Brownies | October 23, 2009

Pinch of Salt Lake Mint Brownies

Pinch of Salt Lake Mint Brownies

Pinch of Salt Lake Mint Brownies

Pinch of Salt Lake Mint Brownies
My cute friend Erin had a beautiful baby a while ago, and I promised her some mint brownies in exchange for the baby. At least I thought that was the deal. You know I don’t love mint, but I did try one, before I delivered the goods and I must say even to me, a mint basher, they were delicious. I go light on the mint, so there is just a hint of mint in the filling. If you are into cutesy, you could make these for a baby shower and color the mint filling either green or pink (gag) . I’m not into food coloring either. For some unknown reason, I really hate it when mint flavored food items are colored green, or when Key Lime Pie is colored green. Hello, people, that does not make the food more appetizing. Don’t you love it when someone addresses you as “people“. Takes me back to jr. high. Another one of my favorites.
Right up there with mint.
Pinch of Salt Lake Mint Brownies

Pinch of Salt Lake Mint Brownies

Ingredients

Brownies:

  • 2 cups sugar
  • 1 cup butter softened
  • 4 eggs
  • 4-1 oz squares unsweetened chocolate melted and cooled slightly
  • 2 1/2 cups sifted flour
  • 1/4 teaspoons salt
  • 1/4 teaspoon baking powder
  • 2 teaspoons vanilla extract

Mint filling:

  • 4 tablespoons butter softened
  • 2 tablespoons evaporated milk (half and half or cream works too)
  • 2 cups powdered sugar
  • 1/2 teaspoons peppermint extract
  • few drops of pink or green food coloring if desired

Glaze topping:

  • 3 tablespoons butter
  • 2 teaspoons vanilla
  • 1 cup semi sweet chocolate chips

Instructions

  1. Preheat oven to 325 degrees. In a large bowl, cream together sugar and butter and beat until fluffy. Beat in eggs until well blended; then add melted chocolate. Sift flour, measure out 2 1/2 cups and sift again with dry ingredients then add to creamed mixture along with vanilla. Spread in greased and floured 9x13 pan and bake for about 25 minutes or until toothpick inserted in center comes out with a few crumbs attached. Do not over bake. Set aside and let cool.
  2. Mix all frosting ingredients until creamy and spread on brownies. Refrigerate 1 hour.
  3. Combine butter and chocolate chips in top of double boiler; add vanilla and blend thoroughly. Pour gently over frosting and spread by tipping pan until all of the brownie mixture is covered with glaze. Refrigerate until set.

Recipe Notes

-I left out the 1 cup of nuts in this recipe, because if there is anything more weird than green food coloring in the mint filling, it's nuts in mint brownies. For some reason mint and nuts just don't go together in my world. So- 2 1/2 cups of flour may seem like a lot, but due to the absence of the nuts, I left in the full amount of flour.

Remember- don't over bake.

Mints on Foodista

24 thoughts on “Fudge Brownie Pie

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  1. Hi! I am making this pie for Thanksgiving, we are traveling so I was going to made it Wednesday night but wanted to heat it up to serve on Thursday. Any suggestions on how to do so? Thank you! This will be my first pie 🙂

    1. Brielle,
      I would undertake it a bit, maybe for 20-30 minutes instead of 40, then bake it for about 20 minutes on 350 on Thanksgiving day. make sure the oven is completely preheated and the pie is at room temperature. Don’t refrigerate it. This should allow for th pie to finish cooking and also heat it up a bit! Good luck and let us know how it turned out!

      1. This turned out amazing! I made it again this eeek and for leftovers just reheated in the microwave and it was perfect!! Big hit will def make again! Thank you

  2. Just to clarify, you do not bake the crust before adding the brownie filling? And yes, chocolate whip cream is going to blow my mind ????

  3. I made this today for Thanksgiving. When all the other pies had 2 or 3 slices gone out of them, this one was GONE!! Deeeeeeelish!! Will definitely be making this one again!

  4. Could I make this pie with milk chocolate bars? I tried it with the dark chocolate and it was a little to bitter for my kiddos? Any suggestions?

    1. It was yummy to me but too dark for General people. I won’t make this again unless the percentage of chocolate you use is posted.

  5. How could I bake this if I wanted to do an already baked pie crust? Thank you!…I’m awful at pie crust so if I can make a short cut!

    1. Jackie,
      I wouldn’t recommend using an already baked pie crust. The crust would bake even more and become dry while the brownie is cooking. If you would like to save time, perhaps you could buy pre-made pie crust that hasn’t been cooked yet. You can find it in the freezer section in your grocery store.
      Thanks for reading ABK!
      xo,
      Si

  6. I have a gas oven. I do not bake anything on the bottom rack of my oven at all. I will not be making this.
    Oh well, this looks good though.

    1. Heather,
      Does your gas oven burn on the bottom rack? Have you baked a pie in your oven before? If so, this recipe may be able to be adapted to bake in your oven. This is a delicious pie, and very easy!
      xo,
      Si

  7. Si, I am thinking of making a couple of these pie for a upcoming family gathering. I am an experienced pie maker but hesitate to make these for an event without trying it first. But I do not have that luxury.
    Do you think they are worth the extra trouble vs just regular brownies and is there a learning curve, I should be awate of before making them? Or should I feel confident in just forging ahead. I appreciate your help

    1. Hi Shelley,
      Honestly, this is a very simple recipe! If you want to make something a little more special than a pan of brownies, yes i would choose this recipe. If you’re in a hurry, purchase pie crusts (unbaked) form into a pie plate and then make the brownie filling. I think your family will love it! No special instructions except make sure to follow directions and under bake the brownie a bit!

  8. Hi! Have you made multiple pies at the same time before? I would like to double or triple the recipe. Do you know the proper measurements to double/triple the recipe? Thx!

    1. Tiffany,
      You may double this recipe. Im not sure I’d triple it? Same measurements. The baking time may increase just a bit with two pies in the oven at once.
      If you give it a try, come back and let us know if you made any adjustments and your recommendations!
      xo
      Si

  9. 5 stars
    I really love this recipe. It is going to be part of our Thanksgiving pie line up from here on out. It is great! I’m a huge chocolate lover and brownie in a pie is fabulous!

  10. 5 stars
    SERIOUSLY INCREDIBLE!!!! Made this for a Friendsgiving and wanted to switch things up from the usual pumpkin/ apple. Everyone was blown away about how delicious this was! It was beyond moist, super chocolate, and the perfect pair to homemade whipped cream. Highly recommend.

    1. I agree Juliana, this recipe is one of my favorites because it’s so different than traditional holiday pie flavors. I’m so glad you enjoyed it and thanks for sharing!
      xo
      Si

  11. Hi, Si. I just put this pie in the oven (bottom rack 😉). The filling seemed a bit skimpy inside the unbaked pie crust. I suspect it will “bake-up” like brownies do? Thanks. The kids are excited about this one.