Mint-Chocolate Brownies

Submitted by Juenessa

"Very easy to make as the recipe starts out with a packaged brownie mix. Chocolate and mint are a winning combination!"

 

• Ready In: 50mins
• Ingredients: 15
• Yields: 48 brownies

ingredients

• Brownies

• 1 (22 1/2 ounce) box betty crocker Original Supreme brownie mix (with chocolate syrup pouch)
• 1⁄3 cup water
• 1⁄3 cup vegetable oil
• 2 eggs
• 1 cup chopped pecans
• 1 (10 ounce) bag mint chocolate chips (1 1/2 cups)

• Mint Frosting

• 3 cups powdered sugar
• 1⁄3 cup butter or 1/3 cup margarine, softened
• 2 tablespoons milk
• 1⁄2 teaspoon mint extract
• 2 drops green food coloring, if desired

• Shiny Chocolate Glaze

• reserved mint chocolate chips
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons corn syrup
• 1 -3 teaspoon hot water

directions

1. Heat oven to 350°F
2. Grease bottom only of 13x9-inch pan.
3. In medium bowl, stir brownie mix, chocolate syrup, water, oil and eggs using spoon, about 50 strokes or until well blended.
4. Stir in pecans and 1 cup of the chocolate chips (reserve remaining chocolate chips for glaze).
5. Spread batter in pan.
6. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean.
7. Cool completely.
8. In small bowl, beat powdered sugar and 1/3 cup butter with electric mixer on low speed until smooth.
9. Beat in milk, 1 tablespoon at a time, until spreadable.
10. Beat in extract and food color.
11. Spread frosting over brownies.
12. In 1-quart saucepan, heat reserved chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring occasionally, until melted.
13. Stir in hot water, a few drops at a time, until mixture is thin enough to drizzle.
14. Drizzle over frosted brownies.
15. Refrigerate about 30 minutes or until glaze is firm.
16. For brownies, cut into 8 rows by 6 rows.
17. Cook time does not include 30 minute chill time in the refrigerator.