These St. Patrick's Day Brownies start with ultra-fudgy chocolate brownies, topped with a cool minty green frosting, and finish with a silky chocolate drizzle. They’re rich, festive, and just the right mix of decadent and refreshing.
They’re perfect for St. Patrick’s Day parties, dessert boards, bake sales, or a fun holiday treat for the family. The pop of green makes them festive while the chocolate-mint combo keeps everyone reaching for seconds. Kids will gobble them up!
💕 Why You’ll Love This Recipe
- Perfect holiday dessert – festive green layer makes them St. Patrick’s Day ready
- Ultra fudgy brownies – rich chocolate base that stays soft and chewy
- Classic chocolate and mint combo – always a crowd favorite
- Easy to make ahead – great for parties or events
- Beautiful layered dessert – looks like you bought it from a bakery with minimal effort
If you love this recipe you'll also need to try my Easy No Bake Grasshopper Bars
Ingredients:
Jump to:
Instructions:
Step 1: Prepare the Brownies
Preheat oven to 350°F.
Line a 9x13 baking pan with parchment paper.
In a large bowl, whisk together melted butter and sugar.
Add eggs and vanilla, whisking until smooth.
Stir in cocoa powder, flour, salt, and baking powder until just combined.
Spread the batter evenly in the pan.
Bake for 22–26 minutes or until a toothpick inserted comes out with a few moist crumbs.
Let brownies cool completely.
2. Make the Mint Layer
Beat butter until creamy. Add powdered sugar, milk, and peppermint extract.
Mix until smooth and fluffy.
Add green food coloring until desired shade is reached.
Spread evenly over cooled brownies.
Chill for 20 minutes.
Step 3: Add Chocolate Topping
- Melt chocolate chips and butter together in the microwave in 20-second intervals.
- Stir until smooth.
- Spread over the mint layer.
Refrigerate for 30 minutes before slicing.
Helpful Tips & Tricks:
Use parchment paper so brownies lift out easily for clean cuts.
Chill before slicing for those gorgeous bakery-style layers.
Use gel food coloring for vibrant green without watering down the frosting.
Wipe your knife between cuts for perfectly neat brownie squares.
Make-Ahead and Storage Tips:
Make Ahead:
These brownies can be made 1–2 days in advance and stored in the fridge.
Storage:
- Refrigerator: up to 5 days in an airtight container
- Freezer: up to 2 months (slice first and wrap individually)
FAQ's:
Can I use boxed brownie mix?
Absolutely! Bake the brownies first, then add the mint frosting and chocolate layer.
Can I skip the food coloring?
Yes! They’ll still taste amazing, just mint chocolate brownies instead of shamrock brownies.
How do I get clean slices?
Chill brownies and cut with a warm knife.
Recent Recipes:
St. Patrick's Day Brownies
Equipment
- 9x13 baking pan
- Parchment Paper:
- electric mixer
- offset spatula (for smooth frosting)
- mixing bowls
Ingredients
For the Brownies:
- cup unsalted butter, melted
- 1½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
For the Mint Buttercream Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoon heavy cream
- ½ teaspoon peppermint extract
- ⅛ teaspoon vanilla extract
- Green food coloring Gel works best
- Pinch of Salt
For the chocolate topping:
- 1 cup semi-sweet chocolate wafers
- 1 tablespoon butter
Instructions
Prepare the Brownies:
- Preheat oven to 350°F.
- Line a 9x13 baking pan with parchment paper.
- In a large bowl, whisk together melted butter and sugar.
- Add eggs and vanilla, whisking until smooth.
- Stir in cocoa powder, flour, salt, and baking powder until just combined.
- Spread batter evenly in the pan.
- Bake for 22–26 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Let brownies cool completely.
Make the Mint Layer:
- Beat butter until creamy.
- Add powdered sugar, milk, and peppermint extract.
- Mix until smooth and fluffy.
- Add green food coloring until desired shade is reached.
- Spread evenly over cooled brownies.
- Chill for 20 minutes.
Add the chocolate topping:
- Melt chocolate chips and butter together in the microwave in 20-second intervals
- Stir until smooth.
- Spread over the mint layer.
- Refrigerate for 30 minutes before slicing.
Notes
Cold eggs can cause the melted butter to firm up slightly when mixing. Let eggs sit out about 20 minutes before baking so the batter mixes smoothly and bakes evenly. Bloom the cocoa powder for deeper chocolate flavor
For extra rich brownies, stir the cocoa powder into the warm melted butter first before adding other ingredients. This simple step intensifies the chocolate flavor. Tap the pan on the counter before baking
This removes air bubbles from the batter and helps brownies bake with a smooth, even top. Score brownies before cutting fully
Lightly mark the squares with a knife before slicing. This helps keep the chocolate topping from cracking unevenly. Use high-quality cocoa powder
Because brownies rely heavily on cocoa for flavor, a good-quality cocoa powder makes a noticeable difference. Let brownies sit at room temperature before serving
If chilled, allow brownies to rest 10–15 minutes before serving so the chocolate layer softens slightly and the texture becomes perfectly fudgy. I also added some St. Patrick's Day Sprinkles to make them extra pretty.
