Hersheys Chocolate Mint Brownies Recipes
CHOCOLATE MINT BROWNIES
One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! -Helen Baines, Elkton, Maryland
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.
Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 63mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
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!
Provided by Karen..
Categories Bar Cookie
Time 1h5m
Yield 12 3 inch squares, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease 13 x 9 x 2 inch baking pan (or line with foil).
- Combine all brownie ingredients in large bowl and beat until smooth. Pour batter into prepared pan.
- Bake 25 to 30 minutes or until top springs back when lightly touched in center. Cool completely on wire rack.
- Prepare mint cream: Combine all mint cream ingredients in a large bowl and beat until smooth. Spread evenly over brownies. Cover and refrigerate.
- Prepare chocolate glaze: Melt butter and chocolate syrup in a large saucepan over very low heat. Remove from heat and stir until smooth.
- Cool slightly and then pour glaze over chilled brownies.
- Cover and refrigerate at least 1 hour before slicing and serving.
- Store leftovers covered in refrigerator.
KISSES PEPPERMINT BROWNIE DROPS
Chocolate brownies are topped with HERSHEY'S KISSES Candy Cane Candies in this playful blend of mint and HERSHEY'S Cocoa. Mwah!
Provided by HERSHEY'S Kitchens
Categories Trusted Brands: Recipes and Tips
Time 36m
Yield 48
Number Of Ingredients 9
Steps:
- Stir together brownie mix, cocoa and crushed peppermint candies in large bowl. Add contents of syrup pouch, water, egg and oil, beating until well blended. Refrigerate about 1 hour or until firm enough to roll.
- Heat oven to 350 degrees F. Line cookie sheet with parchment paper or lightly grease. Remove wrappers from candies.
- Shape dough into 1-inch balls. Roll balls in powdered sugar and place on prepared cookie sheet.
- Bake 9 to 11 minutes or until set. (Some peppermint may melt out along edges of cookies. After removing from oven, immediately use edge of knife or spatula to push melted peppermint back to edges of cookie.) Cool 2 minutes. Press candy piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from cookie sheet to wire rack. Cool completely.
Nutrition Facts : Calories 86.9 calories, Carbohydrate 13.9 g, Cholesterol 4.4 mg, Fat 3.5 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 1.2 g, Sodium 38.9 mg, Sugar 4.4 g
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