Layered Mint Brownies Recipes

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CHOCOLATE MINT BROWNIES



Chocolate Mint Brownies image

One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! -Helen Baines, Elkton, Maryland

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
1 cup sugar
4 large eggs, room temperature
1 can (16 ounces) chocolate syrup
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring
TOPPING:
1 package (10 ounces) mint chocolate chips
1/2 cup plus 1 tablespoon butter, cubed

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.

Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 63mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

LAYERED MINT BROWNIES



Layered Mint Brownies image

Mint and chocolate are a perfect pair in this tasty treat. Brownies on the bottom and a mint-cream cheese layer on top means they're twice as nice.

Provided by My Food and Family

Categories     Dairy

Time 2h25m

Yield 36 servings

Number Of Ingredients 9

1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces, divided
3/4 cup butter or margarine
2 cups sugar, divided
5 eggs, divided
1 tsp. vanilla
1 cup plus 2 Tbsp. flour, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 tsp. peppermint extract
2 drops green food coloring

Steps:

  • Heat oven to 350ºF.
  • Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in 1-1/4 cups sugar. Blend in 3 eggs and vanilla. Add 1 cup flour; mix well. Spread onto bottom of 13x9-inch pan sprayed with cooking spray.
  • Bake 5 min. Meanwhile, beat cream cheese, remaining sugar, eggs and flour with mixer until blended. Add extract and food coloring; mix well. Spread onto brownie. Bake 28 to 30 min. or until brownie pulls away from sides of pan. Cool completely in pan.
  • Microwave remaining chocolate in small microwaveable bowl 1 min.; stir until melted. Spoon into resealable plastic bag. Cut off small piece from one bottom corner of bag; use to drizzle chocolate over brownie. Refrigerate 1 hour.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

LAYERED MINT CHOCOLATE BROWNIES



Layered Mint Chocolate Brownies image

Another one adapted from Hershey's Food Service. This recipe makes a "trial size" amount. The recipe for food service actually makes 4 times this amount!

Provided by Karen..

Categories     Bar Cookie

Time 1h5m

Yield 12 3 inch squares, 12 serving(s)

Number Of Ingredients 12

1 cup flour
1 cup sugar
1/2 cup butter, softened
4 large eggs
1 1/2 cups chocolate syrup
2 cups powdered sugar
1/2 cup butter, softened
1 tablespoon water
1/2-3/4 teaspoon mint extract
3 drops green food coloring
6 tablespoons butter
1 cup semi-sweet chocolate chips

Steps:

  • Heat oven to 350 degrees. Grease 13 x 9 x 2 inch baking pan (or line with foil).
  • Combine all brownie ingredients in large bowl and beat until smooth. Pour batter into prepared pan.
  • Bake 25 to 30 minutes or until top springs back when lightly touched in center. Cool completely on wire rack.
  • Prepare mint cream: Combine all mint cream ingredients in a large bowl and beat until smooth. Spread evenly over brownies. Cover and refrigerate.
  • Prepare chocolate glaze: Melt butter and chocolate syrup in a large saucepan over very low heat. Remove from heat and stir until smooth.
  • Cool slightly and then pour glaze over chilled brownies.
  • Cover and refrigerate at least 1 hour before slicing and serving.
  • Store leftovers covered in refrigerator.

CHOCOLATE MINT BROWNIES



Chocolate Mint Brownies image

Indulge in a classic bar with three delicious layers-fudgy brownies, minty filling and chocolate glaze.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 16

Number Of Ingredients 11

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
2 tablespoons butter, softened
3 oz cream cheese, softened
2 tablespoons heavy whipping cream
3 cups powdered sugar
1/4 teaspoon mint extract
Betty Crocker™ green gel food color
1/3 cup heavy whipping cream
1 1/3 cups semisweet chocolate chips
1/3 cup butter

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
  • In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add 2 tablespoons whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Beat in mint extract. Beat in food color until desired color. Spread over cooled brownies. Refrigerate about 1 hour or until set.
  • In 2-quart saucepan, heat Topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Remove from heat; let stand 15 minutes.
  • Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Using foil to lift, remove brownies from pan, and peel foil away. Before cutting, let stand 20 minutes at room temperature. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 410, Carbohydrate 56 g, Cholesterol 40 mg, Fat 4, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Brownie, Sodium 160 mg, Sugar 46 g, TransFat 0 g

LAYERED BROWNIES



Layered Brownies image

These brownies do take some time to make but they are worth it! Chilling time is not included in the prep or cook time.

Provided by Lvs2Cook

Categories     Dessert

Time 53m

Yield 48 one-inch squares

Number Of Ingredients 12

4 (1 ounce) unsweetened chocolate squares
1 cup butter or 1 cup margarine
2 cups sugar
4 large eggs, lightly beaten
1 cup all-purpose flour
1 cup chopped pecans, toasted
1 cup butter, melted
1 (16 ounce) package powdered sugar
1/4 cup half-and-half
2 teaspoons vanilla extract
4 (1 ounce) semi-sweet chocolate baking squares
1/4 cup butter

Steps:

  • Microwave chocolate and butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Add sugar and eggs, stirring until blended. Stir in flour and chopped pecans. Pour into a lightly greased, aluminum foil-lined 13- x 9-inch pan.
  • Bake at 350° for 20 to 23 minutes. Cool on a wire rack 1 hour.
  • Spread cooled brownies with Vanilla Cream Topping; chill 45 minutes. Pour Brownie Glaze over Vanilla Cream Topping, and spread evenly. Chill 1 hour. Let stand at room temperature 15 minutes; cut into 1-inch squares.
  • Vanilla Cream Topping: Stir together butter, sugar, half-and-half, and vanilla until smooth.
  • Brownie Glaze: Microwave chocolate squares and butter in a 1-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.

