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
Test Kitchen Approved
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

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Reviewed Feb. 8, 2015

"This is fantastically decadent. Everyone loved it. However, the brownie base was not very chocolaty so the next time I made it I used my regular brownie recipe ("five star brownies" from here) I also made them into a bar cookie the second time by spreading them in a large 12"by 15" cake pan lined with greased foil. This worked out great. The ganache did seem terribly thin each time and I really doubted it would set up so I added a lot more chocolate. I would make a different ganache next time.

Also, VERY IMPORTANT, it never works for me to add melted chocolate to softened cream cheese. The chocolate instantly sets. I always warm the cream cheese in the microwave first."

Reviewed Jan. 26, 2015

"Perfect recipe just the way it is! It is a very rich dessert. We certainly could have cut smaller slices. Delicious!"

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!!!"

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