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Fudgy Mint Squares

I've had this recipe since I was in junior high school. No one can resist the fudgy brownie base, cool minty cheesecake filling and luscious chocolate glaze in these mouthwatering bars.—Heather Campbell, Lawrence, Kansas
  • Total Time
    Prep: 25 min. + chilling Bake: 30 min. + cooling
  • Makes
    about 4 dozen


  • 10 tablespoons butter, divided
  • 3 ounces unsweetened chocolate, chopped
  • 3 large eggs
  • 1-1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon cornstarch
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon peppermint extract
  • 4 drops green food coloring, optional
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy whipping cream


  • In a microwave, melt 8 tablespoons butter and unsweetened chocolate; stir until smooth. Cool slightly. In a small bowl, beat 2 eggs, sugar and vanilla. Beat in chocolate mixture until blended. Gradually stir in flour.
  • Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes or until top is set.
  • In a large bowl, beat cream cheese and remaining butter until fluffy. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Beat in extract and food coloring if desired.
  • Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
  • In a small heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting.
Nutrition Facts
1 each: 132 calories, 7g fat (4g saturated fat), 31mg cholesterol, 54mg sodium, 16g carbohydrate (13g sugars, 0 fiber), 2g protein.

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  • PrplMonky5
    Sep 8, 2015

    A wonderful dessert! I halved the recipe and made it in an 8x8. I also used dark chocolate chips for the top because that's what I had on hand. For the final layer, it didn't take the full 30 minutes to become lukewarm. I poured it over top, smoothed it out, then let the entire pan sit for another 1/2 hour or so to cool down more before putting it in the fridge. My top layer didn't come off. I will definitely be making this again. May even try a different extract for the middle layer!

  • RML82
    Jun 17, 2014

    Every time I make these the top comes off & the bottom is too cooked!! What the heck am I doing wrong? I will not give up on these for they are just too good!! The first time I made these they were a mess but the got eaten, & those who ate them said 'mess or not they are the very good'. I bake for a living so if anyone can help me with these, I would appreciate it. Thank You!!

  • BusySDMom
    Feb 6, 2013

    No comment left

  • C K DeVolder
    Dec 11, 2012

    Made it for the chocolate lovers in my office a couple of years ago and they raved about it. It's simple, but looks elegant. I moved recently and misplaced my recipe, so was glad to be able to replace it.

  • paust
    Dec 22, 2011

    No comment left

  • marrisa_s
    Dec 19, 2011

    These were great! I disagree with peeweemow, i think just a drizzle of the ganache wouldnt be enough!

  • peeweemow
    Mar 29, 2011

    this was sooo good. only thing i would change for next time....cause there WILL be a next time... is use a drizzle of the ganash top. the recipe makes it a little too rich. but all in all it was awsome.

  • kimmik22
    Mar 15, 2011 all means....yes you can! These are awsome!

  • Josie168
    Mar 15, 2011

    Could you use a boxed brownie mix as a base instead of making the bottom layer from scratch?

  • TE81
    Feb 20, 2011

    These were SO good! I used 2 tsp peppermint extract and 7 drops of food coloring to get it looking green enough, but otherwise followed the recipe exactly. Will definitely be making these again!