Frosted Mint Brownies

Chocolate and Mint – one of the best pairings, in my opinion, for a dessert. So with St. Patrick’s Day coming, it made perfect sense to add Mint to my favorite brownie that has only 3 ingredients! Add a delicious fluffy frosting to the top and you have a winner! 

Frosted Mint Brownies | Recipe on

As I’ve mentioned before, I have a slight issue with Brownie Recipes. Until I first tried this recipe, I had searched and searched for a recipe that was fudgy but not too fudgy…cake like but not too cakey, etc. etc. I had finally given up and just decided to use a box mix, which also didn’t always come out right.

Then, I tried this 3 ingredient (plus the toppings) recipe for Better Than Brownies from Gooseberry Patch Cookbook, Rush-Hour Recipes. They quickly became a favorite, so much so that I have to give them away or I will eat the entire batch.

Frosted Mint Brownies | Recipe on

The pudding and milk are combined and cooked on the stove until slightly thick then added to a regular cake mix. The mixture is super thick, but that’s what makes them delicious.

Then to add the mint flavor, I sprinkled the top with Andes Creme de Menthe Baking Chips that I had leftover from the Grasshopper Marshmallow Pops that I made last week.

Frosted Mint Brownies | Recipe on

After baking and cooling it was time to add the amazing frosting – a mixture of Cool Whip Whipped Topping and Marshmallow Fluff, a few drops of green coloring for the festive touch. You could certainly add a few drops of mint flavoring as well, I left it out because our youngest son is not a fan of mint.

Then slather – yes I said slather – on the frosting and give the brownies a touch of St. Patrick’s Day sprinkles.

Frosted Mint Brownies | Recipe on

More St. Patrick’s Day Desserts HERE

Frosted Mint Brownies

Frosted Mint Brownies

Yield: 20-24 brownies
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Just the right amount of mint flavoring in these easy to make brownies. Recipe from



  • 1 small box Cook & Serve Chocolate Pudding - NOT instant
  • 1 box Chocolate Cake Mix
  • 2 cups milk
  • 1/2 - 1 cup of Andes Creme de Menthe Baking Chips or chocolate chips, optional


  • 1 8 oz. tub Cool Whip whipped topping, thawed
  • 1/4 cup Marshmallow Fluff
  • 2-3 drops coloring - optional
  • 2-3 drops mint flavoring - optional
  • St. Patrick's Day Sprinkles - optional



  1. Preheat oven to 350 degrees
  2. Line a 13x9 pan with foil and spray with non-stick cooking spray lightly
  3. On a stove top, combine the milk and pudding mix, cook until slightly thickened, about 2-3 minutes
  4. In a large bowl, add the cake mix
  5. Add the pudding directly from the stovetop and combine well {the mixture looks really strange, but trust me, it is delicious}
  6. Spread brownies into pan and press down with your fingers {be careful it might be hot} or spatula
  7. Sprinkles with Mint Chips or Chocolate Chips
  8. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean


  1. In a large bowl, combine Cool Whip, Marshmallow Fluff and coloring
  2. With a large whisk, whip frosting until fluffy
  3. After the brownies are cool, cut into squares, frost and add sprinkles

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