Chocolate Mint Brownies

Chocolate Mint Brownies


98 people made this

About this recipe: Moist brownies are topped with a layer of mint cream and a rich chocolate glaze for a tempting treat any time of year.

S. Hynek

Serves: 12 

  • 200g (7 oz) caster sugar
  • 125g (4¼ oz) butter, softened
  • 4 eggs
  • 1 teaspoon vanilla essence
  • 475ml (16 fl oz) chocolate sauce (Waitrose have a good one)
  • 1/2 teaspoon salt
  • 125g (4¼ oz) plain flour
  • For the mint layer
  • 125g (4¼ oz) butter, melted
  • 300g (11 oz) icing sugar
  • 3 tablespoons creme de menthe liqueur
  • For the icing
  • 175g (6 oz) dark chocolate
  • 75g (3 oz) butter

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

  1. Preheat oven to 160 C / Gas mark 3. Grease a 23x33cm (9x13 in) baking tin.
  2. In a large bowl, mix together 200g caster sugar and 125g butter until smooth. Beat in the eggs one at a time, then stir in the vanilla and chocolate sauce. Combine the salt and flour; mix into the batter just until blended. Spread the batter evenly in the prepared tin.
  3. Bake for 25 minutes in the preheated oven, until the brownies begin to pull away from the sides of the tin. Let cool.
  4. In a medium bowl, mix together 125g melted butter and icing sugar until smooth. Stir in creme de menthe liqueur. Spread over the cooled brownies and allow to cool completely.
  5. 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. Spread over the top of the mint layer. Allow to cool completely before cutting into squares.

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Reviews (6)


Used different ingredients. I used a teaspoon of mint extract instead of creme de menthe. Quite tasty. - 21 Jul 2008


Used different ingredients. These brownies are the best!!I added 1 tsp. peppermint extract to the filling instead of liqueur. I baked them for 45 minutes and they came out perfect. - 21 Jul 2008


An incredible brownie. People couldn't stop eating them. I would recommend spreading a small area of chocolate at a time or your chocolate will chill too fast and will be really hard to spread. - 21 Jul 2008

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