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Layered Mint Chocolate Brownies take a little time to make, but are very easy to put together. They are perfect for a special occasion, holiday, or anytime you want a rich, moist, and luscious treat!
Don’t get me wrong…when it comes to chocolate I love elaborate confections as much as the next Chocaholic!
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(Momma didn’t raise a fool!)…but I wanted something anyone, at any baking level of experience, could whip up during the busy Holiday Season.
With that said, I’m severing up the recipe for these scrumptious Layered Mint Chocolate Brownies! (Wipe that drool off yer face and let’s get busy baking! lol)
These brownies do take a little time to make, because they have to cool before you can frost them, but they are super easy to put together!
Layered Mint Chocolate Brownies…
In the bowl of your mixer add 1 cup melted butter, 2/3 cup cocoa powder, and 2 cups of sugar. Mix on low-speed until ingredients combine. (You can mix on high if you’d like to wear the brownie batter…I’ll leave that up to you!)
Add eggs, one at a time, beating well after each one, making sure they are completely incorporated.
TIP: I like to crack my eggs and place them in large cup and add them one at a time. (I do highly recommend cracking the eggs and not adding them whole…in the shell. I find it makes for a smoother brownie experience. Again…it’s up to you!)
Add flour on low-speed…again this helps prevent wearing it! (I hope by now y’all have figured out I share these tips from personal experience!!!)
Look at that smooth brownie batter.
Yes! That is my brand new limited edition Anniversary KitchenAid mixer! I call her Betty Blue Bell! This was her debut performance! She rocked it! (I’m a die hard KitchenAid fan! This one is going in the casket with me…and my chocolate!)
I digress…okay where were we? Brownies! Layered Mint Chocolate Brownies!
Spread that beautiful chocolate batter into a greased 9 x 13 baking pan. Bake in a preheated 350° oven for 25 minutes. Let cool completely!
TIP: It’s very important to let the brownies cool completely. The frosting is butter based and will melt if you spread it on hot brownies. (I suppose you could wear that too with your brownie mix and flour? Far be it for me to inhibit your creativity. lol)
I loved how these brownies puffed up… and were so moist! It was so tempting to cut into them…I resisted. I have incredible will power when I know more calories are going to be added to a dessert!
While those brownies are cooling down, which will take a couple of hours, you can mix up the Mint Buttercream Frosting.
In the bowl of your mixer, with the wire whisk attachment, add 1/2 cup of soften buttered and 1 lb. of powder sugar.
TIP: 1 lb of powder sugar is 3 1/2 to 4 cups. I used 4 cups. (Gosh…if I were powder sugar that means it would take…NEVER MIND!)
Add 1 – 3 Tablespoons of milk. Add only enough milk to make a silky smooth buttercream frosting. It will still be thick, but spreadable.
Add mint extract. Please note this is “Mint” extract and NOT Peppermint extract. (See my note below about switching this out for peppermint for the Holidays!)
Also add enough green food coloring for a light minty green color. I used about 6 drops of liquid food coloring.
Mix on low-speed until ingredients are blended and frosting is smooth.
TIP: I had to add extra milk to get the consistency I needed. It was cold here and that plays into the consistency and how much milk you will need to add.
Spread frosting over brownie layer.
Chill in refrigerator until firm, about 1-2 hours.
To kick these brownies up a bit, I took a Hershey’s Cookie Layer Crunch Mint Chocolate Bar, and processed it in my food processor until it was crumbly. Then sprinkled it over the top of the mint frosting, gently pressing it down.
For the chocolate topping I melted 1/4 cup of Dark Chocolate Melts by Ghirardelli. Follow the melt directions on the back of the package. They’re amazing!
Use a spoon to drizzle melted chocolate over the top of the brownies. Refrigerate until topping is set and hardened.
Let brownies sit at room temperature for 10 minutes before serving.
Cut into 24 small squares with a sharp knife. These are a very rich brownie so you do want to cut them smaller than you would a normal brownie. You can go back for fourths! (Trust me…it is possible to have fourths of this dessert!)
The cake portion of these Layered Mint Brownies are SO moist and rich! They just melt in your mouth. Add that scrumptious Mint buttercream frosting and… WHOA! Luscious Chocolate Mint Flavor explosion of EPIC proportions.
These remind me of my favorite restaurant Chocolate Mint. I always two or three of those little mints. It’s so hard to just have one! I think you’ll find that to be true with these amazing Layered Mint Chocolate Brownies.
They do take a little bit of time to make…but like most things in life that are truly good…they worth the wait!
They’re the perfect addition to any dessert platter this upcoming Holiday Season! You could even change the flavoring to peppermint and sprinkle with candy canes for the Holidays. I prefer mint over peppermint so I’m in love with them just they way they are. However…I always encourage you to be creative at your Nest!
If you enjoy this recipe here are a few of my other Favorite Holiday Treat Recipes
- Snowball Cookies
- Christmas Sprinkle Sugar Cookies
- Apricot Almond Bars
- Christmas Sandwich Creams
- Palmier Cookies
- 1 Cup butter, melted
- 2/3 Cup cocoa powder
- 2 Cups Sugar
- 4 eggs
- 1 1/2 Cup Flour
- 1/2 Cup butter, softened
- 1 lb. or 4 Cups of Powder Sugar
- 1-3 Tablespoon Milk
- 1/2 teaspoon mint extract
- Green Food Coloring
- 1 Hershey's Cookie Layer Crunch, Mint
- 1/4 cup Ghirardelli Dark Chocolate Melting Chips
- In the bowl of your mixer, mix together butter, cocoa, and sugar. Mix until well blended. Add eggs, one at a time, beating well after each addition. Add flour. Mix carefully just until incorporated.
- Spread into a greased 9 x 13 baking dish. Bake at 350° for 25 minutes. Let cool completely.
- In bowl of mixer with whisk attachment, mix butter and powder sugar. Add enough milk to make a smooth consistency. Add mint extract and enough food coloring for a light green color. Frosting will be thick, but should be spreadable. Spread over brownie layer.
- Refrigerate until firm.
- In your food processor place candy bar and process until cookie bar is crumbled. If you don't have a food processor you can place candy bar in a plastic bag and small with a rolling pin or other heavy object until crumbly.
- Sprinkle cookie bar crumbs over top of mint frosting. Gently press down.
- In a microwave safe bowl place 1/4 cup of chocolate melting chips. Set microwave to 50% power and melt for 2 minutes. Stir until smooth. If not melted enough place back in microwave, at 50% power, for another 30 seconds or until melted. See back of package for additional directions.
- Drizzle over cookie crumbs and frosting.
- Refrigerate until topping is set and hardened. Remove from refrigerator 10 minutes before serving. Cut into 24 small squares.
Serving Size:1 square
Amount Per Serving: Calories: 387Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 117mgCarbohydrates: 62gFiber: 1gSugar: 53gProtein: 3g
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