Desserts
This BYU chocolate mint brownies recipe delivers restaurant-quality flavor with a secret twist—peppermint oil instead of extract. The result? A rich, fudgy brownie with a vibrant mint kick that's become a campus favorite.
I developed this version after perfecting the texture over years of testing, ensuring every bite has that signature BYU holiday flavor without the artificial aftertaste.
The secret weapon is using peppermint oil for authentic flavor, combined with high-quality cocoa powder and Dutch-processed chocolate for maximum richness. These brownies bake up with a deep chocolate base and crisp edges, while the mint infuses throughout without overpowering.
The recipe yields 16 perfect squares, each with that signature crackly top and moist interior that keeps them tender for days.
What makes this recipe stand out is the balance—chocolate lovers won't feel cheated, and mint enthusiasts get that refreshing holiday twist. The 350°F bake time ensures even cooking, while the cooling process develops that signature crackly texture.
Perfect for holiday gatherings, BYU-themed parties, or anyone craving a dessert that tastes like a holiday treat year-round.
For an extra touch, I recommend dusting with powdered sugar and adding crushed candy canes for presentation. These brownies keep well for up to 5 days at room temperature, making them ideal for meal prep or gifting. Let's get baking!
Ingredients for byu chocolate mint brownies
High-quality cocoa, peppermint oil, and rich chocolate chips create these signature BYU brownies.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for even melting |
| Granulated Sugar 🍚 | 2 cups | Superfine preferred for smooth texture |
| Dutch-Processed Cocoa Powder 🍫 | 1 cup | High-quality for rich flavor |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for lightness |
| Large Eggs 🥚 | 2 whole | Room temperature for even baking |
| Peppermint Oil 🌿 | ½ tsp | Pure, food-grade for authentic flavor |
| Vanilla Extract 🍯 | 1 tbsp | Pure vanilla for depth |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Semisweet Chocolate Chips 🍫 | 1 ½ cups | 60% cocoa for balance |
| Powdered Sugar 🍚 | ½ cup | For dusting finished brownies |
| Crushed Candy Canes 🍬 | ¼ cup | Optional garnish for presentation |
The cocoa powder and chocolate chips are non-negotiable. Dutch-processed cocoa from Valrhona or Callebaut elevates the chocolate depth, while Ghirardelli 60% cocoa chips provide the perfect balance. Peppermint oil is the secret weapon—Frontier Co-op or Mountain Rose Herbs carry food-grade quality. For the butter, Plugrá or Land O'Lakes unsalted work best, but don't use salted. The candy canes? Spangler's are the gold standard for crushing—bright red, crisp, and minty. If you can't find peppermint oil, peppermint extract works in a pinch, but the flavor won't be as authentic.
No peppermint oil? Crushed candy canes steeped in warm water (strain well) provides a milder mint flavor. Substituting cocoa powder? Natural cocoa at 1:1 ratio, but Dutch-processed gives that signature smoothness. For chocolate chips, Enjoy Life brand is allergen-friendly and melts beautifully. The powdered sugar can be swapped for confectioners' sugar if you're out of powdered, but they're essentially the same. If you're baking at high altitude, reduce the sugar by 2 tablespoons—the texture changes dramatically. The vanilla extract should be pure, not imitation—Bourbon or Madagascar vanilla adds complexity that artificial can't match.
Brownies keep best in an airtight container at room temperature for 5 days, though they're best enjoyed within 3. For longer storage, wrap individually in parchment and freeze for up to 3 months. The peppermint flavor intensifies when chilled, so these make excellent make-ahead desserts. To reheat, microwave 10 seconds per square—just enough to soften without drying. The candy cane garnish is purely decorative, so skip it if you're prepping ahead. If you make a double batch, these freeze beautifully and make fantastic gifts—just package them in clear cellophane with a ribbon for that BYU holiday touch.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this lineup—just butter, sugar, cocoa, flour, and eggs. No weird substitutions, no last-minute store runs. The Dutch-processed cocoa alone makes the difference: deep, rich chocolate that melts in your mouth without bitterness.
- Minty Twist: That peppermint extract (yes, it’s in there) isn’t just an afterthought—it cuts through the fudgy chocolate like a cool breeze. Honestly, the first time I tasted these, I nearly burned my tongue from how good they were. The contrast is chef’s kiss.
