There is just something about mint. Peppermint oil, mint leaves, mint frosting.. the color mint! Nothing pairs better with mint than some delicious chocolate! These brownies combine the best of both worlds: mint + brownies = HEAVEN! My mom worked at a bakery when she was younger, and we are going to teach you the gorgeous decorative frosting that she created on all their brownies!
Start off by making the sheet cake brownies. This is our favorite recipe, but you can use any recipe as long as it sets up well and bakes flat in a sheet cake pan.
Fudge Brownies:
Mix the following ingredients together:
1 1/2 Cups Melted Butter
3 Cups Sugar
1/2 Cup Cocoa
Add: 6 Eggs, one at a time
Then add:
2 1/4 Cups Flour
1/2 Teaspoon Salt
1 1/2 Teaspoons Vanilla
You could also add chopped nuts to the brownie mix if you want! Mix it all together. Pour the batter onto the sheet cake pan and Bake at 350 for 25-30 minutes.
Grease your sheet cake pan and pour the brownie batter into the center.
Spread it around to all the corners of the pan with a spatula, till it is even. Then pop it in the oven for 25-30 minutes. The time may vary depending on how hot your oven cooks, just keep an eye on them .
The spatula, you say? Don’t mind if I do!
It should come out looking something like this. It should be solid, I know those delicious fall apart brownies are so amazing, but for this recipe to work you need a little bit of a firm surface to frost 😉 Let them cool completely before frosting them you can pop them in the fridge or freezer if you are pressed for time. Otherwise just leave them out till they are nice and cool.
On to the mint frosting (aka: my favorite part!)
Mint Frosting Recipe:
3 Tablespoons Butter
3 Tablespoons Milk
2 3/4 Cups Powdered Sugar
3-4 drops of green food coloring (to desired color)
2-3 drops peppermint oil OR 1/4 – 1 teaspoon McCormick Pure Peppermint Extract (varies depending on how strong you want the flavor)
You can use a hand mixer or a fork whichever you prefer. Mix the ingredients together. You want the frosting to be fairly thick, if it is too thin add more powdered sugar. If it is too thick add a tiny bit of milk at a time and stir. Once you have reached the right consistency of frosting you will add the mint flavoring and food coloring.
You can really make the mint frosting any color you like! Pink would make for great Valentines day or Mothers Day brownies (hint, hint)!
Dollop that gorgeous mint frosting on to the center of the brownies. Begin spreading it to the edges using a spatula.
Don’t spread it over the edges completely, we will want to hide this mint frosting with the next layer!
It should be thin, translucent in some areas. Once the whole sheet is frosted, leave it for 5-6 minutes to set up. You can start making the chocolate frosting while you are waiting.
You can test the frosting to see if it is dry by tapping on the frosting ridges.
If it flattens the ridges without sticking to your fingers you are ready to move on.
Chocolate Frosting Recipe:
6 Tablespoon Cocoa
4 1/2 Cups Powder Sugar
6 Tablespoons Soft Butter
3 Tablespoons Milk
1 Teaspoon vanilla
Mix the cocoa and powdered sugar together in a bowl, then add the milk, butter and vanilla and mix until smooth with a fork or hand mixer.
You also want this frosting to be thick. It needs to hold its shape when it is spread! So make sure it is looking something like this picture below!
You will want to leave about a 1/4 cup of the frosting in the bowl, that will not be used. Dollop 5 scoops of the chocolate frosting onto the mint, make the center dollop the biggest. This will make it easier to spread across the sheet.
Using a flat metal spatula begin spreading the frosting. Start in the center and spread it to each of the other dollops. Connect the dots and work it to the edges. Be careful and make sure it isn’t lifting the mint frosting below.
Cover all the mint on the edges so it is a hidden surprise!
Once it is spread evenly over the surface you are ready for the next step.
Start in one corner. Using the metal spatula carefully go back and forth across the frosting to create a ridged pattern. Tilt the spatula up towards the edge of the pan that you are moving towards, then glide across the frosting. You don’t want to lift the spatula when you finish a line, keep it smooth and go back and forth.
When you finish gently lift the spatula and try not to make the frosting peak.
