Minted Brownie Pie Recipes

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ANDES BROWNIE-MINT PIE



Andes Brownie-Mint Pie image

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

1 box brownie mix (OR homemade brownies, use a springform pan with removeable sides)
1 cup chopped Andes mints candies or 1 cup after dinner mints
6 eggs, separated
3/4 cup heavy cream
1 cup semi-sweet chocolate chips
1/4 cup half-and-half
1 package Andes mints candies or 1 package after dinner mints
1 cup chopped Andes mints candies or 1 cup After Eight after dinner mints
1 cup semi-sweet chocolate chips

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

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.

CREAMY MINT BROWNIE PIE



Creamy Mint Brownie Pie image

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

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
1/4 cup water
2/3 cup vegetable oil
2 eggs
1 package (8 oz) cream cheese, softened
1/2 cup milk
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 container (8 oz) frozen whipped topping, thawed
1 package (6 oz) thin rectangular crème de menthe chocolate candies, unwrapped, chopped
6 drops green food color

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

MINTED BROWNIE PIE



Minted Brownie Pie image

My grandmother gave me this recipe. She usually makes it around the time of year when the Girl Scouts come by with their Thin Mint cookies! The pie has the texture of a brownie, with a very mild, refreshing flavor of mint. If you'd like a stronger mint flavor, I would replace the vanilla extract with peppermint extract. The inside stays very moist and gooey! I usually use walnuts, but any nuts you are partial to in brownies would work just fine. Please note that the pie should be refrigerated for 3-4 hours before serving, and this is not included in the cooking/preparation time.

Provided by Starrynews

Categories     Pie

Time 55m

Yield 1 9, 8 serving(s)

Number Of Ingredients 8

14 thin mint cookies
3 egg whites
1 dash salt
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup nuts, chopped
1/2-1 cup whipped cream (optional)
unsweetened chocolate (optional)

Steps:

  • Chill cookies in refrigerator for a few minutes.
  • Meanwhile, beat egg whites and salt until soft peaks form.
  • Crush cookies into crumbs and fold into the egg mixture.
  • Add nuts, sugar, and vanilla extract, and mix well.
  • Spread mixture into a lightly buttered 9" pie plate.
  • Bake at 325 degrees for 35 minutes.
  • Cool thoroughly, and refrigerate for 3-4 hours.
  • Optionally, serve garnished with dollops of whipped cream and curls of shaved, unsweetened chocolate.

Nutrition Facts : Calories 131.4, Fat 4.4, SaturatedFat 0.6, Sodium 97.2, Carbohydrate 21.1, Fiber 0.8, Sugar 19.3, Protein 2.8

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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.


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