Chocolate Mint Brownies

    1 hour 50 mins

    The classic combo of chocolate and mint comes together beautifully in these moist, crumbly brownies. Serve with coffee after dinner or as an afternoon snack.

    96 people made this

    Serves: 12 

    • 200g caster sugar
    • 125g butter, softened
    • 4 eggs
    • 1 teaspoon vanilla essence
    • 475ml chocolate sauce (such as Hershyes)
    • 1/2 teaspoon salt
    • 125g plain flour
    • For the mint layer
    • 125g butter, melted
    • 300g icing sugar
    • 3 tablespoons creme de menthe liqueur
    • For the icing
    • 175g dark chocolate
    • 75g butter

    Prep:25min  ›  Cook:25min  ›  Extra time:1hr cooling  ›  Ready in:1hr50min 

    1. Preheat oven to 160 C. 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 and Ratings
    Global ratings:

    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)