How to make it

  • Preheat oven to 350 degrees.
  • Prepare 9 x 13-inch pan by spraying with nonstick cooking spray.
  • In large saucepan, cook 1/2 cup granulated sugar, 2 tablespoons butter, and 2 tablespoons water, stirring over medium-low heat until mixture comes to a boil.
  • Remove from heat.
  • Stir in 2 cups semisweet chocolate chips until melted and creamy.
  • Add the 2 eggs and 1 teaspoon vanilla and stir until smooth.
  • Combine flour and baking soda in mixing bowl.
  • Add flour mixture to chocolate mixture and stir until well-blended.
  • Pour into prepared pan.
  • Bake for approximately 25 minutes or until set and done.
  • Remove from oven and let cool completely.
  • While brownies are cooling, prepare mint creme layer.
  • In large mixing bowl, beat 1 stick margarine, 2 cups confectioner's sugar, 2 tablespoons milk, mint extract, and green food coloring with electric mixer until creamy and smooth.
  • Spread mint creme over cooled brownies in pan.
  • Refrigerate until set while making top chocolate layer.
  • In small saucepan over low heat, melt the 6 tablespoons margarine and 1 cup semisweet chocolate chips, stirring until melted and smooth.
  • Spread evenly over refrigerated mint creme layer with rubber scraper or spatula.
  • Let cool at room temperature before cutting.

Reviews & Comments 6

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    " It was not good "
    cynlvr ate it and said...
    This recipe did not work for me. The chocolate SEIZED after I added the chips to the warm water/butter/sugar mixture. It was all lumpy and impossible to stir. The problem got a little better after I added the eggs and vanilla, and I figured the batter was supposed to be thick since the recipe title calls it a "brownie." But after baking for a few minutes LESS than the 25 minutes the recipe says, and then finishing the top two layers, the brownie part (bottom layer) came out too hard - especially the corners. I have a much better, old recipe for "Fannie Mae bars" that calls for a 16-oz can of Hershey's syrup to make the bottom chocolate layer. I used the recipe on this page for Christmas 2017, because Hershey has discontinued the 16-oz can of chocolate syrup, and many people say the syrup that comes in the current, 24-oz plastic squeeze bottle is not the same product. I wrote to Hershey's to find out for sure, and I'm hoping I can go back to the old recipe, which has a bottom layer that is closer to a dense cake rather than a hard brownie. I gave the recipe two stars, because the mint and ganache (top) layers are the same great flavor we are used to.
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    " It was excellent "
    chefelaine ate it and said...
    Love choccies, love mint;
    You've given me a Christmas hint!!

    HIGH FIVE! :+D
    Was this review helpful? Yes Flag
    " It was excellent "
    pippy ate it and said...
    One of my weaknesses happens to be "BROWNIES" and this recipe looks perfect. Thank you for submitting it and HIGH 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    taylorsue82 ate it and said...
    Oh man these look and so good, love mint n chocolate. Can't wait to try. 5 all the way.
    Was this review helpful? Yes Flag
    " It was excellent "
    nutmeg01 ate it and said...
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    " It was excellent "
    laadeedaa ate it and said...
    Oh my, I don't think life can get any better. This recipe looks amazingly good and I know I'm gonna like it ;) Thanks for sharing a great 5 fork recipe.
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    " It was excellent "
    mcboo ate it and said...
    yea! This looks good. I just don't have the energy to make it tonight. It looks like a keeper.
    Was this review helpful? Yes Flag

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