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Mint Brownie Pie

I first served this treat to my family on St. Patrick's Day, and it was an instant success. Now I serve it year-round; in the winter, I leave out the green food coloring to make a cool white mint pie. —Karen Hayes,Conneaut Lake, Pennsylvania.
  • Total Time
    Prep: 20 min. + chilling Bake: 20 min. + cooling
  • Makes
    8 servings

Ingredients

  • 6 tablespoons butter
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 large eggs, room temperature, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • FILLING:
  • 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
  • Additional whipped topping, optional

Directions

  • 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. If desired, serve with additional whipped topping.
Nutrition Facts
1 slice: 543 calories, 30g fat (20g saturated fat), 98mg cholesterol, 178mg sodium, 63g carbohydrate (54g sugars, 2g fiber), 5g protein.

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Reviews

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Average Rating:
  • pajamaangel
    Nov 6, 2018

    I was a little disappointed in this recipe. It looks absolutely gorgeous, but the extract gave it more of a medicinal taste than a true mint taste. If I make this again, I will have to find a substitute for the mint extract. Maybe I can find a way to use fresh mint somehow. I will not make this again without that revision though.

  • Jules
    Jul 20, 2018

    My son asked me for a chocolate/mint cake for his birthday and I found this recipe. We live in Switzerland so mint extract and frozen whipped cream is nothing we cook or bake with. I have used fresh cream and have beaten it stiff and I have replaced the mint extract with two hand full of fresh marrocan mint from my backyard which I have ground im my mortar together with the sugar. I also reduced the sugar in the cake and the filling by a 1/4. My son was very pleased with the result and so were we.

  • Jules
    Jul 20, 2018

    My son asked me for a chocolate/mint cake for his birthday and I found this recipe. We live in Switzerland so mint extract and frozen whipped cream is nothing we cook or bake with. I have used fresh cream and have beaten it stiff and I have replaced the mint extract with two hand full of fresh marrocan mint from my backyard which I have ground im my mortar together with the sugar. I also reduced the sugar in the cake and the filling by a 1/4. My son was very pleased with the result and so were we.

  • cherylyoung
    Apr 30, 2015

    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.

  • mewolcott412
    Mar 17, 2014

    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!

  • janiestarling123123
    Mar 14, 2014

    How line did your brownie actually take I'm at 20 min and it most definatly is not done ?

  • Miss Arlene
    Mar 15, 2012

    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.

  • chefkremley
    Dec 29, 2011

    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!

  • katieleigh3508
    Sep 20, 2011

    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.)

  • lurky27
    Mar 26, 2009

    So yummy! I whipped this up in no time, and to rave reviews!