Chocolate Mint Brownies Recipe

4.5 82 65
Chocolate Mint Brownies Recipe
Chocolate Mint Brownies Recipe photo by Taste of Home
Publisher Photo

Chocolate Mint Brownies Recipe

Read Reviews
4.5 82 65
Publisher Photo
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
MAKES:
72 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + chilling
MAKES:
72 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + chilling

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

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.
Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack.
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.
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 each: 105 calories, 5g fat (3g saturated fat), 22mg cholesterol, 63mg sodium, 14g carbohydrate (11g sugars, 0 fiber), 1g protein.

  • 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
  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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Reviews forChocolate Mint Brownies

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MY REVIEW
Momof3.Lex User ID: 8817667 258538
Reviewed Dec. 23, 2016

"Was not impressed with the "brownie" so I remade it with my own brownie recipe then followed accordingly. Very good the second time with a different brownie mix otherwise it's more of a cake texture. I only gave a 2 due to having to change the whole base of the recipe for it to be considered a brownie but it was good both ways. Also I used half chocolate and half mint chips for the topping the second time so the mint wasn't so over powering!"

MY REVIEW
Salbo User ID: 48197 239077
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
dspy User ID: 6788645 223083
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
Amy the Midwife User ID: 2816815 223042
Reviewed Mar. 17, 2015

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

MY REVIEW
logallmas3 User ID: 7587538 222917
Reviewed Mar. 16, 2015

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

MY REVIEW
Hoppenrey User ID: 4936142 222857
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
Elaine D. User ID: 5493438 222806
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
romeosharon User ID: 8292682 222794
Reviewed Mar. 15, 2015

"What is chocolate syrup I am from Canada"

MY REVIEW
JannieG User ID: 2168704 222793
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
ireneone User ID: 7973467 222788
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."

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