This is a classic holiday treat. Another delicious, pretty thing that you can’t avoid during those holiday get-togethers because they are just too darn good – diet be danged, have 2 or 3 of them! And trust me, this one is not on any diet…unless you’re a chocoholic…and I am.
Chocolate Mint Brownies
Brownies:
- 1 cup sugar
- 1 cup flour
- 1/2 cup margarine
- 4 eggs, beaten
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 can (16 oz) Hershey’s syrup
Mix together in order given. Put into a greased 11×16 inch pan. Bake at 350 degrees for 25 minutes.
Mint Frosting (2nd layer):
- 2 cups powdered sugar
- 1/2 cup margarine
- 1 Tbsp milk
- 1/2 tsp peppermint extract
- green food coloring, for look of mint
Mix ingredients and spread on top of cooled brownies. May be put in freezer now to harden the mint frosting so next layer will spread easier.
Chocolate Frosting (third layer):
- 1 cup chocolate chips
- 6 Tbsp margarine
Mix ingredients in microwave. Pour over mint frosting. Spread. Let set and cut. Make more as needed – I usually double it because I love the chocolate frosting! I sprinkled mine with crumbled Andes Mints.
Note: You will want to keep the brownies refrigerated when you’re not serving them. I’ve also made them with red food coloring and mixed crumbled peppermint candy canes into the mint frosting layer.
Enjoy!
Check back later for a cookie post!
Connie says
Love the idea of Andes Mints on top!
Christi Parker Patrick says
I love that idea too! I love making these. They always remind me of someone's blue ribbon 4-H project!! Angie maybe?!