Mint-Filled Brownies Recipe
Mint-Filled Brownies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These delectable brownies have a creamy peppermint filling, which I sometimes tint green to create an attractive dessert. —Edith Holmes Brookfield, Massachusetts
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + cooling

Ingredients

  • 1/3 cup shortening
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 tablespoon half-and-half cream
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup chopped walnuts
  • 1/4 cup chopped raisins
  • FILLING:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons hot whole milk
  • 1 teaspoon butter, melted
  • 1/2 to 3/4 teaspoon peppermint extract
  • Green food coloring, optional

Directions

In a bowl, cream the shortening, sugar and vanilla. Add the eggs; mix well. Beat in the chocolate and cream. Combine the flour and salt; add to creamed mixture. Stir in walnuts and raisins.
Spread into two greased and floured 9-in. square baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Combine the filling ingredients; spread over one brownie layer. Top with second layer. Chill before cutting. Yield: 2 dozen.
Originally published as Mint-Filled Brownies in Reminisce November/December 2004, p49

Nutritional Facts

1 piece: 130 calories, 5g fat (1g saturated fat), 19mg cholesterol, 33mg sodium, 20g carbohydrate (16g sugars, 0 fiber), 2g protein.

  • 1/3 cup shortening
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 tablespoon half-and-half cream
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup chopped walnuts
  • 1/4 cup chopped raisins
  • FILLING:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons hot whole milk
  • 1 teaspoon butter, melted
  • 1/2 to 3/4 teaspoon peppermint extract
  • Green food coloring, optional
  1. In a bowl, cream the shortening, sugar and vanilla. Add the eggs; mix well. Beat in the chocolate and cream. Combine the flour and salt; add to creamed mixture. Stir in walnuts and raisins.
  2. Spread into two greased and floured 9-in. square baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. Combine the filling ingredients; spread over one brownie layer. Top with second layer. Chill before cutting. Yield: 2 dozen.
Originally published as Mint-Filled Brownies in Reminisce November/December 2004, p49

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