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.
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)