Mint Brownie Pie Recipes
CREAMY MINT BROWNIE PIE
Treat your family on the occasion of Halloween with this pie made using Betty Crocker® brownie mix - a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h10m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix brownie mix, water, oil and eggs until blended. Spread in pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack. Crumble brownies; press in bottom and up sides of 10-inch glass deep-dish pie plate.
- In large bowl, beat cream cheese and 1/4 cup of the milk with electric mixer on medium speed until creamy and smooth. Add remaining 1/4 cup milk and the pudding mix; beat on low speed until smooth. Stir in 1 1/2 cups of the whipped topping, 1 cup of the chopped candies and the food color. Spread over brownie layer. Refrigerate 8 hours or until firm.
- Serve pie with a dollop of whipped topping. Sprinkle with remaining chopped candies.
Nutrition Facts : Calories 603, Carbohydrate 70 g, Fat 7, Fiber 3 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 369 mg
MINT BROWNIE PIE
I first served this treat to my family on St. Patrick's Day, and it was an instant success. Now I serve it year-round; in the winter, I leave out the green food coloring to make a cool white mint pie. -Karen Hayes,Conneaut Lake, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large saucepan over low heat, melt butter and chocolate. Stir in sugar until smooth. Add eggs and vanilla. Stir in flour until well blended. , Pour into a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool on a wire rack. , Meanwhile, for filling, beat cream cheese and sugar until smooth. Beat in extract and, if desired, food coloring. Fold in whipped topping. Spread evenly over brownie layer. Refrigerate, covered, at least 1 hour. , Remove sides of pan just before serving. Melt chocolate chips; drizzle over top. If desired, serve with additional whipped topping.
Nutrition Facts : Calories 543 calories, Fat 30g fat (20g saturated fat), Cholesterol 98mg cholesterol, Sodium 178mg sodium, Carbohydrate 63g carbohydrate (54g sugars, Fiber 2g fiber), Protein 5g protein.
ANDES BROWNIE-MINT PIE
Wow is all I can say. This is one outstanding dessert and well worth the effort. Keep fingers out of reach of snapping teeth! Chill times not reflected in prep or cook times.
Provided by Diana Adcock
Categories Pie
Time 1h
Yield 1 Pie, 10 serving(s)
Number Of Ingredients 9
Steps:
- Prepare brownies, either home made or Boxed.
- Cool on a wire rack.
- Do not remove side yet.
- To prepare mint mousse: In the microwave melt the 1 cup chopped mints.
- In a double broiler over boiling water whisk the yolks until pale and frothy.
- Slowly whisk in the melted mints, scraping the cup with a spoon, not your finger!
- The mix will stiffen.
- Quickly whip the whites to semi-stiff peaks and slowly fold into the mint mixture.
- Quickly whip the heavy cream until thick and slowly fold this into the mint/egg mixture.
- Fold well and set aside 1/4 the mousse.
- Top the cooled brownie with the remaining 3/4 mint mousse and carefully level smooth.
- Chill.
- 1 hour later melt the 1 cup semi-sweet chocolate chips with the 1/4 cup half and half.
- Whisk well until you have a smooth chocolate sauce.
- Carefully top the mint mousse with the melted chocolate sauce.
- Cool.
- Decorate top with unwrapped, whole mints.
- Top with 10 dollops of the remaining mousse.
- Chill Well.
- Melt remaining 1 cup semi sweet chocolate chips.
- Remove side of pan.
- Brush the melted chocolate onto the sides and gently press in 3/4 cup of the chopped Andes or After Eight Mints.
- Sprinkle the remaining chopped mints on top.
- Serve.
Nutrition Facts : Calories 539.2, Fat 29.4, SaturatedFat 13, Cholesterol 153.6, Sodium 239.8, Carbohydrate 68.9, Fiber 2, Sugar 18.6, Protein 8.2
MINT BROWNIES
I received this recipe from a neighbor and it's become one of my favorite desert recipes. They're so delicious I could almost eat the whole pan myself. They're easy to make using boxed brownie mixes, and the recipe makes a lot. They're so moist and flavorful and they stay moist. These brownies never last long when I take them for family gatherings or parties.
Provided by Holly S.
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h20m
Yield 40
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking pan.
