Chocolate Mint Brownies

I love chocolate and mint together. I have a Mint Brownie recipe from my college days but these brownies have a super thick mint filling and a thick chocolate layer on top of that. They’re rich but that didn’t stop me from eating more than I should. The recipe itself is easy but each layer does need time to set up so plan accordingly.

Laundry Mondays are perfect for these. Make the brownies…do a load of laundry. Make the filling…fold the laundry (I hate this part). You get the picture…

You could make them plain for any other occasion but I decided to dress mine up for St. Patty’s.

My husband liked them chilled but I like them after they’ve sat out of the fridge for about 15 minutes so they’re nice and soft.
Chocolate Mint Brownies
Prep Time
22 hrs 14 mins
Cook Time
22 hrs 14 mins
Servings: 20 brownies
Author: Christy Denney
Brownie Base: (or make a homemade brownie base)
  • 1 box (1 lb 2.4 oz Betty Crocker Original Supreme Premium brownie mix)
  • Water , vegetable oil and egg called for on brownie mix box
  • 2 1/2 cups powdered sugar
  • 3 tablespoons butter , softened
  • 3 tablespoons whipping cream
  • 2 oz cream cheese , softened
  • 1/8 to 1/4 teaspoon mint extract
  • 2 drops green food color
  • 1/3 cup whipping cream
  • 1 1/3 cups 8 oz semisweet chocolate chips
  • 1/3 cup butter (do not use margarine)
  • Optional: green gumdrops
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours
  2. In a large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.
  3. Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
  4. Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10-15 minutes at room temperature. Use a wet knife for easier cutting making sure to wipe knife between each cut so that you have clean lines. For bars, cut into 5 rows by 4 rows. Store covered in refrigerator.
  5. For the Gumdrop Shamrocks: I used 2 1/4 green gumdrops for each brownie. Cut 2 gumdrops in half for the four leaf clovers and cut one gumdrop in fourths and use 1/4 for the stem.
Recipe Notes

Source: BettyCrocker

Chocolate Mint Brownies - great for St. Patrick's Day!

Speak Your Mind



  1. So cute!! I may just have to make these for the Mr’s co-workers!

  2. I think I just gained 5 lbs looking at this recipe. Yummy!

  3. These are so darn cute and I loooooove mint and brownies are my all time favorite treat in the world, which means you just blew my socks right off. Perfect March treat!

  4. I bet these are fantastic!!

  5. YUM!!! This looks incredible!!!

  6. Those look super yummy!

  7. OMG, love the look of there!!! they are making my mouth water!!!!! i adore anything mint and chocolate so it is perfection!!! i need to make some i think! 🙂

    love K

  8. Looks so easy to prepare…The flavors combined is a sure winner. Blend well really perfectly! Thanks for sharing!

  9. yuuuummmmi!!!
    I love chocolate and mint! going to make these!!!
    thank you 🙂

  10. I’m making these today and I even have laundry to do! 🙂

  11. Wow, I need to make these IMMEDIATELY!

  12. I made these and they were AWESOME! SO SO GOOD! I posted about them on my blog.

  13. My motto is “a picture is worth a thousand words!!” I much prefer a picture with my recipes when I print them. Is there any way that you could include a picture with each recipe so it will print onto the page along with the recipe??
    I would be truly thankful for this if you could fill my request.

  14. These look great! Chocolate and mint together, wow! Did you use peppermint or mint extract in these brownies?