Mint Chocolate Brownie Bars

Mint Chocolate Brownie Bars


"Brownies and cookies come together in one delicious dessert bar--topped with chocolatey mint frosting."
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1 h 10 m servings 416 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Grease and flour an 8" x 8" or 9" x 9" square pan.
  2. Mix Duncan Hines(R) Chewy Fudge Brownie Mix, eggs, coffee and vegetable oil. Mix in crushed cookies.
  3. Pour brownie batter into pan and smooth into an even layer.
  4. Bake 30 to 35 minutes or until toothpick inserted into brownies comes out clean.
  5. Dip the mint leaves into melted chocolate and set on wax paper and refrigerate to set. (Note: chocolate-covered mint leaves will keep 1 to 2 days in refrigerator.)
  6. Let brownies cool completely.
  7. Pour packet of Duncan Hines(R) Frosting Creations(TM) Chocolatey Mint Flavour Mix into can of Duncan Hines(R) Frosting Creations(TM) Frosting Starter. Stir until evenly blended.
  8. Frost brownies with the Chocolatey Mint frosting you just created.
  9. Chill for 30 minutes. Cut into squares and garnish each brownie with a mint leaf.


  • Tip:
  • If you can't find mint cookies, use regular creme-filled sandwich cookies and add 1/2 teaspoon of mint extract to batter.