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Chocolate Mint Brownies Recipe
Chocolate Mint Brownies Recipe photo by Taste of Home

Chocolate Mint Brownies Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 30 min. + chilling
MAKES:72 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + chilling
MAKES: 72 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1 can (16 ounces) chocolate syrup
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 tablespoon water
  • 1/2 teaspoon mint extract
  • 3 drops green food coloring
  • 1 package (10 ounces) mint chocolate chips
  • 1/2 cup plus 1 tablespoon butter, cubed

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.


  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well.
  2. Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack.
  3. For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set.
  4. For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into bars. Store in refrigerator. Yield: 5-6 dozen.
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.
Originally published as Chocolate Mint Brownies in Country Woman January/February 1994, p31

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.

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Reviewed Dec. 21, 2014

"I have been making these for years. I can't get away from them, my whole family always asks me to "Just bring those mint brownie things". They taste like an Andes Candy and are just perfect!"

Reviewed Sep. 22, 2014

"A favorite in our house. I use two boxes of gluten free brownie mix for the first part. Using semi-sweet chocolate chips works just fine instead of the mint chips."

Reviewed Mar. 25, 2014

"Absolutley heavenly! If you want the flavor of mint chocolate chips you can always add a 1/4 tsp of mint extract to the semi sweet chips. I have taken these on our church Lent fish fries and they usually are gone in 5 minutes and a request for more. Family loves them too!!"

Reviewed Dec. 12, 2013

"My grown stepchildren in Canada specifically ask for these brownies on every special occasion. I only gave the recipe 4 stars because it calls for too much mint. Use the semi-sweet chips."

Reviewed Jul. 14, 2013

"Someone made these mint brownies for my hubby years ago. They are his absolute favorite dessert. I finally searched the web until I found this recipe that even came close as how he described them. His first bite and I knew by the look on his face I just made my hubby very happy. I will make these brownies again and again."

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