You've probably seen your share of a brownie recipe or two. Let me assure you this one is different in the best kind of way... its' taste.
My kids love this recipe so much that I have to make it at Christmas. It's become a tradition at our house.
This is no basic chocolate brownie. This one has three delicious layers that make it unique. The first layer is the brownie layer. Next comes a creamy mint layer made with creme de menthe. The last layer is a dark chocolate layer made with melted chocolate chips.
These layers together make for a taste and texture that will have your taste buds dancing. This dessert is on the rich side so small pieces are in order when serving this.
Mix all the cake layer ingredients together with an electric mixer. Pour into a 9 x 13 baking dish. Bake for 30 minutes at 350 degrees. You'll see the brownie pull away from the sides of the baking dish. Cool cake.
Beat mint ingredients until fluffy. Spread with a knife over cooled cake.
Melt the glaze ingredients in a double boiler. Cool a bit, maybe 5 minutes then spread over mint layer. Chill in refrigerator for 20 minutes or until hardened and cut into squares.
I make this recipe every Christmas and give as gifts to neighbors and friends and I always get rave reviews and many requests for the recipe. It's not your average mint brownie.
Try it and see if it doesn't turn into your next family tradition.
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Check out more Mexican recipes to go with your brownie recipe
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California