Contributed by Hershey’s® Foodservice
| INGREDIENTS | LBS. | OZS. | METHOD |
|---|---|---|---|
| BROWNIE | |||
| Flour | 1 | 4 | Combine and mix until smooth. |
| Sugar | 2 | ||
| Butter or margarine, softened | 1 | ||
| Eggs, whole | 1 | 12 | |
| Hershey's® chocolate syrup | 4 | ||
| Total appr. wt. | 10 | ||
| MINT CREAM | |||
| Confectioners' sugar | 2 | 4 | Combine and mix until smooth. |
| Butter or margarine, softened | 1 | ||
| Water | 2 | ||
| Mint extract | 2 to 3 tsp. | ||
| Green food color | 12 drops | ||
| Total appr. wt. | 3 | 6 | |
| CHOCOLATE GLAZE | |||
| Butter or margarine | 12 | Melt over low heat. Remove from heat and stir until smooth. Cool slightly. | |
| Hershey's semi-sweet chocolate chips | 1 | 8 | |
| Total appr. wt. | 2 | 4 |
Pour brownie batter, evenly divided, into two greased half-sheet pans. Bake at 350°F (300°F convection) for 25 to 30 minutes (15 to 20 minutes convection) or until the top springs back. Cool completely.
Spread half of the mint cream over each pan of brownies. Cover and chill.
Pour about half of the glaze over each pan of chilled brownies. Keep chilled.
Yields 40 3-in. squares
• Contributed by Hershey's® Foodservice