Chocolate fudge mint brownies. Oh yeah! These are some of the best treats ever. I’ve loved mint brownies since college days when mint brownies at BYU were not only THE best, they were everyone’s favorite!
We’ve tried to re-create those nostalgic treats. And we think you’ll love them like we do!
First, the brownies
Start with your favorite brownie mix or best brownie recipe. We love Ghiradelli Triple Chocolate brownie mix. The brownies are chewy and fudge-like. For this recipe we used a 9×13-inch pan. Using a brownie mix, you’ll want to use two mix pouches, or a “family size” mix.
As long as you have a good brownie base, what makes these brownies special is our delicious mint buttercream frosting, covered by another layer of our chocolate fudge frosting.
Ahhh the buttercream!
The buttercream is fairly traditional, lightly tinted with mint color, and gently touched with mint flavor. It’s important to remember the flavor and color should both be subtle.
We added the smallest touch of green paste color with a toothpick, then about double that small amount of blue paste color. Using liquid or gel color, we’d suggest a drop of green and two drops of blue. You can always adjust or add more color, but you can’t remove it.
Mint flavoring is strong–we use a tiny bit of peppermint extract. Again, you can add more, but you can’t take it back. We like about 1/4 teaspoon. Mix it in and taste it to see what you think. Some people like a bit more mint, some like it just like this. Just remember, you don’t want toothpaste frosted brownies!
Cook the brownies, loosen them from the pan, and turn them upside down on a platter or cutting board. Spread the mint buttercream over the brownie rectangle. Now you’ll want to refrigerate the frosted brownies for at least an hour to really set the mint frosting.
Chocolate fudge frosting, oh my!
Next comes our ultra delicious chocolate fudge frosting! Follow the recipe to create the frosting. While the chocolate frosting is still warm, spread frosting quickly over the already cold mint frosting covered brownies. Then chill again. It’s easier to cut the brownies neatly while chilled.
We love the flavor combination of these tasty bars. Chocolate and mint are always a winner in our experience! To top it off, they’re pretty too. Save the recipe for St. Patrick’s Day, or go ahead and make some today!
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- Brownie Mix to make a 9x13-inch pan of brownies (i.e. 2 bags mix or family style box; or try doubling our bakery style brownie recipe)
For Mint Buttercream Frosting
- 1/2 cup vegetable shortening
- 1/2 cup butter
- 1/2 teaspoon vanilla
- 1/4 teaspoon mint extract (peppermint)
- 4 cups sifted confectioners' sugar (about 1 pound)
- pinch of salt
- 2 Tablespoons milk (maybe more)
- Blue & green food coloring (see Notes)
For Chocolate Fudge Frosting
- 6 ounces semi-sweet chocolate chips
- 1/2 cup light cream (can use half & half, cream, or milk)
- 1/2 cup butter (1 cube)
- 3 cups powdered sugar
Make brownies in a 9x13-inch pan acording to directions on mix or your recipe.
Mint Buttercream Frosting (read all directions before proceeding)
- In medium mixing bowl, cream shortening and butter with electric mixer. Add vanilla and mint extracts.
- Gradually add sugar, one cup at a time, and salt, beating well on medium speed. Scrape sides and bottom of bowl oftehn. When all sugar has been mixed in, icing will appear dry.
- Add milk and food coloring*, and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. You'll be surprized how much color comes out of the smallest bit of food coloring.
Chocolate Fudge Frosting
1. Place chocolate chips in heat proof bowl.
2. Heat cream and butter in micowave until really hot and pour immediately over chocolate. Stir until melted.
3. Blend in 2 1/2 cups of powdered sugar with electric mixer. Beat until it holds its shape.
4. Frost brownies with chocolate frosting when mint frosting covered brownies are COLD but chocolate frosting is still WARM.
Frosting Method for 2 layers of frosting
1. Once brownies are cooled, remove carefully from pan by running a metal spatuala around all edges then turning out onto a cutting board.
2. Frost cooled brownie rectangle with generous layer of mint frosting. Put into refrigerator for AT LEAST ONE HOUR so that frosting is very firm.
3. Frost brownies with chocolate frosting when mint frosting covered brownies are COLD but chocolate frosting is still WARM. Then refrigerate rectangle of double frosted brownies until choclate frosting is firm. It's easier to cut these brownies when they are cold with a thin, sharp knife.
4. This frosting will set up quickly and become "fudge-like" so frost the top of the bownies immediately.
Food Coloring: for liquid or gel color, add 1 drop green food color and 2 drops blue food color. For paste color, add a very small amount of green using a toothpick, add double that very small amount of blue color.
Mint Buttercream frosting makes about 3 cups.
Chocolate fudge frosting makes about 3 cups.
Additional time is for refrigerating (no work needed)
Amount Per Serving: Calories: 308Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 95mgCarbohydrates: 41gFiber: 0gSugar: 35gProtein: 1g
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