Saturday, May 3, 2025 · 81 Comments

Mint Julep Brownies

These mint julep brownies bring the bourbon, the mint, and the chocolate—no fancy glass required. They’re dense, chewy, and ready for Derby Day dessert tables (or any day, honestly).

A Mint Julep, but make it dessert

I wanted to turn mint julep flavors—cool mint and smooth bourbon—into something rich and chocolatey, so I thought baking them into a brownie made sense. The base is dark and fudgy, with just enough peppermint and bourbon to give it a boost. Once they cool, I top them with whipped cream, candied pecans, and a mint sprig to create the whole “I’m sipping on a julep” vibe.

They’re rich and chewy like any good brownie should be, but the flavor’s got more going on. The mint doesn’t scream at you, and the bourbon’s mellow but definitely there. It’s not subtle—just nuanced in a way that feels right.

I like serving them with a splash of bourbon on the plate. It’s optional, but it plays up the cocktail angle in a way that’s actually fun. And they hold their own even without the extras, so you can dress them up or not.

What makes these brownies different

I didn’t just toss in a little mint and call it a day. These aren’t just brownies with peppermint—they give a nod to the flavor of a real mint julep, with bourbon chocolate as the base, peppermint extract for that cooling note, and a shot of bourbon that bakes right in. Instead of frosting, I went for texture—candied pecans for crunch and whipped cream to lighten things up. It’s a dessert that tastes complex without being complicated.

Why this one’s a winner

The mint and bourbon add something you’re not expecting to a classic brownie.
I make them for Derby Day, but they show up year-round at my house as a boozy brownie that feels a little special.
They’re rich, chewy, and don’t need anything extra to hold their own.

Everything that goes into the pan (and on top)

Here’s everything that goes into the brownies, the pecans, and the garnish—nothing complicated, but it all works together.

Butter – Melted with the chocolate for the brownies, and again with brown sugar for the candied pecans.
Dark chocolate (at least 70% cacao) – Used in the base to give the brownies a deep, rich flavor.
Eggs – Beaten until airy, then mixed in to help hold everything together.
Granulated sugar – Sweetens the brownie batter and balances the dark chocolate.
All-purpose flour – Just enough to give the brownies structure without making them cakey.
Table salt – Rounds out the sweetness and brings out the chocolate flavor.
Peppermint extract – Mixed into the batter for a cool, minty finish.
Bourbon – Stirred into the batter and optionally splashed on the plate when serving.
Light brown sugar – Cooked with butter to coat the pecans.
Pecan halves – Candied and used as a crunchy topping.
Whipped cream – Added on top before serving.
Fresh mint – A sprig on top finishes it off and ties back to the cocktail.

How to make them

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One (melt the good stuff):
Preheat your oven to 350°F. In a medium saucepan, melt the butter and chocolate together over low heat, stirring until it’s silky smooth. Once it’s all melted, take it off the heat and let it cool down a bit so it doesn’t scramble your eggs later.
Step Two (mix the batter):
In a big mixing bowl, beat the eggs on medium speed for 2 minutes—they’ll get nice and airy. Pour in the slightly cooled chocolate mixture, then stir in the sugar, flour, salt, peppermint extract, and bourbon. Mix until everything’s fully combined and the batter looks thick and glossy.
Step Three (bake the brownies):
Grease a 9×13-inch baking pan (I usually line mine with parchment paper—it makes life easier later). Pour in the batter and smooth out the top. Bake for 25–30 minutes, or until a toothpick poked into the center comes out clean. Let them cool completely before slicing… or at least try to.
Step Four (make the candied pecans):
While the brownies are doing their thing, melt butter in a small saucepan over low heat. Stir in the brown sugar until it melts into the butter. Add the pecan halves and cook for 2–3 minutes, just until the sugar mixture darkens a little. Pull it off the heat and let the pecans cool for about 15 minutes so the coating can harden. Break them into chunks for topping.
Step Five (serve it up):
If you want to lean into the whole mint julep feeling, splash a little bourbon onto each serving plate, then set a brownie square right on top. Totally unnecessary, but pretty great. Top with a dollop of whipped cream, a few candied pecans, and a mint leaf to finish it off.

A few notes before you bake

Just some quick things I do that make these turn out the way I like them—feel free to run with it or do your own thing.

I use dark chocolate that’s at least 70% cacao so the chocolate mint dessert stays rich and not overly sweet.
Lining the pan with parchment makes it easy to lift them out and cool them faster. (Also means I get to eat them faster.)
When I’m serving these, I splash a little bourbon on the plate first so it soaks into the bottom of the brownie. It’s a good move.
I top each one with whipped cream and a sprig of mint to pull in the mint julep feel without overdoing it.
Let the candied pecans cool completely before breaking them up so the coating sets properly and doesn’t get sticky.
If you want clean brownie edges, use a serrated knife and wipe it between cuts. It makes a difference.

Leftovers and storing

Here’s how I keep the extras tasting just as good a day or two later—if they last that long.

Once they’ve cooled, I store them in an airtight container at room temp for up to 3 days.
If you’ve already added whipped cream, store those separately and garnish right before serving.
These freeze well—just wrap each brownie tightly and freeze for up to a month.
I let frozen brownies thaw at room temp before serving, or give them a quick warm-up in the microwave if I want them soft and gooey.
The candied pecans can be stored in a separate airtight container at room temp, or frozen if needed. Just let them come back to room temp before using so the sugar coating isn’t sticky.

