Patriotic Mint Brownies


Adding another dessert to the list of “summer BBQ contributions,” here’s a batch of dark chocolate brownies, topped with a layer of chocolate and a colorful surprise!

I shamelessly stole… er, adapted this idea from Ruthanne at EasyBaked, as it was so neat-looking I had to try it! Since I was going for fun and pretty rather than gourmet I subbed in a doctored-up boxed brownie mix for her brownie base, but I kept the topping recipes the same. I doubled the recipe to fit a 9×13″ pan, since I was going to be feeding a crowd, and changed up the stripe pattern to be sure that my brownie squares would be just as pretty as her tart slices.


1 9×13″ size box, or 2 9×9″ size boxes, dark chocolate brownie mix (Ghirardelli’s is my favorite)

2/3 cup melted butter

1/2 cup water

3 eggs

Mix all ingredients together and bake as directed on box until done. The extra egg and the butter instead of oil will make the brownies a bit taller and cakier than the original. You want this so your squares will cut neatly rather than being fall-apart gooey (my usual favorite way to have brownies). or I guess you could use only 2 eggs and just bake a little longer to keep more of the fudgy texture while still having them be firm enough to slice– up to you!

Mint filling: 

  • 8-9 cups powdered sugar (a little under 2 lbs.)
  • 1 cup butter, softened
  • 1 tbs. mint extract
  • Food coloring gel in red, white and blue

Once your brownies are completely cooled, beat filling ingredients in a stand mixer until smooth and spreadable. The mixture will be stiffer than regular frosting– almost like a really soft dough. If it’s too stiff to pipe, sprinkle a bit of water over it and stir until you get the desired consistency. Divide into three bowls and color with red, white, and blue gel coloring. I do use white to get a nice, opaque white color, but you can skip it if you don’t have any.

Transfer icing into piping bags and pipe diagonal stripes* over the cooled brownie layer. Once piped, get a sheet of wax or parchment paper and lay it over the top– press down gently to smooth out all of the ridges and grooves between the stripes.

Put the whole thing (with paper still on) into the refrigerator for a few minutes while you make the glaze.

*You want diagonal stripes so that when you cut it into squares, you see every color along every side of the square.


Chocolate glaze:

  • 2 cups of semisweet chocolate chips 
  • 12 tbs. butter

Melt butter in the microwave and pour over the chocolate chips in a large, microwave-safe bowl. Let stand 2 minutes and then stir until the chocolate begins to melt. If there are lumps remaining, microwave in 15-30 second increments, stirring well between each, until the chocolate smooths out.

Remove your brownie from the refrigerator and peel the paper off the top. Pour chocolate glaze over the top of the colored icing stripes and smooth with an offset spatula.

If desired, sprinkle with edible stars or other decorations.

Chill thoroughly so the glaze firms up. When ready to serve, slice with a knife dipped in hot water (dipped and wiped dry between each cut) so you can show off your colored mint layer!


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