Oooey, Gooey, Mint Chocolate Chip Brownies Recipe

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By: Rachel GurkPosted: 10/26/2011Updated: 04/05/2023

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Grab a fork and get ready to indulge! Mint chocolate chip brownies with three gooey layers: brownie, mint chocolate chip buttercream frosting, and fudgy ganache!

Do you like sweet desserts? I mean really, really sweet? If so, this one is for you.

If not? Just have a small piece. With a large glass of milk.

These mint chocolate chip brownies are partially inspired by my friend Katrina’s mint-chocolate chip buttercream frosting, although I did adapt her recipe a bit. I love the combination of mint and chocolate, especially mint chocolate chip ice cream, so I’ve wanted to make this recipe happen for a long time.

So, imagine: brownies, just slightly underdone, then a thick layer of mint chocolate chip buttercream frosting, topped by a creamy ganache. Doesn’t that just sound lovely?

Warning: This dessert isn’t for the faint-hearted. If you don’t have a major sweet tooth, you’re probably not going to love these brownies. But since most of us love a good sweet dessert, I’m thinking you guys will love these ooey, gooey, mint chocolate chip brownies.

If you want to tone it down a little, make a half batch of frosting and skip the ganache. These brownies will still be fantastic and not quite as over-the-top.

Oh, and I always use a boxed brownie mix. It’s kind of what I do. I’m all about shortcuts.

If you’re like me? Make sure to buy the family size (9×13) box. More brownies = a very good thing.

If you’re a baking superstar? Sub in your favorite brownie recipe.

More ooey, gooey brownies!
Sky-High Confetti Cream Cheese Brownies
Mocha Brownies (loads of espresso flavored frosting)
Kahlua Brownies with cinnamon
Cream Cheese Filled Brownies

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Oooey, Gooey, Mint Chocolate Chip Brownies

5 from 2 votes

Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Additional Time: 2 hours hrs

Total Time: 3 hours hrs

12 -24 brownies

Print Rate Recipe

Grab a fork and get ready to indulge! Mint chocolate chip brownies with three gooey layers: brownie, mint chocolate chip buttercream frosting, and fudgy ganache!

Ingredients

For the Brownie Layer

▢ 1 box of brownie mix (9×13 size) + ingredients you need to prepare brownies (eggs, oil, water)
▢ 1 cup semi-sweet chocolate chips

For the Frosting Layer

▢ 1/2 cup (one stick) unsalted butter, softened
▢ 1/2 cup shortening
▢ 1 teaspoon vanilla extract
▢ 1 teaspoon peppermint extract
▢ 5 to 5 1/2 cups powdered sugar
▢ 4 tablespoons milk
▢ 3/4 cup semi-sweet chocolate, grated or coarsely chopped in the food processor
▢ green food coloring (optional)

For the Chocolate Layer

▢ 2 cups semi-sweet chocolate chips
▢ 1 tablespoon canola or vegetable oil

Instructions

Preheat oven to 350°F. Prepare brownies according to package, except stir in 1 cup of semi sweet chocolate chips. Bake according to package, in a greased 9×13 pan.
COOL BROWNIE COMPLETELY.
While brownie is cooling, make your frosting. Using an electric mixer, cream together butter, shortening, vanilla, and mint extract. Add powdered sugar one cup at a time, and then add milk, one tablespoon at a time until frosting is smooth and desired consistency has been reached. Stir in food coloring if desired, and then fold in chocolate shavings. Try not to eat it all at this step.
Once brownie is completely cooled, spread frosting evenly over the brownie. Throw it in the fridge so that the frosting can harden. I’d say give it at least an hour, maybe two. You want it nice and cold–so it is firm.
When it has cooled and firmed up, prepare your chocolate for the final layer. In a small bowl, combine 2 cups of chocolate chips with 1 tablespoon of oil. Melt in microwave or over a double boiler. If you choose the microwave, make sure to do it in thirty-second intervals and stir well each time. You don’t want it to over-heat. Once it is smooth, spread it over the frosting layer and allow to harden.
Enjoy and try not to go into a sugar coma. You can store these in the fridge or at room temp. They are easier to cut when they are closer to room temp (so the chocolate doesn’t crack).

