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Chocolate Mint Brownies

One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! —Helen Baines, Elkton, Maryland
  • Total Time
    Prep: 20 min. Bake: 30 min. + chilling
  • Makes
    6 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 large eggs, room temperature
  • 1 can (16 ounces) chocolate syrup
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • FILLING:
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 tablespoon water
  • 1/2 teaspoon mint extract
  • 3 drops green food coloring
  • TOPPING:
  • 1 package (10 ounces) mint chocolate chips
  • 1/2 cup plus 1 tablespoon butter, cubed

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well.
  • Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack.
  • For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set.
  • For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.
Editor's Note
If mint chocolate chips are not available, place 2 cups (12 ounces) semisweet chocolate chips and 1/4 teaspoon peppermint extract in a plastic bag; seal and toss to coat. Allow chips to stand for 24-48 hours.
Nutrition Facts
1 brownie: 105 calories, 5g fat (3g saturated fat), 22mg cholesterol, 63mg sodium, 14g carbohydrate (11g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • Bikerbaker
    Feb 2, 2021

    I didn't care for the base/brownie layer; so I use my own brownie recipe. I like to use a simple chocolate ganache for the topping. However I think the mint filling is fantastic and I don't change that a bit! These brownies are always a hit when I make them to serve at the lodge where I bake. I cut them quite small as they are so rich and delicious; and serve them placed in white paper baking cups, with a fresh mint leaf garnish.

  • jgeraghty
    Jan 25, 2021

    I make these for Christmas with one simple change. Creme de Menthe liquour instead of green food coloring and mind extract.

  • Deborah
    Jan 25, 2021

    I started making these after receiving the TOH 2001 cookbook, and my family loves them! I originally used Hershey's mint chocolate chips, but can no longer find them in our area so now I just put a small amount of mint extract in with regular milk chocolate chips. These get more moist and fudgy the longer they are in the frig.

  • Barb2130
    Jan 23, 2021

    I've made these favorites for years back in the early 80s with both the Mint and Chambord flavors. Hershey has discontinued the can (16 oz) so then I started using the pouch (16 oz) not that is also not available. The consistency of the syrup s too thin

  • J
    Dec 18, 2020

    It is true that this recipe is chocolate cake with mint frosting and chocolate on top. However, it is very good. I substituted the "green food color, water, mint extract" with creme de menthe liquor which has a green color and added one shot. It was perfect! I think this will make it less minty as people were complaining about. My topping of chocolate is green as well because the chips I used were green. I also believe the topping of chocolate and butter ratio is off. I added only 1/2 cup(not 1/2 and 1 tbsp) and it is extremely buttery.. sitting on top after mixing multiple times. Maybe add half a stick or three quarters of a stick of butter instead..

  • pawzcozies
    Jan 23, 2018

    These are the best! Love the texture of the brownie, the mint layer and icing. They are a perfect combination with a hint of the mint. However, since I don't like a strong mint flavor, I only use chocolate chips for the icing. Also, they are pretty!

  • Momof3.Lex
    Dec 23, 2016

    Was not impressed with the "brownie" so I remade it with my own brownie recipe then followed accordingly. Very good the second time with a different brownie mix otherwise it's more of a cake texture. I only gave a 2 due to having to change the whole base of the recipe for it to be considered a brownie but it was good both ways. Also I used half chocolate and half mint chips for the topping the second time so the mint wasn't so over powering!

  • Salbo
    Dec 9, 2015

    Very good! I use creme de menthe since that was in the recipe given to me. I have also used cherry syrup to make the middle layer red for Valentines or red and green for Christmas. Both are very good.

  • dspy
    Mar 18, 2015

    This was not good. The brownie was absolutely NOT a brownie - more gummy than cake. The mint chips are unnecessary - the mint was overpowering. I knew something was not right when I saw the consistency of the batter going into the pan. Triple checked measurements

  • Amy the Midwife
    Mar 17, 2015

    Not like a traditional brownie. More like a moist cake, but still delicious!