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Chocolate mint brownies with green frosting and drizzled chocolate glaze
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Chocolate Mint Brownies with Hershey Syrup

These ridiculously delicious brownies combine the richness of chocolate with the cool flavor sensation of mint. It’s a classic flavor combo that no one can resist.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Servings 24 brownies
Calories 289kcal

Equipment

  • 9 x 13 x 2 pan (I use my Pyrex pan)
  • Cake tester
  • Offset spatula

Ingredients

  • Batter For Brownies
  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 4 large eggs beaten
  • 1 cup flour
  • 1/2 teaspoon kosher salt
  • 16 ounces Chocolate syrup Hersheys
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts chopped, or pecans
  • For The Mint Frosting
  • 2 cups powdered sugar
  • 1/2 cup unsalted butter
  • 2 Tablespoons milk
  • 1/2 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

Tips for Success:
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 like a 9 x 13 x 2.
When cutting brownies, use a sharp knife. Dip the knife in hot water and then quickly wipe dry. Make your first cut and then repeat this process for each cut. 
If you want the color of the frosting to be greener, add a few more drops of green food coloring. 
Brownies freeze up to 3 months. Freeze individual squares wrapped in parchment paper and place in an air tight container. Thaw overnight in the refrigerator.

Nutrition

Calories: 289kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 78mg | Potassium: 76mg | Fiber: 1g | Sugar: 30g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg