84% would make again
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One of the best things about this recipe is the brownies get moister if you leave them in the refrigerator a day or two. The problem at our house is no one can leave them alone for that long! My husband—the best auctioneer you've ever heard!—and I have two grown daughters and a son, 14.
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Nutrition Facts: 1 serving (1 each) equals 105 calories, 5 g fat (3 g saturated fat), 22 mg cholesterol, 63 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.
Chocolate Mint Brownies published in Country Woman January/February 1994, p31
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Reviewed on Apr. 19, 2009 by acsbelief
I used a box mix and semi sweet choclate with whipping cream for the top these were wonderfull...I will be making again!!!!
Reviewed on Aug. 31, 2008 by BonnieHicks
Excellent! Loved it. Couldn't stay away from the refrigerator.
Reviewed on Aug. 31, 2008 by holl55
You don't need mint chocolate chips for the frosting. I have this same recipe from a friend and it calls for regular semi-sweet chocolate chips. I've made these a few times and they're always a big hit. The mint extract in the filling is more than enough. These are awesome, and they do get better the longer they're in the refrigerator.And yes, a little goes a long way. My recipe calls for a 10x15 cookie/jelly/roll sheet, baked 20-25 minutes. They're a thinner brownie, but just the right amount for a sweet treat.I'm making them again next weekend. Mmmm! Can hardly wait! :)
You don't need mint chocolate chips for the frosting. I have this same recipe from a friend and it calls for regular semi-sweet chocolate chips. I've made these a few times and they're always a big hit. The mint extract in the filling is more than enough. These are awesome, and they do get better the longer they're in the refrigerator.
And yes, a little goes a long way. My recipe calls for a 10x15 cookie/jelly/roll sheet, baked 20-25 minutes. They're a thinner brownie, but just the right amount for a sweet treat.
I'm making them again next weekend. Mmmm! Can hardly wait! :)
Reviewed on Aug. 03, 2008 by broomrider4402
These are very sweet and very rich. The picture shows them cut in bars but small squares are more than enough. Couldn't find the mint chocolate chips so I just added some mint extract to the chocolate chips. I think I will make the brownie part again but leave them plain.
Reviewed on Aug. 01, 2008 by nhurianek
Whoa! There's a lot of butter in these brownies! I wasn't too happy with the frosting. I wasn't sure about the mint filling but it turned out not to be too sugary and provided a pleasant mint flavor. The family LOVED the moistness of the brownie.
Reviewed on Aug. 01, 2008 by Sparkie76
I couldn't find the mint chocolate chips for the frosting so I used a can of Betty Crocker's Whipped Chocolate Frosting. Taste excellent, however, the frosting remained soft. Next time I shall use the regular chocolate chips and some mint extract into the butter before mixing with the chips. Hopefully it will be harder. Although, the mint in frosting or in the chips might make it over powering.julaineli@bellsouth.net
I couldn't find the mint chocolate chips for the frosting so I used a can of Betty Crocker's Whipped Chocolate Frosting. Taste excellent, however, the frosting remained soft. Next time I shall use the regular chocolate chips and some mint extract into the butter before mixing with the chips. Hopefully it will be harder. Although, the mint in frosting or in the chips might make it over powering.
julaineli@bellsouth.net
Reviewed on Aug. 01, 2008 by alfoa
Dying to make them, but mint chocolate chips seem to be non-existent. Thank goodness I checked back and noticed the tip on how to make them myself.
Reviewed on Aug. 01, 2008 by GrandmaJo1
They will probably be the size of postage stamps.
Reviewed on Jul. 31, 2008 by lhprice
It would be REALLY helpful if ALL recipes contained the sugar grams - I am a bariatric patient and I need to know that information if I am even going to attempt to eat anything!
Reviewed on Jul. 30, 2008 by annemariee
How do you get 72 servings from a 13x 9 pan??
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