Mint Chocolate BrowniesHey all, it’s Friday! I haven’t done a recipe post for a while, so I thought I’d throw one up for today. These are my very favorite brownies to make. They are fabulous, I love the way the mint and chocolate flavor combines in your mouth, so yummy! I’ve heard that this is the recipe they use for the BYU Mint Brownies, but I really don’t know for sure. 

I made these brownies for a wedding shower a couple of months ago and they didn’t last very long. Everyone loved them! One note though, don’t make these in a pan that you can’t use a metal knife on. I made these in my USA Cake Pan, and while I completely love the way it’s non-stick, you really have to use a metal knife to cut through the ganache layer on the top of these brownies. That’s why you see broken chocolate on the top of my pictures! Next time I’ll be making these in my glass cake pan! One other note, these take several hours to make because of all of the cooling and setting up they need to do in the fridge, so plan accordingly.

Mint Chocolate Brownies


1 cup melted butter

2/3 cup cocoa powder (works with Dutch Process or Natural

2 cups sugar

4 eggs

1 1/2 cups flour

Mix butter, cocoa and sugar in the bowl of your stand mixer. Add eggs until completely mixed. Mix in the flour. Spread in a greased 9X13 inch pan. Bake at 350 for 25 minutes. Cool completely.

Mint Frosting

1/2 cup softened butter

1 pound powdered sugar

1 to 3 tablespoons milk

1/2 teaspoons mint extract

green food coloring

Place butter and powdered sugar in the bowl of your stand mixer, cream together. Add milk, but just enough to make a smooth, thick consistency. Add the mint extract and enough food coloring for a light green color. Spread over cooled brownie layer. Refrigerate until firm.

Chocolate topping

1 1/2 cups semi-sweet chocolate chips

1/2 cup butter

Melt chocolate chips and butter in the microwave for 1 minute. Stir and put back in for 30 second increments, stirring each time until melted and combined. Pour over the frosted brownies, I like to spread it to the edges, you want to cover all the mint frosting. Refrigerate until the topping is set and hardened. Allow the brownies to sit at room temperature for 10 minutes before cutting.

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