Mint Brownie

Mint Brownie

For as long as I can remember, I have loved BYU Mint Brownies. It was always a special treat during a campus visit!

I have tried baking several brownie recipes hoping to find a flavor match to a BYU Mint Brownie, even one recipe came from BYU. Last summer, my niece made MelsKitchenCafe.com’s Magical Layered Brownies and the brownie base tasted exactly like the BYU brownies I love.

A missing piece to the flavor match of a BYU Mint Brownie just happens to be the frosting layer. Most copycat recipes use a ganache layer instead. So, my recipe uses an OG chocolate frosting to return back to the reminiscent brownie flavor!

Once the brownie layer is baked to perfection, add a burst of minty freshness with the green creme de menthe layer. Then generously frost the entire creation with a rich chocolate frosting, a perfect match to the famous BYU Mint Brownie flavor.

The result is a treat that’s so good, you won’t be able to resist having seconds (or thirds!).

Ingredients in the Mint Brownies:

• 70-90% chocolate bar: Any chocolate bar or baking bar will work perfectly.
• Granulated sugar: No brown sugar in this recipe to allow the texture to be a little less chewy.
• Unsalted butter: Butter is used as an ingredient in each of the layers. Note that it is melted or softened each time. I prefer unsalted butter so I have control over the salt in the recipe.
• All-purpose flour: This flour choice keeps the texture of these brownies a little more fudgy—instead of cakey.
• Heavy cream: For both the mint frosting and the chocolate frosting, heavy cream allows the frosting to be fluffier and creamy.
• Crème de Menthe flavoring oil: Flavoring oil for the mint flavor is preferred because it tastes more natural. Crème de menthe is preferred over peppermint.
• Dutch-processed cocoa powder: Dutch-processed cocoa mixes better with liquids and has a more natural, less acidic, taste that I prefer. If you really want that OG taste, however, Hershey’s cocoa is probably what you are looking for.
• Green gel coloring: Gel coloring is preferred over the liquid coloring.

This post might contain affiliate links, please check out my full disclosure policy. I only refer products I have tried and tested.

How to Make Mint Brownies:

Brownie Layer:

1. Preheat oven to 325° F. Prepare 9×13-inch metal cake pan with non-stick cooking spray and parchment paper. Set pan aside.
2. In a microwave-safe bowl, add butter and chocolate. Heat for 30 seconds. Stir. Heat for 15-30 seconds and stir until completely melted. Set aside to cool.
3. In a large bowl, add sugar, eggs, and salt. Use electric mixer on medium-high speed to mix until light in color and thick—about 3 minutes.
4. Fold warm chocolate mixture into sugar mixture with spatula. Add flour and extract. Fold until no streaks remain.
5. Pour batter into prepared pan. Bake at 325° F for 25-30 minutes. Cool completely before frosting.

Mint Layer:

1. Once brownies have cooled, add butter to a microwave safe bowl. Microwave for 30 seconds at 40% power.
2. Add powdered sugar, cream, a drop of crème de menthe flavoring oil, and a drop of green gel color. Mix until smooth and no streaks of white remain. Set aside.

Chocolate Frosting Layer:

1. Add butter to a microwave safe bowl. Microwave for 30 seconds at 40% power.
2. Add all remaining ingredients and mix until smooth. Set aside.

Finishing the Brownies:

1. Keep brownie layer in the pan it was baked in.
2. Spread the mint layer with a metal spatula or knife until it evenly covers the brownie layer.
3. Spread the chocolate frosting layer carefully on top of the mint layer until it evenly covers the green mint layer.
4. Place in refrigerator for at least an hour (or overnight) to set all layers before cutting the brownies.

Cutting tips:

• Easily lift the brownies out of the pan by lifting with the parchment paper liner.
• Cold brownies cut easier than room temperature brownies.
• Spray both sides of a large knife with non-stick spray before cutting. Make a firm cut the width of the brownies. Wipe the blade, re-spray and cut again.
• My favorite brownie cutting knife is a double-handle cheese knife. This knife also cuts Rice Krispie Treats and fudge like a dream.

