They are really creamy and not overly sweet after the cream cheese is added.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 4 (1 ounce) squares unsweetened chocolate
- 1 cup margarine, softened
- 2 cups white sugar
- 3 eggs
- 2 ½ teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ cup butter, softened
- 4 cups confectioners’ sugar
- 2 tablespoons milk, or as needed
- 1 ½ teaspoons peppermint extract
- 6 drops green food coloring
- 1 ⅓ cups semisweet chocolate chips
- 6 tablespoons butter
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
- Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.
- To make the middle layer, beat 1/2 cup of butter with confectioners’ sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes
- In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.
Nutrition Facts
| Calories | 744 kcal |
| Carbohydrate | 98 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 18 g |
| Sodium | 294 mg |
| Sugars | 85 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Very good, a lot of sugar though, I used Splenda for 1/2 of the recipe,
They were good, not my favorite. I think there was too much of the mint frosting. The frosting was hard to spread.
I made this for someone’s birthday at work. It was a hit. Used a boxed brownie mix and used a little bit less peppermint extract. Keeping it covered in the fridge is the trick to keep it from being soft and mushy.
I love mint and these were so good! I would not change a thing. They went great with my Corn beef & Cabbage on St Patrick’s Day! Thanks for the recipe!
Sooooo full of chocolate my whole family likes this recipe and I will definitely make this again. So creamy and delicious! This is my new go to dessert for St. Patty’s day.
I made the bars as stated in the recipe. I ended up baking them for 30 minutes. The outside edges are too hard to eat and the inside in still not cooked.
Yummy yummy
Nice but too sweet for us.
I just used a box brownie mix and it worked well. Slowly add milk to green mixture. The green was not as firm as I would have liked. Overall, very pleasing appearance . A little goes a long way.
I made this with a GF brownie mix and it worked out very well. Made the frostings and refrigerated it over night. It was very moist and amazing. served it at a brunch and the ladies loved it.
Nice recipe. Icing is a shade too sweet. Big hit with the family
These were just delicious! I made them for my husband’s work potluck on St. Patrick’s day. I sprinkled tiny green chocolate candies on top for more green color. I am thinking of modifying the recipe’s middle layer for an Easter treat.
Fantastic! I used a dab of green food colouring for St. Patrick’s Day. Next time I will add a dash of mint flavour.
These were wonderful!
The middle layer is just mint frosting. A LOT of mint frosting. They were too sweet for us.
I cut the butter in the brownies to 3/4 cup because it seemed like way too much and I didn’t want them greasy. They were perfect. I worried they weren’t dark enough because the batter was really light in color, but they were just great. Next time I will cut the green frosting in half–I thought it was too thick.
This is a totally awesome dessert. I received many rave reviews from a group of 100 or so. Was a great St. Patrick’s treat. Beautiful presentation. I did cut back a little on the mint extract though.
DELICIOUS… you won’t be disappointed when you make these.. so good.. just make sure you have a big ol’ jug of milk to go with.
These brownies are so delicious, reminds me of a york peppermint patty. Everybody loves them! Make sure to grease the pan well or the will stick badly. They are a little bit hard to cut as well, but worth it.
This has a lovely minty flavor. However, it was way too sweet for me.
This recipe was perfect for a St. Patties Day dessert, full of flavor.