NEXT RECIPE >

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

Chocolate Mint Brownies Recipe

Read Reviews
4.5 81 64
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
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 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

Nutritional Facts

105 calories: 1 each, 5g fat (3g saturated fat), 22mg cholesterol, 63mg sodium, 14g carbohydrate (11g sugars, 0g fiber), 1g protein .

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.
Originally published as Chocolate Mint Brownies in Country Woman January/February 1994, p31


Reviews for Chocolate Mint Brownies

AVERAGE RATING
(64)
RATING DISTRIBUTION
5 Star
 (47)
4 Star
 (9)
3 Star
 (3)
2 Star
 (2)
1 Star
 (3)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Salbo
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
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
Reviewed Mar. 17, 2015

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

MY REVIEW
logallmas3
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
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.
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
Reviewed Mar. 15, 2015

"What is chocolate syrup I am from Canada"

MY REVIEW
JannieG
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
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
sfushey
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!"

Loading Image