Chocolate Mint Bars

Allow me to introduce you to your new favourite dessert.

I can’t decide if it’s more brownie or cake, but I don’t really think it matters because either way, it is totally delicious. We’ve got a layer of brownie/cake, topped with a sort of mint frosting layer, which is then covered in a chocolate glaze. It’s the chocolate mint dessert of your dreams. I’m assuming that you dream about dessert, okay?


This is very chocolatey so you don’t need a huge piece, which means this cake/brownie thing is perfect for sharing! Bring it to your next potluck, dinner party, or save it for the holiday season and wow everyone you know. The chocolate mint combination is a foolproof way to make some new friends. All I had to do was show a picture of it to people at work and their eyes started bugging out.

See? I’m here to help you bake fun things and make new friends!

These are guaranteed to please just about everyone! They do have eggs though, so they aren’t vegan friendly. I have a friend who is or was going vegan for a couple of weeks because of one of those netflix documentaries so I’m keeping these and his sweet potato cheesecake all for myself. And my friends and family who eat just about anything I make.

So head to the kitchen and get to making new friends, everyone! No one will be able to resist this magic chocolate mint combination!

Chocolate Mint Bars


    Bottom layer:
  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 1 cup granulated sugar
  • 4 egg whites
  • 1/4 cup unsalted butter, melted
  • 2 tbsp. water
  • 1 tsp. vanilla extract
  • 2 eggs, beaten
  • 16oz. chocolate syrup
    Mint layer:
  • 2 cups powdered sugar
  • 1/4 cup unsalted butter, melted
  • 2 tbsp. milk
  • 1/2 tsp. peppermint extract
  • 2 drops green food colouring
    Chocolate glaze:
  • 3/4 cup semisweet chocolate chips
  • 3 tbsp. unsalted butter


  1. Preheat oven to 350°F.
  2. To prepare the bottom layer, combine the flour and salt with a whisk. In a medium bowl, combine sugar, egg whites, 1/4 cup melted butter, water, vanilla, eggs and chocolate syrup; stir until smooth. Add the flour mixture and stir until blended.
  3. Spray a 13 x 9-inch baking pan with cooking spray (metal preferred, glass okay). Pour the batter into the dish and back for 23-28 minutes, until a toothpick inserted in the centre comes out clean. Allow to cool completely in the pan on a wire rack.
  4. Once cooled, make the mint layer. Combine the powdered sugar, 1/4 cup melted butter, milk, peppermint extract, and food colouring, beating with a mixer until smooth. Spread the mint mixture over the cooled cake.
  5. To make the glaze, put chocolate chips and butter in a medium microwave-safe bowl. Microwave for 1-2 minutes, until melted, stirring every 30 seconds. Let it stand for a couple of minutes before spreading evenly on top of the mint layer. Cover and refrigerate until ready to cut and serve.

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