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Mint Brownie Pie Recipe

Mint Brownie Pie Recipe photo by Taste of Home

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"When I served this treat to my family on St. Patrick's Day, it was an instant success," writes Karen Hayes, a graduate student from Conneaut Lake, Pennsylvania.

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Mint Brownie Pie Recipe

Prep: 20 min. + chilling Bake: 20 min. + cooling

Yield: 8 Servings

20 20 40

Ingredients

6 tablespoons butter
2 ounces unsweetened chocolate
1 cup sugar
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 teaspoon peppermint extract
Green food coloring, optional
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup semisweet chocolate chips, melted
Additional whipped topping and chocolate chips, optional

Directions

In a large saucepan, melt butter and chocolate. Stir in sugar until smooth. Add eggs and vanilla. Stir in flour until well blended.
Pour into a greased 9-in. springform pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in extract and food coloring if desired. Fold in whipped topping. Spread evenly over brownie layer. Cover and refrigerate for at least 1 hour.
Remove sides of pan just before serving. Melt chocolate chips; drizzle over the top. Garnish with whipped topping and additional chocolate chips if desired. Yield: 8 servings.

Originally published as Mint Brownie Pie in Taste of Home February/March 1999, p67

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Reviews for Mint Brownie Pie

Mint Brownie Pie

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Reviewed on Mar. 15, 2012 by Miss Arlene

It was scrumptious - and so easy to make. The only change I made was using Hot Fudge Topping as a drizzle. I made it for my husband's meeting & they loved it.

Reviewed on Dec. 29, 2011 by chefkremley

This recipe was fantastic! My family devoured it on Christmas Eve - it literally was gone in minutes with people asking for more. The only change I made was based off of a previous reviewer's suggestion. Instead of melting chocolate chips for the drizzle, I chopped up Andes mints into small pieces and distributed them across the top of the pie. Everyone loved it!

Reviewed on Sep. 20, 2011 by katieleigh3508

I made this for a church potluck, upping the peppermint extract to 3/4tsp. It was very tasty and gone in a flash! (Oh, and I used Hard Crack ice cream topping to drizzle and it cut very nicely.)

Reviewed on Mar. 26, 2009 by lurky27

So yummy! I whipped this up in no time, and to rave reviews!

Reviewed on Mar. 09, 2009 by mrs_h

This is good, but it didn't have the wow factor for me. It does make a nice dessert for St. Patrick's Day, so I will make it again. The only change I would make is to skip drizzling the chooclate. It tastes good, but it doesn't cut nicely. Instead, I would opt for drizzling chocolate syrup or Sprinkling chopped Andes candies on top like I saw on the recipe for Grashopper Pie.

Reviewed on Feb. 19, 2008 by saw-whet

This is an impressive, easy to make dessert. It's great for St. Patrick's Day.