Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Mint Brownies! February 10, 2014

Filed under: Brownies,Dessert — lewissisters @ 4:16 am

This month’s recipe is a delicious dessert. What is the recipe? I am talking about mint brownies!
Previously, my sister and I tried to make mint brownies, but the recipe did not turn out. A few weeks ago, my mom got this recipe from a colleague at her work. I was anxious to try it because my mom tasted a brownie and said it was fantastic
The brownies are moist, while the mint and chocolate layers add color and excellent flavor. I colored the mint layer with a few drops of green food coloring; however, you can use pink or red food coloring for Valentine’s Day, or other occasions. The brownies must cool completely. Once the pan was cool enough, I put it in the fridge so the brownies would cool faster. If you want, you could make the brownies, minus the mint and chocolate layers, and put them in an 8-8 pan to make them thicker.
If you make these brownies, be sure to invite friends over, or give some to neighbors because they are really rich. We sent a plate home with my sister and her family to get them out of the house. Don’t get me wrong, these brownies are amazing; just be careful how many you eat at one time. 🙂

Preheat oven to 350 degrees
1 Cup Flour (gluten free all purpose baking flour) 1 Cup Sugar ½ Cup Butter (1 stick)
4 Eggs 1 ½ Cup Hershey’s Syrup
In mixing bowl, combine above ingredients and beat until smooth. Pour into a 9 x 13” greased and floured pan. Bake for 25-30 minutes. Allow cake to completely cool in pan.
Mint cream topping:
2 Cup Powdered sugar ½ Cup Butter ¾ tsp Mint or Peppermint extract
3 drops green or red/pink food coloring 1 Tablespoon water
Combine all ingredients. Beat until spreadable. (You may have to add more water or powdered sugar depending on the consistency.) Spread evenly on cooled cake. Chill for 30 minutes.
Chocolate topping:
6 Tablespoons Butter
1 Cup Semi-Sweet chocolate chips
In a small saucepan, over very low heat, melt butter & chocolate chips. Remove from heat, stir until smooth. Cool slightly. Spread over mint topping. Chill for at least ½ hour.
*I use the peppermint at Christmas time and sprinkle crushed candy canes on top.


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