So my neighborhood swanky grocery store has had what they call an Andes Mint Brownie on display for the past month. It is approximately the size of my face. So naturally, I bought one when nobody else was around so that I wouldn’t have to share. What with it being so tiny, and all.
And OMG, I wanted to marry that brownie! It was heaven! So I determined that I should make some chocolate mint brownies at home so that I could have a whole pan of this goodness, and not just 1/3 of a pan (seriously, guys, those brownies were super-sized and then some…). These are perfect for St. Patrick’s Day or for Easter celebrations. Or you could just make them on a Tuesday. No judgment here.
I used the Betty Crocker Recipe as my guide, and did make a few modifications. Be sure to check out the original and decide how you’d like to proceed!
The recipe has 3 parts: a base, a filling, and a topping. Each layer requires a bit of time to cool down or set, so don’t get this started 30 minutes before dinner! Here are the ingredients:
base:
- 1 box brownie mix (you will make this according to package directions).
filling:
- 5 cups powdered sugar (I know!!!)
- 6 tbsp butter, softened
- 6 Tbsp whipping cream
- 4 oz cream cheese, softened
- 1/2 tsp mint extract
- 4 drops green food coloring
topping:
- 1/3 cup whipping cream
- 1 1/2 cups semisweet chocolate chips
- 1/3 cup butter
Directions
- Heat oven to 350°F. Grease bottom only of 9 x 13 inch square pan or line it with Reynolds pan lining paper. (For easier cutting, Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours (I made the brownies in the evening, and then let them cool overnight).
- In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate until set, about 2 hours.
- Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes.
- Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. Store covered in refrigerator.
These are VERY sweet, so if you have more than your family can eat in a reasonable amount of time, just freeze the rest!
These are fabulous. It takes time to make them, which is the only complaint my family had. I have three boys and a husband, so desserts don’t stick around long. These are nice and rich, so serving sizes are small, and makes them last a little longer.
Do you use mint or peppermint extract? Thanks
Funny story, when I went to the store, I thought I was buying mint extract, but when I pulled it out of the bag, I realized that I grabbed peppermint extract. It tasted fabulous with peppermint, but the next time I’ll make it, I’ll make sure I get mint, just because I wanted to try that specific flavor, too!
My mom makes a version of these but without the cream cheese / whipping cream — it’s my go to dessert for potlucks and such. I might have to give this recipe a try, it looks even better!
Will definitely be trying these soon!!!! YUM!!!!!!
I was HOPING you would post this! I tried a bite at mom’s house and I almost cried they were so good. Definitely making these! Although I’ll probably half the recipe. Kyle doesn’t like mint chocolate. Lame!
Glad you liked them!