Mint Peppermint Brownies Recipe That’ll Cool Your Soul and Melt Your Face (In a Good Way)

So You Think Chocolate Can’t Get Better? Meet Mint Peppermint Brownies

Let’s talk brownies. Not just any brownies—mint peppermint brownies. You know, the kind that punches your tastebuds with chocolatey goodness and then leaves behind a cool, minty breeze like your mouth just went skydiving with a peppermint patty.

Ever had dessert that makes you feel like you’re snacking in the middle of a winter wonderland while wearing a blanket made of fudge? No? Well, welcome to your new obsession.

Why These Mint Peppermint Brownies Are a Whole Vibe

Because they’re ridiculously delicious. Obviously.

But more than that, these mint peppermint brownies are:

• Easy enough to whip up on a lazy Sunday (or when the midnight sugar monster strikes)
• Fancy-looking enough to impress your friends, your mom, your date—or just your cat
• Texturally perfect: fudgy base, creamy mint layer, sleek chocolate topping
• Way cheaper (and better) than buying anything boxed or store-bought

Basically, they’re the dessert equivalent of getting both cozy AND glam. Who says you can’t have it all?

Ingredients for Mint Peppermint Brownies

Brownie Layer:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder

Mint Layer:

• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp milk (any kind works, even almond milk)
• 1/2 tsp peppermint extract (go easy, it’s powerful!)
• A few drops of green food coloring (optional, but come on, it’s festive!)

Chocolate Topping:

• 3/4 cup semi-sweet chocolate chips
• 3 tbsp unsalted butter

Substitutions:

• Vegan? Use plant-based butter, almond milk, and egg substitute.
• No peppermint extract? Try spearmint, or leave it out if you’re boring (kidding. Kind of.)

Tools & Kitchen Gadgets You’ll Need (aka excuse to hit up Amazon)

• Mixing bowls (at least 2)
• Whisk + spatula
• Electric hand mixer (unless you enjoy a forearm workout)
• 8×8 baking pan
• Measuring cups & spoons
• Microwave-safe bowl (for melting chocolate)
• Offset spatula (optional but chef’s kiss for smooth layers)

Step-by-Step Instructions (aka your chocolatey game plan)

Step 1: Brownie Layer

1. Preheat oven to 350°F (175°C). Grease and line your 8×8 pan with parchment.
2. In a bowl, whisk together melted butter and sugar.
3. Add eggs and vanilla extract. Whisk again.
4. Stir in cocoa powder, flour, salt, and baking powder until fully combined.
5. Pour into the pan. Spread evenly.
6. Bake for 20–25 mins. Toothpick test: it should come out mostly clean. Let it cool completely.

Step 2: Mint Layer

1. Beat butter until creamy.
2. Add powdered sugar, milk, peppermint extract, and a few drops of green food coloring.
3. Beat until smooth and fluffy.
4. Spread it gently over the cooled brownie layer. Pop it in the fridge for 30 mins.

Step 3: Chocolate Topping

1. Melt chocolate chips and butter together in the microwave (30-sec bursts, stir between).
2. Pour and spread over the mint layer.
3. Chill again until the chocolate sets (about 20–30 mins).

Cut. Serve. Try not to inhale five pieces at once. (No promises.)

Calories & Nutritional Info (per serving)

• Calories: 320
• Total Fat: 17g
• Carbs: 42g
• Sugar: 32g
• Protein: 3g
• Not exactly diet food—but definitely worth it.

Common Mistakes to Avoid

• Pouring mint layer on a warm brownie base. Congrats, now you have mint soup.
• Too much peppermint extract. It’s a brownie, not a pack of gum.
• Skipping the chill time. Patience = pretty layers.
• Microwaving chocolate too long. Burnt chocolate is the saddest smell in the world.

Variations & Customizations

• Keto version: Use almond flour, sugar-free sweeteners, and Lily’s chocolate chips.
• Extra minty: Add crushed candy canes on top. Now it’s holiday party material.
• Nutty twist: Toss in chopped walnuts to the brownie base for added crunch.

FAQ Section

1. Can I use a box brownie mix for the base? Yes, absolutely. Just make sure it fits an 8×8 pan and cool it completely before adding layers.

2. Can I freeze mint peppermint brownies? Yep. Wrap them individually and freeze up to 2 months. Thaw in fridge overnight.

3. How strong is the mint flavor? Customizable. Start with 1/2 tsp peppermint extract and adjust to taste.

4. Do I have to use green food coloring? Nope! It’s just for aesthetics. Totally optional.

5. Can I make these vegan? Sure! Use plant-based butter, milk, and egg replacer.

6. What’s the best way to cut clean squares? Use a sharp knife, dip in hot water, and wipe between cuts. Like a brownie ninja.

7. How long do they last in the fridge? Up to 5 days in an airtight container. But good luck making them last that long.

Final Thoughts

So, there you have it—mint peppermint brownies that are fudgy, minty, and basically magic.

Now go ahead. Bake them. Eat them. Brag about them. And don’t forget to tag your pics. Because once you taste these, store-bought brownies will feel like a betrayal.