Melting Mint Brownies

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Yield: 2 dozen 2" brownies

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Deep-dark, mint-scented brownies are spread with a rich mint frosting; then, if the spirit moves you, taken over the top with a drizzle of chocolate ganache. If you're a fan of the mint-chocolate combo, these brownies are definitely playing your song!

Melting Mint Brownies

star rating (12) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 dozen 2" brownies
Published: 01/01/2010




  • 3 cups confectioners' sugar
  • 6 tablespoons melted butter
  • 3 tablespoons milk
  • 1/8 teaspoon peppermint oil, or to taste

Chocolate drizzle (optional)

Tips from our bakers

  • To make chocolate hearts, loosen the edges of the brownies, and turn them out of the pan. Spread with the glaze, then cut into hearts with a heart cutter. Pipe on the drizzle, using a pastry bag, or a plastic bag with one corner cut off.


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1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. Or, for easiest removal, grease the pan, line with parchment, and grease the parchment.

2) Stir together the melted butter, sugar, and salt.

3) Mix in the cocoa powder, beating gently till smooth.

4) Add the eggs, again beating gently till smooth.

5) Mix in the flour and baking powder, stirring to combine.

6) Stir in the peppermint oil. The recommended amount will produce fairly strong mint flavor; adjust to taste.

7) Spoon the batter into the prepared pan, smoothing it into the corners.

8) Bake the brownies for 20 minutes, until a cake tester inserted into the center comes out clean. Remove them from the oven, and cool completely.

9) To make the glaze, stir together the sugar, melted butter, peppermint oil, and milk. Again, add peppermint oil to taste; the amount indicated produces fairly strong mint flavor.

10) Spread the glaze atop the brownies. It won't be thick; that's OK.

11) If you choose to add the chocolate drizzle, combine the chocolate and cream in a microwave-safe bowl, heating till the cream is very hot and starting to form bubbles. Remove from the microwave, and stir until the chocolate is melted and the mixture is smooth.

12) Dollop the drizzle atop the iced brownies. Allow to set for several hours, if possible, before cutting.


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  • star rating 03/17/2013
  • Dina from Livermore, CA
  • These brownies are great. I made them today to bring into work for St. Patrick's day and added a bit of green food coloring to the mint layer. I used 1/2 tsp peppermint extract in each of the brownie mix and the icing. The brownies needed an extra 10 minutes to bake through. I did not have heavy cream, so I used half & half for the ganache and it worked just fine. I tried to dollop the ganache on, but I didn't like the way it looked so I just spread it thinly over the entire pan. It was really rich and decadant, but not too over the top. The mint was just just right. I'm thinking I'll make this at Christmastime as well and either leave the mint layer white or tint it red and sprinkle the top with crushed candy canes.
  • star rating 02/03/2013
  • Gem from
  • I LOVE brownies and the mint flavor in these just wakes your mouth up. Didn't need all of the chocolate to drizzle over. Maybe about 2/3 of what the recipe makes. They're a little sweet so I have to cut down the sugar but they're still yum!
  • star rating 03/26/2012
  • Leslie from IL
  • Very good. I used 'regular' dutch cocoa powder and 1/2 tsp peppermint extract, (in both the brownie and the frosting). I considered using double-dark dutch cocoa powder, but I wasn't sure if the peppermint in the brownie would still 'pop.' I used a square cake pan and baked the brownies about 5 minutes longer than usual. Here's a question. My square pan is Doughmakers, just like the 13x9 in the blog post. And I have an oven thermometer, so I know that my oven temperature was accurate. However, when I pulled the brownies out to cool, the center sank a bit. Was it the size/shape of the pan, or maybe next time should I bake them a bit longer? Overall, these were very good. The frosting is so good that I had a hard time keeping my finger out of the bowl while I was making it.
  • star rating 11/23/2011
  • battlangl from KAF Community
  • I only use the mint glaze (not the brownie), for my own brownie base and this is by far my favorite recipe for mint frosting. So good, thank you KAF!!
  • star rating 05/26/2011
  • RobinGordon from KAF Community
  • This recipe is now my son's favorite. It's much better than the stale store-bought peppermint patties.
  • star rating 08/23/2010
  • elianna m from KAF Community
  • Absolutely the best brownie recipe I've ever found. Recently, I was out of mint extract, so I substituted raspberry and got even more positive comments than usual! :) I've never had this recipe fail.
  • star rating 02/09/2010
  • Ann from PA
  • Excellent! Very easy. I got the recipe in the box with my recent order and had to try it almost immediately. I'm usually missing one ingredient, but I even had the peppermint oil. I'm going to try it next time with raspberry oil then again with orange oil and yet again with cherry oil.
  • star rating 01/25/2010
  • from
  • star rating 03/03/2009
  • Gina McNeal from Takoma Park, MD
  • I served these to three families with kids, and no one (adults or kids) could get enough. These are honestly so good, I could not stop eating them. I will certainly make them again. Everyone wanted the recipe. They aren't hard to make, but there are three steps, so it's a little time consuming, but worth every minute you spend. I chilled the iced brownies before drizzling with chocolate, just to make sure the chocolate would set well. I also piped a crosshatch design with a pastry bag and tip, which looked very beautiful.
  • star rating 02/22/2009
  • Lynne Williams from Slaterville Springs
  • wonnderful even for a person who is not crazy about mint. I cut way back on the mint and used extract rather than pepp oil and it turned out fine (follow their guidelines for cutting back). I started to cut them in hearts but realized how much waste there would be and just cut them in small rectangles to serve. I also did not do the choc glaze and that was fine too. The fact that the butter is melted before making the glaze makes it much smoother and creamier. I think I will try that with other powdered sugar frostings as well. In order to stack them in a tin I put a layer down on waxed paper - put it in the frig to harden up the frosting then put another layer of waxed paper down to stack some more. turned out fine for storage.
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