Fudgy Chocolate-Mint Brownies a la Mode

  • Active Time 15m
  • Total Time 3h 55m

Makes 16


  • For the Brownies:
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 4 ounces unsweetened chocolate
  • 1 cup semisweet chocolate chips (one 6-ounce bag)
  • 1 3/4 cups sugar
  • 1/2 teaspoon peppermint extract
  • 4 large eggs
  • 3/4 cup all-purpose flour
  • For the Glaze and Sauce:
  • 1 cup whipping cream
  • 2 cups semisweet chocolate chips (one 12-ounce bag)
  • 1/4 teaspoon peppermint extract

  • Mint chip ice cream



Preheat the oven to 350 degrees F.

Butter and flour a 9-inch square metal baking pan. Stir 3/4 cup butter, unsweetened chocolate and chocolate

chips in heavy large deep saucepan over low heat until melted. Remove from heat.

Add the sugar and peppermint extract to the warm chocolate mixture in the saucepan; whisk to

blend. Whisk in the eggs 1 at a time. Add the flour; whisk to blend.

Pour the batter into the prepared baking pan. Bake until a tester inserted into center

comes out with some very thick moist batter still attached, about 30 minutes.

Cool the brownies in pan on a rack for 10 minutes. Using the back of a fork, press down on

edges of the brownie to make flat and even.


Bring the cream to simmer in medium saucepan. Remove from heat. Add the chocolate chips; whisk until melted. Mix in the extract. Pour 1 cup glaze over warm brownies in pan (set aside remaining glaze in pan to use as sauce). Refrigerate

until the brownies are firm, about 3 hours.

Cut the brownies into 16 squares. Place 1 brownie on each of 6 plates. Rewarm

the remaining glaze/sauce in pan over medium heat until warm, stirring constantly.

Place a scoop of ice cream on each plate. Spoon the sauce over the ice cream and serve.

DO-AHEAD TIP: Brownies and sauce can be made 4 days ahead; cover separately; chill.

Recipe created exclusively for Cooking.com by Sarah Taverner.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 3776

nutrition information per serving

413 calories; 26g total fat; 85mg cholesterol; 24mg sodium; 49g carbohydrates; 3g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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