My least favorite combination is probably mint and chocolate. York peppermint patties, Andes Mints, even Girl Scout Thin Mints are not a temptation for me. My sister in-law made these brownies for years and I never tasted them. Even after all the ranting and raving about how delicious they were, I never tried them. It wasn’t until I made them for a photo recipe book I was making for my family and friends that I tried them. I mean, have you ever baked anything without tasting it? I’m pretty sure there’s a law about stuff like that. Needless to say, they’re as delicious as everyone said and they are no longer an easy temptation to resist.
Here’s what you’ll need. Trust me when I say, “Pillsbury works the best.” I haven’t tried every brand out there, but I’ve tried several. I’ve never noticed a difference in the taste with other brands. The difference is in frosting them. Some of the other brands create a big air bubble when cooked making them very difficult to frost.
Begin by mixing the brownies according to the package directions and then adding 3 additional eggs. Pillsbury called for 2 eggs per box so I used a total of 7 eggs. Pour in a greased cookie sheet and bake @350′ for 20-23 mins. Cool completely. (I like to put them in the freezer to speed the process.)
While the brownies are baking and cooling, mix the frosting. It’s pretty self explanatory. Mix all the ingredients. Cover until ready to use.
There’s no need to fuss too much over this frosting because it will get covered up. 
These little flecks of brownie don’t matter.
I usually start the, chocolate layer after I’m done putting on the first layer of frosting.
One thing I have to learn over and over again is not to mess with this layer too much. It sets up fast and becomes harder to spread. As it hardens, the sheen changes as you can see in this photo. Eventually it will all harden and have the same finish. Just put it on and leave it, trust me.
I played with this too much. 
I like to leave some of the green frosting peeking through.
Return to the fridge to harden slightly then let set out before cutting so the chocolate doesn’t crack when cutting.
And last but certainly not least, ENJOY!
Mint Chocolate Brownies
Ingredients
Brownie
- 2 Boxes Fudge Brownie Mix I prefer Pillsbury
- Oil, Water & Eggs As per box instructions
- +3 additional Eggs
Mint Frosting
- 4 C. Powdered Sugar
- 1 C. Softened Butter
- 2 T. Water
- 1 1/2 t. Mint Extract Can be substituted w/Peppermint
- 4 drops Green Food Coloring
Chocolate Topping
- 12 oz. Semi-Sweet Chocolate Chips
- 3/4 C. Butter
Instructions
- For brownies, follow the recipe on the boxes but add 3 additional eggs. Pour into a greased cookie sheet. Bake @ 350′ for 20-23 mins. Let cool completely. (I freeze them slightly.)For mint frosting, Combine all ingredients and mix well. Spread over cooled brownies and refrigerate until hard on top. For chocolate topping, microwave chocolate chips and butter for 2 mins. Stir until chocolate chips are melted and mixture is smooth. *(Optional, for stronger mint flavoring add 1 tsp. mint extract to melted chocolate mixture.) As soon as this mixture thickens and is no longer hot, spread over mint topping on brownies. Put back in fridge until hardened. Remove from fridge and let reach room temp. before cutting so chocolate doesn’t crack.
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