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Chocolate Mint Brownies Recipe

Chocolate Mint Brownies Recipe

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 YIELD:72 servings

Ingredients

  • 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
  • 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

Directions

  • 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.

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

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MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
Reviewed Mar. 17, 2015

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

MY REVIEW
Reviewed Mar. 16, 2015

"For our baking friends who can't get Hershey's chocolate syrup: http://allrecipes.com/recipe/chocolate-syrup/"

MY REVIEW
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."

MY REVIEW
Reviewed Mar. 15, 2015

"These brownie have been a family fav for 40 yrs with a title "Creme de menthe brownies"and is must have for hoildays!. It uses Creme de Menthe and couple drops extract for filling flavor. Make the brownie from scratch, it has a great taste texture, differnet than a box brownie!"

MY REVIEW
Reviewed Mar. 15, 2015

"What is chocolate syrup I am from Canada"

MY REVIEW
Reviewed Mar. 15, 2015

"I made these last week and since I was in a hurry I used a Family Size brownie mix. For the filling I used 1 stick butter, 3 C. powdered sugar and 4 T green Creme de Menthe. They were great."

MY REVIEW
Reviewed Mar. 14, 2015

"can you please tell me of an alternative to canned chocolate syrup. I am from Australia, would love to make these sound yummy."

MY REVIEW
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!"

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."

MY REVIEW
Reviewed May. 3, 2013

"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."

MY REVIEW
Reviewed May. 3, 2013

"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."

MY REVIEW
Reviewed Apr. 19, 2012

"I have made this recipe several times. It is the best."

MY REVIEW
Reviewed Mar. 1, 2012

"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!!!"

MY REVIEW
Reviewed Dec. 7, 2011

"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."

MY REVIEW
Reviewed Nov. 30, 2011

"I've made these brownies many times, and they ALWAYS turn out great! They're part of our Christmas cookies every year."

MY REVIEW
Reviewed Nov. 24, 2011

"I make these using boxed brownie mix and they are so delicious."

MY REVIEW
Reviewed Sep. 1, 2011

"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."

MY REVIEW
Reviewed Jul. 3, 2011

"i love this recipe we made it for my sisters bridal shower, next time i will make the chocolate topping without mint, because the filling alone had a strong enough minty taste to it. it was still awesome!"

MY REVIEW
Reviewed Jun. 7, 2011

"This my fourth time making this recipe. My finance and friend ate half of the batch. I like how it melts in your mouth. I love the mint flavor as well."

MY REVIEW
Reviewed Feb. 23, 2011

"We thought these were INCREDIBLE! However, I didn't realize until I had bought the Hershey's syrup that the first ingredient is HFCS, which we try to avoid as much as possible. Next time I'll see if I can find another brand of chocolate syrup without HFCS or just use a different brownie recipe as the base if I have to. We thought the mint filling was delightful, the perfect amount of mintiness. And I used the Nestle Mint & Dark Chocolate chips for the top. Excellent!"

MY REVIEW
Reviewed Dec. 11, 2010

"These are the best! I have made them several times and when I take them to group lunches, they are the first to disappear."

MY REVIEW
Reviewed Oct. 18, 2010

"I've been baking for almost 30 years and I don't know WHAT I did wrong, but the brownie part of this recipe was AWFUL! It was almost rubbery and lacked a distinct chocolate flavor. I thought the mint chip topping had an "off" taste. So, I made the recipe a second time using my own brownie recipe. I also used regular chocolate chips and added peppermint extract and substituted milk for the water in the filling. My family LOVED the adjustments and I will use the recipe with the changes I made."

MY REVIEW
Reviewed Aug. 31, 2010

"Everyone loves these mint brownies every time I make them.... church potlucks, my family and etc. I don't put the mint chocolate chips... just the semi-sweet... and if I am in a hurry.. I just use a 9x13 brownie mix!! Of course, I think you have to make them in a Pampered chef stone!"

MY REVIEW
Reviewed Jan. 28, 2010

"Ha ha ha...an earlier review said that the servings were the size of "a postage stamp". That's about all you can handle seeing as the mint filling tasted like toothpaste! Other than that, they were decent. I just need to play around with the filling a bit."

MY REVIEW
Reviewed Jan. 25, 2010

"These were very good, but I question the TOH cook that was able to prepare these in just 20 minutes. I'd say it took me 30-40 minutes...maybe I'm just slow."

