Recipe
Dessert
Chocolate Mint Brownies
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 15
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (19.5 oz) box Pillsbury brownie mix | ||
| ¼ c. water | ||
| ½ c. Hy-Vee vegetable oil | ||
| 5 Hy-Vee large eggs, divided | ||
| ½ tsp. mint extract | ||
| ¾ c. heavy whipping cream | ||
| ½ c. Hershey's semi-sweet chocolate chips | ||
| ½ c. mint chocolate chips | ||
| ⅓ c. Hy-Vee granulated sugar | ||
| 1 c. Hy-Vee frozen whipped topping, thawed, divided | ||
| chopped Andes mints, optional |
Directions
- Preheat oven to 350 degrees. Stir together brownie mix, water, oil, 2 eggs and mint extract. Pour into a greased 9-by-13-inch baking pan. Set aside.
- In a medium saucepan, heat whipping cream and chocolate chips over medium heat, stirring constantly, until chocolate is melted and mixture is smooth. Cool slightly.
- Beat the remaining 3 eggs and sugar with an electric mixer on medium speed until foamy. Stir egg mixture into cream mixture.
- Pour cream mixture over brownie batter. Bake uncovered for 45 minutes or until topping is set. Cool completely, about 1 hour.
- To serve, top brownie with 1 tbsp whipped topping and sprinkle with chopped mints, if desired.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 85mg
- Sodium: 140mg
- Total Carbohydrates: 41g
- Protein: 4g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 0%
0%
Iron 8%
0%
Calcium 2%