Our mint brownies are a perfectly sweet, fudgy treat! Celebrate St. Patty’s day with a mint chocolate chip brownie topped with peppermint frosting and drizzled with decadent ganache.
The phrase “too minty” isn’t in my vocabulary! I love mint desserts, and this mint brownie recipe pairs peppermint with chocolate in the most delicious way!
Whether you’re finalizing your St. Patrick’s Day party menu, looking for a dessert to bring to a potluck, or just searching to satisfy your sweet tooth, these minty grasshopper brownies are the way to go!
Leprechaun cookies are another fantastic St. Patrick’s Day dessert that is almost as fun to make as it is to eat!
They’re a super-cute crowd pleaser that you’ll want to serve throughout the entire year.
Looking for a bold drink to pair with your mint desserts? I suggest trying out an iced coffee cocktail!
Not too sweet and another great chocolate companion, this coffee delight is the best way to end the night.
Tips for the Best Grasshopper Brownies
- Get the perfect color. Gradually add drops of food coloring to your icing to build up to the green color that you’re looking for.
I always use gel food coloring so that it doesn’t mess with the consistency of the frosting.
- Adjust the flavor. Start with a small amount of peppermint extract in your frosting and gradually add more to get just the right level of minty goodness.
If you use too much, it can make your chocolate mint brownies taste like minty toothpaste.
Oh, and be sure to use peppermint extract, not mint extract. The flavor of pure mint extract is too strong for a sweet dessert like mint brownies.
- Perfect your presentation. Spray the sides of your baking pan with a non-stick spray and use a bench scraper to cut and serve your grasshopper brownies.
You’ll get clean, easy slices every time!
Garnish your chocolate mint brownies however you’d like!
The ganache drizzle is great, and chocolate lovers will love you for adding chocolate shavings or other small chocolate candies on top for decoration.
These Andes mint brownies are best served cool, so I recommend keeping them in the refrigerator until it’s time to eat.
And if you’re trying to make a design with your chocolate drizzle, return the pan to the fridge or freezer to let the drizzle set before it starts to run.
This keeps the icing and garnish from getting too melty and messy!
Mint Brownies FAQ
Mint brownies are best right after they have cooled, but you can store them in the refrigerator in an airtight container for 3 to 4 days. Any longer, and they’ll lose their texture and become soggy.
If you want to make this recipe well in advance, freeze your treats without any icing. Then thaw overnight in the refrigerator and add fresh frosting to each mint chocolate chip brownie before serving!
For the best texture, I recommend using unsalted butter.
You can add a little more butter and chocolate to the batter to get a fudge-like consistency. If you prefer your chocolate mint brownies a bit cakier, add slightly more flour.
With love, from our simple kitchen to yours.
Other St. Patty’s Day Recipes
Favorite Mint Brownies
- 24 Andes creme de menthe thins, (divided) 1/2 8.5 ounce bag
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tablespoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
Mint Chocolate Chip Frosting
- 2 cups powdered sugar
- 4 tablespoons unsalted butter, room temperature
- 3 tablespoons whole milk
- 1/4 teaspoon peppermint extract, to taste (not mint extract)
- pinch salt
- green food coloring
- 2 tablespoons mini chocolate chips
- 1/4 cup mini chocolate chips
- 1 tablespoon heavy cream
- Preheat oven to 350°F.
- Unwrap and cut 24 candy mints in half. Set aside
- Line an 8×8 baking dish with aluminum foil sprayed with non-stick spray and set aside.
- Place the butter in a large microwave-safe mixing bowl and melt completely. Add sugar, cocoa, vanilla and eggs. Beat with an electric mixer until well combined. Add the remaining ingredients (except the creme de menthe thins). Mix on low just until completely combined, but do not over mix. Add 1/2 of the halved candies and stir to combine.
- Pour into prepared baking dish. Sprinkle the remaining halved candies over the top and lightly press into the batter with a spatula.
- Bake for 20 minutes or until a toothpick comes out clean, well with no batter and no crumb. You may have chocolate if you stick it into a candy mint. Allow to cool completely. I pop them in the fridge or freezer for a few minutes.
- Meanwhile, prepare the frosting.
- In a large mixing bowl combine the butter, powdered sugar, and salt. Beat with an electric mixer until well combined.
- Add the cream and beat on low until completely combined.
- Add the peppermint extract to taste, I start with 1/4 teaspoon and work my way up until it tastes perfectly minty.
- Add food coloring and mix until combined. I recommend starting with 3 drops of green gel food coloring and then add more until you reach your desired color.
- Sprinkle in chocolate chips and mix until combined. Once the brownies are cool, frost with the icing.
- Meanwhile: combine the 1/4 cup chocolate chips and 1 tablespoon heavy cream in a microwave-safe bowl. Heat for 30-35 seconds while watching closely so it doesn’t overflow. Carefully remove from the microwave with hot pads. Let the chocolate and cream melt together for about 5 minutes. Stir until smooth. If the drizzle is too thin, add a few more chocolate chips and allow to melt, and then stir again. If the drizzle is too thick, add a small amount of cream.
- Drizzle over frosted brownies.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2017, updated and republished February 2023
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