Reviewed: Jun. 21, 2009

This recipe made my mint brownie dreams come true. I doubled the brownie recipe as I had a 9 x 13 rectangular pan and not square as the recipe indicates. I doubled the mint icing as well and I think I quadrupled the glaze recipe to adequately cover the 9 x 13 area. It is important to let it refrigerate overnight and maybe then some to let it set properly and not have the glaze break apart when cutting. I brought these to a family reunion and they were such a hit! There were no leftovers to say the least. The combination of the brownie base, mint icing and chocolate glaze create the perfect combination and balance of fudgy minty chocolatey goodness! This will be a favorite! Thanks for sharing this recipe Diana :-)

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jcn

Cooking Level: Intermediate

Home Town: Oakville, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 6, 2009

Starting off with a 9X13 "Family size" box mix (since I have yet to find "PERFECT" from scratch brownies), I doubled the filling (using one tsp of Mint) and upped the glaze by a quarter, as well. Between layers, I popped the pan into the freezer (so as they could be ready for dessert). End result was a touch too minty for our tastes. Kids ended up scraping off the toppings to eat the brownie alone.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 2, 2009

The glaze on the brownies was really good, and it looked really pretty, but I wasnt that impressed with the actual brownie part. I might substitute brownie mix next time.

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susanrc

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Reviewed: Mar. 17, 2009

What can you say bad about a moist, delicious chocolate brownie with mint frosting and more chocolate on top?!! No changes necessary to this one! Yum!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Mar. 5, 2009

Excellent recipe! Very well received by everyone - young and old alike. Very moist and they keep well for days. My grandmother used to make these and this recipe matches hers. Better than the recipes that use hershey's syrup. For Valentine's Day, dyed the mint layer pink instead of green.

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katydidit

Cooking Level: Expert

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Reviewed: Jan. 7, 2009

I want to give this recipe five stars, but since I didn't follow it exactly, can only give it four. But let me tell you - these were delicious and exactly the recipe I was looking for! Where I come from, we call this Grasshopper Dessert. This was so easy and turned out so, so good. Tasted like Fannie Mae mint meltaways. I doubled the recipe for both the mint and chocolate layers and used a 9x13" brownie mix (using a 7x11" glass pan). Even my husband who always says he's not a big sweets person loved them.

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JEN729

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Reviewed: Dec. 24, 2008

This is my most requested recipe. Since I make about 5-7 batches each holiday season, I have learned how to make them well. We like the minty taste so we usually make extra filling, and of course, extra glaze. Plan to make them a day ahead of when you need them, they are best when chilled in the fridge for a day...if you can wait that long!!! :o) Also, be sure to cool each layer before adding the next. Cooling in the freezer works well in a pinch! Carefully add the chocolate glaze to the top as it starts to melt the frosting layer quickly and you can get a swirl effect before long. Again, this is so yummy and a family favorite especially at holiday time. I've also done red food coloring for Valentine's time. Enjoy!

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Peggy S.

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Reviewed: Dec. 21, 2008

I used my own brownie recipe but used the filling and topping. For starter the amount of peppermint extract is WAY WAY too much! I used only 1/4 teaspoon and this was PLENTY minty. I doubled the filling part as I had a9x15 pan of brownies and this was the perfect amount of minty filling. I would NOT double it for a 9x9 pan(as another reviewer suggested) this would be grossly minty. The overall taste of this recipe was out of this world but only with changes.

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chefspecialty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 20, 2008

These were very good - but the time it takes to make them is long when you have to wait for the brownies to cool before you can put any of the filling and glaze on. It was a waste to prepare the glaze while the brownies were in the oven because I had to let it sit for almost an hour and it wasn't smooth and spreadable by that time. I would definitely make these again because they tasted so good.

