Mint Brownies Recipe – Easy & Delicious

There’s something magical about biting into a warm, fudgy brownie that hits you with a burst of cool mint. I remember the first time I made these — my kitchen smelled like a candy shop crossed with a chocolate factory. My kids came running, and I swear, they didn’t even wait for them to cool. I had to stop them from eating the whole pan before I could even take a photo. That’s how good these mint brownies are.

Why You’ll Love This Mint Brownies Recipe

These aren’t your average brownies. They’re rich, dense, and packed with that perfect balance of chocolate and mint. The peppermint extract gives a gentle, refreshing kick, while the crushed candy canes add a delightful crunch and visual pop. Plus, they’re easy enough for a beginner but impressive enough to serve at a party.

And let’s be real — who doesn’t love a dessert that feels like a treat but doesn’t require a degree in baking? I’ve made these for birthdays, holidays, and even just because Tuesday felt like it needed a chocolate upgrade.

What You’ll Need

Dry Ingredients

• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, melted
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract

Mint & Chocolate

• 1/2 teaspoon peppermint extract
• 1 cup chocolate chips
• 1/2 cup crushed candy canes or mint candies

Most of these ingredients are pantry staples. The only thing you might not have on hand is peppermint extract — but trust me, it’s worth buying just for this recipe. You’ll want to use pure peppermint extract, not the imitation kind. It makes a huge difference in flavor.

How to Make Mint Brownies Step-by-Step

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on two sides. This makes it so much easier to lift the brownies out later — no crumbling!
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. This dry mix is your foundation — make sure it’s lump-free.
3. In a large bowl, combine the melted butter and sugar. Stir until smooth and creamy. You want to see a glossy, uniform mixture — no streaks of butter or sugar.
4. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then stir in the vanilla and peppermint extract. The batter will smell amazing at this point — like a mint chocolate truffle.
5. Gradually fold in the dry ingredients, using a spatula or wooden spoon. Mix just until combined. Overmixing leads to tough brownies, and we want them fudgy, not chewy.
6. Stir in the chocolate chips and 1/4 cup of crushed candy canes. These are your flavor bombs — they’ll melt into the batter and add pockets of chocolatey goodness.
7. Pour the batter into the prepared pan and spread it evenly. Use a spatula to smooth the top. This helps them bake evenly.
8. Sprinkle the remaining crushed candy canes over the top. They’ll create a pretty, festive look and add a satisfying crunch.
9. Bake for 28–30 minutes. The edges should look set, and a toothpick inserted in the center should come out with moist crumbs — not wet batter. If you pull it out too early, they’ll be underdone. Too late, and they’ll be dry. Aim for that perfect fudgy center.
10. Let the brownies cool completely in the pan on a wire rack. This is the hardest part — I know. But trust me, they’ll be easier to cut and won’t fall apart if you wait.
11. Once cooled, lift the brownies out using the parchment overhang. Cut into 12 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Tips for Success

Want to make sure your mint brownies turn out perfect every time? Here are my pro tips:

• Use real peppermint extract. I’ve tried the imitation stuff, and it’s just not the same. The flavor is flat and artificial. Pure peppermint extract gives that clean, refreshing kick.
• Don’t overbake. Brownies are best when they’re slightly gooey in the middle. Overbaking turns them cakey and dry. Check them at 28 minutes — they’ll keep cooking a bit as they cool.
• Let them cool completely. I know, I know — it’s tempting to dig in right away. But cutting them while warm causes them to crumble. Patience pays off here.
• Use high-quality chocolate chips. If you want richer flavor, go for semi-sweet or dark chocolate chips. They melt better and taste more decadent.
• Crush candy canes yourself. Use a zip-top bag and a rolling pin. You get more control over the size — and it’s oddly satisfying. Plus, you avoid the pre-crushed stuff that’s often too fine.

Common Mistakes to Avoid

Even experienced bakers make these mistakes. Here’s how to avoid them:

• Overmixing the batter. Once you add the dry ingredients, mix only until just combined. Overmixing develops gluten, which makes brownies tough.
• Using cold butter. Make sure your butter is melted and slightly cooled. If it’s too hot, it can cook the eggs prematurely, leading to curdled batter.
• Not letting them cool before cutting. I’ve done this too many times. The result? A pile of broken brownie pieces. Cool them completely — it’s worth the wait.
• Using too much peppermint extract. A little goes a long way. Start with 1/2 teaspoon. If you love mint, you can add a tiny bit more, but don’t go overboard — you don’t want a toothpaste taste.

FAQ: Your Mint Brownies Questions Answered

Can I use dark chocolate instead of chocolate chips?

Absolutely! Chop up a bar of dark chocolate (70% or higher) and stir it in. It’ll melt beautifully and give your brownies a deeper, more complex chocolate flavor. Just make sure it’s chopped finely so it distributes evenly.

Can I make these gluten-free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend. I recommend one that includes xanthan gum. The texture might be slightly different, but they’ll still be delicious and fudgy.

Can I freeze mint brownies?

Definitely. Let them cool completely, then wrap each brownie individually in plastic wrap and place in a freezer-safe container. They’ll keep for up to 3 months. Thaw at room temperature or warm slightly in the microwave for 15–20 seconds.

What if I don’t have peppermint extract?

You can substitute with 1/2 teaspoon of mint extract, but it’s not quite the same. Peppermint is sharper and more refreshing. If you’re out, you can also add a few drops of peppermint oil (use sparingly — it’s potent) or skip it and just use the crushed candy canes for flavor.

Can I add more mint?

For a stronger mint kick, you can add an extra 1/4 teaspoon of peppermint extract. Or, sprinkle a little extra crushed candy cane on top before baking. Just be careful — too much mint can overpower the chocolate.

Final Thoughts

Mint brownies are more than just a dessert — they’re a mood booster, a party favorite, and a delicious way to celebrate any occasion. Whether you’re making them for a holiday gathering, a simple weeknight treat, or just because you deserve something sweet, these brownies deliver.

And hey, if you’re like me and can’t wait for them to cool? Go ahead — grab a warm corner piece with a spoon. No judgment here. Just make sure you save a few for the rest of the family.

Happy baking, and remember: life is short. Eat the brownie — especially if it’s minty, fudgy, and straight from the oven.