Whether you’re a fan of chocolate, mint, or simply a good brownie, this OG Mint Brownie recipe is one you won’t want to miss. So, grab your apron and get ready to indulge in a little slice of heaven – you won’t be disappointed!

Plus, a little green for St. Patty’s Day!!

–Kim

Print Recipe

Mint Brownies

A mouth-watering OG Mint Brownie delicately balanced between cakey and fudgy. A green crème de menthe layer adds a burst of minty freshness and the rich chocolate frosting brings everything together in a deliciously decadent way. With every bite, you'll experience the heavenly combination of chocolate and mint, as well as the perfect textural balance that's sure to satisfy your taste buds.

Prep Time40 minutes mins

Cook Time25 minutes mins

Cooling Time2 hours hrs

Course: Dessert

Keyword: brownie, chocolate, mint

Servings: 24 brownies

Author: Kim Melanson

Equipment

• 9×13-inch pan

Ingredients

Brownie Layer:

• ½ cup (113g) unsalted butter
• 6 ounces (170g) 70-90% chocolate bar
• 2 cups (424g) granulated sugar
• 4 large eggs
• ½ teaspoon kosher salt
• 1 cup (142g) all-purpose flour
• 1 teaspoon vanilla

Mint Layer:

• ½ cup (113g) unsalted butter
• 2 cups (228g) powdered sugar
• ¼ cup heavy cream
• ½ teaspoon crème de menthe flavoring oil
• Green gel coloring

Chocolate Frosting Layer:

• ½ cup (113g) unsalted butter
• 1 ¼ cup (142.5g) powdered sugar
• 3 Tablespoons dutch-processed cocoa powder
• 3 Tablespoons heavy cream
• ½ teaspoon vanilla

Instructions

Brownie Layer:

• Preheat oven to 325° F. Prepare 9×13-inch metal cake pan with non-stick cooking spray and parchment paper. Set pan aside.
• In a microwave-safe bowl, add butter and chocolate. Heat for 30 seconds. Stir. Heat for 15-30 seconds and stir until completely melted. Set aside to cool.
• In a large bowl, add sugar, eggs, and salt. Use electric mixer on medium-high speed to mix until light in color and thick—about 3 minutes.
• Fold warm chocolate mixture into sugar mixture with spatula. Add flour and extract. Fold until no streaks remain.
• Pour batter into prepared pan. Bake at 325° F for 25-30 minutes. Cool completely before frosting.

Mint Layer:

• Once brownies have cooled, add butter to a microwave safe bowl. Microwave for 30 seconds at 40% power to soften butter.
• Add powdered sugar, cream, a drop of crème de menthe flavoring oil, and a drop of green gel color. Mix until smooth and no streaks of white remain. Set aside.

Chocolate Frosting Layer:

• Add butter to a microwave safe bowl. Microwave for 30 seconds at 40% power to soften butter.
• Add all remaining ingredients and mix until smooth. Set aside.

Finishing the Brownies:

• Keep brownie layer in the pan it was baked in.
• Spread the mint layer with a metal spatula or knife until it evenly covers the brownie layer.
• Spread the chocolate frosting layer carefully on top of the mint layer until it evenly covers the green mint layer.
• Place in refrigerator for at least an hour (or overnight) to set all layers before cutting the brownies.

Notes

Brownie Layer based on Melkitchencafe.com “Magical Layered Brownies” because her brownie layer tastes so much like the BYU Mint Brownies that I love.

Cutting tips: 
Easily lift the brownies out of the pan by lifting with the parchment paper liner.
Cold brownies cut easier than room temperature brownies.
Spray both sides of a large knife with non-stick spray before cutting. Make a firm cut the width of the brownies. Wipe the blade, re-spray and cut again.