Mint Chocolate Brownies Recipe

Festive mint chocolate brownies with crunchy walnuts, mint frosting, and chocolate drizzle.



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
⅓ cup gluten-free flour (or all-purpose)
⅓ 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


To make brownies:

  • Soak dates in hot water for 10-15 minutes.
  • Preheat oven to 350°F (180°C). Line 8×8” 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.


Note on peppermint extract:

Make sure to use genuine peppermint extract and NOT ‘mint extract’—otherwise your brownies will taste like toothpaste!