23 Reviews

The last step with the chocolate chips and butter did not turn out for me. It was a gloopy mess. Not at all what the pictures resembled. I actually tried it twice and was mad after I wasted the ingredients. I decided to put both of my tries into the kitchen aid and add milk and some powdered sugar to see what would happen. Turned out better than the gloopy mess. Next time I will just make a chocolate frosting to put on the top. Other than that, they tasted great. Will make again but with my own frosting recipe.

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mom_of_4 March 09, 2011

These brownies are really dense and minty....and delicious! I halved the recipe in a 8x8 pan and I'm glad I did because they are so rich! They took me about 22 minutes to bake this half recipe. Thanks for posting:)

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sweetcakes February 27, 2010

These are fantastic brownies! They taste like Thin Mints and were very popular with the family. Yum! It does take a bit more work and time to do the layers, and if I could cut through the layers without breaking/smashing the top layers to bits and things sliding apart when I tried lifting them out of the pan it would look nice too. Guess that part takes more skill than I currently have. :) I made them again without the top two icing layers and just put the peppermint extract into the brownie batter. It still tasted wonderfully chocolatey and minty, and without all the failed presentation fuss.

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LadyNomad December 20, 2012

These were good, will be better next time with a few changes. I noticed the ingredients called for "peppermint extract" but the directions say "mint", next time I'll use mint. I followed another reviewers comments (because her pictures look so delicious) and used milk, instead of cream, 4 tablespoons to be exact, and it was great.

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pro home chef September 16, 2010

The best simple brownie recipe I've tried. I plan on doing this again for St. Patty's Day and Valentine's Day with red coloring and strawberry extract. I did a taste test until the mint was to my liking, so it wasn't too strong.

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Fudge Fanatic March 16, 2010

I have been looking for a good homemade brownie recipe, and this one is delicious! I do substitute Cocoa for the baking chocolate, add a drop or two of mint extract to the brownie batter before baking, and cut the mint extract in the topping WAY down, but this is the recipe that our family wants all the time now! I think the baking time is perfect for my 15 x 10 dish. Be sure to have lots of milk on hand, these brownies are RICH!

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janiceswilor March 14, 2010

These are awesome, but in the future I would skip the refrigeration step. It made them hard as rocks (the choc on top)and hard to cut without letting them sit out forever to allow them to come to room temp and soften up. I think next time I will use cream to mix with the choc chips, instead of butter, to make it more like a gnoche and softer.

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DbKnadler February 19, 2010

These are very rich and delicious. I've made them several times for potlucks, picnics, family dinners etc. and they are always a huge hit.

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Banriona January 28, 2010

VERY RICH and YUMMY!!!

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razzintaz September 29, 2009

Yummy! I made these for a big graduation brunch and they were a hit. I didn't use the green food coloring just because I don't like green food! Very moist with a rich minty topping.

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SuzieQue July 01, 2009
Mint Chocolate Brownies