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 make an excellent St. Patrick’s day dessert!
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.
Ingredients in Mint Brownies:
Brownie Layer:
Flour – all purpose flour works great
Sugar: white sugar
Chocolate Syrup: 1-1/3 cup of Hersheys chocolate syrup
Eggs: this recipe calls for 4 large eggs
Baking Soda, Salt
Butter: unsalted butter
Mint Layer: peppermint extract, green food coloring, butter, powdered sugar
Chocolate Layer: Butter and Chocolate Chips
How to Make St. Patrick’s Day Dessert Mint Brownies:
This recipe is a 3 step process!
- Brownie Layer: Make and bake the brownie layer. It is important to not let this overbake- you want the brownie layer to be rich and gooey! Let it cool about 15 minutes before starting the mint layer.
- Mint Layer: This layer will be a thin layer for the brownies. Spread it on warm brownies for best results. Once spread, stick in freezer of fridge (20 minutes in freezer, 30 minutes in fridge) to cool so you can add the chocolate layer.
- Chocolate Layer: Once cool, begin melting the butter and chocolate chips for the last layer. Top and enjoy!
- These stay in fridge so that the frosting stays together.
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.
FAQs
I’ve used both semi sweet and milk chocolate. I think the semi sweet chips make the top layer harder to cut through, but it doesn’t affect the taste at all.
Absolutely. Make these ahead of time and store in fridge for up to 1 week or freezer for up to 3 months. They are a very freezer friendly dessert. I will eat them right of the freezer!
I have not tried it. If you want to experiment for an extra rich experience, try about 1/2 cup of milk chocolate chips.
Store in a air tight container in fridge for up to 7 days, or freezer for up to 3 months. If layering the brownies in a container, be sure to put parchment paper between the layers.
More Dessert Recipes You May Enjoy
Try our rich Zucchini Brownie Recipe – great for the summer when there is an over abundance of zucchini!
Our Cowboy Cookies are a crowd pleaser or try chocolate chip cookie bars for a gooey bar!
Kitchen Sink Bars tastes salty, and sweet!
During Christmas, our candy cane cookies are a hit!
Vanilla Pudding Chocolate Chip Cookies are a classic, too.
Eggs are expensive these days, try our egg free chocolate cake!
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I hope you enjoy this St. Patrick’s Day Dessert brownie recipe! -Bobbi Jo
St. Patrick’s Day Dessert Brownies
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
- 2 cups powdered sugar
- 2 tbsp milk
- 1 tsp peppermint extract
- 2-3 drops green food coloring amount of food coloring will vary by brand and depth of green you desire.
Chocolate Frosting
- 3/4 cup butter
- 1-1/2 cups chocolate chips milk chocolate or semi-sweet. (semi-sweet leaves a harder chocolate topping, but still works fine)
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
- Melt butter on medium heat in medium sized pan. Add the peppermint extract and food coloring. Remove from heat and slowly mix the powdered sugar and milk in the frosting. Add more milk/powdered sugar if needed to get the consistency to spread easily on brownies.
- Refrigerate until firm, about 25-30 minutes (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
Nutrition
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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!!
These are a favorite brownie recipe in our house around St. Patrick’s day and Christmas time. They also freeze very well!