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

Chocolate Mint Brownies Recipe

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4.5 81 64
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One of the best things about this recipe is that the brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is no one can leave them alone for that long! —Helen Baines, Elkton, Maryland
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 large 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 each: 105 calories, 5g fat (3g saturated fat), 22mg cholesterol, 63mg sodium, 14g carbohydrate (11g sugars, trace fiber), 1g 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

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Reviewed Dec. 9, 2015

"Very good! I use creme de menthe since that was in the recipe given to me. I have also used cherry syrup to make the middle layer red for Valentines or red and green for Christmas. Both are very good."

Reviewed Mar. 18, 2015

"This was not good. The brownie was absolutely NOT a brownie - more gummy than cake. The mint chips are unnecessary - the mint was overpowering. I knew something was not right when I saw the consistency of the batter going into the pan. Triple checked measurements"

Reviewed Mar. 17, 2015

"Not like a traditional brownie. More like a moist cake, but still delicious!"

Reviewed Mar. 16, 2015

"For our baking friends who can't get Hershey's chocolate syrup:"

Reviewed Mar. 15, 2015

"I used a Ghirardelli box brownies and followed the recipe for the rest. They were excellent and a huge hit with everyone."

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