Reviewed: Oct. 24, 2009

This was quite good! I took others suggestions and made a boxed brownie mix and I had to improvise on the mint middle since I only had peppermint flavoring. The mint middle was really dry and crumbly so I used milk to smooth it out and make it spreadable but it turned out excellent! and for the top I microwaved the chocolate chips and butter, stirring every 30 seconds. my husband is a chocolate mint fiend and loved this!

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chelle

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Reviewed: Oct. 11, 2009

I stuck with my own brownie recipe, but oh man, the mint cream and chocolate icing...soo good! I am very glad that I used creme de menthe as called for as opposed to straying and using mint extract, I also added one drop of green food coloring to give it a more minty look. I melted the choc chips and butter stove top, in a sauce pan over low heat, with no problems. Thanks Kim, this is a keeper! =)

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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Sep. 12, 2009

I have not made this recipe, but I grew up eating these bars. I read some of the other reviews and I couldn't imagine making these using a brownie mix. My mother's recipe for the brownie portion is slightly different and I think it's delicious - she uses a stick of margarine (rather than butter), a whole 16 oz. bottle of Hershey's syrup and a 1/2t baking powder. I think that layer is delicious that way and is way better than a brownie layer would be. She also uses 1t peppermint extract for the mint flavoring. I love these!

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Holly

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Reviewed: Sep. 10, 2009

I agree - you can use the topping on any brownie recipe. My son asked for this instead of cake on his birthday! My son made it once with creme de menthe, and he says he liked it better with mint flavoring.

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Petitetorte

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Reviewed: May 25, 2009

WARNING: this recipe is time-consuming (although very delicious!) i only gave it 4 stars because i took another reviewer's advice and used a different brownie recipe (Brooke's Bombshell Brownies). the mint and chocolate layers from this recipe gave the brownie that extra "fancy" look and kicked a plain ol' brownie up a notch. next time i would reduce the amount of butter used for the chocolate topping to only 2 or 3 tablespoons--6 seemed like a bit much. other than that, this recipe was great!

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kellebelle

Cooking Level: Professional

Home Town: Stanton, Iowa, USA

Living In: Austin, Texas, USA

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Reviewed: May 19, 2009

Amazing! Everyone wanted more. I even impressed my boyfriend's Italian Grandmother, She had seconds. So you know it is good!

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RockabillyHostess

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Reviewed: May 19, 2009

My new favorite dessert! I only gave it four stars because I couldn't figure out how to get the chocolate to spread on top of the mint layer. I ended up having to mix them and making it look a little marbled. But other than that, they were awesome!

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huskymom

Cooking Level: Beginning

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Reviewed: May 17, 2009

This is a great recipe. I took others advice and used a prepackaged brownie. I used 2 1/2 T milk and a half a teaspoon of mint extrace instead of the creme de menthe. Rave reviews everytime I make these. Thanks!

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Ruddycook

Cooking Level: Intermediate

Home Town: Sammamish, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: May 8, 2009

This has to be the best brownie recipe ever. I used a box mix and the brownies were absolutely heavenly.

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MicheleSS3

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Reviewed: May 7, 2009

This was divine! I followed the other "most helpful" suggestions and LOVED it.

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dee nelly

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Reviewed: Apr. 20, 2009

I used the toppings from this recipe but the brownie from "Brook's Bombshell Brownies" on this site. Awesome!! I send these to work with my husband for his b-day and they were loved by all.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Mar. 16, 2009

These were "OK". A little too sweet for my liking (my bf agrees).... I made a batch to go with the St. Pat's Day themed meal that I prepared last night for my bf and I. Instead of using a 9x13-inch baking dish, I used my 8x8-inch stoneware one (my brownies were very thick!). I didn't make the brownie part of this recipe due to time constraints and other's complaints about the texture. Instead, I used a Betty Crocker fudge brownie mix. I did make the mint and chocolate layers though. To improvise in order to use what I had on hand, I subbed 1.5 tsp. of mint (not peppermint!) extract and a 1/4 tsp. of green food coloring for the creme de menthe called for. My brownies were VERY green (more than I'd like - I'd cut back on the food coloring next time) and only subtly minty (I could have easily used 2 tsp. extract IMHO). I also subbed mint chocolate chips left-over from the holidays for chocolate chips (melted in a double boiler over low heat). My mint layer only needed to "set" for about a half hour. I let the chocolate layer set for the full hour as directed. Again, good, but not WOW! I guess my bf and I are just not fans of frosted brownies. Thanks anyways!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Feb. 10, 2009

I have a recipe from my mom that's exactly the same as this except that the mint filling uses 3/4 tsp mint extract and 1 tbs water instead of creme de menthe, since my family does not drink alcohol. These brownies are amazing and my coworkers insist that I bring them to every potluck! The brownie part is super moist and dense (much different than a box mix!) and the mint cream is very flavorful without being overpowering. Both the brownie part and the chocolate topping add a nice chocolate flavor without being too sweet (if you use semi-sweet chips in the chocolate topping) and are a perfect balance to the mint cream!

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girl_geek

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Reviewed: Feb. 7, 2009

The five stars is for the topping and filling, I DID NOT make the brownie from this recipe. It could even had been a bit more mintier for my liking but I will be using this recipe again.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

Very rich! But these were pretty good. I used peppermint extract. I like a lot of peppermint, so I put in a teaspoon, maybe a little more. I prefer them cold, so I put them in the fridge. Oh, and my hubby said the green filling would make a yummy center to an oreo cookie. I doubt I'd make these again, but it was good to try.

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WannaBeChef

Cooking Level: Expert

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Reviewed: Feb. 1, 2009

Seriously SO good! I took the advice of other reviewers and used a boxed brownie mix, however I would reccomend using two boxes in a 9x13 sized pan, 1 box made the brownies a little thin with loads of mint. I used peppermint extract (1 tsp) instead of the creme de menthe liqueur. The chocolate topping was WAY too buttery (6 tablespoons was way too much 2 or 3 would have been perfect) so I added another cup of chocolate chips, which turned out perfect. I melted the butter and chocolate chips in the microwave in 30 second intervals, only took about 1 min. They were so yummy! Took them to a party and everyone asked for the recipe, it's so easy to make too. Yummy! Thanks for the recipe, I've been looking to spice up brownies for a while now and this was the first time I've tired.

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redjanel

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2009

Easy to make. Tastes great with vanilla ice cream

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Christine

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Reviewed: Dec. 12, 2008

these were amazing! everyone at the party i took them too LOVED them, i left out the green food coloring because i had none and it looked fine. I wonder if you could substitute cream cheese for the butter in the mint creme to cut down on the fat a bit?

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katerpillarqueen

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Reviewed: Nov. 2, 2008

I read the reviews and then made the recipe as presented. They were good, but I agree that the base wasn't just right. Next time I'll follow the recommendations and use a purchased brownie mix for the base. I took them to a potluck and they flew out of the pan!

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LJOY

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Reviewed: Oct. 22, 2008

excellent receipe I had a problem with spreading the mint topping after being chilled.

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charlie/trevor

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