Nutrition Facts : Calories 201.9, Fat 12.8, SaturatedFat 7, Cholesterol 41, Sodium 68.6, Carbohydrate 22.4, Fiber 0.8, Sugar 19.1, Protein 1.5

CHOCOLATE MINT DESSERT BROWNIES



Chocolate Mint Dessert Brownies image

It's a brownie covered in mint cream topped with chocolate, mmmmmm!

Provided by Kim Getchell

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 2h5m

Yield 24

Number Of Ingredients 10

1 cup white sugar
½ cup butter, softened
4 eggs
1 ½ cups chocolate syrup
1 cup all-purpose flour
2 cups confectioners' sugar
½ cup butter, softened
2 tablespoons creme de menthe liqueur
6 tablespoons butter
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
  • Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
  • In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
  • In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 39.5 g, Cholesterol 59 mg, Fat 13.8 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 8.3 g, Sodium 101.1 mg, Sugar 31.3 g

MINT CHOCOLATE BROWNIES



Mint Chocolate Brownies image

Our famous Christmas dessert for the holidays! You can add crushed candy cane on the top layer, or add chopped walnuts to the bottom brownie layer. These mint brownies look nice on a tray of desserts, also. Store in the refrigerator for up to 1 week.

Provided by macaroni

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h50m

Yield 20

Number Of Ingredients 14

1 cup white sugar
1 cup butter, melted
½ cup cocoa powder
3 eggs, beaten
1 cup all-purpose flour
1 tablespoon vanilla extract
1 pinch salt
2 cups powdered sugar
¼ cup melted butter
2 ½ tablespoons milk
2 tablespoons mint extract
4 drops green food coloring
1 (12 ounce) bag semisweet chocolate chips
⅓ cup cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  • Combine sugar, butter, cocoa powder, and eggs in a large bowl; beat with an electric mixer until well mixed. Add flour, vanilla extract, and salt; mix to combine. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes.
  • While brownies are cooling, mix powdered sugar, melted butter, milk, mint extract, and food coloring with an electric mixer until smooth and creamy. Spread frosting on cooled brownies; place in refrigerator.
  • Place chocolate chips and cream in a glass bowl over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle over brownies and return to the refrigerator, until top layers are set, about 45 minutes.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 39.4 g, Cholesterol 60.6 mg, Fat 19.1 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 11.6 g, Sodium 103.7 mg, Sugar 31.7 g

MAKEOVER MINT LAYER BROWNIES



Makeover Mint Layer Brownies image

This slimmed-down recipe, with just half the fat and cholesterol of the original recipe, is still divinely decadent and makes a great meal finale! Marinda Smith - Queen Creek, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 18

1/2 cup reduced-fat butter
1-1/2 cups sugar
2 large eggs
2 large egg whites
1/2 cup unsweetened applesauce
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon salt
MINT LAYER:
1/3 cup reduced-fat butter, softened
2 cups confectioners' sugar
1/4 to 1/2 teaspoon peppermint extract
2 drops green food coloring, optional
ICING:
1 cup semisweet chocolate chips
6 tablespoons butter

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, then egg whites, beating well after each addition. Beat in the applesauce, chocolate and vanilla (mixture will appear curdled)., Combine the flour, cocoa and salt; stir into butter mixture just until blended. Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For mint layer, in a small bowl, beat butter until fluffy. Add the confectioners' sugar, extract and food coloring if desired; beat until smooth. Spread over cooled brownies. Refrigerate until firm., For icing, in a microwave, melt chocolate chips and butter; stir until smooth. Gently pour over the top. Refrigerate until set. Cut into bars.

Nutrition Facts : Calories 218 calories, Fat 10g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.

MINT BROWNIES



Mint Brownies image

Categories     Mixer     Chocolate     Dairy     Egg     Dessert     Bake     Picnic     Super Bowl     Kid-Friendly     Mint     Pecan     Chill     Bon Appétit     Small Plates

Yield Makes 20 small brownies

Number Of Ingredients 16

For brownies
1/2 cup (1 stick) unsalted butter
2 ounces unsweetened chocolate, chopped
2 large eggs
1 cup sugar
1/2 cup all purpose flour
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup chopped pecans
For toppings
1 cup sifted powdered sugar
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 tablespoon whole milk
1/4 teaspoon peppermint extract
4 ounces semisweet chocolate, chopped

Steps:

  • Make brownies:
  • Preheat oven to 350°F. Lightly butter 8x8x2-inch metal baking pan. Stir butter and chocolate in small saucepan over low heat until smooth. Set aside. Using electric mixer, beat eggs and sugar in large bowl until light and fluffy, about 5 minutes. Add chocolate mixture, flour, peppermint and vanilla extracts and salt; stir until just blended. Mix in nuts.
  • Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool slightly.
  • Make toppings:
  • Beat powdered sugar, 2 tablespoons butter, milk and extract in bowl until creamy. Spread over warm brownies. Chill until set, about 1 hour.
  • Stir chocolate and 2 tablespoons butter in small saucepan over low heat until smooth. Cool slightly. Pour over mint topping, spreading evenly. Cover and chill until set, about 1 hour. Cut into 20 squares. (Can be made 8 hours ahead. Cover with foil; store at room temperature.)

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