- 6 tablespoons butter
- 2 ounces unsweetened chocolate
- 1 cup sugar
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup sugar
- 1/2 teaspoon peppermint extract
- Green food coloring, optional
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/4 cup semisweet chocolate chips, melted
- Additional whipped topping and chocolate chips, optional
- Preheat oven to 350°. In a large saucepan over low heat, melt butter and chocolate. Stir in sugar until smooth. Add eggs and vanilla. Stir in flour until well blended.
- Pour into a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool on a wire rack.
- Meanwhile, for filling, beat cream cheese and sugar until smooth. Beat in extract and, if desired, food coloring. Fold in whipped topping. Spread evenly over brownie layer. Refrigerate, covered, at least 1 hour.
- Remove sides of pan just before serving. Melt chocolate chips; drizzle over top. Serve with additional whipped topping and chocolate chips if desired. Yield: 8 servings.
Reviews forMint Brownie Pie
"Was OK. I was expecting a chewy brownie but this was more cake like. If I make this again, I'll add more peppermint for a stronger taste."
"I had to bake mine an extra 5 minutes. I also used 1 1/4 c. heavy cream, whipped, in place of the Cool Whip. Delicious!"
"How line did your brownie actually take I'm at 20 min and it most definatly is not done ?"
"It was scrumptious - and so easy to make. The only change I made was using Hot Fudge Topping as a drizzle. I made it for my husband's meeting & they loved it."
"This recipe was fantastic! My family devoured it on Christmas Eve - it literally was gone in minutes with people asking for more. The only change I made was based off of a previous reviewer's suggestion. Instead of melting chocolate chips for the drizzle, I chopped up Andes mints into small pieces and distributed them across the top of the pie. Everyone loved it!"
"I made this for a church potluck, upping the peppermint extract to 3/4tsp. It was very tasty and gone in a flash! (Oh, and I used Hard Crack ice cream topping to drizzle and it cut very nicely.)"
"So yummy! I whipped this up in no time, and to rave reviews!"
"This is good, but it didn't have the wow factor for me. It does make a nice dessert for St. Patrick's Day, so I will make it again. The only change I would make is to skip drizzling the chooclate. It tastes good, but it doesn't cut nicely. Instead, I would opt for drizzling chocolate syrup or Sprinkling chopped Andes candies on top like I saw on the recipe for Grashopper pie."