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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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Editor's Note: If mint chocolate chips are not available, place 2 cups (12 ounces) semisweet chocolate chips and 1/4 teaspoon peppermint extract in a plastic bag; seal and toss to coat. Allow chips to stand for 24-48 hours.
Nutritional 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.
Originally published as Chocolate Mint Brownies in Country Woman January/February 1994, p31
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Reviewed on Feb. 23, 2011 by angelasandoval
We thought these were INCREDIBLE! However, I didn't realize until I had bought the Hershey's syrup that the first ingredient is HFCS, which we try to avoid as much as possible. Next time I'll see if I can find another brand of chocolate syrup without HFCS or just use a different brownie recipe as the base if I have to. We thought the mint filling was delightful, the perfect amount of mintiness. And I used the Nestle Mint & Dark Chocolate chips for the top. Excellent!
Reviewed on Dec. 11, 2010 by Karen K Loos
These are the best! I have made them several times and when I take them to group lunches, they are the first to disappear.
Reviewed on Oct. 18, 2010 by amishguy
I've been baking for almost 30 years and I don't know WHAT I did wrong, but the brownie part of this recipe was AWFUL! It was almost rubbery and lacked a distinct chocolate flavor. I thought the mint chip topping had an "off" taste. So, I made the recipe a second time using my own brownie recipe. I also used regular chocolate chips and added peppermint extract and substituted milk for the water in the filling. My family LOVED the adjustments and I will use the recipe with the changes I made.
Reviewed on Aug. 31, 2010 by chocolatetoeat
Everyone loves these mint brownies every time I make them.... church potlucks, my family and etc. I don't put the mint chocolate chips... just the semi-sweet... and if I am in a hurry.. I just use a 9x13 brownie mix!! Of course, I think you have to make them in a Pampered chef stone!
Reviewed on Jan. 28, 2010 by alfoa
Ha ha ha...an earlier review said that the servings were the size of "a postage stamp". That's about all you can handle seeing as the mint filling tasted like toothpaste! Other than that, they were decent. I just need to play around with the filling a bit.
Reviewed on Jan. 25, 2010 by nramsey
These were very good, but I question the TOH cook that was able to prepare these in just 20 minutes. I'd say it took me 30-40 minutes...maybe I'm just slow.
Reviewed on Dec. 30, 2009 by arine1979
I found this recipe about 7 years ago in one of my Taste of Home Cookbooks and made them for a family Christmas get together. Every Christmas now my family requests that I make these brownies for them!
Reviewed on Dec. 09, 2009 by RaOwBe
I'll definitely be making this again!
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.
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