A Great Treat for Company! Brownies topped with a mint layer then an extra chocolaty layer on top of that. Rich!

Recipe Summary

prep:
3 hrs 40 mins
cook:
20 mins
total:
4 hrs
Servings:
96
Yield:
8 Dozen
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Ingredients

96
Original recipe yields 96 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a small saucepan over medium heat, melt 4 squares of chocolate with 1 cup butter.

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  • In a medium bowl, beat eggs and sugar with the melted chocolate mixture until well blended. Stir in the flour. Spread the batter evenly into the prepared pan.

  • Bake for 17 to 20 minutes in the preheated oven. Cool in pan. To make the mint layer: Beat the confectioners' sugar with 3/8 cup of butter in a medium bowl. Gradually beat in milk, green food coloring and peppermint extract. Spread evenly over the brownie layer and refrigerate for at least 1 hour.

  • To make the glaze: Melt 3 squares chocolate with 3 tablespoons butter over medium heat or in a microwave oven, stirring frequently until smooth. Spread over the mint layer when completely cool. Chill again to set before cutting into bars.

Nutrition Facts

76 calories; protein 0.7g; carbohydrates 9.5g; fat 4.3g; cholesterol 15.7mg; sodium 25mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 4 stars
12/21/2009
These were very good they are not hard to make and really don't take much time in active work but there is cooling/setting time needed to turn out well. I was just needing the topping for my standard for brownies (Baker's Choc. 1 bowl brownie). I also vote NOT to use a mix for these mixes are good and serve their purpose but the consistency is not the same and this brownie (or the Baker's) recipe is super easy and doesn't take much longer than a mix. The mint filling was great good amount of mint similar to peppermint patties. I let this sit in the fridge for a couple hours then popped it in the freezer for about 10-15 mins before topping with the chocolate. The freezer made sure that the layers stayed separate and chilled the choc layer nicely. The unsweetened choc was good it broke the sweetness just enough. I did need to make more than called for (and I only made a 9x13) I used 4 squares instead of 3 and that was just enough could have made it thicker but it really wasn't needed. Everyone loved these and I will definitely make them again. Thanks for sharing! Read More
(15)

Most helpful critical review

Rating: 2 stars
01/11/2010
Well the name needs to be changed to sweet surprise and they are really called mint sticks or mint brownies. My mom made this for the family every Christmas long before I was born and I was born in 1958. Oh by the way add chopped walnuts thats in moms recipe. Read More
(2)
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/21/2009
These were very good they are not hard to make and really don't take much time in active work but there is cooling/setting time needed to turn out well. I was just needing the topping for my standard for brownies (Baker's Choc. 1 bowl brownie). I also vote NOT to use a mix for these mixes are good and serve their purpose but the consistency is not the same and this brownie (or the Baker's) recipe is super easy and doesn't take much longer than a mix. The mint filling was great good amount of mint similar to peppermint patties. I let this sit in the fridge for a couple hours then popped it in the freezer for about 10-15 mins before topping with the chocolate. The freezer made sure that the layers stayed separate and chilled the choc layer nicely. The unsweetened choc was good it broke the sweetness just enough. I did need to make more than called for (and I only made a 9x13) I used 4 squares instead of 3 and that was just enough could have made it thicker but it really wasn't needed. Everyone loved these and I will definitely make them again. Thanks for sharing! Read More
(15)
Rating: 5 stars
02/05/2006
Don't be scared by the name--these are plenty sweet! They are the same recipe my Grandma would make each Christmas. They are like a brownie with the unique topping of a mint frosting layer followed by a thin chocolate glaze. If you like chocolate and mint together you will probably like these bars! The next time I make these I will line my pan with foil because they tend to stick to my greased and floured pan. Make sure they are THOROUGHLY chilled before cutting them or they won't cut well. They are picture-perfect if you can cut them cleanly. Read More
(14)
Rating: 5 stars
01/20/2009
The name is a bit misleading because these are sweet rich and a family favorite! The chocolate layer almost has the consistency of fudge and I usually have to bake it for several minutes longer than the suggested time. I cool the brownie layer completely before pouring on the mint layer then chill for the suggested hour before adding the glaze. I learned the hard way that this is an extremely important step or else you don't get the perfect layers. If I let the bars chill overnight I usually take them out of the fridge and let them sit for at least 15 minutes before cutting or else the top layer cracks. Absolutely delicious! Read More
(11)
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Rating: 4 stars
06/25/2006
these tasted very good. i wasn't used to the consistency of the brownie layer so it was hard for me to tell when it was cooked. i cooked it for 17 minutes and it seemed a little underdone when we ate it so next time i will add a couple minutes. Read More
(3)
Rating: 4 stars
04/08/2009
This was certainly not UNSWEETENED! BUT GREAT! I was bored last night so decided to bake something. Wow big mistake making this before bed! They are great cold! Taste like a Pepperming Patty. Read More
(2)
Rating: 2 stars
01/11/2010
Well the name needs to be changed to sweet surprise and they are really called mint sticks or mint brownies. My mom made this for the family every Christmas long before I was born and I was born in 1958. Oh by the way add chopped walnuts thats in moms recipe. Read More
(2)
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Rating: 5 stars
01/11/2010
This recipe was great very easy to make. I made them into a raspberry brownie with raspberry extract in place of the mint and red food coloring in place of the green. But I would imagine a 5 stars rating with the mint also. Read More
(1)
Rating: 5 stars
02/01/2018
The pan I used was 13.5 x 10 and it cooked about 35 minutes before it looked done. I was worried I had overcooked it because it looked rock hard after cooling. To my surprise it was incredibly moist (and stayed that way). It had a different consistency than I normally like for my brownies but it worked perfectly for these brownies with layers on top. I think next time I would add a bit of salt (or use salted butter) vanilla and increase the mint by 50% (but only because I tend to like tons of flavor not because it was truly lacking anything). I did chicken out and use a couple of tablespoons of sugar and a dash of milk in the top layer (still quite bitter) but I imagine it is good without. Read More
Rating: 5 stars
01/27/2013
I had to find a recipe that didn't use chocolate syrup since I didn't have any on hand so I made these. This is the recipe I'm going to use from now on. Because they don't have the syrup they keep better and don't get so gooey. They are rich chocolately and minty - perfect. I have served them to several people and they're always a hit! Read More