Reviewed: Aug. 22, 2006

Actually, more like 3 1/2 stars. This tasted pretty good. It was a little rubbery and cake-like, but otherwise it tasted pretty good. I probably will not make this again. Thanks.

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dancer4theking

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2006

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.

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ecaldwe1

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Reviewed: Apr. 4, 2006

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.

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Mar. 15, 2006

These brownies are absolutely awesome! Husband tried one, and looked like he'd died and gone to heaven... I topped them off with some chopped white choc chips. Very pretty! I think these would also be good with orange flavoring instead of mint. I know Husband will be asking for these again. Thanks for posting!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 10, 2006

After reading some of the reviews, I was hesitant in making the brownie from this recipe but am glad I did. It was excellent but did require an extra 20-25 minutes cooking time. Next time I will add more mint extract- a teaspoon wasn't quite enough. It received rave reviews from co-workers. The only downfall is that this does take some time to prepare.

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Nikki

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Reviewed: Dec. 19, 2005

I made these for our office holiday cookie exchange, and had several people ask for the recipe afterwards. Very moist, and absolutely delicious!

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JCPIERCE

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Reviewed: Dec. 14, 2005

Variation: "Candy cane brownies" i used 1 tsp peppermint extract and a couple of drops red food coloring to make a pink peppermint filling. I then sprinkled crushed starlight mints (candy canes would be good too) over the very top layer. Excellent and lovely!! Cut into small bars b/c very rich and satisfying. i also used a brownie mix due to time contraints.

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WEAGL860

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Reviewed: Dec. 11, 2005

The two toppings are great. Would use them on my own brownie recipe though. I might try making the chocolate topping with the new mint flavored chocolate chips next time to give this even more minty flavor.

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Laurnin

Cooking Level: Expert

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Reviewed: Oct. 23, 2005

This recipe is worth every calorie!

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NHOLIHAN

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Reviewed: Jan. 25, 2005

After reading the reviews I made a few changes and came out with an incredible brownie. People were grabbing these and just inhaling them. One friend, a die-hard, no-cheat, low-carber had 2! I used my own fudgey brownie recipe, chilled it. Topped with with the mint frosting (my Reese brand creme de menthe was not very minty even with 4 Tbsp, next time I'll use a touch of mint extract also) - be sure and chill this well, it helps the next layer spread. I tried melting my chocolate twice (once melting the butter separately), but both times they appeared to "seize." But, I just used it (both actually) on top and it was fine once chilled. I would recommend spreading a small area of chocolate at a time or your chocolate will chill too fast and will be really hard to spread.

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CCSargent

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Dec. 21, 2004

My brownies came out very gooey even after I cooked them 10 minutes longer. This was way too sweet even for my kids.

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BECKYBAX

Cooking Level: Intermediate

Home Town: Enterprise, Alabama, USA

Living In: Eagle River, Alaska, USA

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Reviewed: Dec. 3, 2004

Very yummy!!! Rich and easy to make.

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JAMSEY

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Reviewed: Sep. 9, 2004

my family has been in love with this recipe for several years now, and my husband and his family now love them as well. the brownies are so moist that they will last for a while - if you can keep them that long! they lasted at least a few days with all nine of us kids, because they are so rich!

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THEPRIMADONNA

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Reviewed: Aug. 9, 2004

These were a bit of a pain with three steps. I don't think the mint flavor was strong enough, but the chocolate flavor was HEAVY! Not what I was looking for.

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KIRSTENFINNIGAN

Cooking Level: Expert

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Reviewed: Jul. 10, 2004

i was expecting a more fudgy brownie...it was too cake liek for me and i didnt really like the taste cause of the syrup although my brother liked them once i drenched them in a fudge sauce instead of the mint and fudge sauce on this recipe...if ur looking for a good fudgy brownie try best brownies ont his site

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NEHA415

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Reviewed: Jun. 19, 2004

Maybe it didn't taste as great as it could be b/c I used mint extract. I didn't really like the way the middle and top layer easily melted and got sticky. Maybe it's b/c of the pure butter base.

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IronChefette

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Reviewed: Mar. 17, 2004

Cooked for about 40 minutes and the brownies were moist and fudgey, the way I love them! I used 1 T. of butter with the chips for the chocolate icing, with about 1 1/2 T milk to cut fat. Delicious! Made for a chocolate shell like topping. Drink with a glass of milk. Wonderful impressive recipe!

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SYRIELLE

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2003

This was a huge hit at our Christmas party--Not a single one was left at the end of the evening. I found the recipe very easy to do.

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KAREN7601

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Reviewed: Oct. 13, 2003

These were very moist and tasty, but I had to cook them for 45 minutes. When I opened the oven after 25 minutes, the brownies were still soupy! I served them to guests at a party and one friend said that they were the best brownies that he had ever tasted. I don't agree that they are the best ever, but they were very good and I will make them again.

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TVCHICK

Cooking Level: Expert

Home Town: Georgetown, Delaware, USA

Living In: Vienna, Virginia, USA

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Reviewed: Sep. 27, 2003

I used a box brownie mix and it also came out great. Quicker and cheaper. I had alot of raves at the party we went to and a lot of requests for the recipe. Awesome. Definately a keeper. Thanks for supplying us with such a wonderful dessert.

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SPARRKER

Cooking Level: Expert

Living In: Baldwinsville, New York, USA

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