Desserts
BYU chocolate mint brownies deliver the perfect balance of rich cocoa and refreshing peppermint—just like the famous ones from campus. 💛 The secret lies in a double dose of cocoa powder and a touch of peppermint extract that brightens every bite without overpowering the deep chocolate flavor. This recipe has been refined to achieve that signature fudgy texture with crisp edges, making it impossible to resist.
What sets these brownies apart is the careful layering of flavors: the cocoa provides that classic chocolate depth, while the peppermint extract adds a subtle holiday zing that lingers on the palate.
The recipe uses a simple boxed brownie mix as a base, but the real magic happens in the mix-ins—chopped candied mint and crushed candy canes that melt into the batter for pockets of peppermint surprise.
Baking at 350°F for 25-30 minutes ensures a perfectly set center with just the right amount of fudgy give, while the edges stay crisp enough to hold their shape.
The result is a pan of decadent brownies that taste like a dessert from your favorite campus bakery, but with the satisfaction of making them at home.
These brownies are ideal for holiday gatherings, Christmas parties, or whenever you need a treat that feels special. The recipe scales easily, so you can make a single pan for a small gathering or double it for a crowd. Let’s get baking!
Ingredients for byu chocolate mint brownies
Pantry staples meet holiday magic—just 12 ingredients for BYU-style brownies.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Softened to room temperature |
| Granulated Sugar 🍚 | 2 cups | White or light brown |
| Unsweetened Cocoa Powder 🍫 | ¾ cup | Dutch-processed preferred |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for smooth batter |
| Baking Powder 🍞 | ½ tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Pure Peppermint Extract 🍃 | 1 tbsp | Gourmet strength preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Boxed Brownie Mix 🍫 | 1 box | 15.25 oz size (e.g., Duncan Hines) |
| Chopped Candied Mint 🍃 | ½ cup | Store-bought or homemade |
| Crushed Candy Canes 🎄 | ½ cup | Classic red-and-white |
The cocoa is non-negotiable here. Dutch-processed gives smoother flavor, but regular works too. Ghirardelli or Hershey's Special Dark are my go-tos—they've got that rich, velvety quality. Peppermint extract? Gourmet strength makes all the difference (the cheap stuff tastes like cough syrup). For the candy canes, grab Necco or Brach's—they crush perfectly. Candied mint? Trader Joe's has great pre-chopped, or make your own by simmering mint leaves in sugar syrup.
No peppermint extract? Double the vanilla and add 1 tsp crushed candy canes—it's not the same, but close. Running low on butter? Coconut oil works in a pinch, but it'll make them denser. Swapping boxed mix? Use 1.5 cups cake flour plus 1 tsp espresso powder for depth. The eggs can be separated if you're feeling fancy (add yolks first, then whites at the end for lift), but whole eggs keep it simple. For extra fudginess, fold in 1/4 cup Nutella with the candy canes.
Brownies keep 3 days at room temp in an airtight container, but they're best the first day. For holidays, freeze half—they thaw perfectly. Wrap tightly in plastic and foil. The candied mint and candy canes can be prepped 1 week ahead—just store them in the fridge. Double the recipe? Use a 9x13-inch pan for easy crowd serving. And trust me, they reheat beautifully—just 10 seconds in the microwave brings back that fudgy magic.
Why You'll Love This Recipe
- Foolproof Mix-In: I swear by the chocolate-mint combo—just fold in crushed peppermint candies at the end. No fancy techniques, no measuring headaches. The cocoa powder gives that deep, rich base while the butter keeps it tender, and the mint? It’s the surprise twist that makes these stand out.
- No-Bake Shortcut: Honestly, I’ve made brownies that take forever. This one? One bowl, one pan, and 25 minutes in the oven. The baking powder ensures they rise just enough to stay dense but still fudgy—no waiting around for layers to set.
- Office Party Hero: Between us, these disappear at work gatherings. The sugar keeps them sweet but not cloying, and the cocoa powder gives that professional bakery vibe without the effort. Wrap them in foil, and they’re easy to grab for potlucks or last-minute treats.
- Budget-Friendly Indulgence: Crushed peppermint candies are cheap, and the rest? Pantry staples. I’ve made these for under $3 a batch, and they still taste like a dessert from a fancy café. Leftovers? They last days, and the flavor only gets better as they sit.
Step-by-step instructions for BYU chocolate mint brownies
Here's how to bake these fudgy, peppermint-kissed brownies that'll impress everyone.
👨🍳 Step 1: Mix Wet Ingredients for Perfect Texture
In a large mixing bowl, cream together the 1 cup softened unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy—about 3-4 minutes. You'll know it's ready when the mixture nearly doubles in volume and looks pale. This step incorporates air for that classic fudgy texture.
Add the 2 whole large eggs, one at a time, mixing just until combined after each addition. Then stir in the 1 tbsp pure peppermint extract and 1 tsp vanilla extract. I like to mix these gently by hand to avoid over-beating the eggs. The peppermint extract is potent—don't overdo it or your brownies might taste soapy.
👨🍳 Step 2: Combine Dry Ingredients for Smooth Batter
In a separate bowl, whisk together the 1 box boxed brownie mix (about 15.25 oz), 1.5 cups all-purpose flour, 0.75 cup unsweetened cocoa powder, 0.5 tsp baking powder, and 0.5 tsp salt. Sift the dry ingredients first for a smoother batter—this prevents lumps that can make your brownies dense.
Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. You might think it looks dry, but don't worry—it'll come together. The boxed mix already contains baking soda, so we're just enhancing the flavor and texture with our additions. Fold in the 0.5 cup chopped candied mint and 0.5 cup crushed candy canes by hand using a spatula.
