Best Mint Cookies N Cream Brownies Recipes

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CLASSIC MINT CHOCOLATE BROWNIES



Classic Mint Chocolate Brownies image

Thick and fudgy brownies layered with sweet mint frosting and easy chocolate ganache. The classic mint chocolate combination!

Provided by Sally

Categories     Brownies

Time 6h

Number Of Ingredients 16

1 cup (230g) unsalted butter
8 ounces semi-sweet chocolate, coarsely chopped
1 and 1/2 cups (300g) granulated sugar
1/2 cup (100g) packed light brown sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/2 cup + 3 Tablespoons (86g) all-purpose flour (spoon & leveled)
1/4 cup (21g) natural unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to room temperature
2 cups (240g) confectioners' sugar
2 Tablespoons (30ml) milk
1 and 1/4 teaspoons peppermint extract*
optional: 1 drop liquid or gel green food coloring
1/2 cup (115g) unsalted butter
1 heaping cup (around 200g) semi-sweet chocolate chips

Steps:

  • Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  • Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 baking pan* with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.
  • Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished. Allow the brownies to cool completely in the pan set on a wire rack. Once completely cooled, lift the foil out of the pan using the overhang on the sides. Place the whole thing on a baking sheet as you make the frosting. Do not cut into squares yet.
  • In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the confectioners' sugar and milk. Beat for 2 minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring (if using) and beat on high for 1 full minute. Taste and add a drop or two more peppermint extract if desired. Frost cooled brownies, that you placed on the baking sheet, and place the baking sheet in the refrigerator. This allows the frosting to "set" on top of the brownies which makes spreading the chocolate layer easy. Keep in the refrigerator for at least 1 hour and up to 4 hours.
  • Melt the butter and chocolate chips in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Once melted and smooth, pour over mint layer. Gently spread with a knife or offset spatula. Place the brownies, that are still on the baking sheet, in the refrigerator and chill for 1 hour (and up to 4 hours or even overnight) to set the chocolate.
  • Once chilled, remove from the refrigerator and cut into squares. For neat cutting, make very quick cuts, using a very sharp large knife, and wiping the knife off with a paper towel between each cut. Brownies are OK at room temperature for a few hours. Cover tightly and keep leftovers in the refrigerator for up to 5 days.

COOKIES & CREAM BROWNIES



Cookies & Cream Brownies image

You won't want to frost these brownies, since the marbled top is too pretty to cover up. Besides, the tasty cream cheese layer makes them taste as if they're already frosted. The crushed cookies add extra chocolate flavor and a fun crunch. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 15

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
BROWNIE LAYER:
1/2 cup butter, melted
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup baking cocoa
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
12 Oreo cookies, crushed
8 Oreo cookies, coarsely chopped

Steps:

  • In a small bowl, beat the cream cheese, sugar, egg and vanilla until smooth; set aside. For brownie layer, combine the butter, sugars and cocoa in a large bowl. Beat in eggs and vanilla. Combine flour and baking powder; gradually add to cocoa mixture. Stir in crushed cookie crumbs., Pour into a greased 11x7-in. baking pan. Spoon cream cheese mixture over batter. Sprinkle with coarsely chopped cookies. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely on a wire rack. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 159 calories, Fat 9g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 130mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE MINT DESSERT BROWNIES



Chocolate Mint Dessert Brownies image

It's a brownie covered in mint cream topped with chocolate, mmmmmm!

Provided by Kim Getchell

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 2h5m

Yield 24

Number Of Ingredients 10

1 cup white sugar
½ cup butter, softened
4 eggs
1 ½ cups chocolate syrup
1 cup all-purpose flour
2 cups confectioners' sugar
½ cup butter, softened
2 tablespoons creme de menthe liqueur
6 tablespoons butter
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
  • Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
  • In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
  • In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 39.5 g, Cholesterol 59 mg, Fat 13.8 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 8.3 g, Sodium 101.1 mg, Sugar 31.3 g

" JOE'S" PEPPERMINT COOKIES N CREAM BROWNIES



Tired of eating Candy-Cane Joe-Joe cookies straight out of the box? Try them in this recipe! (note: this year I've also seen peppermint Oreos, so you could use those if you don't have a Trader Joes near you). These delicious, fudge-y brownies are made with the popular candy-cane chocolate wafer cookie available at Trader Joe's during the holidays. Make these early in the day as they slice best when cooled completely.

Provided by appleydapply

Categories     Bar Cookie

Time 50m

Yield 32 serving(s)

Number Of Ingredients 11

1 cup butter
6 ounces unsweetened chocolate, chopped
3 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1/8-1/4 teaspoon peppermint extract
4 large eggs, room temperature
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
3 cups roughly chopped peppermint oreos (approx 18)
1 candy cane (optional)

Steps:

  • Preheat oven to 350°F.
  • Line a 9×13-inch baking pan with aluminum foil, and grease lightly.
  • In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally.
  • Stir in sugar, salt and vanilla & peppermint extracts; remove from heat.
  • Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next.
  • Stir in flour and cocoa powder until mixture is uniform. Stir in crushed cookies.
  • Spread batter into prepared pan.
  • If desired, crush 3-4 additional cookies finely and scatter on top of batter. You can also crush 1 candy-cane and sprinkle it on top; it will melt slightly but still be pretty and festive.
  • Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.
  • Cool brownies in pan on wire rack for 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely (at least one more hour) before slicing.

MINT BROWNIES



Mint Brownies image

These are the Absolute Best Mint Brownies Ever! They have a thick fudgy brownie bottom, soft mint middle and a smooth, melt in your mouth ganache top!

Provided by Alyssa Rivers

Categories     Dessert

Time 1h30m

Number Of Ingredients 14

1 cup butter
6- ounce unsweetened chocolate
2 cups sugar
1 teaspoon vanilla
1 teaspoon salt
4 eggs
1 1/4 cup flour
3/4 cup butter (softened)
3 ounces cream cheese (softened)
2 teaspoons mint extract
5 drops green food coloring
3 cups powdered sugar
1/2 cup butter
2 cups semi sweet chocolate chips

Steps:

  • Heat oven to 350 degrees. Line a 13x9 inch pan with foil and spray lightly with cooking spray. Set aside.
  • In a microwave-safe bowl, melt butter and chocolate 30 seconds at a time until melted and smooth. Stir in sugar vanilla and salt. Add in eggs and flour. Mix until incorporated.
  • Spread brownie mix into the bottom of your 13x9 inch prepared pan. Bake for 40-45 minutes or until toothpick comes out clean. Remove and let cool.
  • Beat the butter and the cream cheese together. Add in the mint extract, food coloring, and powdered sugar. Beat until smooth and creamy.
  • Spread on top of the cooled brownies and put in the fridge for 30 minutes to chill.
  • In a medium sized microwave safe bowl add the butter and the chocolate chips. Melt in the microwave stirring 30 seconds at a time until smooth. Spread on top of mint frosting layer. Chill 1-3 hours until chocolate has set and brownies can easily be cut.

Nutrition Facts : Calories 891 kcal, Carbohydrate 94 g, Protein 8 g, Fat 57 g, SaturatedFat 35 g, TransFat 1 g, Cholesterol 156 mg, Sodium 549 mg, Fiber 5 g, Sugar 74 g, ServingSize 1 serving

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