Chocolate Mint Brownies

    50 mins

    Moist brownies are topped with a layer of mint cream and a rich chocolate glaze for a tempting treat.

    95 people made this

    Serves: 12 

    • 200g (1 cup) caster sugar
    • 125g butter, softened
    • 4 eggs
    • 1 teaspoon vanilla essence
    • 500ml (2 cups) ready prepared chocolate sauce
    • 1/2 teaspoon salt
    • 125g (1 cup) plain flour
    • For the mint layer
    • 125g butter, melted
    • 345g (2 cups) icing sugar
    • 2 tablespoons creme de menthe liqueur
    • For the icing
    • 185g dark chocolate, chopped
    • 90g butter

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat oven to 160 C. Grease a 20-23cm x30-33cm baking pan.
    2. In a large bowl, beat together caster sugar and butter until smooth. Beat in the eggs one at a time, then stir in the vanilla and chocolate sauce.
    3. Combine the salt and flour. Stir into the chocolate mixture just until blended. Spread into the prepared pan evenly.
    4. Bake in preheated oven for 25 minutes until the brownies begin to pull away from the sides of the pan. Allow to cool.
    5. In a medium bowl, mix together melted butter and icing sugar until smooth. Stir in creme de menthe liqueur.
    6. Spread over the cooled brownies and allow to cool completely.
    7. Combine the chocolate and remaining butter in a microwave safe dish. Heat for 1 minute in the microwave, stir, then continue to heat at 30 second intervals, stirring each time, until melted and smooth.
    8. Spread over the top of the mint layer. Allow to cool completely before cutting into squares.

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    Reviews and ratings
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    Reviews in English (78)


    I received a lot of compliments on this. I used a box brownie mix for this (cuts way back on the preparation time); for the mint topping, I only used 1 cup of powdered sugar for the 1/2 cup of butter, and instead of creme de menthe used 1 1/2 tsp of mint extract. This made it not too sweet. After it cooled in the fridge applied the chocolate topping,then placed back into fridge overnight and brought into work next morning. Coworkers loved it.  -  28 Jun 2006  (Review from Allrecipes US | Canada)


    I've been making these brownies since I was 12. Yummy and rich! However, I don't melt the butter for the mint layer, I cream it with the powdered sugar which makes it fluffy. Then I add a few drops of green food coloring so people can tell it's mint-flavored.  -  04 Apr 2006  (Review from Allrecipes US | Canada)


    I used a teaspoon of mint extract instead of creme de menthe. Quite tasty.  -  08 Nov 2002  (Review from Allrecipes US | Canada)