🔥 Step 3: Bake for Fudgy Perfection
Preheat your oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Spread the batter evenly into the pan—it'll look like too much, but trust me, it settles as it bakes. Tap the pan gently on the counter a few times to remove any air bubbles.
Bake for 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The edges should be set but the center still slightly jiggly. Overbaking is the enemy of fudgy brownies—pull them out when they're just barely set. Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
🍽️ Step 4: Cut and Serve with Confidence
Once completely cooled, use a sharp knife dipped in hot water between each cut to get clean slices. The hot water helps prevent crumbs and makes cutting easier. These brownies are rich, so I recommend serving 4-6 pieces per person—they're decadent but worth every bite.
For extra presentation, dust the top with powdered sugar or additional crushed candy canes. Store leftovers in an airtight container at room temperature for up to 5 days, though they rarely last that long. The peppermint flavor mellows slightly as they cool, making the first bite even more delightful.
Pro Tips For Making Byu Chocolate Mint Brownies
- Melt Butter Slowly: I learned this the hard way—dumping cold butter into hot sugar causes sugar crystals to form, leading to grainy brownies. Instead, melt the butter first, then gradually whisk in the sugar over medium heat until fully dissolved and smooth. This keeps the texture silky, not sandy.
- Sift the Cocoa Twice: Unsweetened cocoa powder loves to clump, and those lumps sink to the bottom of your pan like unwanted guests. Sift it through a fine-mesh strainer twice—once before mixing, once after—then whisk the batter vigorously. This ensures even distribution and a perfectly fudgy center.
- Test for Doneness Early: The BYU recipe’s mint layer is delicate, so pulling these brownies too late ruins the contrast. Insert a toothpick at 25–27 minutes—it should come out with moist crumbs, not wet batter. If unsure, check at 25 minutes; they’ll firm up as they cool.
- Chill the Batter: I was skeptical until I tried it: Let the mint-infused batter rest uncovered in the fridge for 15–20 minutes before baking. This prevents the mint from overpowering the chocolate and helps the edges set properly, so they don’t crack when you slice. (Yes, even if you’re impatient like me.)
Essential equipment for great byu chocolate mint brownies
Mixing Essentials
Start with a stand mixer fitted with the paddle attachment—this ensures even creaming of the butter and sugar. I use my KitchenAid Artisan Series for its torque and consistency, but a hand mixer works fine if you mix in 30-second bursts to avoid overheating.
For the dry ingredients, a fine-mesh sieve is non-negotiable—it eliminates lumps and guarantees a smooth batter. 🧈
Baking Tools
A 9x13-inch heavy-duty baking pan (like Wilton's Perfect Results) is critical—it distributes heat evenly and prevents burning. Line it with parchment paper (not silicone mats) for easy removal, and use oven mitts to handle the hot pan.
For checking doneness, a long toothpick or skewer works best—clean it with a damp paper towel between tests to avoid cross-contamination.
Cutting & Serving
Invest in a sharp chef's knife (I love Wüsthof's 8-inch) and keep a small bowl of hot water nearby. Dip the knife between cuts to create clean edges and prevent crumbs. For serving, a wooden cutting board adds rustic charm, and a dusting brush makes powdered sugar application effortless.
A wire cooling rack is essential for even cooling—never skip this step or your brownies may develop a soggy bottom.
Storage Solutions
Store leftovers in an airtight container (I prefer Rubbermaid Brilliance) to maintain freshness. For long-term storage, quart-sized freezer bags work best—squeeze out excess air to prevent freezer burn.
Label them with the date (they keep for 3 months). A small offset spatula helps scrape every last bite from the container without tearing the brownies.
Optional Extras
For candy cane lovers, a rolling pin and sharp scissors make quick work of crushing candy canes. A microplane is perfect for zesting fresh mint if you're making candied mint from scratch.
And trust me, a small whisk comes in handy for dusting powdered sugar on top—it creates a professional finish. 💛
Nutrition facts
Frequently asked questions
Why do these brownies have a boxed brownie mix?
The boxed mix serves as a flavor and texture foundation—it ensures consistent results while letting the cocoa, peppermint, and candy cane mix-ins shine. The recipe balances convenience with premium ingredients, giving you restaurant-quality brownies with minimal effort. You can substitute with homemade brownie batter if preferred.
How do I adjust the peppermint flavor?
Start with the 1 tbsp peppermint extract called for—it's potent! For a stronger mint kick, add ½ tsp more extract, but taste the batter first. Too much can make them taste soapy. If you prefer milder flavor, reduce to ½ tbsp and boost candy cane/candied mint to ¾ cup total.
Can I make these brownies gluten-free?
Yes! Replace the 1.5 cups all-purpose flour with 1.5 cups gluten-free 1:1 baking flour (like Bob's Red Mill) plus 1 tsp xanthan gum. The boxed mix may contain wheat, so check the label—if it's gluten-free, you're all set. For extra moisture, add 1 tbsp applesauce to the wet ingredients.
Why did my brownies turn out cakey instead of fudgy?
Overbaking is the #1 culprit! Pull them when a toothpick has moist crumbs (not wet batter). Also check your oven temp—if it runs hot, reduce to 325°F. For extra fudginess, replace ½ cup flour with ½ cup cocoa powder in the dry mix. Understand that fudgy brownies are slightly dense—they should feel rich, not light.
What's the best way to reheat leftovers?
Microwave 10-15 seconds on medium power for soft fudgy texture. For oven reheating, wrap in foil and bake at 300°F for 5-8 minutes. Avoid the microwave for more than 20 seconds**—it can make them rubbery. The candy cane pieces melt slightly when reheated, intensifying the flavor!