- Stir together both brownie mixes, vegetable oil, eggs, and water in a large bowl until well blended. Pour batter into the prepared baking pan.
- Bake in the preheated oven until toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool, about 20 minutes.
- While brownies are cooling, combine powdered sugar, butter, water, peppermint extract, and food coloring in a large bowl; beat with an electric mixer until smooth. Spread mint frosting on top of cooled brownies.
- Place chocolate chips and butter in a microwave-safe bowl. Microwave on high for 1 minute, stir, and microwave again in 30 second intervals, stirring after each interval, until melted. Add peppermint extract to taste and spread on top of mint frosting. Refrigerate until frosting and topping layers are set.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 38.1 g, Cholesterol 46.6 mg, Fat 19.6 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 8.4 g, Sodium 168.5 mg, Sugar 29.9 g
BROWNIE PIE
Brownie Pie is a chocolatey combination of two favorite desserts! Chocolate chips and homemade chocolate brownie batter baked in a flaky pie crust.
Provided by Sabrina Snyder
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Line your pie tin with your pie crust.
- Whisk together melted butter, sugar, eggs and vanilla extract.
- Add the cocoa powder and flour and whisk until just combined.
- Stir in 3/4 cup of the chocolate chips.
- Pour batter into pie crust.
- Sprinkle remaining chocolate chips over the batter.
- Bake for 40-45 minutes (tent with aluminum foil if pie crust is browning too quickly).
Nutrition Facts : Calories 329 kcal, Carbohydrate 37 g, Protein 5 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 74 mg, Sodium 81 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
MINT BROWNIES
These are the Absolute Best Mint Brownies Ever! They have a thick fudgy brownie bottom, soft mint middle and a smooth, melt in your mouth ganache top!
Provided by Alyssa Rivers
Categories Dessert
Time 1h30m
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Line a 13x9 inch pan with foil and spray lightly with cooking spray. Set aside.
- In a microwave-safe bowl, melt butter and chocolate 30 seconds at a time until melted and smooth. Stir in sugar vanilla and salt. Add in eggs and flour. Mix until incorporated.
- Spread brownie mix into the bottom of your 13x9 inch prepared pan. Bake for 40-45 minutes or until toothpick comes out clean. Remove and let cool.
- Beat the butter and the cream cheese together. Add in the mint extract, food coloring, and powdered sugar. Beat until smooth and creamy.
- Spread on top of the cooled brownies and put in the fridge for 30 minutes to chill.
- In a medium sized microwave safe bowl add the butter and the chocolate chips. Melt in the microwave stirring 30 seconds at a time until smooth. Spread on top of mint frosting layer. Chill 1-3 hours until chocolate has set and brownies can easily be cut.
Nutrition Facts : Calories 891 kcal, Carbohydrate 94 g, Protein 8 g, Fat 57 g, SaturatedFat 35 g, TransFat 1 g, Cholesterol 156 mg, Sodium 549 mg, Fiber 5 g, Sugar 74 g, ServingSize 1 serving
More about "mint brownie pie recipes"
MINT CHEESECAKE BROWNIE PIE - BOSTON GIRL BAKES
From bostongirlbakes.com
Cuisine AmericanCategory DessertServings 8Total Time 1 hr 20 mins
- 1.Prepare a single pie crust in a 9-inch pie plate. Use either pie weights or prick the bottom and sides of the crust with a fork. Bake pie crust at 350 for 10 minutes. I used a store bought pie crust for this recipe.
- 2. Make cream cheese layer: In your bowl of your stand mixer, cream the cream cheese, sugar and vanilla until creamy. Add egg and mix until incorporated. Add the mint and food coloring. Mix until combine. Set aside
- 3. Make brownies: Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
- 3.Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Pour half of the batter into the pie pan. Layer with the cream cheese layer. Pour the rest of the brownie batter over. Smooth to cover up the cream cheese layer. Bake for 40-50 minutes. If the crust is beginning to brown, use a pie shield or cover with aluminum foil to prevent burning.
HEAVENLY MINT BROWNIE PIE – 5 BOYS BAKER
From 5boysbaker.com
Estimated Reading Time 5 mins
- In a medium bowl, whisk together the melted butter and cocoa. Add the eggs and mix until just combined. Add the flour, sugar, baking powder, salt and vanilla and mix well. (You can use a hand mixer for this or mix it by hand). Pour into the prepared pan and sprinkle with chopped Andes Mints.
- Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
ANDES MINT CHEESECAKE BROWNIE PIE - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
Estimated Reading Time 5 mins
- Set the pie crust out 15 minutes before starting. Unroll the crust and place in a 9.5 inch deep dish pie plate. Crimp the edges. Set aside.
- Prepare the brownie mix according to the package directions. Pour into the pie crust. Cover the edges of the crust with tin foil to keep from burning. Bake for 40-45 minutes.
CHOCOLATE MINT CROWNIE PIE RECIPE BY JACQUI WEDEWER
From thedailymeal.com
4.5/5 Estimated Reading Time 1 min
- Prepare brownie mix as directed on package, adding 1 teaspoon of the vanilla and peppermint extract.
MINT BROWNIE PIE - KETO & LOW CARB VEGETARIAN RECIPES
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- Melt butter and unsweetened chocolate in medium saucepan, stirring often. Once melted, add granulated sugar, and stir to fully blend ingredients. Remove pan from heat. Whisk eggs and vanilla extract in small bowl; add to chocolate mixture. Stir well, to combine. Stir in flour, a little at a time. Stir after each addition until all flour has been blended into chocolate.
- Pour batter into greased (bottom and sides) 9" springform pan. Place pan on middle rack in preheated oven. Bake at 350° F. for 18-20 minutes OR until a toothpick inserted in middle of brownie layer comes out clean. Remove from the oven and let cool (still in pan) on a wire rack. Do not remove brownie base from pan.
- Make mint cream cheese topping while brownie layer cools. Using an electric mixer, beat softened cream cheese and sugar until it becomes smooth. Add green food coloring (if using) and peppermint extract to cream cheese; mix well until combined and all color is blended in. Use a few drops or as much as you wish to achieve a mint green color. Once filling is tinted and blended, gently fold in whipped topping. When brownie layer is completely cooled, add cream cheese filling on top. Spread filling to cover top surface. Cover pan; refrigerate for one hour (at least).
- Remove chilled dessert from refrigerator. Release dessert from springform pan and decorate for serving. Melt chocolate chips; drizzle chocolate decoratively over surface of pie, any way you wish. Slice into wedges and serve. NOTE: I also decorate top with piped on stabilized whipped cream (which holds its shape for days) and sprinkle with finely grated chocolate. Those are optional, but really make the dessert look great. If using aerosol whipped cream, spray onto individual pieces just before serving, as it will not hold it's shape for any length of time. Store leftovers, covered, in refrigerator.
MINT BROWNIE ICE-CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
- Preheat oven to 350°. Chop chocolate mints; reserve 3 Tbsp. chopped mints. Prepare brownie batter according to package directions for cake-like brownies, stirring remaining chopped mints into batter. Pour batter into a lightly greased 10-inch springform pan.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour).
- Meanwhile, let ice cream stand at room temperature 20 minutes or until slightly softened. Spread over cooled crust in pan. Freeze 3 hours or until firm.
- Remove sides of pan. Let pie stand at room temperature 10 minutes before serving. Top with reserved chocolate mints.
VEGAN GRASSHOPPER PIE - LOVING IT VEGAN
From lovingitvegan.com
- The night before you want to make this, place the cans of coconut cream into the coldest part of your refrigerator to chill overnight.
- Place the walnuts, dates and cocoa powder into the food processor and process until it starts to clump together into a sticky dough. When you start processing it will initially process into fine crumbs but won't be sticky. The longer you process, the more the nuts will release their oils and then it will start to stick together in clumps.
- Remove the cans of coconut cream from the fridge, being careful not to shake them at all. When you open the can you will see that the cream part has risen to the top. Scoop out only this cream section into a mixing bowl - leaving the water behind. You can throw this out or use it in a smoothie. Repeat with the second can.
BROWNIE-MINT PIE RECIPE | MYRECIPES
From myrecipes.com
- Chop chocolate mints; set aside 3 tablespoons. Prepare brownie mix according to package directions, stirring remaining chopped mints into brownie batter. Pour into pastry shell.
- Bake at 350° for 45 minutes or until done; cool slightly. Serve with ice cream, hot fudge topping, and 3 tablespoons chopped mints.
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