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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 sticks - butter, divided
  • 1 cups - sugar
  • 1 cans - 16 0z. Hershey's syrup
  • 4 - eggs
  • 1 cups - flour
  • 4 cups - powdered sugar
  • 1 teaspoons - peppermint extract
  • - green food coloring, just a couple of drops
  • 4 tablespoons - milk, or a little more to desired consistency
  • 12 ounces - semi-sweet chocolate chips
  • Directions:

    Cream together 1 stick of butter and 1 cup of sugar. Add Hershey's syrup, then mix in the eggs. Add flour and mix until well blended.

    Pour into greased and floured jelly roll pan; bake at 350 degrees F for 20-25 minutes. Cool for 10 minutes, then refrigerate one hour.

    Cream together 1 stick of butter with 4 cups of powdered sugar. Add peppermint extract and a couple of drops of green food coloring or whatever it takes to get the color you want. Add milk, adding more if needed until it seems spreadable. Spread mint cream over brownie layer. Refrigerate for 2 hours.

    Melt 1 stick butter over a double boiler if you have one. If not, use a nonstick sauce pan over low heat and watch it and stir constantly. Then add the chocolate chips and stir in until melted and smooth; keep stirring.

    Pour and spread chocolate mixture over mint cream layer. Chill about 30 minutes or until chocolate layer is firm enough to cut. Cut brownies into squares and store in the fridge for up to 2 weeks.

    Brief Description

    Decadent brownies with peppermint cream layer and chocolate frosting.

    Main Ingredient:

    Hershey's syrup

    Cuisine:  American

    Prep Time: 3 hour(s) 30 min
    Cook Time: 25 min


    Sharon Workman - Chicago Friends Circle

    Posted By:


    Posted On:

    September 23, 2021

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