Mint Chocolate Brownies

But first…Mint Chocolate Brownies.

mint brownies

If you know me at all, you know I have an affinity for fudgy brownies.  I never, ever want to hear “cake like” when it comes to a brownie.  If I wanted something to be cake like, I would make a cake. Like.  If I want brownies, I want something thick and chewy, full of fudgy goodness and almost to the point of Did she cook these all the way? gooiness.

Yes, indeed.

I made these holiday ready with the addition of mint, and more precisely, York Peppermint Patties and Hershey Mint Chips.  As you are probably aware, I do a lot of work with Hershey’s, and I am thrilled to have such good friends there that keep me in supplies.

If you’ve not tried the Hershey’s Mint Chips for baking, I highly recommend you do.  Not overly powerful (in fact, I added mint extract to really punch it up), but subtle and smooth.  I also added in some of the new Hershey’s Spreads.

Helloooo, gorgeous.

Hershey’s Spreads are brand new, and I’ve had my hand on them for about a month now.  There are three varieties, but for my brownies, I used the Chocolate Spread versus the Chocolate Almond or Chocolate Hazelnut.  Think peanut butter consistency, but total chocolate goodness, and there you have it.  Perfect on a cracker, a pretzel, an orange slice – or of course, in a brownie.

I’m sure you won’t have too much trouble figuring out what to do with yours.


Mint Chocolate Brownies

  • Prep Time: 15 minutes
  • Cook Time: 45-55 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 16-20 Brownies


  • 10 Tablespoons butter
  • 3 ounces Hershey’s Mint Chocolate Chips
  • 1 1/4 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon Mint Extract
  • 3/4 cup All Purpose Flour
  • 1/4 teaspoon salt
  • 2 tablespoons Unsweetened Cocoa Powder
  • 4 cut up York Peppermint Patties
  • 1/4 cup Hershey’s Chocolate Spread  


  1. Preheat oven to 350. Prepare 8×8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper.
  2. In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Allow to cool slightly.
  3. In a separate bowl, beat eggs, vanilla and red food coloring with the sugar. Slowly add in chocolate mixture until well combined.
  4. In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Do not over mix.
  5. Stir Peppermint Patties and Hershey’s Spread into batter until evenly mixed.
  6. Pour batter into prepared baking pan.
  7. Bake 45-55 minutes, or until just set and toothpick inserted comes out clean. Allow to cool. Enjoy!

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