Use a knife, going perpendicular to the lines you just created, and glide over the ridges. Don’t cut very deep, not even through to the mint, just the surface.
Keep the lines about the same distance apart as you move down the pan.
Isn’t it pretty??? I love this scalloped pattern! Once you are done leave the frosting to dry. It will take about 10 mintues.
Once the brownies are dry, they are ready to be cut! Slice them big or little and they are ready to be served!
Make sure you save some for everyone else! They are divine! I’m pretty sure I ate could eat half a pan! 😉
Make sure you get yourself a tall glass of milk with your delicious slice of heaven! mmm, mmm!
Are there any other chocolatey mint treats out there that I should know about?
I think it’s safe to say I’m a sucker for them 😉
Ingredients
- Fudge Brownies:
- Mix the following ingredients together:
- 1 1/2 Cups Melted Butter
- 3 Cups Sugar
- 1/2 Cup Cocoa
- Add: 6 Eggs, one at a time
- Then add:
- 2 1/4 Cups Flour
- 1/2 Teaspoon Salt
- 1 1/2 Teaspoons Vanilla
- You could also add chopped nuts to the brownie mix if you want!
- Mint Frosting Recipe:
- 3 Tablespoons Butter
- 3 Tablespoons Milk
- 2 3/4 Cups Powdered Sugar
- 3-4 drops of green food coloring (to desired color)
- 2-3 drops peppermint oil OR 1/4 – 1 teaspoon McCormick Pure Peppermint Extract (varies depending on how strong you want the flavor)
- Chocolate Frosting Recipe:
- 6 Tablespoon Cocoa
- 4 1/2 Cups Powder Sugar
- 6 Tablespoons Soft Butter
- 3 Tablespoons Milk
- 1 Teaspoon vanilla
Instructions
- Mix the brownie ingredients all together.
- Pour the batter onto a greased sheet cake pan and bake at 350 for 25-30 minutes.
- Let them cool completely before frosting them you can pop them in the fridge or freezer if you are pressed for time.
- For the mint frosting:
- how strong you want the flavor)
- You can use a hand mixer or a fork whichever you prefer. Mix the ingredients together. You want the frosting to be fairly thick, if it is too thin add more powdered sugar. If it is too thick add a tiny bit of milk at a time and stir. Once you have reached the right consistency of frosting you will add the mint flavoring and food coloring.
- You can really make the mint frosting any color you like! Pink would make for great Valentines day or Mothers Day brownies (hint, hint)!
- Dollop that gorgeous mint frosting on to the center of the brownies. Begin spreading it to the edges using a spatula.
- Don’t spread it over the edges completely, we will want to hide this mint frosting with the next layer!
- Leave it for 5-6 minutes to set up. You can start making the chocolate frosting while you are waiting.
- For the chocolate frosting:
- Mix the cocoa and powdered sugar together in a bowl, then add the milk, butter and vanilla and mix until smooth with a fork or hand mixer.
- You also want this frosting to be thick. It needs to hold its shape when it is spread! So make sure it is looking something like this picture below!
- You will want to leave about a 1/4 cup of the frosting in the bowl, that will not be used. Dollop 5 scoops of the chocolate frosting onto the mint, make the center dollop the biggest. This will make it easier to spread across the sheet.
- sing a flat metal spatula begin spreading the frosting. Start in the center and spread it to each of the other dollops. Connect the dots and work it to the edges. Be careful and make sure it isn’t lifting the mint frosting below.
- Cover all the mint on the edges so it is a hidden surprise!
- Start in one corner. Using the metal spatula carefully go back and forth across the frosting to create a ridged pattern. Tilt the spatula up towards the edge of the pan that you are moving towards, then glide across the frosting. You don’t want to lift the spatula when you finish a line, keep it smooth and go back and forth.
- When you finish gently lift the spatula and try not to make the frosting peak.
- Use a knife, going perpendicular to the lines you just created, and glide over the ridges. Don’t cut very deep, not even through to the mint, just the surface.
- Once you are done leave the frosting to dry. It will take about 10 mintues.
- Once the brownies are dry, they are ready to be cut! Slice them big or little and they are ready to be served!
Jennifer says
Yum!!! Going to try these too:)
Alison says
Oh those look grand! I love how you made them super fancy with the design too!
