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Chocolate Mint Brownies

 Chocolate Mint Brownies
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.
72 ServingsPrep: 20 min. Bake: 30 min. + chilling


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1 can (16 ounces) chocolate syrup
  • 1 teaspoon McCormick® Pure 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


  • 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.
  • 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.

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Chocolate Mint Brownies (continued)

Directions (continued)

  • 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.
  • 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.
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.