Mint Brownies

These mint brownies have become a staple in our recipe box. I always get excited about what the baking aisle holds during the holiday season, and last Christmas time we discovered Nestle Toll House Dark Chocolate and Mint Morsels.

The bag is filled with green mint chocolate chips and dark chocolate chocolate chips - roughly half and half, and it is this combination that makes this recipe so unique. You should try the recipe for these mint brownies very soon.

This mint brownie recipe was on the back of the morsel package - called Divine Mint Brownie Wedges.They're absolutely yummy!

Quick Prep:

Preheat oven to 325 degrees Fahrenheit.

Grease a 9-inch spring-form pan and set aside.

Your Brownie Ingredients

Mint and Chocolate Brownies

  • 1 1/3 cups all-purpose flour

  • 2 Tablespoons Nestle Toll House Baking Cocoa

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 3/4 cup granulated sugar

  • 1/2 cup (1 stick) butter, cut into pieces

  • 2 Tablespoons water

  • 1 2/3 cups (10-oz package) Nestle Toll House Dark Chocolate & Mint Morsels, divided

  • 1/2 teaspoon vanilla extract

  • 2 large eggs

  • Sweetened whipped cream

Make the Mint Brownie Wedges

Combine flour, cocoa, baking soda, and salt in small bowl.

Combine sugar, butter and water in a medium saucepan.

Warm over medium heat, stirring constantly, just until butter is melted, but do not boil.

Remove from the heat.

Add 3/4 cup of the mint chocolate morsels and vanilla extract.

Stir until the morsels are nearly melted.

Add eggs, one at a time, stirring until smooth. Stir in flour mixture.

Stir in 1/2 cup mint chocolate chips.

Sprinkle the top of the batter with the remaining mint chocolate chips.

Bake for 25 to 28 minutes or until wooden pick inserted in the center comes out a bit sticky.

Cool the mint brownies in the pan on a wire rack.

Remove the side of the springform pan.

Cut the brownies into wedges and serve with whipped cream.

Yield: 12 servings

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