With Saint Patricks Day tomorrow I feel like my mind has still been on all things mint! And so here are the beloved mint brownies that have become ever so popular over the years at parties, family gatherings, or just as dessert! These are great made ahead and can even be put in the freezer! Make sure you use margarine or they will not set up the same and when you put them on the fridge or freezer you will get a weird film on top of them instead of the glossy smooth finish like the margarine will do to the brownies!
1 cup margarine, melted
1 cup sugar
3/4 teaspoon baking powder
1 cup plus 1 Tablespoon flour
16 oz. Hershey chocolate syrup
In a large bowl, combine all ingredients and mix well. Pour into a greased 9×13 inch pan (if you like thick brownies) or a greased cookie sheet (if you like thinner brownies) Bake for 30 mins in a 9×13 pan or 24 minutes for a cookie sheet. Cool completely or freeze before frosting.
3 cups powdered sugar
1/2 cup margarine, softened
3 Tablespoons milk
1/2 teaspoons peppermint flavoring
2 drops green food coloring
In a bowl combine all ingredients and mix until smooth. Spread on baked and cooled brownies with frosting and refrigerate or freeze to harden frosting.
2 cups chocolate chips
1 cup margarine
2 teaspoons vanilla
In a saucepan melt together chocolate chips, margarine and vanilla. Spread over the top of frosting. Sprinkle with chopped Andes mints. Return to refrigerator to let harden or let sit until it sets.
Note: These brownies can be made ahead of time and frozen. Just frost and spread on chocolate layer while still frozen. This recipe works best with margarine.