Mint Brownies


  • 4 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla
  • ½ pound butter (2 cubes)
  • 4        1 ounce squares unsweetened chocolate
  • 1 cup flour

Melt butter and chocolate in saucepan and set aside. In a medium bowl, beat eggs until fluffy. Add sugar and vanilla and beat well (for about 5 minutes). Slowly add melted butter and chocolate while mixing. Add flour and stir just until integrated. Do not over beat at this point. Pour into tin foil lined & greased 9 x 13 pan. Bake at 375 degrees for 20-25 minutes or until toothpick comes out clean (chunks are okay, but not runny batter). Let cool. Frost.


  • 4 Tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon peppermint (not mint) extract (Mint tastes like toothpaste.)
  • Green food coloring

Cream ingredients together with a little milk until smooth. I like the frosting a little thick so it stays set.


  • 6 Tablespoons butter
  • 6 ounces chocolate chips (about 1 cup)

Melt ingredients together and drizzle all over frosting layer of brownies. Spread smooth with a spatula and let set. You can put it in the refrigerator to speed the process up, but then let the brownies sit at room temperature for at least an hour before serving so they’ll cut smoothly. They also taste better at room temperature.

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