The Retro Brownies I Make Every Year for the Holidays

The holidays just aren’t the same without these retro mint brownies. Made with a boxed brownie mix, this recipe is easy to make, topped with mint cream and chocolate.

overhead view of Mint Brownies squares — Simply Recipes / Photo by Julia Gartland / Food Styling by Samantha Seneviratne

People always ask why I’m so drawn to baking. One of the main reasons is because of how even the simplest of recipes can elicit such visceral, specific memories. In developing these brownies, I had a very clear idea of what I wanted them to be and it all started at an unexpected place.

Growing up, we frequented Olive Garden. It was the site of many Friday night dinners, lunches with my aunts and cousins, and post-shopping meals with my mom. Regardless of the location we were dining in, at the end of each meal, you would always find a handful of Andes “creme de menthe” chocolate mints atop the bill.

My brother and I became obsessed with them. To this day, I still think they’re perfect—cool and undeniably minty, not overly sweet, and the ideal ratio of chocolate to mint. Those same qualities are exactly what I wanted these brownies to be.

overhead view of Mint Brownies, portions cut into squares — Simply Recipes / Photo by Julia Gartland / Food Styling by Samantha Seneviratne

The real secret to making this recipe as easy as possible while also ensuring a perfect-from-the-fridge texture? Boxed brownie mix. I almost always have at least one pack of brownie mix—specifically Ghirardelli’s Triple Chocolate from Costco—on hand at all times.

This recipe leans on the convenience of boxed brownie mix (use your favorite fudgy style mix!) to act as the base for a layer of extra minty cream that chills into the best sliceable yet soft texture. Finished with a quick ganache and chopped Andes chocolate mints, these minty brownies come together with little effort and are a surprisingly refreshing, chocolatey delight.

Choosing a Brownie Mix

Brownies from boxed mix work so well here because they maintain a pleasant texture that doesn’t become dry or hard when chilled in the refrigerator. Fudgy-style brownie mix provides a little bit of density to contrast the lighter texture of the cream, but if cakey brownies are more your taste, feel free to swap it!

After testing with a few styles and brands, I found that Ghirardelli Chocolate Supreme brownie mix provided the most ideal flavor and texture. However, any brand will work the same. Just avoid using a brownie mix that has chocolate chips, as they become hard when chilled.

close up view of Mint Brownies squares — Simply Recipes / Photo by Julia Gartland / Food Styling by Samantha Seneviratne

Make It In Stages

Though the hands-on time for these brownies isn’t too long, it does require some patience with cooling and chilling. To make things easier, the process can easily be broken up:

The brownies can be baked, cooled in their pan, and stored covered with plastic wrap the night before.
The entire recipe can be made through chilling the ganache layer up to a day before slicing and serving.

The Wide World of Brownies

Preheat the oven and prep the pan:

Arrange a rack in the center of the oven and preheat the oven according to the brownie mix package directions.

Lightly spray an 8x8-inch metal baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on all sides.

Prepare the brownie layer:

Prepare the brownie mix according to the package directions.

Scrape the brownie batter into the prepared pan and smooth into an even layer. Bake the brownies according to the package directions for an 8-inch pan. Set the brownies in their pan over a wire rack and allow to cool completely, about 1 hour.

overhead view of a square pan of Mint Brownies — Simply Recipes / Photo by Julia Gartland / Food Styling by Samantha Seneviratne

Prepare the mint cream layer:

In a bowl with a hand mixer, beat the butter, cream cheese, peppermint extract, and salt on medium speed until smooth and combined, about 1 minute, scraping down the bowl as needed.

Sift the powdered sugar into the butter mixture. Add 1 tablespoon heavy cream and green food coloring (if using, start with 3 drops) and beat on medium-low until combined, then increase the speed to medium-high and beat until slightly lightened in color and fluffy, 30 seconds more.

Scrape the mint cream over the cooled brownies still in the pan and smooth into an even layer. Refrigerate until the mint layer is set and doesn’t stick to your finger when gently poked, 30 to 40 minutes.

overhead view of knife spreading mint mixture on top of cooked brownie in pan for Mint Brownies — Simply Recipes / Photo by Julia Gartland / Food Styling by Samantha Seneviratne

Prepare the ganache:

Heat 1/3 cup heavy cream in a small, microwave-safe bowl in the microwave in 15-second increments until the cream is very hot and slightly bubbling, 30 to 45 seconds total.

Add the chopped semi-sweet chocolate to the cream, ensuring it’s all covered, and let sit for 1 minute so the chocolate can begin to soften. Stir the heavy cream and chocolate until the chocolate is fully melted. Let sit about 5 minutes to cool slightly.

Top with the ganache and chopped chocolate mints:

Working quickly to avoid melting the mint layer, pour the ganache over the mint cream and smooth into an even layer. If using, sprinkle the chopped chocolate mints over the ganache. Return the brownies to the refrigerator until well chilled and firm, at least 30 minutes.

Transfer the slab of brownies using the overhanging parchment onto a cutting board. Use a sharp knife to cut the brownies, wiping the knife clean between each cut.

For the best texture and flavor, serve the brownies chilled from the refrigerator. The brownies can be stored in a single layer in an airtight container in the refrigerator for up to 1 week.