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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 May. 03, 2013 by kimberly1
Ditto on the semi-sweet chocolate chips. I have never used the mint chocolate chips.
I forgot to mention, for Halloween I use orange extract and orange food coloring, instead of the mint and green food coloring. If you love chocolate and orange - you will love these too.
I have been making these for years. I found the recipe in a Heresy's Chocolate Syrup add years ago. They are the best, the family loves them, and the co-workers beg for them. I have been asked by my daughter to make them for Mother's Day this year.Suggestion: make sure the brownie is completely cool, then put it in the fridge for 30-45 mins until it is cold. Then add the cream, back in the fridge for 30-45 mins until it is cold, then the topping. Back to the fridge until the topping is set. Cut with a thin, sharp, hot, wet knife for best results.
I have been making these for years. I found the recipe in a Heresy's Chocolate Syrup add years ago. They are the best, the family loves them, and the co-workers beg for them. I have been asked by my daughter to make them for Mother's Day this year.
Suggestion: make sure the brownie is completely cool, then put it in the fridge for 30-45 mins until it is cold. Then add the cream, back in the fridge for 30-45 mins until it is cold, then the topping. Back to the fridge until the topping is set. Cut with a thin, sharp, hot, wet knife for best results.
Reviewed on Apr. 19, 2012 by Karen K Loos
I have made this recipe several times. It is the best.
Reviewed on Mar. 01, 2012 by KathrineVW
This is one of our FAVOURITE family recipes - Even my piano teacher requested a batch! I make the filling with coffee instead of mint since mint is not a fav flavour in our house, but everything else is the same. Oh Baby!!! Mocha Layer Brownies... Mmm Mmm Mmm!!!
Reviewed on Dec. 13, 2011 by wmcrockett
I use my own brownie recipe, but we love the mint and chocolate layers of this recipe!!
Reviewed on Dec. 07, 2011 by melodious88
I've made these brownies several times, and even served them at my wedding reception. They're always a big hit! My husband loves to freeze them and eat them straight out of the freezer.
Reviewed on Nov. 30, 2011 by lynnverhelst
I've made these brownies many times, and they ALWAYS turn out great! They're part of our Christmas cookies every year.
Reviewed on Nov. 24, 2011 by kghamlin
I make these using boxed brownie mix and they are so delicious.
Reviewed on Sep. 01, 2011 by FrHornist
Yum! I have made this recipe for so many different occasions and everybody always loves it. I never use mint chocolate chips for the topping, though ? just semi-sweet chocolate chips.
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