Ingredients Jump to Instructions ↓

  1. 1-1/2 cups (3 sticks)plus

  2. 6 tablespoons butter or margarine , divided

  3. 2 cups granulated sugar

  4. 2 teaspoons vanilla extract

  5. 4 eggs

  6. 3/4 cup HERSHEY'S Cocoa

  7. 1 cup all-purpose flour

  8. 1/2 teaspoon baking powder

  9. 2-2/3 cups powdered sugar

  10. 1 tablespoon plus 1 teaspoon water

  11. 1 teaspoon mint extract

  12. 4 drops green food color 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

  2. Place 1 cup (2 sticks) butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, flour and baking powder; beat until well blended. Pour batter into prepared pan.

  3. Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack.

  4. Prepare Mint Cream Center by combining powdered sugar, 1/2 cup (1 stick) butter, water, mint extract and food color. Beat until smooth. Divide and spread evenly on brownies. Cover; refrigerate until cold.

  5. Prepare Chocolate Glaze by placing remaining 6 tablespoons butter and chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert.

  6. servings.


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