Our famous Christmas dessert for the holidays! You can add crushed candy cane on the top layer, or add chopped walnuts to the bottom brownie layer. These mint brownies look nice on a tray of desserts, also. Store in the refrigerator for up to 1 week.


Recipe Summary

30 mins
1 hr 5 mins
1 hr 50 mins
15 mins
20 brownies


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Chocolate Topping:


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.

  • Combine sugar, butter, cocoa powder, and eggs in a large bowl; beat with an electric mixer until well mixed. Add flour, vanilla extract, and salt; mix to combine. Pour batter into the prepared baking dish.

  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes.

  • While brownies are cooling, mix powdered sugar, melted butter, milk, mint extract, and food coloring with an electric mixer until smooth and creamy. Spread frosting on cooled brownies; place in refrigerator.

  • Place chocolate chips and cream in a glass bowl over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle over brownies and return to the refrigerator, until top layers are set, about 45 minutes.

Cook's Notes:

You can substitute milk for the cream, and you can use peppermint extract instead of mint extract.

You can cool brownies in refrigerator or freezer to speed up cooling time.

Nutrition Facts

326 calories; protein 2.9g; carbohydrates 39.4g; fat 19.1g; cholesterol 60.6mg; sodium 103.7mg. Full Nutrition