Copycat BYU Mint Brownies from Scratch
- Recreate the famous BYU mint brownies with this authentic copycat recipe.
- These triple-layer treats feature a fudgy chocolate base, smooth mint frosting, and rich chocolate ganache topping.
- The perfect balance of chocolate and mint in every bite!
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 24 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, melted
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup dark chocolate chips
- For the mint frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1–2 tbsp heavy cream
- 1 ½ tsp peppermint extract
- Green food coloring (few drops)
- Pinch of salt
- For the chocolate ganache:
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 2 tbsp unsalted butter
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides.
- Whisk melted butter and granulated sugar together until completely smooth and slightly lighter in color, about 2 minutes.
- Add eggs one at a time, whisking thoroughly after each addition until fully incorporated.
- Stir in the vanilla and peppermint extracts.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly mixed.
- Gently fold the dry ingredients into the wet ingredients using a rubber spatula, mixing just until no dry streaks remain.
- Fold in the dark chocolate chips evenly throughout the batter.
- Spread the brownie batter evenly in the prepared pan, using an offset spatula to create a smooth surface.
- Bake for 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Allow the brownies to cool completely in the pan on a wire rack before adding the mint frosting.
- For the mint frosting, beat the softened butter until creamy. Gradually add powdered sugar, alternating with cream until smooth. Add peppermint extract and green food coloring.
- Spread mint frosting evenly over cooled brownies and refrigerate for 30 minutes.
- For the ganache, combine chocolate chips, heavy cream, and butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth. Stir in vanilla.
- Pour ganache over the mint layer, spreading to create an even top layer.
- Refrigerate completed brownies for at least 1 hour until set.
- Use the parchment to lift brownies out and cut into squares with a warm knife.
Notes
- For cleanest cuts, refrigerate brownies completely and use a knife dipped in hot water, wiped clean between slices.
- Store in an airtight container in the refrigerator for up to one week.
- These brownies can be frozen for up to three months – wrap individual pieces in plastic wrap, then place in freezer bags.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 brownie
- Calories: 312
- Sugar: 24
- Sodium: 78
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
- Cholesterol: 62
Keywords: copycat byu mint brownies scratch, byu mint brownies, mint chocolate brownies, copycat brownie recipe, easy mint brownies