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Mint Chocolate Brownies

Mint Chocolate Brownies – Deliciously thick and fudgy chocolate brownies that are infused with peppermint, and topped with a minty green cheesecake swirl. The BEST brownies for mint chocolate lovers!

Mint Chocolate Brownies

Mint Chocolate Brownies

Mint and chocolate is definitely one of my most favourite flavour combinations ever, and I have shared many mint chocolate recipes on the blog already.

I’ve also shared a lot of brownie recipes too.

Let’s combine the two to make Mint Chocolate Brownies! These brownies are incredibly thick and fudgy, they’re infused with peppermint and a little vanilla, and topped with a minty green cheesecake swirl.

If that doesn’t sound like the perfect brownie recipe for mint chocolate lovers, then I don’t know what does!

Looking for more minty treats? Check out my Mint Chocolate Oreo Fudge, Mint Chocolate Thumbprint Cookies, and my No-Bake Mint Chocolate Cream Pie.

Mint Chocolate Brownies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these brownies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the Brownies:

  • Unsalted butter
  • Granulated sugar
  • Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
  • Salt
  • Large eggs: Cold, straight from the fridge.
  • Peppermint extract
  • Vanilla extract: Using a little vanilla ensures the brownies won’t be too minty.
  • Plain/all-purpose flour: You only need 1/2 cup (60g) of flour. Using a small amount of flour is what makes for extra fudgy brownies.
  • Chocolate chips: You can use milk, dark, or semi-sweet.

For the Cheesecake Swirl:

  • Cream cheese: Softened to room temperature.
  • Caster/granulated sugar
  • Large egg
  • Peppermint extract
  • Plain/all-purpose flour
  • Green food colouring: Optional, but I love the pop of colour!

How to make Mint Chocolate Brownies

To make these brownies, simply grab a large microwave-safe mixing bowl, and add the butter, sugar, cocoa powder, and salt.

Heat for 30 seconds. Stir well, then continue heating in 30 second intervals (stirring after each one) until combined and very warm/hot to the touch.

Butter, sugar, cocoa powder, and salt in a mixing bowl.

Add the eggs, peppermint extract, and vanilla, and mix well until combined.

Mixing together wet ingredients in mixing bowl with spatula.

Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.

Mixing flour into brownie batter.
Adding chocolate chips to brownie batter.

Pour the batter into the prepared pan and spread out evenly. Set aside.

Spreading brownie batter into prepared baking tray.

In a medium mixing bowl, mix together the cream cheese and sugar until smooth and combined.

Add the egg, peppermint extract, and flour, and whisk until completely combined.

Whisking together cream cheese, sugar, egg, mint extract, and flour in mixing bowl.

If using, add enough food colouring to reach desired shade.

Whisking green food colouring into cream cheese mixture.

Spoon dollops of the mixture on top of the brownie batter, and create swirls using a knife or toothpick.

Use as much or as little of the mixture as you want.

Adding dollops of cream cheese mixture to brownie batter in pan.
Creating swirls between brownie batter and cream cheese mixture.

Bake for 35 – 40 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.

Allow to cool completely in the pan on a wire rack before cutting into squares.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Mint Chocolate Brownies

These Mint Chocolate Brownies are:

  • so quick and easy to make
  • deliciously thick and fudgy
  • infused with peppermint
  • topped with a minty green cheesecake swirl
  • the perfect brownies for mint chocolate lovers!

How long will these brownies last? These brownies will stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week.

Can I freeze these brownies? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Mint Chocolate Brownies
Mint Chocolate Brownies

Try these brownies next!

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Originally Published: March, 2016 | Updated: December, 2019

Mint Chocolate Brownies

Mint Chocolate Brownies

Yield: 16 brownies
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Deliciously thick and fudgy chocolate brownies that are infused with peppermint, and topped with a minty green cheesecake swirl. The BEST brownies for mint chocolate lovers!

Ingredients

For the Brownies

  • 1 and 1/4 sticks (140g) unsalted butter
  • 1 and 1/2 cups (300g) granulated sugar
  • 3/4 cup (75g) cocoa powder
  • 1/4 teaspoon salt
  • 2 large eggs, cold
  • 1 and 1/2 teaspoons peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (60g) plain/all-purpose flour
  • 1/2 cup (90g) chocolate chips

For the Cheesecake Swirl

  • 4-oz (112g) cream cheese, softened
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg
  • 1/2 teaspoon peppermint extract
  • 3 tablespoons (25g) plain/all-purpose flour
  • Green food colouring, optional

Instructions

For the Brownies

  1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
  2. Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 30 seconds. Stir well, then continue heating in 30 second intervals (stirring after each one) until combined and very warm/hot to the touch.
  3. Add the eggs, peppermint extract, and vanilla, and mix well until combined. Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.
  4. Pour the batter into the prepared pan and spread out evenly. Set aside.

For the Cheesecake Swirl

  1. Mix together the cream cheese and sugar until smooth and combined. Add the egg, peppermint extract, and flour, and whisk until completely combined.
  2. If using, add enough food colouring to reach desired shade.
  3. Spoon dollops of the mixture on top of the brownie batter, and create swirls using a knife or toothpick.
  4. Bake for 35 - 40 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.
  5. Allow to cool completely in the pan on a wire rack before cutting into squares.

Notes

Brownies stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 16 brownies Serving Size: 1 brownie
Amount Per Serving: Calories: 253Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 61mgSodium: 70mgCarbohydrates: 33gFiber: 1gSugar: 25gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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