These ridiculously delicious brownies with Hershey Syrup combine the richness of chocolate with the cool flavor sensation of mint. It’s a classic flavor combo that no one can resist. These chocolate mint brownies have everything you’re looking for in a good brownie and you’ll find yourself sneaking another bite before you know it. Let’s take a look.
Chocolate desserts make a regular appearance around our household. There’s just something irresistible and special about that rich decadent flavor. Some of our favorites are Chocolate Cake With Chocolate Bourbon Frosting, Mexican Chocolate Sauce with Kahlua, and Cheesecake Black Bottom Chocolate Cupcakes
Why You’re Going To Love This Recipe
- Making a brownie recipe with Hershey Syrup added to the brownie batter results in a thick fudgy chocolaty treat.
- These brownies start with a rich flavored brownie base then topped with a creamy mint layer of frosting. A timeless flavor combination.
- It’s just simply hard to go wrong with brownies. They’re easy, meaning they require no special pastry skills. There’s chocolate involved, sugar and butter. A perfect dessert in my book.
- This Chocolate Mint Brownie recipe kicks it up a notch by adding a creamy layer of mint frosting.
- These brownies are melt in your mouth luscious and delicious
We simply devoured these brownies. In fact we couldn’t stay out of them. They’re addictive. I feel confident this is a recipe your family will love and you’ll make over and over.
Ingredients Need
Brownies
- Vanilla
- Salt: Use Kosher salt. Most chefs agree that sea salt doesn’t penetrate and flavor the food like Kosher salt does. Save sea salt to season at the table.
- Walnuts: Or pecans.
- Butter: Unsalted butter works best here.
- Flour: All purpose flour.
- Sugar: Granulated sugar.
- Eggs: Large eggs,
- Hershey’s Syrup: Hershey’s Chocolate Syrup brings the deep chocolate fudgy flavor and consistency to this brownie recipe.
Mint Frosting
- Powdered Sugar: (Confectioners Sugar).
- Peppermint Extract: Good food always begins with quality ingredients. I like a couple of brands for quality extracts. Nielsen-Massey and Savory Spice.
- Butter: Again, unsalted.
- Milk: Whole milk or 2% will work here. I never buy, nor have cooked with, 1% or non-fat, so can’t address if the creamy texture of the frosting would be compromised.
- Green Food Coloring; just 2 – 3 drops will do. Or, if you want a greener color, add a couple more.
Step By Step Instructions: Brownies with Hershey Syrup
- Step 1: Simply combine the ingredients for this easy brownie batter and using a mixer mix until well blended.
- Pour the batter into a greased 13 x 9 x 2 baking dish. I used my Pyrex. Bake at 325 degrees for 30 – 40 minutes, or until a cake tester comes out clean.
- In the meantime make the mint frosting.
- It’s time to frost. Spread the mint frosting over the cooled brownies and prepare the chocolate glaze.
TIP: Use an off-set spatula for all of your frosting and spreading needs. It’s famous for creating dramatic swoops and swirls or for creating a perfectly smooth surface that’s ready to decorate.
- For the chocolate glaze: Melt chocolate chips and butter stovetop until blended. Stir until smooth. Place the chocolate glaze in a catsup type squeeze bottle, and with quick sweeping motions, spread the glaze over the brownies. You can also use this glaze as a solid frosting spread.
FAQs and Tips
When making any type of brownie, always mix the batter just long enough to blend the ingredients well. Over beating brownie batter will add air and result in a more cake like texture.
As I learned in Culinary School, rotate the brownie pan half way through the baking process. This will help with a more evenly baked pan of brownies, especially when using a larger pan.
Make sure the brownies have cooled completely. Once cooled, place them in the refrigerator to insure they’re “set”. Use a sharp knife that’s been dipped in hot water. Quickly wipe the knife off and then make a slice. Repeat these steps for every single cut.
Pro Tip: Use a cake tester. As always, just keep a close eye on the brownies while they’re in the oven and use a cake tester to make sure you know when they’re done. You want that “just right” brownie texture that’s a bit fudgy gooey on the inside without being cakey. Insert the cake tester into the center of the brownies and once it come out clean, take them out of the oven.
Recipe for Chocolate Mint Brownies with Hershey Syrup
I hope you give these glorious Hershey’s syrup brownies a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite brownies with Hershey syrup recipe, let me know, I’d love to give it a try.
Related Recipes
And if you’re looking for more dessert recipes, check out my Dessert Category. You’ll find lots of fun recipes to satisfy that sweet tooth, including the most popular on my site for No Bake Key Lime Pie. And this unique Mexican Chocolate Cake, made with toasted pepita seeds.
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Chocolate Mint Brownies with Hershey Syrup
Equipment
- 9 x 13 x 2 pan (I use my Pyrex pan)
- Cake tester
- Offset spatula
Ingredients
- Batter For Brownies
- 1 cup sugar
- ½ cup unsalted butter
- 4 large eggs beaten
- 1 cup flour
- ½ teaspoon kosher salt
- 16 ounces Chocolate syrup Hersheys
- 1 teaspoon vanilla extract
- ½ cup walnuts chopped, or pecans
- For The Mint Frosting
- 2 cups powdered sugar
- ½ cup unsalted butter
- 2 Tablespoons milk
- ½ teaspoon peppermint extract
- 1 – 2 drops green good coloring
- For The Chocolate Glaze optional
- 1 cup chocolate chips semi-sweet
- 6 Tablespoons unsalted butter
Instructions
- Preheat oven to 325 degrees.
- Combine all batter ingredients in order given, in a large mixing bowl. Mix on medium speed until blended. Pour batter into a greased 13 x 9 x 2 pan. Bake 30 – 40 minutes or until batter is set. Use a cake tester.
- Combine all frosting ingredients and beat with a mixer until smooth. Spread mixture over cooled brownies and let cool until set.
- For the chocolate glaze: Melt chocolate chips and butter in a small sauce pan stovetop over medium low heat. Stir constantly until blended and smooth.
- Pour the chocolate glaze into a catsup type squeeze bottle. With sweeping motions, add the glaze to the top of the brownies and frosting.
- Cover and refrigerate until ready to cut and serve.
Notes
Nutrition
Mint Chocolate Brownies with Hershey Syrup … It’s Whats for a Treat
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
16 ounces is 2 cups. Online I read that the discontinued Hershey can had 16 ounces or approximately 1 1/2 cups. Which do I use for this recipe? 2 cups for 16 ounces, or 1 1/2 cups?
Measure out 16 ounces of syrup, or two cups.
Is “16 ounces” 16 ounces or a cup and a third like I found on line? It seems that cans of 16 ounces are no longer available in our stores.
Good question. Use 16 ounces of syrup. Let me know if you have any other questions.
They look decadent and I like your first sentence description of them.