Recipe courtesy of Chef's Market

Chocolate Mint Brownies

  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 25 min
  • Yield: 24 servings
Save Recipe

Ingredients

1 cup sugar

1/2 cup unsalted butter, softened, plus more for greasing pan

1 cup all-purpose flour

2 cups chocolate syrup

4 large eggs, beaten

1/2 teaspoon salt

1 teaspoon vanilla extract

1 cup sugar

1/2 cup unsalted butter, softened, plus more for greasing pan

1 cup all-purpose flour

2 cups chocolate syrup

4 large eggs, beaten

1/2 teaspoon salt

1 teaspoon vanilla extract

Mint topping:

2 1/2 cups confectioners' sugar

1/2 cup unsalted butter, melted

3 tablespoons creme de menthe liqueur

Mint topping:

2 1/2 cups confectioners' sugar

1/2 cup unsalted butter, melted

3 tablespoons creme de menthe liqueur

Chocolate topping:

1 cup semisweet chocolate chips

6 tablespoons unsalted butter

Chocolate topping:

1 cup semisweet chocolate chips

6 tablespoons unsalted butter

Directions

  1. Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan.
  2. Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool.
  3. For the mint topping: Mix the confectioners' sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies.
  4. For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares.

Chocolate topping:

  1. Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan.
  2. Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool.
  3. For the mint topping: Mix the confectioners' sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies.
  4. For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Warm Chocolate Brownie Cake with Walnuts and Cream

Chocolate Cracked Earth (Flourless Chocolate Cake)

Wolfgang's 16-layer Chocolate Cake

Sarah's Secret Flat Chocolate Tort

Rigo Jansci: Hungarian Chocolate Cake

Double Chocolate Tart with Dulce de Leche