MY REVIEW
Reviewed Dec. 30, 2009

"I found this recipe about 7 years ago in one of my Taste of Home Cookbooks and made them for a family Christmas get together. Every Christmas now my family requests that I make these brownies for them!"

MY REVIEW
Reviewed Dec. 9, 2009

"I'll definitely be making this again!"

MY REVIEW
Reviewed Oct. 1, 2009

"Help! I can't get the attachment to open! We love mint brownies, too!!!

 
Toni Anderson
Gommy of 4"

MY REVIEW
Reviewed Apr. 19, 2009

"I used a box mix and semi sweet choclate with whipping cream for the top these were wonderfull...I will be making again!!!!"

MY REVIEW
Reviewed Aug. 31, 2008

"Excellent! Loved it. Couldn't stay away from the refrigerator."

MY REVIEW
Reviewed Aug. 31, 2008

"You don't need mint chocolate chips for the frosting. I have this same recipe from a friend and it calls for regular semi-sweet chocolate chips. I've made these a few times and they're always a big hit. The mint extract in the filling is more than enough. These are awesome, and they do get better the longer they're in the refrigerator.

And yes, a little goes a long way. My recipe calls for a 10x15 cookie/jelly/roll sheet, baked 20-25 minutes. They're a thinner brownie, but just the right amount for a sweet treat.
I'm making them again next weekend. Mmmm! Can hardly wait! :)"

MY REVIEW
Reviewed Aug. 3, 2008

"These are very sweet and very rich. The picture shows them cut in bars but small squares are more than enough.  Couldn't find the mint chocolate chips so I just added some mint extract to the chocolate chips.  I think I will make the brownie part again but leave them plain."

MY REVIEW
Reviewed Aug. 1, 2008

"Whoa! There's a lot of butter in these brownies! I wasn't too happy with the frosting. I wasn't sure about the mint filling but it turned out not to be too sugary and provided a pleasant mint flavor. The family LOVED the moistness of the brownie."

MY REVIEW
Reviewed Aug. 1, 2008

"I couldn't find the mint chocolate chips for the frosting so I used a can of Betty Crocker's Whipped Chocolate Frosting. Taste excellent, however, the frosting remained soft. Next time I shall use the regular chocolate chips and some mint extract into the butter before mixing with the chips. Hopefully it will be harder. Although, the mint in frosting or in the chips might make it over powering.

julaineli@bellsouth.net"

MY REVIEW
Reviewed Aug. 1, 2008 Edited Jan. 28, 2010

"Dying to make them, but mint chocolate chips seem to be non-existent. Thank goodness I checked back and noticed the tip on how to make them myself."

MY REVIEW
Reviewed Aug. 1, 2008

"They will probably be the size of postage stamps."

MY REVIEW
Reviewed Jul. 31, 2008

"It would be REALLY helpful if ALL recipes contained the sugar grams - I am a bariatric patient and I need to know that information if I am even going to attempt to eat anything!"

MY REVIEW
Reviewed Jul. 30, 2008

"How do you get 72 servings from a 13x 9 pan??"

MY REVIEW
Reviewed Jul. 30, 2008

"Re: CHOCOLATE MINT BROWNIES

I ALSO AM DIABETIC. THAT IS THE REASON FOR GETTING "LIGHT" RECIPES. THIS ONE SOUNDS GREAT BUT DOES NOT FILL THE BILL.
LORRAYLEW"

MY REVIEW
Reviewed Jul. 30, 2008

"These are absolutely delicious and are a hit wherever served. I also substituted raspberry for the mint and they are also delicious. I usually serve in small servings of 1"x1" or a tad more because they are rich, but wonderful!!!"

MY REVIEW
Reviewed Jul. 29, 2008

"This recipe sounds delicous. BUT, as a diabetic, who has to be concerned with what I eat, I'm reading a recipe that contains 1 1/2 cups of butter and 3 cups of sugar plus corn syrup (in the chocolate syrup) and more sugar in the mint chips, all in one 13X9-in. pan, and wondering how this recipe was ever classified as light?"

MY REVIEW
Reviewed Jul. 28, 2008

"Again, looking at the photo, there is no way you will get 5-6 dozen brownies that size from baking this recipe in a 13x9 dish."

