Chocolate Mint Squares

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Chocolate Mint Squares

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Published prior to 2008

What is it about mint that fairly shouts "Christmas!"? Maybe it's the fact that peppermint candy canes are so closely associated with the holidays. Or maybe it's the cool, "wintry" taste of peppermint. Whatever, peppermint is a flavor that seems to appear during the holidays and disappear just as quickly once the New Year's arrived.

This recipe combines mint and chocolate in a dense, rich bar, made festive by a layer of white icing offset by a final drizzle of dark, bitter chocolate. If you like Thin Mint Girl Scout cookies, you'll love these.

2 ounces unsweetened chocolate
1/2 cup (1 stick, 4 ounces) butter or margarine
1 cup (7 ounces) sugar
1/4 teaspoon salt
2 large eggs
1/2 cup (2 1/8 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (2 ounces) chopped walnuts or chopped pecans, optional
1/4 teaspoon peppermint extract or peppermint oil*

2 cups (8 ounces) confectioners' sugar
4 tablespoons (2 ounces) melted butter
1/2 teaspoon peppermint extract or peppermint oil*
2 tablespoons (1 ounce) milk

1 ounce unsweetened chocolate
1 tablespoon butter or margarine

1/4 cup crushed peppermint candies or candy canes

*Peppermint oils or extracts may vary in strength; add them judiciously, tasting as you go.

Dough: In a double boiler, or in a microwave, melt together the chocolate and butter or margarine. In a medium-sized mixing bowl, beat together the sugar, salt and eggs. Add the chocolate mixture, stirring to combine, then the flour, nuts and peppermint, mixing till well-blended.

Pour the batter into a lightly greased 9 x 9-inch pan. Bake the squares in a preheated 350°F oven for 25 minutes. Remove them from the oven, and cool to room temperature.

Frosting: In a small bowl, whisk together the sugar, melted butter or margarine, peppermint and milk. Spread the frosting over the cooled squares in a thin layer.

Glaze: In a double boiler, or in a microwave, melt together the chocolate and butter or margarine. Drizzle this over the frosted squares, and sprinkle with the crushed peppermint candy. Refrigerate the squares till they're well-chilled. To serve, cut into 1 1/2-inch squares. Yield: About 36 small squares.

Nutrition information per serving (1 square, made with walnuts, 22g): 99 cal, 5.8g fat, 1g protein, 2g complex carbohydrates, 8g sugar, 25mg cholesterol, 20mg sodium, 35mg potassium, 40RE vitamin A, 9mg calcium, 22mg phosphorus, 2mg caffeine.


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  • star rating 12/05/2014
  • from
  • star rating 07/29/2014
  • Lori from E. Lansing, MI
  • This is super easy to make gluten-free. Just substitute in KAF All-Purpose Gluten-free flour at the same measurement. Tastes super rich. You'd never know it was GF. I've made a pan the last two holidays to the astonishment and delight of my family with Celiac.
  • star rating 01/24/2013
  • from
  • Best. Brownies. Ever.
  • star rating 11/19/2012
  • June from
  • My daughter said this was the best dessert she had ever eaten and she is a harsh critic!
  • star rating 11/17/2012
  • adkinsm from KAF Community
  • This is a great recipe but would like to make it in a 9 x 13 pan. Any suggestions as to how I would increase the amounts of the ingredients?
    For the larger pan size, you can easily increase the recipe by half--just halve each amount and add to the initial recipe for the total amount you'll need! For the baking time, I would still check them after 25 minutes--you might need only 2-3 more minutes until they're done. ~Kim@KAF
  • star rating 06/29/2012
  • from
  • star rating 12/20/2011
  • TSingh from Newport Coast, California
  • Festive. These will please children and adults who enjoy very sweet desserts with simple, straightforward flavors. For me, four stars not five, only because I thought they were a bit too sweet for my taste. Also, I thought the "brownie" base was not 'chocolatey' enough. Of course, this is only my personal preference. No fault of KAF. Overall, good and simple recipe for incorporating chocolate and mint flavors.
  • star rating 11/25/2011
  • Foodie102 from KAF Community
  • This recipe was super easy to make and yummy, however, some of my guests said the brownie part was a little dry, while others said they were perfect. I baked according to the instructions and to be honest, I too felt they could have been a little more moist. I think baking them a couple of minutes less may do the trick for me. I am planning on baking them in the square bake and give pans and giving them as gifts for Christmas along with some other goodies. Thanks KAF for so many great recipes!!!
  • star rating 12/24/2010
  • AB from CA
  • These are simply delicious...a chocolate fudge brownie with a crunchy peppermint topping
  • star rating 01/14/2010
  • Kathy from Madison, WI
  • I'd been craving chocolate-with-mint flavors and a creamy texture for weeks, so I decided on this recipe of the many similar ones I found online. It satisfied all my wishes! I did make a couple changes: I was out of unsweetened chocolate, so, in the traditional substitution, I used three tablespoons of Dutch cocoa plus a tablespoon of oil in place of each ounce of chocolate for the dough. Additionally, I'd forgotten about my peppermint oil, so I added a splash of Sno-Shoe liquor (a commercial mix of brandy and peppermint schnapps) to the dough. It's worth noting that the high amount of fat in the brownies helps to account for their fantastically deep and rich flavor, and that the small amount of dough the recipe yields a batch that's a good size for a single person to tackle. More on that later. And the frosting: I increased all amounts by about 50%, as I didn't want to go to the effort and still want more mint flavor (and texture difference) to offset the brownies. Happily, I remembered my peppermint oil just as I was pulling the frosting ingredients together, so I had a fresh, crisp flavor to complement the rich brownies. Just for fun, I added a few drops of red food coloring, too. I skipped the final, chocolate garnish, but I did decorate the bars with rows of mint-flavored hot cocoa mix to add a bit of contrast. This morning, I cut the pan into sixteen bars and froze them individually, so that I can have treats as long as they'll last. Really tasty, KAF. I love this recipe and forsee playing with different flavors of extract, nut and fruit additions, and types of chocolate in the future. Thanks.
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