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 - great for St. Patrick's Day! the-girl-who-ate-everything.com
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Chocolate Mint Brownies

Ingredients

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
Filling:
  • 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
Topping:
  • 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

Instructions

  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! the-girl-who-ate-everything.com
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