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Irish Chocolate Mint Dessert Recipe


1 hour 32 minutes
Skill Level
24 servings

Mint and chocolate makes for a great combination! Break this recipe out for St. Patrick's Day or any time of the year for a minty, chocolaty dessert!

Ingredients & Directions

Bake Time
30 minutes
2 minutes
Chill Time
1 hour


  • 1 1/2 cups
    butter or margarine, divided (375 mL)
  • 2 cups
    granulated sugar (500 mL)
  • 2 tsps
    vanilla (10 mL)
  • 4
  • 3/4 cup
    HERSHEY'S Cocoa (175 mL)
  • 1 cup
    all-purpose flour (250 mL)
  • 1/2 tsp
    baking powder (2 mL)
  • 2 2/3 cups
    icing sugar (650 mL)
  • 1 tbsp
    water (plus 1 tsp) (20 mL)
  • 1 tsp
    mint extract (5 mL)
  • 3-4 drops
    green food colouring
  • chocolate glaze (recipe follows)


Equipment Needed 
oven Oven
baking pan 13x9-inch (33x23 cm) Baking Pan
microwave safe bowl Microwave-Safe Bowl
microwave Microwave
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
refrigerator Refriegerator

Heat oven to 350°F (180°C). Grease 13 x 9-inch (33 x 23 cm) baking pan.


In large microwave-safe bowl, place 1 cup (250 mL) of the butter. Microwave on HIGH 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.


Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Let cool completely on wire rack.


Prepare Mint Cream: Combine icing sugar, remaining 1/2 cup (125 mL) butter, water, mint extract and green food colouring. Beat until smooth. Spread evenly on brownies. Cover; refrigerate until cold. Pour Chocolate Glaze over chilled brownies. Cover; refrigerate at least 1 hour before serving.

Chocolate Glaze: In small microwave-safe bowl, place 6 tbsps (90 mL) butter and 1 cup (250 mL) HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips. Microwave on HIGH (100%) 1 minute or until mixture is smooth when stirred. Let cool slightly.