Mint and Chocolate Fudge Brownie Bars
All the iconic mint–chocolate nostalgia in an easy, semi‑homemade bar. Start with a fudgy brownie mix, then finish with a fluffy mint marshmallow frosting and crunchy mint biscuit pieces for a bakery‑worthy treat in under two hours.
Equipment
- 8-inch square cake pan
- Parchment Paper
- Mixing Bowls
- Spatula
- Hand mixer (optional)
- Measuring cups and spoons
- Knife
Ingredients
Brownie Base
- 1 box brownie mix Betty Crocker™ Frosted or Triple Chocolate Fudge
- 125 g butter melted
- 2 extra large eggs room temperature
- vegetable oil for greasing pan
Mint Marshmallow Frosting & Topping
- 150 g vanilla frosting tub frosting such as Betty Crocker™ Creamy Deluxe™
- 50 g marshmallow fluff
- 1/4 tsp peppermint essence be precise; it’s potent
- green food colouring drops or gel
- 8 mint cream biscuits roughly chopped (e.g., Oreos or Mint Slices)
Instructions
- Preheat & prep: Heat oven to 350°F (180°C) or 320°F (160°C) fan. Lightly grease a 20cm/8-inch square pan with vegetable oil and line base and sides with parchment, leaving overhang for easy lifting.
- Make batter: In a large bowl, combine brownie mix, melted butter, and 2 extra-large eggs. Stir just until combined (do not overbeat). Spread into the prepared pan.
- Bake: Bake 25–30 minutes until a toothpick inserted near the center comes out with a few moist crumbs. Cool completely in the pan, about 60 minutes.
- Mint fluff frosting: In a medium bowl, stir together vanilla frosting, marshmallow fluff, and peppermint essence. Tint with a few drops of green food colouring until evenly pale mint.
- Frost & finish: Lift cooled brownie slab onto a board. Spread frosting to edges in swoops, then scatter chopped mint cream biscuits on top and press lightly to adhere.
- Slice & serve: Cut into 18 bars (3×6). Wipe the knife between cuts for clean edges.
Notes
For extra minty crunch, chill frosted slab 20–30 minutes before slicing. Store airtight at room temp up to 2 days or refrigerate up to 4 days.