Frequently Asked Questions

Can I leave out the bourbon? You can, but it changes the flavor. The bourbon isn’t overpowering—it just adds a mellow warmth that plays off the mint and chocolate. If you skip it, the brownies will still bake up fine, but the flavor shifts.
What kind of bourbon should I use? Anything smooth that you’d sip and enjoy is a good bet. I will use something mid-range—not too smoky or spiced (rye)—so it doesn’t compete with the mint or chocolate.
Can I use a different chocolate? You could, but I like at least 70% dark chocolate because it keeps the sweetness in check. Something lower makes these taste more like a regular mint brownie, which was never my goal here.
Can I use peppermint schnapps instead of peppermint extract? You can, but it’s not a straight swap. Schnapps is way less concentrated and adds more liquid, which will mess with the texture. If you go that route, use about a tablespoon and cut back a little on the bourbon to keep the balance. The flavor will be a bit sweeter and softer.
Do I need to candy the pecans? No, but they add crunch and a little extra depth. You could use toasted pecans instead, or skip them entirely if you want a simpler chocolate pecan brownie.
What’s the best way to serve these for a crowd? Bake, cool, and slice in advance. Keep the toppings on the side—whipped cream, candied pecans, and mint—and let people build their own plate. The bourbon splash is totally optional but fun if you’re serving adults.

If you’re into bold chocolate desserts

This brownie is the best, but if you’re here for the chocolate, these recipes from my archives are also worth a look:

Brownie Fruit Pizza – A brownie base with cream cheese frosting and fresh fruit.
Mini Chocolate Ganache Tarts – Made with an Oreo crust and filled with smooth chocolate.
Old-Fashioned Chocolate Cake – Soft, fudgy, and topped with glossy chocolate icing.
Earl Grey Chocolate Pound Cake – Rich, dense and chocolatey with a hint of tea.
Peppermint Patty Brownies – Chewy brownies with a cool peppermint layer baked in.
Chocolate Peppermint Lush – A creamy, no-bake dessert full of chocolate-peppermint flavor

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Mint Julep Brownies with Bourbon, Chocolate, and Peppermint

Print Recipe

5 from 2 votes

Mint Julep Brownies

Fudgy chocolate brownies baked with peppermint extract and bourbon, then topped with whipped cream, candied pecans, and fresh mint for a Mint Julep-inspired dessert.

Prep Time20

Cook Time30

Cooling Time (for pecans and brownies)45

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: bourbon brownies, brownies with peppermint, chocolate mint dessert, Derby Day dessert, Mint Julep Brownies

Servings: brownies

Calories: 320kcal

Author: Cathy Pollak

Equipment

measuring cups and spoons For ingredient accuracy.
mixing bowls For combining ingredients
Saucepan Used twice: first for melting the butter and chocolate, then for candying the pecans.
hand mixer Helpful for beating the eggs until airy.
baking dish 9x13 The size that gives the right thickness for chewy brownies.
parchment paper Makes it easy to lift out the brownies for cleaner slicing.

Ingredients

Brownies:

1 cup (8 oz.) butter
4 oz. dark chocolate (at least 70% cacao), broken into pieces
4 large eggs
2 cups granulated sugar
1-1/2 cups all-purpose flour
1/2 tsp. table salt
1/2 tsp. peppermint extract
2 tbsps. bourbon

Candied Pecans:

1 tbsp. butter
2 tbsps. light brown sugar
1/3 cup pecan halves

Garnish:

Instructions

Preheat the oven to 350°F.
In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and let cool slightly.
1 cup (8 oz.) butter, 4 oz. dark chocolate (at least 70% cacao), broken into pieces
In a large bowl, beat the eggs on medium speed for 2 minutes. Stir in the cooled chocolate mixture, then add the sugar, flour, salt, peppermint extract, and bourbon. Mix until fully combined.
4 large eggs, 2 cups granulated sugar, 1-1/2 cups all-purpose flour, 1/2 tsp. table salt, 1/2 tsp. peppermint extract, 2 tbsps. bourbon
Pour the batter into a greased 9x13-inch pan. (I like to line mine with parchment paper for easy removal.) Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before cutting—if you can wait.
While the brownies bake and cool, make the candied pecans. In a small saucepan, melt the butter over low heat. Stir in the brown sugar until combined. Add the pecan halves and cook over low heat for 2–3 minutes, or until the mixture darkens slightly. Remove from heat and let the pecans cool for about 15 minutes, until the sugar hardens. Break into pieces for garnish.
1 tbsp. butter, 2 tbsps. light brown sugar, 1/3 cup pecan
For an authentic Mint Julep presentation, splash a little bourbon onto each serving plate and place a brownie slice on top. It’s optional, but it really adds something. Garnish with freshly whipped cream, candied pecans, and a sprig of mint.
bourbon, whipped cream, fresh mint

Video

Notes

Chocolate: Use dark chocolate that’s at least 70% cacao so the brownies don’t turn out too sweet.

Bourbon: The alcohol bakes off, but the flavor sticks around. You can leave it out, but the flavor balance will shift.

Parchment paper: Totally optional, but it makes it easier to lift the brownies out of the pan and slice cleanly.

Pecans: Let the candied pecans cool fully before breaking them up so the sugar coating hardens properly.

Serving tip: A splash of bourbon on the plate adds flavor and plays up the Mint Julep angle.

Cutting clean edges: Use a serrated knife and wipe it between cuts for the cleanest slices.

For the best results when making these mint julep brownies, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Nutrition Facts

Mint Julep Brownies

Amount Per Serving (65 g)

Calories 320 Calories from Fat 155

% Daily Value*

Fat 17.2g26%

Saturated Fat 8.8g55%

Polyunsaturated Fat 1.1g

Monounsaturated Fat 4.4g

Cholesterol 36mg12%

Sodium 81mg4%

Potassium 79mg2%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 28g31%

Protein 2g4%

Vitamin A 115IU2%

Calcium 12mg1%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Mint Julep Brownies? I’d love to hear how they turned out — leave a comment below and let me know.

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Comments

5 from 2 votes