Chocolate Mint Dessert Brownies

Chocolate Mint Dessert Brownies

201 Reviews 16 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    2 h 5 m
Kim Getchell
Recipe by  Kim Getchell

“It's a brownie covered in mint cream topped with chocolate, mmmmmm!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
  4. In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
  5. In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.

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Reviews (201)

Rate This Recipe
NUNU713
156

NUNU713

These were a great hit! After reading some other reviews, I made a regular brownie mix and used the topping from this recipe. I substituted 1 tsp. of peppermint extract for the creme de menthe and had no problem melting the chocolate chips down in the microwave. I'll definately be making these again. Thanks!

girl_geek
94

girl_geek

I have a recipe from my mom that's exactly the same as this except that the mint filling uses 3/4 tsp mint extract and 1 tbs water instead of creme de menthe, since my family does not drink alcohol. These brownies are amazing and my coworkers insist that I bring them to every potluck! The brownie part is super moist and dense (much different than a box mix!) and the mint cream is very flavorful without being overpowering. Both the brownie part and the chocolate topping add a nice chocolate flavor without being too sweet (if you use semi-sweet chips in the chocolate topping) and are a perfect balance to the mint cream!

The Bunny Chef
75

The Bunny Chef

The only reason I didn't give these a 5 is that the brownie part wasn't so good. It doesn't really taste like chocolate and is pretty bland and chewy in an odd way and tastes like if you bake a brownie mix with apple sauce and fake eggs instead of the real stuff. But of course there was all that fat in it so it's not fair! :o) BUT, the mint part (I used 3 teaspoons of mint extract and a few drops of green food coloring) and the chocolate covering were excellent. Next time I'll just make a different brownie recipe, but use the same topping. Also, a bit of advice about the chocolate chips: I think they've changed the recipe for them, because it is IMPOSSIBLE for me to melt chocolate chips in the microwave or on top of the stove without it seizing!!! Even if the water's not boiling, or the power setting on the microwave is .1 and I check it every 5 seconds, it still seizes up. It just doesn't make sense because when I was little, I never had problems melting them. So what I did is get a big bowl of very warm water from the faucet (not so hot that it hurts to stick your hand in it) and put a little metal bowl with the chocolate chips and butter in the water and stirred it until it melted.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 286 cal
  • 14%
  • Fat
  • 13.8 g
  • 21%
  • Carbs
  • 39.5 g
  • 13%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Double Chocolate Mint Cookies

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