Layered Mint Chocolate Brownies

READY IN: 1hr 5mins
Recipe by Karen..

Another one adapted from Hershey's Food Service. This recipe makes a "trial size" amount. The recipe for food service actually makes 4 times this amount!

Top Review by Ratalouille

Made in a 13x9x2 pan, this turned out more like a cake than a brownie. The house smells so good while these are baking, I can hardly wait for them to cool! HERSHEY came out with a Dark Chocolate Syrup, so that's what I used ... OOOOHHH MY! Rich, dark and very chocolaty ... Great recipe Karen !!! :) I made this for the "Something Old, Something New" event - March 2009.

Ingredients Nutrition

  • Brownies

  • 1 cup flour
  • 1 cup sugar
  • 12 cup butter, softened
  • 4 large eggs
  • 1 12 cups chocolate syrup
  • Mint Cream

  • 2 cups powdered sugar
  • 12 cup butter, softened
  • 1 tablespoon water
  • 12-34 teaspoon mint extract
  • 3 drops green food coloring
  • Chocolate Glaze

  • 6 tablespoons butter
  • 1 cup semi-sweet chocolate chips


  1. Heat oven to 350 degrees. Grease 13 x 9 x 2 inch baking pan (or line with foil).
  2. Combine all brownie ingredients in large bowl and beat until smooth. Pour batter into prepared pan.
  3. Bake 25 to 30 minutes or until top springs back when lightly touched in center. Cool completely on wire rack.
  4. Prepare mint cream: Combine all mint cream ingredients in a large bowl and beat until smooth. Spread evenly over brownies. Cover and refrigerate.
  5. Prepare chocolate glaze: Melt butter and chocolate syrup in a large saucepan over very low heat. Remove from heat and stir until smooth.
  6. Cool slightly and then pour glaze over chilled brownies.
  7. Cover and refrigerate at least 1 hour before slicing and serving.
  8. Store leftovers covered in refrigerator.

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