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Heavenly Mint Brownie Dessert Recipe
Heavenly Mint Brownie Dessert Recipe photo by Taste of Home

Heavenly Mint Brownie Dessert Recipe

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This dessert has a brownie base with a melt-in-your-mouth mint layer of chopped Andes candies. It's topped with a smooth, rich chocolate ganache to make it truly incredible.—Rebekah Radewahn, Wauwatosa, Wisconsin
TOTAL TIME: Prep: 30 min. + chilling Bake 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + chilling Bake 20 min. + cooling
MAKES: 12 servings


  • 2 ounces unsweetened chocolate, chopped
  • 1/4 cup butter, cubed
  • 2 eggs
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 12 mint Andes candies, chopped
  • 12 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 1 package (10 to 12 ounces) white baking chips
  • 1 tablespoon shortening
  • 1/2 teaspoon peppermint extract
  • 3 to 4 drops green food coloring, optional
  • 12 mint Andes candies, chopped
  • 9 ounces semisweet chocolate, chopped
  • 1 cup heavy whipping cream

Nutritional Facts

1 slice equals 669 calories, 49 g fat (30 g saturated fat), 122 mg cholesterol, 221 mg sodium, 56 g carbohydrate, 3 g fiber, 8 g protein.


  1. Preheat oven to 350°. In a microwave, melt unsweetened chocolate and butter; stir until smooth. Cool slightly.
  2. In a large bowl, beat eggs, sugar and salt. Stir in chocolate mixture. Gradually add flour, mixing well. Fold in mint candies.
  3. Spread into a greased 9-in. springform pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
  4. For filling, in a large bowl, beat cream cheese and butter until blended. In a microwave, melt baking chips and shortening; stir until smooth. Cool slightly. Beat into cream cheese mixture. Add extract and, if desired, food coloring. Fold in mint candies. Spread over brownie layer. Refrigerate until firm, about 2 hours.
  5. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly.
  6. Spread ganache over filling. Refrigerate 30 minutes or until set. Remove rim from pan. Yield: 12 servings.
Originally published as Heavenly Mint Brownie Dessert in Taste of Home November 2013

Nutritional Facts

1 slice equals 669 calories, 49 g fat (30 g saturated fat), 122 mg cholesterol, 221 mg sodium, 56 g carbohydrate, 3 g fiber, 8 g protein.

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Reviewed Dec. 23, 2014

"Have made this 3x now! a HUGE hit with everyone!"

Reviewed Dec. 2, 2014

"I made this for Thanksgiving dessert and received rave reviews. It's something you'll want to enjoy in moderation, but it's definitely something you should enjoy at least once! I am not a fan of cheesecake or foods that contain significant amounts of cream cheese, but the peppermint flavoring and the rich chocolate make this dessert appealing even to those who don't particularly like cream cheese."

Reviewed Jan. 22, 2014

"I made this for Christmas dinner 2013 & it was AMAZING. Everyone LOVED it & requested the recipe!!!"

Reviewed Jan. 1, 2014

"We enjoyed this dessert for my husbands birthday. I found the ganache a little runny so I added more chocolate chips, next time I will decrease the amount of whipping cream drastically. I also only used about 1/3 of the mint filling without andies in it. It makes a very thick filling if you use the whole amount. Everyone enjoyed it though. I think it would be pretty garnished with more Andies."

Reviewed Nov. 27, 2013

"I made this for my birthday. It was absolutely delicious. Cut it into at least 12 pieces, if not more. It was so rich, even my husband couldn't finish his 1/8 slice, and I certainly couldn't. Definitely add more peppermint extract to the filling. I added the 1/2 teaspoon called for and couldn't even taste it in the nibble of filling I tried. I didn't measure exactly how much more I added, but it was at least an extra teaspoon. The finished dessert was just about perfect, but it still could've used just a tiny bit more extract."

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