Chocolate Brownie with Mint-Cream Cheese Frosting

    (6)
    4 hours 40 min

    This cake is ultra-dreamy. It's creamy, minty and full of chocolatey goodness. A chocolate brownie is topped with a frosting made with cream cheese, marshmallow creme, cream and after dinner mints.


    6 people made this

    Ingredients
    Serves: 8 

    • 370g brownie mix
    • 1 tablespoon hot water
    • 225g cream cheese, softened
    • 1 (215g) jar marshmallow creme, such as marshmallow fluff
    • 175g after dinner mints, such as After Eight mints
    • 1 tablespoon instant coffee powder
    • 250ml whipping cream, whipped

    Method
    Prep:10min  ›  Cook:30min  ›  Extra time:4hr chilling  ›  Ready in:4hr40min 

    1. Prepare brownie mix according to package instructions and bake in a greased 23cm round cake tin. Set aside to cool.
    2. In a large bowl, dissolve the coffee powder in the water. Add the cream cheese and beat with an electric mixer until smooth. Blend in marshmallow creme.
    3. Melt mints by placing them in a microwave-safe bowl and heat at high for 1 1/2 to 2 minutes; stir until smooth. Or place mints in small saucepan and stir over low heat until melted.
    4. Stir melted mints into the cream cheese mixture. Fold in the whipped cream and spread on the cooled brownie. Loosely cover, place into the refrigerator and chill for several hours before serving.

    Ingredients

    Marshmallow creme can be purchased online.

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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (6)

    by
    23

    This was very good. The filling / topping is DELICIOUS! The minty-ness is not overpowering, but rather subtle. Rather than make a whole "pie", I made individual "bites" by spooning the brownie mix into mini-muffin tins before baking (one pkg brownie mix makes about 30 minis). When they were done, I pressed a well into the center of each (while still warm). Topped with the filling and one Junior Mint candy on top of each.(I put the filling into a gallon ziploc bag & cut a bit off the corner so I could "pipe" the filling into the brownie cups) Brought them to two parties, and received many compliments. Thanks for the recipe  -  26 Oct 2005  (Review from Allrecipes US | Canada)

    by
    5

    I think this pie would be better without the coffee. There is a little bit too much going on with all the flavors. Its simple to make. The only difficult thing is that you can't find a brownie mix that is 13 ounces these days which makes for a really thick "crust". Not that my guests minded too much. Next time I will leave out the coffee and see if this is better.  -  26 Dec 2005  (Review from Allrecipes US | Canada)

    by
    2

    I thought this recipe was just OK. It wasn't nearly minty enough, in my opinion, and it was so rich we all could only eat a few bites (there were a lot of plates with half-eaten pieces, which I hate to see after that much work). I didn't use the coffee because I didn't have any on hand. I'm not sure if that would have improved the flavor or just made the mint even less noticable. I wouldn't make this pie again. It wasn't awful, but I'd rather find another recipe for next time with more mint and less heaviness.  -  17 May 2009  (Review from Allrecipes US | Canada)

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