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Mint Chocolate Bars

Yield: 24 bars

A minty buttercream gets sandwiched between two layers of chocolate goodness: a chewy brownie and a rich ganache. The crème de menthe gives the buttercream the perfect hint of holiday green.


For the chocolate base

  • 4 oz. (8 Tbs.) unsalted butter; more for the pan
  • 8 oz. bittersweet chocolate, chopped
  • 1 oz. (1/4 cup) Dutch-process cocoa powder
  • 5 oz. (1 cup plus 2 Tbs.) all-purpose flour
  • 3/4 tsp. table salt
  • 1/2 tsp. baking powder
  • 4 large eggs
  • 1/2 cup canola oil
  • 1-1/2 cups granulated sugar
  • 1/2 packed cup light brown sugar
  • 2 tsp. pure vanilla extract

For the buttercream

  • 8 oz. (16 Tbs.) unsalted butter, at room temperature
  • 2 Tbs. crème de menthe
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. pure peppermint extract
  • Pinch table salt
  • 7 oz. (2 cups) confectioners’ sugar

For the ganache and topping

  • 6 oz. bittersweet chocolate, finely chopped (about 1 cup)
  • 3/4 cup heavy cream
  • 1/2 tsp. pure vanilla extract
  • Pinch table salt
  • 1/2 cup crushed candy canes or peppermint pieces

Nutritional Information

  • Calories (kcal) : 420
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 70
  • Sodium (mg): 120
  • Carbohydrates (g): 44
  • Fiber (g): 2
  • Sugar (g): 34
  • Protein (g): 4


Make the chocolate base

  • Position a rack in the lower third of the oven and heat to 350°F. Butter a 9×13-inch pan, then line with parchment so that the parchment hangs over the short ends of the pan by a couple of inches.
  • In a medium saucepan over medium-low heat, melt the chocolate and butter, stirring until smooth. Remove from the heat, and add the cocoa powder, stirring until smooth. Set aside to cool slightly. In a small bowl, whisk the flour, salt, and baking powder.
  • In a large bowl, whisk the eggs, oil, both sugars, and vanilla. Add the cooled chocolate mixture
    and whisk until smooth. Add the flour mixture and stir until just combined. Pour the batter into the prepared pan and bake until the sides of the brownie have set, the top is beginning to crack and look glossy, and a wooden skewer or toothpick inserted in the center comes out with a few crumbs, 22 to 27 minutes. cool to room temperature on a wire rack, then refrigerate while you prepare the buttercream.

Make the buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the crème de menthe, the extracts, and the salt. Beat on medium speed to combine. Turn the mixer to low and slowly add the confectioners’ sugar, mixing until combined. Beat on medium-high speed until fluffy, scraping down the bowl as needed, 5 to 7 minutes.

Make the ganache

  • Place the chocolate in a small bowl. Heat the cream in a small saucepan until just about to boil. Pour the cream over the chocolate, and let sit for 5 minutes. Stir until smooth. Stir in the vanilla and salt. Cool to room temperature before using.

Assemble the bars

  • Spread the buttercream evenly on top of the chilled brownie. Return the pan to the refrigerator
    and chill for one hour. Pour the cooled ganache over the chilled buttercream, and spread in an even layer. Sprinkle evenly with the crushed candy. Refrigerate the brownie for at least one hour.
  • Remove the pan from the refrigerator and let sit for 10 minutes, allowing the ganache to soften slightly, before cutting into squares.


Rate or Review

Reviews (7 reviews)

  • kathleener | 12/15/2020

    I had a lot of trouble making the ganache according to recipe and found it wasn’t enough so instead I used 1 1/3 cup of semi-sweet chocolate chips 1 cup heavy whipping cream. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
    Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. It will turn into velvety ganache right before your eyes and you'll get excited.

    Keep in fridge! Will def make again!!

  • ivanhoe26 | 12/14/2017

    These were great. I made them for Thanksgiving, and everyone loved them (especially the kids). Be aware that the peppermint pieces will melt and turn into goo if you store these in a sealed container after assembly. (We still ate them and they tasted fine, but they were much less attracticve.) If I did this again, I would either not put the peppermint pieces on the whole batch or I would immediately freeze the uneaten portion - I imagine the peppermint would stay intact better if frozen.

  • SharonTed | 12/11/2017

    These are so festive and completely delicious! I made them for a Christmas party and they flew off the plate. They do take time but it is so worth it.

  • SuzyK | 12/10/2017

    Made these for a Christmas party tonight. I thought the taste and different textures were wonderful together. To answer a previous comment, I think you could definitely bake the brownies one day and complete the icing and ganache the next.

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