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| Cooking Time in Minutes | 30-35 |
| Servings | 24 |
- 11/2 cups plus 6 tbsp butter or margarine, divided
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 4 eggs
- 1/4 cup Hershey's cocoa
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 22/3 cups powdered sugar
- 1 tbsp plus 1 tsp water
- 1 tsp mint extract
- 4 drops green food colour
- 1 cup Hershey's semi-sweet chocolate chips
Directions
- Heat oven to 350 F. Grease 13x9x2 inch baking pan
- Place 1 cup butter in large microwave-safe bowl; cover, microwave at high 2 minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, flour and baking powder; beat until well blended. Pour batter into prepared pan
- Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack
- Prepare mint cream center by combining powdered sugar, 1/2 cup butter, water, mint extract and food colour. Beat until smooth. Spread evenly on brownies. Cover; refrigerate until cold
- Prepare chocolate glaze by placing remaining 6 tbsp butter and chocolate chips in small microwave-safe bowl. Microwave at high 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert.
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