I was first introduced to these mint brownies in high school. Since my friend first made them for me nearly 17 years ago, I have since incorporated them into my annual Christmas cookie repertoire. (They were a huge hit in the office last Christmas.) The best part about this recipe is that it’s super easy. It’s perfect for Christmas time because you make the brownies in three steps, and in the downtime in between the steps I can get other recipes going.
Recently I made these before my big road trip accompanying my friend who first introduced them to me across the country. This recipe is widely published on the internet (where I found it!), but I’ve added my own unique twist by doubling the filling and icing ingredients and adding a special garnish. The result? Pure decadence.
- 1 can Hershey’s syrup
- 1 c. sugar
- 1 stick butter, softened
- 4 eggs
- 1 c. flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 c. butter
- 4 T. milk
- 1 to 2 tsp. mint (or peppermint) extract
- Green food coloring
- 4 c. powdered sugar
chocolate icing ingredients.
- 1 c. butter
- 12. oz bag semi-sweet chocolate chips
- For brownie: Mix ingredients well using a mixer. Bake 350 degrees for 20 to 30 minutes in greased jelly roll pan. Refrigerate 20 minutes or until cool.
- For filling: Mix ingredients well and spread over brownie mixture. Refrigerate 20 minutes more.
- For chocolate icing: Melt ingredients in microwave. Spread carefully over green or layer. Refrigerate until chocolate is set. Sprinkle with chopped Andes Candies garnish if desired.