Dessert

Melting Mint Brownies Recipe

Byluca Carter February 23, 2026February 23, 2026

Introduction

Melting Mint Brownies are a delightful twist on a classic favorite, combining rich chocolate with refreshing peppermint. These brownies are moist, flavorful, and topped with a smooth mint glaze and optional chocolate drizzle for an extra indulgence. Perfect for holiday treats or any time you crave a minty chocolate delight.

The image shows several square chocolate brownies arranged on a white marbled surface, each with two layers: a thick dark brown cake base and a smooth white cream topping. The white topping is decorated with thin, irregular dark chocolate drizzles crossing over each square. Some brownies are cut into halves, showing the clear separation between the dark cake and white frosting. To the left, there is a white bowl with melted dark chocolate and a green spoon resting inside it, as well as a green cup filled with a light brown drink. A few fresh green mint leaves are placed next to the brownies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 tablespoons (170g) unsalted butter, melted
1 1/2 cups (298g) granulated sugar

1/2 teaspoon table salt
3/4 cup (64g) Dutch-process cocoa

3 large eggs
3/4 cup (90g) King Arthur Unbleached All-Purpose Flour

1/2 teaspoon baking powder
1/2 teaspoon peppermint extract*
3 cups (340g) confectioners’ sugar

6 tablespoons (85g) butter, melted
3 tablespoons (43g) milk
1/8 teaspoon peppermint extract, or to taste*

2/3 cups (113g) chocolate chips or bittersweet chocolate, chopped (optional)
1/4 cup (57g) heavy cream or whipping cream (optional)

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan; for easiest removal, grease the pan, line it with parchment, then grease the parchment.

Step 2: In a bowl, stir together the melted butter, sugar, and salt until combined.
Step 3: Mix in the cocoa powder, beating gently until smooth.
Step 4: Add the eggs and beat gently again until the mixture is smooth.

Step 5: Stir in the flour and baking powder until just combined.
Step 6: Add the peppermint extract. The recommended amount results in a strong mint flavor; adjust to your taste.
Step 7: Spoon the batter into the prepared pan, smoothing it evenly into the corners.

Step 8: Bake for 20 minutes, or until a cake tester inserted in the center comes out clean. Remove and let cool completely.
Step 9: To make the glaze, combine the confectioners’ sugar, melted butter, peppermint extract, and milk in a bowl. Adjust peppermint extract to your preferred strength.
Step 10: Spread the glaze over the cooled brownies. It will be thin, which is normal.

Step 11: For the chocolate drizzle, if desired, combine chocolate and cream in a microwave-safe bowl. Heat until the cream is very hot and bubbling, then stir until smooth and melted.
Step 12: Dollop the chocolate drizzle over the glazed brownies. Allow the brownies to set for several hours before cutting for best results.

Tips & Variations

For a milder mint flavor, reduce the peppermint extract by half.

Use parchment paper to lift brownies out easily, preventing sticking.
Try adding chopped nuts like walnuts or pecans to the batter for extra texture.
Substitute the peppermint extract with spearmint or add a drop of vanilla extract for a unique twist.

Storage

Store brownies in an airtight container at room temperature for up to 4 days. Refrigerate if your kitchen is warm; bring them to room temperature before serving. Leftover brownies can also be frozen for up to 2 months—thaw in the fridge overnight. When reheating, warm gently in the microwave to keep the glaze intact.

How to Serve

The image shows several square brownie slices laid out on a white marbled surface. Each brownie has two layers: a bottom dark brown, dense chocolate layer and a top creamy white layer, which looks smooth and thick. Over the white layer, there are thin dark chocolate drizzles in a crisscross pattern. Two brownies are cut in half to show the inside layers clearly. To the left, there is a white bowl with dark melted chocolate and a spoon covered in chocolate, as well as a sprig of fresh green mint leaves nearby. Below that, there is a white cup filled with caramel-colored liquid. The lighting creates soft shadows across the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, you can substitute regular cocoa powder, but it may slightly alter the flavor and color. Dutch-process has a smoother, less acidic taste, which complements these brownies well.

Is the peppermint extract necessary?

While peppermint extract adds the signature mint flavor, you can omit it or replace it with vanilla extract if preferred. Keep in mind the recipe is designed for a minty treat.