Nutrition Information

Serving: 1g, Calories: 688kcal, Carbohydrates: 145g, Protein: 2g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 7g, Cholesterol: 6mg, Sodium: 23mg, Fiber: 2g, Sugar: 138g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Reader Interactions

Leave a Review

Carrie says
March 12, 2014 at 11:06 am
These look great! Just wondering if they hold up okay if you make ahead for a luncheon? Would they freeze ok? Any thoughts? Thank you!
Reply
- Rachel Gurk says
  March 13, 2014 at 2:33 pm
  Yep! I’d definitely keep them in the fridge and they should freeze well too. Thanks!
  Reply
Jaclyn says
October 26, 2013 at 7:54 pm
Oh my gosh these look insane! How I wish I had one right this second!
Reply
- Rachel Gurk says
  October 26, 2013 at 8:32 pm
  Me too, girl!
  Reply
Taylor says
April 27, 2012 at 4:25 pm
I’m planning on making these this week for a friend’s bday. I think I’ll take your advice and lessen the amount of icing though. How much would you recommend reducing it by? A half, or is that too much?
Thanks!
Reply
- Rachel says
  April 30, 2012 at 8:44 am
  If you reduced the frosting by half, there would still be PLENTY. I think that is a great idea.
  Reply
  - Taylor says
    May 2, 2012 at 12:49 pm
    I ended up making 2/3 icing cause my friend said was okay with sweet. They’re so delicious! I also only used butter in the icing, instead of butter & shortening and they still came out great (Just incase anyone is wondering if they can make them if they don’t having shortening on hand). Thanks for an awesome recipe!
    Reply
    - Rachel says
      May 2, 2012 at 6:53 pm
      Great! Thanks for coming back and sharing!
      Reply
    - Kelsie says
      September 19, 2013 at 9:41 am
      Thank you Taylor, I was indeed wondering if I could use only butter because we like to use less-processed foods in this house which means lard or butter, not shortening :) plus, shortening in frosting??? give me butter butter butter! probably going to make these for hubby’s 4th grade class (he makes treats for all of their birthdays (they request the treat) and tomorrow’s birthday girl requested mint choco brownies) and will cut down sugar/frosting because… well… they’re 4th graders and then he has to deal with them and 4th graders + sugar high = scary…
      Reply
Jen says
February 26, 2012 at 5:43 pm
Just made these… AMAZING… I did add a little clear Wilton butter flavoring to the icing… do this with all my icing recipes and it cuts the sweetness… These are amazing
Reply
- Rachel says
  February 26, 2012 at 8:17 pm
  So glad you liked them! Thanks for letting me know :)
  Reply
TheBoyandMe says
February 19, 2012 at 4:10 pm
They look divine! I am *so* making these for hubby’s burthday in March!
Reply
- Rachel says
  February 19, 2012 at 7:59 pm
  Thanks! I hope you love them!
  Reply
Cupcake Crazy Gem says
November 28, 2011 at 6:32 pm
Oh my, I am baking these this week for sure! and I’m going to add mint baking chips to my brownie layer at the bottom just to be completely over the top!! haha – thanks for sharing!
Reply
Robyn says
November 9, 2011 at 8:14 pm
I just made these. They taste as good as they look! Awesome. I licked the pan clean, really I did. Thanks for posting this recipe!
Reply
Karriann Graf says
November 6, 2011 at 10:05 pm
I bet I’d really enjoy this brownie. When I was growing up Mint Chocolate Chip was always one of my favorite ice creams. This looks fantastic!
Reply

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Oooey, Gooey, Mint Chocolate Chip Brownies Recipe - Rachel Cooks® (2024)