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

Chocolate Mint Brownies Recipe

Publisher Photo
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

Ingredients

  • 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
  • FILLING:
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 tablespoon water
  • 1/2 teaspoon mint extract
  • 3 drops green food coloring
  • TOPPING:
  • 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.

Directions

  1. 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 13-in. x 9-in. baking pan. Bake at 350° for 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 the water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set.
  4. For topping, melt chocolate chips and butter. Cool for 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.

Reviews for Chocolate Mint Brownies

AVERAGE RATING
   (54)
RATING DISTRIBUTION
5 Star
 (40)
4 Star
 (7)
3 Star
 (3)
2 Star
 (2)
1 Star
 (2)
MY REVIEW
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MY REVIEW
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.

MY REVIEW
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!!

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
Reviewed May. 3, 2013

Ditto on the semi-sweet chocolate chips. I have never used the mint chocolate chips.

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