Recipe: Mint Brownies

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6 squares unsweetened chocolate
2 3/4 cups sugar
1 cup dark corn syrup
1 teaspoon vanilla
1 cup butter or margarine, softened
2 cups flour
1/4 teaspoon salt
6 eggs
1 1/2 cup coarsley chopped walnuts (optional)


2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
6 tablespoons butter or margarine, softened
Green food coloring

***Chocolate Glaze***

3 squares unsweetened chocolate
1 square semisweet chocolate
4 tablespoons butter
2 teaspoons dark corn syrup


Preheat oven to 350. Grease a 15X10 jelly-roll pan; set aside.

In heavy 2-quart saucepan over low heat, heat unsweetened chocolate squares until melted and smooth, stirring frequently.

In large bowl, with mixer at low speed, beat sugar, corn syrup, vanilla and 1 cup butter just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add flour, salt and eggs; beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes. At low speed, beat in melted chocolate until blended. With spoon, stir in walnuts.

Evenly spread batter in pan. Bake 40-45 minutes until toothpick inserted in center comes out clean. Cool brownies in pan on wire rack.

When brownies are cool, prepare mint butter-cream frosting: In large bowl with mixer at low speed, beat powdered sugar, milk, peppermint extract and 6 Tbs. butter until smooth. Stir in enough green food coloring to tint a pretty green. Evenly spread frosting over cooled brownies. Refrigerate while preparing Chocolate Glaze.

Chocolate Glaze: In a heavy 2-quart saucepan over low heat, heat glaze ingredients until chocolate melts and mixture is smooth, stirring frequently. Remove saucepan from heat; stir frequently until glaze cools slightly. Carefully spread glaze over frosting to completely cover top. Refrigerate until glaze is set, about 1 hour.

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