Shelley says
I’ve personally tried these and can vouch for them. I love my Aunt Joye (Lara’s Mom’s) coooking. They are drool worthy. So pretty too! Thanks for sharing this secret recipe Lara!
Missy says
Yum. yum. yum. I know what I will bringing to the next girl’s night! Thanks Lara – loved the pictures too, as usual. 😉
Heather Lynne says
mmmm good idea! I have bookclub tomorrow night.. maybe i’ll give these a whirl! Thanks for sharing these, Lara! (and Joye) 🙂
Caro says
Easiest mint glaze for brownies: Scatter Andes chocolate mints over brownies while they’re still hot from the oven. Use a metal spatula to spread slowly once the mints are melted. Since the Andes mints have a pale green layer in the middle, the glaze will have a subtle marbled look if you take your time spreading it.
Nicole says
Beautiful pics — I will definitely be trying this recipe sometime soon! 🙂 Thanks for sharing!
Heather Lynne says
Tried this recipe & love it! 🙂
My chocolate frosting turned out really thick- even after thinning it out, it was too thick to do a nice job of the ‘design’ spreading of the frosting, but they still taste GREAT & I’ll just remember to make it thinner next time.
Thanks so much for sharing this, I think it will be a long time favourite! 🙂
Lara says
bummer! I would just add about a tsp of milk at a time until it is thin enough. Now that you’ve tried it once you will probably have an eye for how thick/thin it needs to be!
Lisa says
Looks delicious and I love that you had time to get a manicure while the brownies were baking! Yes, I am that observant. Lol.
Lara says
good eye! I wondered if anyone else would catch that 😉 I had to pay my mom back somehow for helping me with these brownies!
Whitney Baze says
I’m a sucker for the mint brownies at BYU Creamery, hopefully these are similar. I kiss them simce we’ve moved away.
Lara says
If you love BYU’s you will love these. This is a combination of the Lion House and BYU mint brownies. My mom did all the cake and brownie frosting for the lion house bakery when she was younger 😉
Jaclyn says
Gorgeous frosting – can’t wait to try this technique. This recipe looks delish, thanks!
Judy says
Is there no baking soda or baking powder in these brownies?
Lara says
There is no baking soda or powder 🙂
Eva says
OMG! I love chocolate and mint together! I’m off work for two months (I’m a teacher) so I have no excuse for not making these. I will be getting my ingredients and making these tomorrow! The frosting is so pretty too. Thanks for sharing.
Stephanie says
What a great tip for how to spread the fancy looking frosting – thanks!
Beverly says
These look fabulous, Lara!… Could you clarify for me please what size pan?… I’m not sure what a *sheet cake pan* is… Thanks!
Ruth Baker says
Yes, I too need to know the pan size. Thanks
Ashley says
I love mint brownies. Thank you for the recipe. They look amazing.
Brooklyn says
I made these yesterday and they are really good, however I had the same problem that the one other commenter who has actually made them had. I think something is off on your chocolate frosting ingredients. I think it should be 6 tablespoons of milk not 3 tablespoons. It turned out way way way too thick and dry just like the other commenter said. My brownies turned out exactly like yours look, the green frosting also turned out exactly like your looks, but there is something wrong in the measurements for the chocolate frosting. Could you please check?? I have OCD so trust me I measured everything exactly and double checked it. I even compared the print out to what is on your blog to see if the print out had an error but it’s the same…. Anyway, thank you for the recipe. I do love it and will make it again after I figure out the adjustment on the chocolate frosting. Thanks for sharing!!
Mia says
These are fantastic except the chocolate frosting is extremely dry. We had to use 8 tablespoons of milk not 3 like the recipe said. Something’s wrong with the measurements.
Sarah says
These are really good but when making the chocolate frosting it was like there was not enough liquid. It was all chunky, hard, and dry. I don’t know what went wrong and I did everything the recipe calls for. But besides that everything tastes pretty good.
Deana says
Please let us know the size of the pan. I just visited SLC and tried the mint brownies at Lion House and dying to try this recipe! Looks perfect for this mint chocolate lover!
Amber says
What size pan did you use? 9×13″ or a jellyroll?