Stack of 3 chocolate mint brownies on a wood surface.

I’m closing out the minty, green, boozy week of St. Patrick’s Day recipes with these chocolate mint brownies for all of you that may be using the Thursday holiday as an excuse to celebrate all weekend long ;-)  And also because this is one of the best brownie variations I have made in quite some time. I have always been a fan of chocolate and mint together. Truth be told, I really only ever went to Olive Garden for those Andes mints they’d give you with the check. Bonus if the waiter or waitress would just throw a handful on the table. Instant tip booster! I went on a Google search for some mint brownies with St. Patrick’s Day in mind and found these beauties. It’s a chewy, fudgy brownie recipe with a whole layer of peppermint patties nestled in the middle. Sublime.

Stack of 3 chocolate mint brownies next to a stack of York peppermint patties on a wood surface

If you love the chocolate and mint combo you will absolutely go head over heels for these babies!

How did you celebrate St. Patrick’s Day this year?[/donotprint]

Stack of 3 chocolate mint brownies on a wood surface.

Chocolate Mint Brownies

Brownies flavored with a classic combination of chocolate and mint
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  • 8 ounces (226.8 g) unsweetened chocolate
  • 8 ounces (226.8 g) unsalted butter
  • 5 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon (0.25 teaspoon) salt
  • 1 tablespoon instant coffee or espresso
  • cups (700 g) sugar
  • 1 ⅔ cup (200 g) all-purpose flour
  • 2 pounds (907.18 g) peppermint patties


  • 1. Preheat the oven to 425 degrees F. Line a 9 x 13-inch baking pan with foil, shiny side down. Smooth the foil then butter it lightly or coat it with nonstick spray.
  • 2. Chop the chocolate and cut the butter into cubes, then warm them together in a medium bowl set over a pan of barely simmering water, stirring occasionally. Remove from heat as soon as both are melted and smooth.
  • 3. In the bowl of a stand mixer fitted with the whisk attachment or by hand, whip the eggs, vanilla, salt, instant coffee, and sugar on high speed for about ten minutes until foamy and stiff.
  • 4. By hand, stir in the chocolate mixture, then the flour.
  • 5. Smooth half of the batter into the pan. Place a layer of peppermint patties over the chocolate, breaking them into pieces to fill in any large gaps.
  • 6. Pour the rest of the batter over the patties and smooth the top.
  • 7. Bake the brownies for 35 minutes, rotating the brownies midway during baking. When the brownies are done, they will have a firm crust on top but a toothpick inserted into the center should come out wet. Do not overbake the brownies.
  • 8. Let the brownies cool completely, then lift them out of the pan and slice into rectangles.
  • Storage: The brownies will keep at room temperature for up to three days. They can be frozen, well-wrapped, for up to two months.
Calories: 419kcal, Carbohydrates: 69g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 54mg, Sodium: 51mg, Potassium: 151mg, Fiber: 2g, Sugar: 53g, Vitamin A: 290IU, Calcium: 22mg, Iron: 2.6mg

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