Crème De Menthe Brownies

Makes Approx 96, 2-inch brownies


  • 7 lb (full box) Krusteaz Professional® Fudge Brownie Mix 732-0620 or 4 lb Krusteaz Professional Ready to Bake Brownie Batter 732-0605
  • 24 fl oz (3 cups) hot water (No water or mixing needed if using Ready to Bake Brownie Batter)
Mint Icing
  • 40 oz (8 1/3 cups) Krusteaz Professional® Vanilla Creme Icing Mix 732-0800
  • 6 fl oz (3/4 cup) hot water
  • 2 tsp mint extract
  • 1/2 tsp green food coloring
Chocolate Glaze
  • 24 oz (4 cups) chocolate chips
  • 1 Tbsp + 1 tsp vegetable oil


  1. For brownies, place Krusteaz Professional Fudge Brownie Mix, 24 oz (3 cups) water in mixer bowl. If using Ready to Bake Brownie Batter, omit water.
  2. Using a paddle, mix on low speed 30 seconds. Scrape bowl. Continue to mix on low speed 30 seconds. Omit this step if using Ready to Bake Brownie Batter.
  3. Scale batter into prepared full sheet pan.
  4. For convection oven, bake at 300°F 27-32 minutes; for standard oven, bake at 350°F 27-32 minutes. Cool completely.
  5. For mint icing, place Krusteaz Professional Vanilla Creme Icing Mix in mixer bowl.
  6. Using a paddle, mix on low speed 1 minute while gradually adding 6 oz (3/4 cup) water. Scrape bowl. Add mint extract and food coloring.
  7. Change to high speed and mix 5 minutes or until light and creamy.
  8. Ice cooled brownies. Chill until firm.
  9. For chocolate glaze, place chocolate chips and oil in saucepan and heat over low heat, stirring constantly, until melted.
  10. Spread thin layer over chilled mint icing. Chill until set.
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