Double Chocolate-Mint Brownies

Bottom layer:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 4 large eggs, beaten
  • 1/4 cup butter, melted
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 (16-ounce) can chocolate syrup

Mint layer:

  • 2 cups powdered sugar
  • 1/4 cup butter, melted
  • 2 tablespoons milk
  • 1/2 teaspoon peppermint extract
  • 2 drops green food coloring


  • 3/4 cup semisweet chocolate chips
  • 3 tablespoons butter

Preheat the oven to 350° F.

To prepare the bottom layer, lightly spoon the flour into a dry measuring cup; level with a knife. Combine the flour and salt; stir with a whisk. Combine the granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add the flour mixture to the chocolate mixture, stirring until blended. THE BATTER WILL BE VERY THIN! Pour the batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in the center comes out almost clean. Cool completely in the pan on a wire rack.

To prepare the mint layer, combine the powdered sugar, 1/4 cup melted butter, and the next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread the mint mixture over the cooled cake.

To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until they are melted, stirring after 30 seconds. Let it stand for 2 minutes. Spread the chocolate mixture evenly over the top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

  • Yields: 20 servings
  • Preparation Time: 1 hour
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