Pour the hot cream mixture over the chocolate chips. Do not stir. Cover the bowl with a pot lid or a plate to keep in the heat. Let stand for 5 minutes. Then stir until chocolate is fully melted and smooth. If needed, microwave the mixture for 15 seconds to fully melt. Let ganache stand for 10-15 minutes to thicken. Whisk again and then pour and smooth over the frosting layer. Let brownies stand at room temperature for 30 minutes (to keep the top glossy– don't immediately refrigerate) and then refrigerate for 2-3 hours or until chocolate topping is firm. 
  • SERVE: Using the overhang of parchment paper, remove brownies from the pan and cut with a very sharp knife. To get clean cuts, run your knife under very hot water, dry, and then slice in quick fast cuts.

Recipe Notes

Note 1: The strength of the peppermint extract varies from brand to brand; I use McCormick extract and 1 teaspoon is perfect for us. Taste the frosting and decide if you’d like more extract, up to 1 and 1/2 teaspoons.

Nutrition

Serving: 16bars | Calories: 339kcal | Carbohydrates: 48.4g | Protein: 3g | Fat: 15.9g | Cholesterol: 23.4mg | Sodium: 109.3mg | Fiber: 1g | Sugar: 38.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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4 Comments

  1. Erin says:

    5 stars
    These are so good! I love the mint later in the middle

    Reply
  2. Kimberly says:

    5 stars
    My kids are begging for these – on the menu for this week! 🙂

    Reply
  3. Lisalia says:

    5 stars
    So easy to make. Turned out perfectly. And my favorite was the ganache! Never had brownies with ganache on top before.

    Reply
  4. April says:

    5 stars
    Oh my gosh, that mint layer. These didn’t even last 10 minutes in my house, lol.

    Reply