- Party-Proof Perfection: No one will guess these are secretly my lazy-day dessert. Bring them to potlucks, holiday gatherings, or just hide a batch in the freezer for when your kid’s soccer team shows up. They disappear faster than my willpower on a Sunday afternoon.
- No-Waste Wonder: A single pan, minimal cleanup, and leftovers that taste just as good cold as they do warm. I’ll be real: I’ve reheated these straight from the fridge for breakfast—don’t judge. The sugar keeps them shelf-stable for days, and the cost? A fraction of store-bought treats.
Step-by-step instructions for BYU chocolate mint brownies
A perfect balance of rich chocolate and refreshing peppermint awaits—let's create these signature brownies with precision.
Preheat and Prepare the Mixing Tools
Preheat your oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal. I like to grease the parchment lightly with butter to prevent sticking—this ensures the brownies release cleanly without tearing.
In a medium bowl, sift together the 1.5 cups all-purpose flour and 0.5 teaspoon salt to eliminate any lumps. This step creates a lighter texture by aerating the flour. Set aside—we'll add it last to maintain the batter's moisture. The reason for sifting now is to prevent dense pockets in your brownies.
Cream Butter and Sugars for Maximum Fluffiness
In a large mixing bowl, combine the 1 cup cold cubed unsalted butter with the 2 cups granulated sugar. Using a stand mixer fitted with the paddle attachment, beat on medium speed for 3-4 minutes until the mixture is light and fluffy. You'll notice it nearly doubles in volume and becomes pale—this incorporates air, creating that signature crackly top.
I press down on the butter occasionally to ensure even melting. If you're using room-temperature butter, chill the mixture for 10 minutes before proceeding—this prevents the butter from melting too quickly and losing its structure. The goal is a smooth, creamy base that will hold the chocolate and mint flavors beautifully.
Incorporate Eggs and Aromatics for Depth
Add the 2 whole large eggs one at a time, mixing on low speed for 30 seconds after each addition until fully combined. The mixture may look slightly curdled, but don't worry—it will smooth out once we add the dry ingredients. Next, stir in the 1 tablespoon vanilla extract and 0.5 teaspoon peppermint oil until evenly distributed.
Here's the thing—peppermint oil is potent, so I recommend measuring it carefully using a small scale or the tiniest measuring spoon in your set. The oil should be food-grade and pure to avoid any off-flavors. Mix just until combined; overmixing at this stage can develop gluten and make the brownies tougher. The aroma will be strong, but it ensures that signature BYU chocolate mint flavor.
Fold in Cocoa and Chocolate for Richness
Reduce the mixer speed to low and gradually add the 1 cup Dutch-processed cocoa powder while mixing. The cocoa should blend smoothly into the batter—if you see streaks, mix for an additional 30 seconds to ensure even distribution. Now, fold in the 1.5 cups semisweet chocolate chips by hand using a silicone spatula. This keeps the chocolate chunks intact for those delightful melty pockets.
Next, sprinkle the sifted flour mixture over the batter and gently fold it in using a spatula, mixing just until no dry spots remain. The batter will be thick and fudgy—this is perfect. Overmixing now will activate the gluten and result in dense brownies. The key is to combine everything until just combined, no more.
Bake and Finish with Powdered Sugar
Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. The edges should be set, but the center should still look slightly underdone—it continues cooking as it cools.
Remove the pan from the oven and let the brownies cool in the pan for 10 minutes. Then, transfer them to a wire rack and dust generously with the 0.5 cup powdered sugar while still warm. This creates that signature BYU finish and balances the richness with a touch of sweetness. For an extra festive touch, sprinkle the 0.25 cup crushed candy canes on top before serving.
Pro Tips For Making Byu Chocolate Mint Brownies
- Melt Butter Slowly: I learned this the hard way—when butter boils, it burns. Use a double boiler or low heat in a microwave-safe bowl, stirring every 15 seconds until it’s just melted, not steaming. The BYU recipe relies on smooth, creamy butter for that fudgy texture, not grainy bits.
- Sift the Cocoa Twice: Dutch-processed cocoa powder is finicky—it clumps like a teenager avoiding chores. Sift it before measuring, then sift the measured amount into the bowl again. This keeps your brownies from looking streaky or dense, especially if you’re using a cheap brand.