MY REVIEW
Reviewed Jul. 28, 2008

" Don't we all look at the pictures of the product of a recipe, when considering making the item?

If so, then look at the proportions of the brownies in the photograph. Do those brownies look like they are 1"x1.625"? They look more like 1.5x3 to me....approx 2.75 times the size of the suggested serving size. That's more like 290 calories each, rather than 105.
These are the kinds of details that health conscious people need to consider, but aren't always aware of. Don't we all think: "gee, it looked better in the photo", after making something like this? (whether better means bigger, or anything else)
 
ViolaB
"

MY REVIEW
Reviewed Jul. 27, 2008

"For the amount of fat and calories compared to the size of the serving, I would not consider this a light dessert. I would not consider making it either."

MY REVIEW
Reviewed Jul. 26, 2008

"Can't believe this would be considered a light dessert..wouldn't consider making it!"

MY REVIEW
Reviewed Jul. 25, 2008

"I have been making these brownies for over 20 years.  My filling and topping are a little different but the brownie is the same. They are part of our special Christmas desserts.

They turn out better if you use a 10 x 15 cookie sheet and bake for 20 minutes or until cake tester placed in center comes out clean.  You can get a lot of bite-size pieces when you cook them this way.  Just a suggestion.  melross"

MY REVIEW
Reviewed Jul. 25, 2008

"Maybe after you cut them into 72 pieces the servings are so small they meet the calorie restrictions for a light dessert!"

MY REVIEW
Reviewed Jul. 25, 2008

"RE: Chocolate Mint Brownies(Light)

Taste of Home must have been totally asleep on this one! When you sign in to post a comment, below the recipe title it shows it is from Country Woman Magazine! The other recipes on that page are also not light. Someone has goofed. Also, a 72 piece serving size IS ridiculous!
peppersmomcooks"

MY REVIEW
Reviewed Jul. 25, 2008

"I agree. How is this light???

It really sounds good but what
do you substitute to make is so
light. NWEILNAU@AOL.COM Let me know about this. I really want to make these. Thanks"

MY REVIEW
Reviewed Jul. 25, 2008

"Re: "Light chocolate mint brownies"

There is no way that this is a "light" dessert. I've made the same recipe, and unless you are substituting plain applesauce to replace some of the fat, or using a sugar substitute to reduce calories, it is in no way "light." To get 72 servings out of a 9x13" pan the brownies must be no bigger than one square inch.
JGreinke"

MY REVIEW
Reviewed Jul. 25, 2008

"the comment above really saved me from making a mistake. it really makes sense!"

MY REVIEW
Reviewed Jul. 25, 2008

"Getting 72 servings out of a 9 x 13 pan! Puhleez! You can make most anything "light" if you make it small enough."

MY REVIEW
Reviewed Jul. 25, 2008

"Although the original recipe is wonderful, I an't quite see how is fits into the light catagory, lots if fat & cholesterol. Thanks cookieme for the revanped version. nm"

MY REVIEW
Reviewed Jul. 25, 2008

"I made this recipe, and revamped it a little. I replaced the sugar with Splenda, added 3 egg whites and 2 whole eggs, plus a little more flour(for a cake-like texture), plus a teaspoon of baking powder and 1/2 teaspoon of baking soda, baked it according to the directions, and my family just loves it. My grandchildren are asking to make it for them every week!"

MY REVIEW
Reviewed Jul. 25, 2008

"These brownies were great. I enjoyed one each morning with coffee while I read my new favorite inspirational yet funny book, Most Richly Blessed, by Vicki Zimmerman. I think you'll agree this is a great way to start the morning!"

MY REVIEW
Reviewed Jul. 25, 2008

"I agree!  I am counting carbs so it didn't seem too bad for a nice little desert after dinner.  Little is right!"

MY REVIEW
Reviewed Jul. 25, 2008

"I agree these are not light. How can you possibly cut these into 5-6 dozen? I would not even think of serving something that small."

MY REVIEW
Reviewed Jul. 25, 2008

"All that sugar and butter? Are the pieces even as large as a bite? No, doesn't sound light to me, either! psaphara"

MY REVIEW
Reviewed Jul. 25, 2008

"It is yummy. But, this is NOT LIGHT and HEALTHY dessert!"

