Mint Chocolate Brownies

"This is one of the things we made and sold at the specialty grocery/cafe' that I worked at. These brownies are rich and moist and a great treat for mint lovers. They have to be pretty good to sell for two dollars a brownie! (prep time includes refrigeration)"
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by sweetcakes photo by sweetcakes
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
1hr 55mins
25-30 brownies




  • Beat eggs until fluffy.
  • Add sugar and vanilla; beat well.
  • Melt the butter and chocolate and add to the mixture (mixing well).
  • Add flour and stir until smooth.
  • Pour into pan.
  • Bake at 375*F for 25 min (if using 9x12 pan) or for 20 min (if using 15x10 pan).
  • Topping: Mix 4 tablespoons butter, confectioners' sugar, mint, and cream.
  • Add green food coloring.
  • Frost brownies and refrigerate.
  • Chill 1 hour.
  • Top with remaining butter and melted chocolate chips.
  • Refrigerate and cut into squares.

Questions & Replies

  1. Can we put ice cream on it if we want to mix it up a little bit?


  1. 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.
  2. 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:)
  3. This rating is for the mint frosting and chocolate glaze ONLY. (I cheated and used a boxed mix for the brownies for the sake of time.) After reading others' reviews, I went easy on the food color and the mint flavoring. I used maybe 1/4-1/2 tsp. mint extract and about 3 drops of green food coloring and it was PLENTY!! Recommend you just add them both gradually till it suits your flavor and presentation preference. Nice St. Patrick's Day dessert. Thanks.
  4. 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.
  5. 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.


  1. 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!
  2. Very good! We didn't have any cream so we used milk instead. The mint layer turned out a bit runny, but otherwise these were great. We took them to a reunion and they went over well. Thank you for sharing!



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