Deep cocoa brownies folded with mint chocolate chips and finished with an optional light mint glaze. Makes about 36 brownies.
A cocoa-and-boiling-water base gives these brownies a rich chocolate flavor, while mint chips add cool bursts throughout. Finish with the optional pale green drizzle.
Helpful Tips
- Stir the cocoa and baking soda together before adding the butter.
- Cool the brownies completely before adding the optional glaze.
- Add the milk gradually to the glaze until it is thin enough to drizzle.
THE RECIPE
Hershey’s Chocolate Mint Brownies
Prep20 min
Bake35–40 min
TotalAbout 2 hr
YieldAbout 36 brownies
Ingredients
Instructions
- Heat the oven to 350°F (175°C). Grease a 13 × 9 × 2-inch baking pan.
- Stir together the cocoa and baking soda in a large bowl. Stir in 1/3 cup melted butter. Add the boiling water and stir until the mixture thickens. Stir in the sugar, eggs, and remaining 1/3 cup melted butter until smooth. Add the flour, vanilla, and salt; stir until blended. Stir in the mint chocolate chips. Spread the batter in the prepared pan.
- Bake for 35 to 40 minutes, or until the brownies begin to pull away from the sides of the pan. Cool completely in the pan on a wire rack.
- If desired, make the glaze by combining the powdered sugar and 2 teaspoons milk in a small bowl. Stir in a few drops of green food color, if desired, adding more milk as needed for drizzling consistency. Drizzle over the brownies and cut into bars.
Frequently Asked Questions
Is the green glaze required?
No. The glaze is optional, and the green food coloring is optional too.
How many brownies does the recipe make?
About 36 brownies baked in a 13 × 9-inch pan.
Recipe adapted from the vintage cookbook page supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography.