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Mint Brownie Pie

I first served this treat to my family on St. Patrick's Day, and it was an instant success. Now I serve it year-round; in the winter, I leave out the green food coloring to make a cool white mint pie. —Karen Hayes,Conneaut Lake, Pennsylvania.
  • Total Time
    Prep: 20 min. + chilling Bake: 20 min. + cooling
  • Makes
    8 servings


  • 6 tablespoons butter
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 large eggs, room temperature, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 teaspoon peppermint extract
  • Green food coloring, optional
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/4 cup semisweet chocolate chips
  • Additional whipped topping, optional


  • Preheat oven to 350°. In a large saucepan over low heat, melt butter and chocolate. Stir in sugar until smooth. Add eggs and vanilla. Stir in flour until well blended.
  • Pour into a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool on a wire rack.
  • Meanwhile, for filling, beat cream cheese and sugar until smooth. Beat in extract and, if desired, food coloring. Fold in whipped topping. Spread evenly over brownie layer. Refrigerate, covered, at least 1 hour.
  • Remove sides of pan just before serving. Melt chocolate chips; drizzle over top. If desired, serve with additional whipped topping.
Nutrition Facts
1 slice: 543 calories, 30g fat (20g saturated fat), 98mg cholesterol, 178mg sodium, 63g carbohydrate (54g sugars, 2g fiber), 5g protein.

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