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tinibop

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Reviewed: Nov. 26, 2008

Glazed mint brownies have been in my family since my grandma made them for my mom and her brothers growing up. She passed away a few years ago and I haven't had mint brownies since she passed. I decided to try this recipe for thanksgiving. It's a good idea to make it from the beginning. I followed this recipe to the tea. My first batch didn't turn out great. the brownines were pretty grainy. So my suggestions: 1.) make the browine part either out of a box or if you know if different recipe, use it instead. 2.) if your doing a 9x9, i suggest doubling the fillings so its not such a thin layer. add more food coloring also for a deeper mint green. 3.) when it comes to the topping, i use about 3/4 cc and 3 tablespoons of butter. i suggest using the double boiler method as it melts the chocolate slowly. Add the chocolate and butter in slowly to avoid burning it. Over all thought, its a good recipe, just need to make some modifications. Sorry this was so long :)

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cookiecrumble77

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Reviewed: Sep. 18, 2008

Very good recipe! Very rich, but delicious. I used a store-bought brownie mix instead, and then I crumbled some Andes Mints on top. Great Recipe.

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Cami

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Reviewed: Jul. 5, 2008

I made these the other day my family loved them.They say it tasted like a York Peppermint Patty.I changed the recipe a little bit.I used a box brownie mix.I also made the filling with 2 Cups confectioners sugar,6 tsp butter added 2 1/2 tsp peppermint extract.I chilled the filling 30 minutes.Even with chilling it was hard to spread the melted chocolate chips on top. Next time when I make these I will just melt the chocolate chips and not add the butter. *HINT* Use a hot knife(dip it in hot water to heat)to cut the brownies on all sides.This way it makes it turn out like the picture thats posted.

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Sally

Cooking Level: Expert

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Reviewed: Jan. 26, 2008

I doubled the recipe and put into a 9x13 pan. The brownie layer turned out a little bit dry, and the chocolate glaze didn't seem to hold to the filling when you cut them apart. Overall very good flavor though, would definitely consider giving another shot at this recipe.

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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Reviewed: Dec. 17, 2007

For a prettier bar for Christmas I drizzled and swirled about half of the chocolate topping from a fork over the top, and then sprinkled mini chocolate chips over that. My family was very impressed with the look and devoured them immediately, saying they tasted just like an Andes mint in brownie form (even better)!!

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Jolivia

Cooking Level: Intermediate

Living In: Bismarck, North Dakota, USA

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Reviewed: Dec. 4, 2007

These were perfectly delicious. The brownie was wonderfully chewy, the mint was not too minty and the chocolate added the perfect touch. They certainly didn't come out as pretty as the picture, but still looked great and were pretty simple to make. A big hit with my family.

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becky

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Reviewed: Nov. 21, 2007

I used just boxed brownie mix (always strapped for time), but the topping is wonderful! Highly recommend that you cool the mint in the fridge before you put on the chocolate layer!

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bwmn

Cooking Level: Beginning

Home Town: Annandale, Virginia, USA

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Reviewed: Sep. 30, 2007

I made these for a pot luck at work and they were a 5 star hit!

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M & H

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Reviewed: Sep. 14, 2007

Thank you so much for this recipe! I've been searching for it for lo, these many years. At age 12 (and I'm now an old lady of 61!), the mother of a fellow Girl Scout, Carole Mellinger, brought these brownies to our Christmas party. I have never forgotten their taste. Again, thanks!! RoseMary

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RMBP1114

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Reviewed: Aug. 26, 2007

I made a double batch of these brownies and brought them to a party. All I had to bring home was an empty plate! I thought they were a tad too minty, but these brownies are rich and decadent, so maybe folks don't mind a strong mint flavor. I'd scale back the creme de menthe (or peppermint extract, as in the recipe). Otherwise, cut them into almost bite-sized pieces so you don't overwhelm brownie traditionalists.

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Ingwed

Cooking Level: Intermediate

Home Town: New Gloucester, Maine, USA

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Reviewed: Aug. 5, 2007

ahh ty for posting this ive been making these for a few years now and they are so wonderful but lost the recipie when my computer had to be rebooted these are the moistest brownies ive ever had and heres a tip the mint is really strong i cut it back to 1/2 a tsp and i ahve a lot of friends who dont like mint and omit it completely when i give them out for gifts they still love them

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