Mint Chocolate Chip Brownies

I’ve always had a soft spot for anything mint and chocolate. That cool, refreshing kick of mint mixed with deep, rich chocolate? It just hits differently.

And when that combo comes in the form of thick, fudgy brownies with melty mint chips? That’s pure dessert gold.

These mint chocolate chip brownies are the kind of treat that makes you pause after the first bite—chewy edges, a gooey center, and just the right amount of minty sweetness to keep you reaching for another piece.

They remind me of mint chocolate chip ice cream but in warm, chocolatey form. If you’re a fan of that flavor, you’re going to love these.

What I love most is how simple they are. No complicated steps, no fancy techniques—just mix, bake, and try not to eat the whole pan before they’ve cooled. If you’ve never had mint brownies before, this is your sign to make them.

Table of Contents

Mint Chocolate Chip Brownies Recipe

Ingredients

1 cup (225g) unsalted butter, melted
1 ½ cups (300g) granulated sugar
½ cup (100g) brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
½ teaspoon peppermint extract (adjust based on preference)
¾ cup (90g) unsweetened cocoa powder (Dutch-process or regular)
1 cup (125g) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup (90g) semi-sweet chocolate chips
¾ cup (120g) mint chocolate chips (green-colored for the visual effect)
½ cup (120ml) whole milk or heavy cream (for extra richness)
Optional: Extra mint chips and chocolate chips for topping

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×9-inch (or similar) baking pan and line it with parchment paper, leaving some overhang for easy removal.
Melt the butter in a microwave-safe bowl or on the stovetop. Let it cool slightly before use.
In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined. Add in the eggs, vanilla extract, and peppermint extract, whisking until smooth and slightly thickened.
In a separate bowl, whisk together cocoa powder, flour, baking powder, and salt. This step prevents lumps and ensures even mixing.
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until combined—do not overmix, or the brownies may become dense.
Gently stir in the semi-sweet chocolate chips and ½ cup of the mint chips. The batter should be thick and glossy.
Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle extra mint and chocolate chips on top for an eye-catching finish.
Bake for 30-35 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter). Brownies continue to set as they cool, so avoid overbaking.
Let the brownies cool in the pan for at least 30 minutes, then transfer them to a wire rack using the parchment overhang.
Once completely cooled, cut into squares and enjoy the perfect balance of rich chocolate and refreshing mint!

Expert Tips For Mint Chocolate Chip Brownies

If you want brownies that are extra fudgy, rich, and packed with flavor, these tips will make a real difference:

Use hot melted butter: Instead of just melted butter, make sure it’s hot when mixing with sugar. This dissolves the sugar better, creating that signature crackly top.
Bloom the cocoa powder: Mix the cocoa powder with warm butter or hot water before adding it to the batter. This deepens the chocolate flavor and makes the brownies more intense.
Use two types of chocolate: A mix of cocoa powder and melted dark chocolate gives the best balance of deep flavor and moist texture. Cocoa alone can make brownies dry, while melted chocolate keeps them fudgy.
Let the batter rest: After mixing, let the batter sit for 5–10 minutes before baking. This hydrates the flour and improves the final texture.
Add cornstarch for extra chewiness: A teaspoon of cornstarch makes the brownies softer and chewier without affecting the flavor.
Use a mix of sugars: A combination of white sugar and brown sugar makes brownies both crispy on top and soft inside. Brown sugar adds moisture and depth of flavor.
Chill the brownies before slicing: If you want clean, sharp edges, refrigerate them for at least 30 minutes before cutting. This prevents them from crumbling.
Slightly underbake for the perfect fudgy texture: Bake just until the edges look set, but the center still looks slightly underdone. They’ll continue cooking as they cool.
Mix mint chips with regular chocolate chips: This balances the flavor so the mint doesn’t overpower the chocolate. Too many mint chips can make the brownies taste too strong.
Sprinkle sea salt on top: A tiny pinch of flaky sea salt on warm brownies brings out the chocolate flavor and keeps them from tasting too sweet.

How To Store Mint Chocolate Chip Brownies?

To keep your brownies fresh and delicious for days, proper storage is key. Here’s how you can do it:

At room temperature: Keep them in an airtight container for up to 3 days. If stacking them, place a piece of parchment paper between layers to prevent sticking.
In the refrigerator: Store them in an airtight container for up to a week. This helps keep them moist for longer, but let them come to room temperature before eating for the best texture.
In the freezer: Wrap each brownie tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months. When ready to eat, thaw at room temperature or warm slightly in the microwave.

How To Prevent Mint Chocolate Chip Brownies From Drying Out?

Brownies can dry out if they’re not stored properly or if they’re overbaked. Here are some ways to keep them soft and fudgy:

Don’t overbake: Take them out of the oven when a toothpick inserted in the center comes out with a few moist crumbs. Overbaking makes them dry.
Store in an airtight container: Exposure to air makes brownies lose moisture quickly. A sealed container keeps them fresh.
Add a slice of bread: If your brownies start to dry out, place a slice of fresh bread in the container with them. The brownies will absorb moisture from the bread and stay soft.
Warm them up before eating: A quick 10-second microwave zap can make them taste freshly baked again.

How To Keep Chocolate Chips From Melting In Brownies?

If you want chocolate chips to stay whole and slightly gooey instead of melting completely into the batter, here’s what you need to do:

Use high-quality chocolate chips: Some cheaper brands contain more cocoa butter, which makes them melt faster. Look for chips that are made for baking, as they hold their shape better.
Coat the chips in flour: Toss the chocolate chips in a little flour before adding them to the batter. This helps them stick to the batter instead of sinking and melting too quickly.
Add the chips at the right time: If your batter is warm from melted butter or chocolate, wait for it to cool slightly before stirring in the chips. This prevents them from melting before baking even starts.
Mix in frozen chocolate chips: Freezing the chocolate chips for 10–15 minutes before adding them to the batter helps them hold their shape longer in the oven.
Use larger chocolate chunks: Bigger pieces melt slower than small chips. If you want some solid chocolate in every bite, try using chopped chocolate bars instead of small chips.
Bake at the right temperature: If the oven is too hot, the chips will melt faster. Stick to the recommended baking temperature to keep them from disappearing into the batter.

Why Do My Mint Chocolate Chip Brownies Get Hard After They Cool?

Brownies turning hard after cooling is frustrating, but it happens for a few reasons. Here’s why and how to fix it:

Overbaking: If brownies stay in the oven too long, they lose moisture and harden as they cool. Take them out when the center is still a little soft and let them set while cooling.
Too much flour: Even a little extra flour can make brownies dry. Always measure using the spoon and level method—scoop flour into the measuring cup with a spoon and level it off with a knife.
Not enough fat: Butter and oil keep brownies soft and moist. If your recipe is too low in fat, they’ll turn hard quickly. Using melted butter with a bit of oil can help.
Cooling in the wrong place: Brownies cool faster on a wire rack, which can dry them out. Let them cool in the pan for at least 20 minutes before transferring to a rack.
Improper storage: Leaving brownies uncovered makes them dry out fast. Always store them in an airtight container at room temperature or wrap them in plastic wrap. If they’ve already hardened, microwave them for a few seconds to soften.