Delicious, fudgy brownies made with chocolate syrup, a layer of peppermint mint frosting and then topped with sweet chocolate frosting. These are the perfect holiday treat!
These brownies bring back memories
I am really not a mint person, and only eat mints about once a year..when I eat these mint brownies at Christmas time! They are the perfect combination of chocolate with a hint of mint and are one of my favorite Christmas treats. My mom would make them each year at Christmas and I think they just grew on me.
Make ahead of time & throw in freezer
These brownies can very easily be made ahead of time and thrown in the freezer to store.Honestly, they taste great frozen (I try to hide them from myself in the freezer, but end up sneaking a brownie or two straight frozen..yum!). Make them the weekend after Thanksgiving, put them in the freezer, and break them out Christmas day. Easy!
Made with chocolate syrup
These brownies are made with chocolate syrup. Fun fact, our original recipe from back in the 90s called fora CAN of Hershey’s syrup. I could not find cans of syrup at any of our local grocery stores, so had to do some math and convert to cup measurements this year.
Chocolate Mint Brownies with Chocolate Syrup
Equipment
- 1 Mixer
- 2 bowls, medium sized 1 for mint filling, 1 for chocolate frosting
- 1 set of measuring utensils
- 1 15×10 baking pan
- 1 spatula/spoon for mixing
Ingredients
Brownie 'Crust'
- 1 cup white sugar
- 1/2 cup butter softened
- 1 tsp vanilla
- 1 1/3 cups chocolate spyrup
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 eggs
Mint Filling
- 1/2 cup butter softened
- 2 cups powdered sugar
- 2 tbsp milk
- 1 tsp peppermint extract
- 2-3 drops green food coloring
Chocolate Frosting
- 3/4 cup butter
- 1-1/2 cups chocolate chips
Instructions
The Brownie 'Crust'
- Grease a 15×20 baking pan, set aside. Preheat oven to 325 F
- In a mixing bowl, cream the sugar & softened butter. Add eggs, chocolate syrup, flour and baking powder. Mix well.
- Put mixture into the greased baking pan. Bake at 325 F for 17-20 minutes (no longer then 20 minutes, they may not look done but they are!). Set aside.
Mint Filling
- Mix all of the filling ingredients together in mixing bowl until well-combined. Then, spread evenly over the crust.
- Refrigerate until firm, about 10-15 minutes. (I put in freezer for faster results)
Chocolate Frosting
- Melt butter and chocolate chips together. Stir well. Pour over cool brownies & filling.
- Cool slightly, 5-10 minutes. Then cut into squares. Return to refrigerator until hard. Enjoy!
- These can stay in freezer until ready to eat (will last weeks).
Notes
Looking for more Recipe inspiration?Be sure to check out my recipe page for more ideas! I post recipes weekly. Follow along on Pinterest, Facebook and Instagram for more sneak peaks and recipe tips!
Oh my, these are the BEST mint brownies! Perfect! The cake like layer may seem not done, but do not overcook. This is how they should be… rich and a delicacy!
I made this last night and they are delicious. However, it says to add eggs and the recipe doesn’t say eggs at all…. I used 2. Hopefully that’s correct, but they turned out. Fabulous!
Hi Michelle,
I’m so glad you liked it and figured out the eggs. I have fixed it, thank you so much for bringing to my attention!!