Fudge Mint Brownies {Recipe}

Fudge Mint Brownies… I think the title pretty much tells you all you need to know!

I discovered these brownies a couple years ago, adjusted the recipe a bit and have made them dozens of times.   I’m actually a bit famous for them in my little world  =)

These are dense, rich and so delicious!  They can be cut into small squares and are a great dessert to serve on a dessert table, or bring to a dinner party.

Fudge Mint Brownies

Brownie Layer~

1/2 cup butter, cut into pieces

4 oz. dark chocolate (apx. 80% cocoa, or use half unsweetened and half bittersweet)

1 1/4 cups sugar

1 teaspoon vanilla

2 large eggs

3/4 cup all purpose flour

1/4 teaspoon salt

Mint Layer~

3 Tablespoons butter, at room temperature

1 cup powdered sugar

1 Tablespoon heavy cream (or milk)

1/2 teaspoon peppermint extract  (or 1/4 teaspoon creme de menthe and 1/4 teaspoon peppermint)

1 drop green food coloring (I use americolor mint green)

Chocolate Glaze~

3 oz. semisweet or bittersweet chocolate (apx. 70 % cocoa)

1 Tablespoon butter

Andes Mints (apx. 1/2 package, or 14 whole pieces, about 2.5 oz.), chopped


Preheat oven to 325*F.   Prepare a 9″x9″ (or 8″x8″) square baking pan by lining parchment paper across the bottom and sides of the pan, like a sling.  You can use a little butter on the pan to help the paper stay in place.


In a stainless steel bowl over a pan of simmering water (or double boiler), melt the butter and chocolate.

Once melted, remove from heat and stir in the sugar and vanilla.  Add eggs, one at a time, beating well with a spoon.  Stir in flour and salt and beat with a spoon until the batter is smooth and glossy (about 1 minute).  Pour the brownie batter evenly into the prepared pan.

Bake in preheated oven for 25-30 minutes, or until brownies start to pull away from the sides and a toothpick inserted in the center comes out almost clean.  Remove pan from oven and place on a wire rack to cool completely (about 1 hour).

Mint Layer~

In the bowl of your electric mixer, or with a hand mixer, beat all ingredients until smooth.  Add 1 or two drops of green food coloring (one at a time, you don’t want it too green).  If the frosting is too thick, add a bit more cream (the frosting should be just thin enough to spread).  Spread the frosting evenly over the cooled brownie layer.  Place in the refrigerator for about 5-10 minutes, or until slightly firm.

Chocolate Glaze~

In a heatproof bowl over a pan of simmering water, melt the chocolate and butter.  Spread over the mint filling, then top with chopped Andes mints.  Refrigerate for about 30 minutes, or until the chocolate glaze starts to dull.

To Serve~

Remove brownies from the pan by lifting the ends of the parchment paper, and transfer to a cutting board.  With a sharp knife, cut into apx. 1-1 1/2 inch squares.  For best results, rinse off the knife in hot water, then wipe dry after each cut.

Brownies can be stored in the refrigerator for 2-3 days, best served at room temperature.

Makes about 25-30 small squares.

Recipe adapted from Joy of Baking.


  1. I’ve been making these for St. Patrick’s day for the last 3 years(and a couple of time in between!). I never have any leftover and always feel as if I should have made a double batch! I love your recipes!! Thank you!

  2. These are amazing! I made them for my bunco party and everyone LOVED them. I was thinking they were going to be good, but they definitely exceeded my expectations. Thanks for the recipe.

  3. I must comment on this now, even though I’ve been making this recipe for a good 6 months. It is absolutely superb. Everytime I make it I get asked for the recipe. After one school function I had teachers emailing me before I’d even reached home. The only thing that I do different is that I add either chopped Mint Aero (Nestle) balls/bar or Mint Bubbles (Cadbury) as I cannot find Andes Mints here for the life of me. I think the mint chocolate matches well with the mint centre. Yes another fabulous recipe Glory. I really need to start some recipes from your book now. It’s calling from my bookshelf.

  4. I am going to make this for my friends at school!!!!!!!!! # I <3 ur site 🙂

  5. I just made them and they turned out fantastic! I couldn’t find Andes mints so i used Hershey Cookies & Mint chocolate bars, crushed up. So good! Thanks for the awesome recipe 🙂

  6. I followed this recipe to the letter and it was a sure hit! Thanks for sharing the recipe. I will be making another batch for New Year’s eve celebration 🙂

  7. These are SO good and totally worth the effort!

  8. I just finished making these for the first time – I definitely need more practice, haha! They don’t look nearly as gorgeous as yours. Still, here’s hoping they taste as great as they sound!

  9. I love chocolate and mint everything….from bars to ice cream. I just made these last night to take to our annual family reunion this weekend. Can’t wait to try one.

    Thanks so much.

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