• Cooking Time:
  • Servings:
  • Preparation Time:


  • Brownies:
  • 3/4 cups cocoa powder
  • 3/4 cups shortening
  • 2 1/4 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • Mint Topping:
  • 2 cups confectioners sugar
  • 1/2 cup butter, softened
  • 2 tbsp creme de menthe (green)
  • Chocolate Topping:
  • 6 tbsp butter
  • 1 cup semi-sweet chocolate chips


  • Preheat oven to 350F.
  • Line a 9x13" pan with parchment paper.
  • Melt shortening in a large saucepan over low heat.
  • Stir in cocoa until well mixed & remove from heat.
  • Mix in sugar and vanilla.
  • Mix in eggs one at a time.
  • Stir in remaining ingredients and stir until mixture is smooth.
  • Pour into lined pan & bake for 30 minutes or until top springs back lightly when touched.
  • While baking, prepare mint topping (as below).
  • Cool completely then spread with mint topping.
  • Chill until mint topping is set.
  • While chilling prepare chocolate topping (as below).
  • Pour chocolate topping over brownies.
  • Cover & chill for at least 1 hour before cutting & serving.
  • For Mint Topping:
  • In a small bowl combine the sugar, butter and crème de menthe. Beat until smooth.
  • For Chocolate Topping:
  • Melt butter & chocolate chips in a water bath. Remove from heat and stir until smooth. Let cool slightly before spreading over brownies.


These take a wee bit of time, but are totally worth the wait!

If you like Andes mint chocolates you'll LOVE these brownies!

Categories: Brownie  Dessert 

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