Irish Mist Brownies

This recipe came from mom’s old Land O Lakes cookbook from a hundred years ago (give or take a few decades). Yes, Carl, from the days when I made hand-lettered signs for the goodies on the Xmas eve table. They’re rich and decadent and most people love them. I’ve also made a cherry version with a plain buttercream frosting (skip the peppermint extract) topped with cherry pie filling. (Almond extract might also work well in the frosting for the cherry version.)



  • ½ cup butter
  • 2 (1-ounce) squares unsweetened baking chocolate
  • 1 cup sugar
  • ¾ cup all-purpose flour
  • 2 large eggs


  • 2 cups powdered sugar
  • 3 ounces cream cheese softened
  • 3 tablespoons butter softened
  • ½ teaspoon peppermint extract
  • 5 drops green food color optional
  • 2 drops yellow food color optional

Drizzle (optional)

  • 1 (1 ounce) square unsweetened baking chocolate melted


  1. Heat oven to 350°F. Line 8-inch square baking pan with aluminum foil, extending foil over edges. Grease foil; set aside.
  2. Melt ½ cup butter and 2 squares chocolate in 2-quart saucepan over medium heat, stirring constantly, 4-6 minutes or until smooth. Stir in all remaining brownie ingredients until well mixed. Spread into prepared pan.
  3. Bake 25-30 minutes or until brownie just begins to pull away from sides of pan. Cool completely.
  4. Combine all filling ingredients in bowl. Beat at medium speed until creamy. Spread over cooled bars. Drizzle with melted chocolate, if desired. Cool completely. Lift brownies out of pan using foil ends; cut into bars. Store, covered, in refrigerator.