Ingredients
-
-
1
-
1
-
1/2
-
4
-
1 1/2
-
-
2
-
1/2
-
1
-
1/2 - 3/4
-
3
-
-
6
-
1
Directions
Layered Mint Chocolate Brownies, 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!, 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 used OOOOHHH MY! Rich, dark and very chocolaty Great recipe Karen !!! 🙂 I made this for the Something Old, Something New event – March 2009
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Steps
|
1
Done
|
Heat Oven to 350 Degrees. Grease 13 X 9 X 2 Inch Baking Pan (or Line With Foil). |
|
2
Done
|
Combine All Brownie Ingredients in Large Bowl and Beat Until Smooth. Pour Batter Into Prepared Pan. |
|
3
Done
|
Bake 25 to 30 Minutes or Until Top Springs Back When Lightly Touched in Center. Cool Completely on Wire Rack. |
|
4
Done
|
Prepare Mint Cream: Combine All Mint Cream Ingredients in a Large Bowl and Beat Until Smooth. Spread Evenly Over Brownies. Cover and Refrigerate. |
|
5
Done
|
Prepare Chocolate Glaze: Melt Butter and Chocolate Syrup in a Large Saucepan Over Very Low Heat. Remove from Heat and Stir Until Smooth. |
|
6
Done
|
Cool Slightly and Then Pour Glaze Over Chilled Brownies. |
|
7
Done
|
Cover and Refrigerate at Least 1 Hour Before Slicing and Serving. |
|
8
Done
|
Store Leftovers Covered in Refrigerator. |