- Underbake by 2 Minutes: The recipe probably says "25–30 minutes," but I’ve found these brownies need that extra time to set properly. Pull them when the edges are set but the center still jiggles slightly—they’ll firm up as they cool. Cutting them too soon makes them gummy, and nobody wants that.
- Add Mint Extract Last: This isn’t just about flavor—it’s about control. Mix the peppermint extract into the wet ingredients after everything else is combined, then fold it in gently. If you add it early, the alcohol can evaporate, leaving you with weak mint flavor. Stir in just before baking for that bright, fresh kick.
Storing and reheating your leftovers
Room Temperature Storage
These brownies stay fresh at room temperature for up to 5 days when stored in an airtight container like a Rubbermaid Brilliance container with a tight-sealing lid. I like to cut them into squares and stack them neatly—this preserves their crackly top and fudgy texture.
The peppermint flavor actually intensifies slightly as they sit, making them even more delicious the next day. 💫
Fridge Preservation
If you're prepping ahead for holiday gatherings, store your brownies in the fridge for up to 7 days. Wrap individual squares in plastic wrap and place them in a ziplock bag to prevent drying.
The cold temperature enhances the mint flavor, making them perfect for serving chilled during winter months. Let them sit at room temperature for 10-15 minutes before serving to soften slightly.
Freezer Storage Tips
For longer storage, freeze your brownies for up to 3 months without losing quality. Wrap each square individually in parchment paper, then place them in a freezer-safe ziplock bag with all air removed.
I recommend using quart-sized bags for individual portions. When ready to serve, thaw at room temperature for 1-2 hours—no need for microwave reheating unless you're in a hurry.
Reheating Methods
For a quick treat, microwave individual squares for 10-12 seconds on 50% power to soften without drying. I've found that reheating just until warm preserves the texture better than full reheating.
For oven reheating, bake at 300°F for 5-7 minutes until warmed through. This method works best for larger batches when you want to serve warm brownies.
Gift Wrapping
These brownies make fantastic gifts! Package individual squares in clear cellophane bags with a BYU-themed ribbon for that special touch. Add a handwritten note about the peppermint oil secret—it's sure to impress.
The brownies stay fresh for 2 weeks when properly wrapped, making them perfect for holiday giving. Just store them at room temperature until ready to serve.
Texture Recovery
If your brownies develop a dry texture after storage, the fix is simple. Place the squares in a paper towel-lined container and microwave for 5-8 seconds with a damp paper towel on top.
This adds just enough moisture to restore their fudgy goodness. For fridge-stored brownies, let them sit uncovered for 5 minutes before serving—they'll regain their perfect texture.
Nutrition facts
Frequently asked questions about BYU chocolate mint brownies
Why does this recipe use peppermint oil instead of extract?
Peppermint oil delivers a more authentic, vibrant mint flavor without the artificial aftertaste found in extracts. The oil's potency means you only need 0.5 teaspoon—just enough to enhance the chocolate without overpowering it. This is the BYU secret for that signature holiday flavor!
Can I make these brownies gluten-free?
Replace the 1.5 cups all-purpose flour with a 1:1 gluten-free baking flour blend like Bob's Red Mill. For best results, add 0.5 teaspoon xanthan gum to help maintain the fudgy texture. The brownies may be slightly denser but will still be delicious.
How do I prevent my brownies from cracking too much?
Overbaking is the main culprit. Remove them from the oven when a toothpick comes out with moist crumbs (not wet batter). Let them cool completely in the pan for 10 minutes before transferring to a wire rack. For extra insurance, bake at 325°F instead of 350°F—this gives you more control over the texture.
What's the best way to cut these brownies?
Use a hot knife for clean cuts. Dip your knife in hot water between each slice to prevent sticking. For perfect 16 squares, cut first into 4 rows (lengthwise), then 4 columns (widthwise). This ensures even portions with that signature crackly top on each piece!
Can I add nuts or other mix-ins?
While the classic BYU version keeps it simple, you can add ½ cup chopped walnuts or toasted pecans for texture. For a festive twist, fold in ½ cup crushed candy canes (instead of the garnish) or white chocolate chunks. Just reduce the chocolate chips by ½ cup to maintain the fudgy balance.