MY REVIEW
Reviewed Jul. 25, 2008

"I agree with Heart2Hand. I am diabetic and know that 72 servings for a 13 X 9 pan is CRAZY small, and this is NOT healthy or light!"

MY REVIEW
Reviewed Jul. 24, 2008

"I agree with JuJube1, this is NOT LIGHT! I think you all need to get a grip on the definition of "LIGHT" you are tricking folks with medical issues to think this is almost good for you. NO WAY!"

MY REVIEW
Reviewed Jul. 24, 2008

"I have not done it with this recipe - but have found when I tried to make my mom, who just got out of the hospital from a heart attack and is diabetic now - some zucchini bread - I adapted my recipe cutting the 2 cups of sugar to 1 1/4 c and I eliminated the oil and used unsweetened applesauce and to reduce the fat and calories further I used the equivalent amount of egg beaters in lieu of the eggs called for and it tasted just great. I would imagine you could substitute the egg beaters in this and bring down the fat and calories further - but that much butter seems like a lot, but if it's spread out over 5 - 6 dozen - that's not bad at all if you can eat just one serving!!!! What people need is will power and you can have the good stuff too.

Frances K."

MY REVIEW
Reviewed Jul. 24, 2008

"Not light, but I'd still make them to take to a work buffet! They sound amazing from the reviewers that actually made them, so I'd give it a try..just wouldn't keep them in MY house or I'd be scarfing them down :O)"

MY REVIEW
Reviewed Jul. 24, 2008

" "

MY REVIEW
Reviewed Jul. 24, 2008

"I agree about it being a fraud, when I read the recipe ingredients amounts there is no way it is LIGHT!

ralphpwood"

MY REVIEW
Reviewed Jul. 24, 2008

"Well we're not all on Weight Watchers!"

MY REVIEW
Reviewed Jul. 24, 2008

"I too was curious about how all those "not even pretending to be LIGHT" ingredients could add up to a LIGHT dessert so I ran the recipe through the Recipe Builder tool on the Weight Watchers site. The brownies add up to 3 points each (about 150 calories). Now that being said, I also figured what size each brownie will be to end up with 72. Try cutting these into perfect 1"x1.625" pieces and you've got your bon bon size LIGHT dessert. Hardly worth all the effort. If a family of four ate one brownie after dinner each night, it will take 2.5 weeks to finish them. How fresh will they be in a week? Much less 2.5 weeks! And who has that kind of self-control?! I call this recipe a fraud! FIVE BOOS instead of FIVE STARS."

MY REVIEW
Reviewed Jul. 24, 2008

"1 1/2 cups of butter and 4 eggs, and this is "light"? It sounds yummy-just not "light""

MY REVIEW
Reviewed Jul. 24, 2008

"With 1 cup of sugar, chocolate syrup and powered sugar, thisd is not a good desert for diabetics. I would be interedted to know the grams of sugar in this recipe. I wish you would show the grams of sugar in all your recipes."

MY REVIEW
Reviewed Jul. 24, 2008

"I agree. How can this be considered a light dessert?"

MY REVIEW
Reviewed Jul. 24, 2008

"Who could possibly eat this? I agree, it is probably fabulous, but you wouldn't be able to eat for days to make up for the fat and calories in it. Too bad, sounds great, but it's just NOT worth it."

MY REVIEW
Reviewed Jul. 24, 2008

"I agree with khinson! The recipe sounds great and I was getting ready to print it. But if a 9x13 pan yields 72 servings, those are awfully small servings for 105 calories and 5 grams of fat!"

MY REVIEW
Reviewed Jul. 24, 2008

"This recipe sounds great, and I'll probably try it, but can someone tell me how on earth it got in as a LIGHT dessert? With 1 C. of butter, 3 C. of sugar, 4 eggs, chocolate syrup and chocolate chips...what's light about it???"

MY REVIEW
Reviewed Feb. 19, 2008

"These brownies were amazing. I made them for a party and everyone was asking where I got the recipe. I couldn't find mint choc chips so I added a 1/2 tsp of mint extract into the choc chips and it was great. They make alot of brownies! I would make them again."

MY REVIEW
Reviewed Dec. 11, 2007

"These were the best mint brownies I have ever made! I have had a lot of requests for the recipe this year. I substituted the mint chips with Andes mint pieces and it worked well."

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