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Chocolate Mint Dessert Brownies


36 brownies


1 cup granulated sugar
1/2 cup butter or margarine, room temperature
4 large eggs
1 1/2 cups chocolate syrup
1 cup all-purpose flour
2 cups confectioners’ (powdered) sugar
1/2 cup butter or margarine, room temperature
2 tablespoons crème de menthe liqueur*
6 tablespoons butter or margarine
1 cup semi-sweet chocolate chips


Preheat oven to 350°F (175°C). Grease a 13" x 9" baking pan using Pan Release.

In a large bowl, cream together sugar and 1/2 cup butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.

Bake for 25 to 30 minutes, or until top springs back when lightly touched. Cool completely in the pan on a wire rack.

In a small bowl, beat powdered sugar, 1/2 cup butter and crème de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.

In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.

Additional Information

To substitute crème de menthe liqueur: Mix spearmint extract or oil with a little water or grapefruit juice. Use a drop of food coloring if you need the green color.

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