Chocolate Mint Brownies

Chocolate Mint Brownies
½ cup margarine
2 cups sugar
2/3 cup cocoa
4 eggs
1½ cup flour
1 tsp. salt
2 tsp. vanilla
Cream margarine, sugar, cocoa, and eggs. Mix in flour, salt and vanilla. This will be a thick batter--spread it evenly into a greased 9 x 13 inch pan.  Bake 20- 30 minutes at 350° until toothpick comes out clean. Cool completely.

Mint Filling:
3 cups powdered sugar
3 Tb. butter
3 Tb. milk with pink or green food coloring added
1 tsp. peppermint extract
Mix all ingredients together until smooth. Adjust amount of milk to make the filling spread easier. Spread over the cooled brownies. Refrigerate brownies while making the chocolate topping.
Chocolate Topping:
1 cup chocolate chips
1 to 3 Tb. butter
1 Tb. Milk (approximately)
Melt together chocolate chips and butter. Add milk. Spread on mint topping and chill to set up. Cut into squares and serve. 

These also taste good when served cold. Refrigerate or freeze brownies to keep these longer.

Tiffany's Notes: These are not grandma Beverly's Chocolate Mint Sticks--that recipe will be posted another time.  This recipe came from my mother-in-law.  It is one of the treats she'd make at Christmas time.  I usually make it a few times a year and especially in December!  The chocolate topping instruction of adding milk to melted chocolate sometimes confuses people--just trust me, it works!  


  1. A question. The instructions say "pour" into pan. I'm having to spread the batter into the pan, and it's quite sticky. Am I somehow making it too thick?

  2. Amy--thanks for your question! It's funny what things I take for granted. Yes, it is very thick. I think I need to change that word! I use a silicone spatula and that keeps stickiness mostly at bay.

  3. I am guessing that the butter and milk in the chocolate topping make a ganache. The proportions look within the range of chocolate:cream ratios found in various ganache recipes.


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