Double Chocolate Mint Brownies

It is officially that time of year – the time when we alternate between “ugly sweaters” and little black dresses, elbow our way through masses of shoppers, and bake endless stacks of cookies. My to-do list has officially multiplied into six categories…actually I think one of my New Year’s resolutions will be to work on my addiction to lists. Which I have just added to my list of resolutions…

All that to say, now more than ever, I value simplicity in my recipes! I’m sure you do too, which is why I’m so excited to share these Double Chocolate Mint Brownies with you.

My mom has been making these every Christmas for as long as I can remember. Not only are they moist, rich and delicious, but they are so simple to make. This is an A+ recipe!

The only thing to keep in mind with these is that each layer needs to cool or chill before you can move to the next step. So just make them on a day when you have some time at home and you’ll be good to go! Happy baking!

Double Chocolate Mint Brownies

Recipe adapted from Hershey’s

Makes about 12 servings


1 cup all-purpose flour
1 cup sugar
1/2 cup (1 stick) butter or margarine, softened
4 eggs
1 1/2 cups Hershey’s Syrup (16-oz can)

Mint Filling
2 cups confectioners’ sugar
1/2 cup butter or margarine, softened
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring

Chocolate Topping
9 tablespoons butter or margarine
1 1/2 cup semi-sweet chocolate chips


Heat oven to 350 degrees F. Grease rectangular 13x9x2-inch pan. Combine flour, sugar, butter, eggs and syrup in a large bowl until smooth. Pour into prepared pan and bake for 25 to 30 minutes or until top springs back lightly when touched. Top may still appear wet. Cool completely in pan on wire rack.

For the mint filling, combine confectioners’ sugar, softened butter, water, mint extract and food coloring in medium bowl until smooth. Spread over fully cooled brownie. Chill.

For the chocolate topping, melt chocolate chips and butter over very low heat. Be careful not to burn the chocolate. Remove from heat; stir until smooth. Cool slightly. Pour over chilled dessert – chill further until firm enough to cut (at least an hour). Enjoy!

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  • Sally K

    I’ve gotta try these! Have you ever used creme de menthe, like the espresso syrup, in the filling? If I do, I’ll tell ya how it goes. Yummy!

  • missallaneous

    That last shot with all the bokeh is gorge-ousss! :) Happy Christmas, my dear!

  • Jessie

    Sally – I haven’t tried that, although the recipe on Hershey’s was updated with green creme de menthe as an option. If you try it I would love to hear how it tastes!

    Missa – Thank you friend!! I hope you had a great Christmas.

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