St. Patrick's Day Brownies

Recipe by veggie Jen
READY IN: 1hr 15mins


  • brownies
  • brownie mix (with chocolate syrup pouch)
  • 13
    cup water
  • 13
    cup vegetable oil
  • 1
    cup chopped pecans
  • 1
    (10 ounce) bag mint-flavored chocolate chips (1 1/2 cups)
  • Mint Frosting
  • 1
    (1 lb) container vanilla frosting
  • 12
    teaspoon mint extract
  • 2
    drops green food coloring, if desired
  • Shiny Chocolate Glaze
  • reserved mint-flavored chocolate chips
  • 2
    tablespoons butter or 2 tablespoons margarine
  • 2
    tablespoons corn syrup
  • 1 -3
    teaspoon hot water


  • 1. Heat oven to 350°F Grease bottom only of 13x9-inch pan. In medium bowl, stir brownie mix, chocolate syrup, water, oil and eggs using spoon, about 50 strokes or until well blended. Stir in pecans and 1 cup of the chocolate chips (reserve remaining chocolate chips for glaze). Spread batter in pan.
  • 2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
  • 3. In medium bowl, stir all frosting ingredients using spoon until well blended. Spread frosting over brownies.
  • 4. In 1-quart saucepan, heat reserved chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring occasionally, until melted. Stir in hot water, a few drops at a time, until mixture is thin enough to drizzle. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. For brownies, cut into 8 rows by 6 rows.
  • *don't like mint? try using raspberry-flavored chocolate chips for the mint ones and tint the mint frosting pink.