Glazed Mint Brownies Recipe Reviews - Allrecipes.com (Pg. 5)
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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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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Cooking Level: Beginning

Living In: Denver, Colorado, USA

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Reviewed: Dec. 27, 2006
I'm not sure how to rate these, so I ended up on four stars. Because the brownies were really good, but the mint filling was way too strong, I had to throw the cake out. But I don't live in the US, maybe the peppermint extract we have here is much stronger than the one you have in the US. I also had to use much more than 3 drops of food coloring, so next time I'll just try 3 drops of peppermint and 1/2 teaspoon of food coloring.
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Cooking Level: Intermediate

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Reviewed: Dec. 26, 2006
Very tasty mint brownies! These were a big hit for Christmastime. My only comment is that the layer of mint icing separated from the brownie when chilled. Next time, I'll frost them when the brownies are still a little warm to see if this corrects this. But overall, I loved them!
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Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA
Living In: Mifflinburg, Pennsylvania, USA

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Reviewed: Nov. 29, 2006
I brought this brownie recipe to Thanksgiving where people really liked it even if it wasn't as pretty as the brownies in the picture with the recipe. I used a 8x8 pan because I couldn't find my 9x9 pan and the brownies were plenty thick and moist. I had problems with the glaze...for me it turned out more as a mushy, grainy chocolate ball consistency then a glaze. I think I heated the chocolate too long. 3/4 teaspoon mint extract seems like a lot as it produced a VERY strong mint flavor in the filling that I thought would be overpowering but when eaten with the chocolate brownie, it balanced nicely. But, if you don't like a very distinct mint flavor and would like it to be more subtle, you might want to try cutting back the extract to 1/2 tsp.
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Reviewed: Nov. 15, 2006
My 13 year old never compliments my cooking no matter how much he likes it. He said these were good and he wants them instead of a birthday cake. :) I agree that they're great. Next time, I'm going to try doubling the recipe and using a 13 x 9 inch pan so that the brownies will be a little thicker.
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