How to Make Mint Chocolate Brownies

Frosted Mint Brownies with Walnuts & Chocolate Drizzle

For a sweet, refreshing holiday treat, bake up a batch of these mint chocolate brownies to share with someone you love! With the satisfying crunch of walnuts in every bite, they’re an irresistible delight to devour. Plus, I used my favorite 1-to-1 gluten free flour to keep these mint brownies gluten free. And, I cut down on the added sugar by using dates in the recipe!

If you’re a fan of anything mint chocolate—like thin mint Girl Scout cookies, or York peppermint patties, or Andes mints—you have got to give these mint chocolate brownies a whirl. The brownies themselves are just a standard milk chocolate brownie, with plenty of yummy walnuts mixed in. But all of the mint flavor actually comes from the gorgeous green frosting!

Of course, you can omit the green food coloring if you’re not a fan. But the peppermint flavor itself is such a refreshing complement to the sweet, indulgent chocolate! Although, be warned: make sure to use peppermint extract in your mint brownies and NOT ‘mint extract.’ Otherwise, your frosting will end up tasting like toothpaste…

Once frosted and set, I like to top them all off with a final drizzle of rich chocolate glaze! The result is an absolutely gorgeous and absolutely scrumptious treat. See the full recipe below for how to make mint chocolate brownies with a colorful mint frosting and an easy chocolate glaze.

Mint Brownies Gift Box

Ingredient Substitution Notes

  • Dates: These add natural sweetness and help to cut down on added sugars. I haven’t personally tried making this recipe without them, so I can’t speak to how substituting for them might affect the taste/texture!
  • Butter: The brownies, frosting, and chocolate drizzle are all best when made with REAL butter. You can try substituting with coconut oil if preferred, but it will change the texture—particularly in the frosting.
  • Eggs: Real eggs are also best in this recipe, and I haven’t personally tried any vegan or egg-free alternatives.
  • Sugar: Thanks to those dates (and the mint frosting), these mint chocolate brownies don’t need much added sugar! For the few tablespoons you do need, regular white sugar, brown, coconut, or even a natural granulated sweetener can all work.
  • Flour: I used my favorite 1-to-1 gluten free flour (Cup4Cup), but an all-purpose flour or wheat flour will also work in this recipe.
  • Mix-Ins: Walnuts and chocolate chips are delicious additions, but you can omit or add whichever mix-ins that you like!
  • *Peppermint Extract: For the frosting, be sure to use true peppermint extract and NOT regular ‘mint extract.’ (For some reason, mint extract tastes like toothpaste!)
How to make mint chocolate brownies

If you’re craving more festive brownie inspiration, check out my other Homemade Brownies & Blondies for the Holidays. Try my Salted Caramel Blondies Recipe, or my Dark Chocolate Orange Brownies!

Mint Chocolate Brownies Recipe

Festive mint chocolate brownies with crunchy walnuts, mint frosting, and chocolate drizzle.
5 stars (2 ratings)

Ingredients

Chocolate Brownies with Walnuts

  • 1 cup Sunsweet® pitted dates
  • 1 cup hot water
  • ½ cup butter, softened
  • 2 large eggs
  • 2 Tbsp sugar, regular, brown, coconut, or sweetener of choice
  • 1 tsp vanilla
  • cup gluten-free flour, or all-purpose
  • cup cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup walnuts, chopped
  • ½ cup milk chocolate chips

Mint Frosting

  • ¼ cup butter, softened
  • 1 cup confectioners sugar
  • 1 Tbsp milk of choice
  • ¾ tsp peppermint extract*
  • 1 drop green food coloring, optional

Milk Chocolate Drizzle

  • 3 Tbsp unsalted butter
  • ½ cup milk chocolate chips

Instructions 

To make brownies:

  • Soak dates in hot water for 10-15 minutes.
  • Preheat oven to 350°F (180°C). Line 8x8” pan with foil or parchment and spray with cooking spray.
  • Drain dates and add to food processor. Pulse and then run until smooth, 1-2 minutes. Add 1-2 Tbsp water if too thick, blending until pureed.
  • Add softened butter and pulse to combine.
  • Add eggs, sugar, and vanilla, pulsing a few times, then run until smooth and fluffy, about 1 minute.
  • Add flour, cocoa powder, baking soda, and salt. Pulse until integrated, without overmixing.
  • By hand, stir in chocolate chips and walnuts.
  • Pour batter into prepared baking pan.
  • Bake 20-25 minutes, until edges set. Check to make sure a toothpick comes out clean.
  • Allow to cool completely before frosting.

To make mint frosting:

  • In a large bowl with a hand mixer (or in a stand mixer with paddle attachment), beat softened butter until smooth and creamy, about 2 minutes.
  • Add confectioners sugar and milk, beating for a few minutes until fluffy.
  • Add peppermint extract* and food coloring, if desired, and beat on high 1 minute. (Start with less peppermint extract and adjust to taste.)
  • Add frosting to cooled brownies. Let frosting set for 1 hour in the fridge.

To make chocolate drizzle:

  • Melt chocolate chips over a double boiler. Once chocolate is nearly melted, add butter and mix to integrate until smooth.
  • Drizzle chocolate over chilled frosted brownies. (I use a squeeze bottle for this!)
  • Allow to set in the fridge another hour before cutting.

Notes

Note on peppermint extract:

Make sure to use genuine peppermint extract and NOT ‘mint extract’—otherwise your brownies will taste like toothpaste!
Serving: 1brownie, Calories: 280kcal, Carbohydrates: 27g, Protein: 3g, Fat: 18g, Fiber: 2g, Sugar: 22g
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