Mint Chip Brownies

  • Author: Fork & Beans
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 8 Brownies 1x



For the frosting:

  • 1/3 c. vegetable shortening
  • 1/3 c. nondairy butter, softened
  • 3 c. powdered sugar
  • 1 Tbsp. nondairy milk
  • couple drops mint extract
  • couple drops green all natural food coloring
  • 1 c. Enjoy Life chocolate chips


  1. Preheat your oven to 350 degrees. Grease a muffin pan or line with muffin liners.
  2. Follow the instructions for the brownies according to the box. I used nondairy milk instead of water but just be sure to understand that if you do this, you might need to increase the amount of liquid a little depending on the thickness.
  3. Pour into the muffin tin, filling 8 cavities 3/4 of the way full and bake for 15-18 min or until the tops of the brownies spring back up when gently pushed down.
  4. Allow to cool.
  5. With an electric mixer on medium speed, cream the shortening and nondairy butter together. You can use all shortening or all butter, depending on your food allergies.
  6. Add the nondairy milk, food coloring, and powdered sugar, 1/2 c. at a time until nice and fluffy. Add the extract in. Fold in the chocolate chips.
  7. Scoop frosting onto each brownie cupcake.


This recipe is made with Enjoy Life Food’s brownie mix that is free of all Top 8 food allergies
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Because these brownies are made in a muffin tin, they are almost more like cupcakes, especially once they get a nice rise while baking.

You are free to keep the frosting amount the same or half it. I’m not a fan of too much frosting so to each their own.