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Irish Chocolate Mint Dessert

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories320
Calories from Fat160
Total Fat18 g28% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol75 mg25% DV
Sodium150 mg6% DV
Total Carbohydrates40 g13% DV
Dietary Fiber1.0 g4% DV
Sugars33 g
Protein3 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron10% DV
  Amount Per Serving % DV *
Calories320
Calories from Fat160
Total Fat18 g28% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol75 mg25% DV
Sodium150 mg6% DV
Total Carbohydrates40 g13% DV
Dietary Fiber1.0 g4% DV
Sugars33 g
Protein3 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron10% DV
  • 1-1/2 cups butter or margarine (3 sticks) plus 6 tablespoons , divided
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking powder
  • 2-2/3 cups powdered sugar
  • 1 tablespoon water plus 1 teaspoon
  • 1 teaspoon mint extract
  • 4 drops green food color
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

Directions

  • 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
  • 2. Place 1 cup (2 sticks) butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 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.
  • 3. Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack.
  • 4. Prepare Mint Cream Center by combining powdered sugar, 1/2 cup (1 stick) softened butter, water, mint extract and food color. Beat until smooth. Divide and spread evenly on brownies. Cover; refrigerate until cold.
  • 5. Prepare Chocolate Glaze by placing remaining 6 tablespoons butter and chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 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. 24 servings.

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