Fudgy brownies topped with creamy mint chip frosting! This easy brownie recipe turns your favorite ice cream into the perfect treat.
Creamy mint chip ice cream is one of my favorite summer indulgences. These Mint Chip Brownies capture that refreshing mint and chocolate combination with a fudgy, chewy brownie base and a thick, minty frosting studded with tiny chocolate chips. The frosting is cool and mint-forward without being overly sweet, and the mini chips add the perfect chocolate bite.
The brownie batter combines cocoa powder with melted chocolate for a rich chocolate flavor that remains balanced — not too heavy, and not overly gooey. That slightly firm fudgy texture makes it ideal for a generous layer of frosting without everything sliding apart. These brownies are chewy, moist and flavorful, and they hold up well under a thick, creamy topping.
The mint frosting is the star: a luscious buttercream flavored with peppermint extract and colored a soft mint green. Peppermint extract varies by brand, so add it slowly and taste as you go until you reach your preferred intensity. For the chocolate flecks, I recommend mini chocolate chips for a classic mint-chip texture, or you can finely grate a dark chocolate bar for small shavings.
Note: You can easily double this recipe and bake it in a 9×13-inch pan; bake time will be similar.
Mint Chip Brownies
Ingredients
Brownies
- 1/2 cup unsalted butter
- 4 oz dark chocolate (50–70%), finely chopped
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Mint Chip Frosting
- 1/2 cup unsalted butter
- 1 1/2–2 cups powdered sugar, sifted
- 1/4–1/2 teaspoon peppermint extract
- 1–3 tablespoons cream (heavy or whipping)
- 2–4 drops green food coloring
- 1/3 cup mini chocolate chips or very finely chopped dark chocolate
Instructions
Brownies
- Preheat the oven to 350°F (180°C).
- Line an 8×8-inch pan with parchment paper, leaving an overhang, or line with foil and lightly grease.
- Chop the butter and place it in a large heatproof bowl with the chopped chocolate.
- Microwave on medium power for 1 minute, stir, and repeat in short bursts until butter and chocolate are melted and smooth.
- Whisk in the sugar and vanilla.
- Whisk in the eggs until incorporated.
- Stir in the flour, cocoa powder, and salt until combined.
- Pour the batter into the prepared pan and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove from the oven and cool completely before frosting.
Mint Chip Frosting
- In a large bowl, beat the butter until light and fluffy.
- Beat in 1 1/2 cups powdered sugar and 1/4 teaspoon peppermint extract.
- Add 1–2 drops green food coloring and mix to combine.
- Beat in the remaining powdered sugar a little at a time, alternating with 1 tablespoon of cream, until you reach the desired sweetness and consistency.
- Taste and add a touch more peppermint extract or coloring if needed.
- Fold in the mini chocolate chips or finely chopped chocolate.
- Spread the frosting over cooled brownies in a thick layer.
- To slice, lift the brownies from the pan using the parchment overhang, transfer to a cutting board, and cut with a sharp knife, wiping the knife between cuts for clean slices.
Notes
- Semi-sweet chocolate can be substituted. Baking chocolate melts more smoothly than chocolate chips, but chips work fine.
- Add peppermint extract gradually; brands vary in strength.
- Store frosted brownies in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days. Unfrosted brownies freeze for up to 2 months.
- Nutrition information is an estimate per brownie if the pan is cut into 9 equal pieces.
Nutrition
Carbohydrates: 33 g,
Protein: 4 g,
Fat: 29 g,
Saturated Fat: 18 g,
Cholesterol: 99 mg,
Sodium: 92 mg,
Potassium: 149 mg,
Fiber: 3 g,
Sugar: 23 g,
Vitamin A: 730 IU,
Calcium: 32 mg,
Iron: 2 mg