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“Very easy to make as the recipe starts out with a packaged brownie mix. Chocolate and mint are a winning combination!”
48 brownies

Ingredients Nutrition

  • Brownies
  • 1 (22 1/2 ounce) boxbetty crocker Original Supreme brownie mix (with chocolate syrup pouch)
  • 13 cup water
  • 13 cup vegetable oil
  • 2 eggs
  • 1 cup chopped pecans
  • 1 (10 ounce) bag mint chocolate chips (1 1/2 cups)
  • Mint Frosting
  • 3 cups powdered sugar
  • 13 cup butter or 13 cup margarine, softened
  • 2 tablespoons milk
  • 12 teaspoon mint extract
  • 2 drops green food coloring, if desired
  • Shiny Chocolate Glaze
  • reserved mint chocolate chips
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 tablespoons corn syrup
  • 1 -3 teaspoon hot water


  1. Heat oven to 350°F
  2. Grease bottom only of 13x9-inch pan.
  3. In medium bowl, stir brownie mix, chocolate syrup, water, oil and eggs using spoon, about 50 strokes or until well blended.
  4. Stir in pecans and 1 cup of the chocolate chips (reserve remaining chocolate chips for glaze).
  5. Spread batter in pan.
  6. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean.
  7. Cool completely.
  8. In small bowl, beat powdered sugar and 1/3 cup butter with electric mixer on low speed until smooth.
  9. Beat in milk, 1 tablespoon at a time, until spreadable.
  10. Beat in extract and food color.
  11. Spread frosting over brownies.
  12. In 1-quart saucepan, heat reserved chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring occasionally, until melted.
  13. Stir in hot water, a few drops at a time, until mixture is thin enough to drizzle.
  14. Drizzle over frosted brownies.
  15. Refrigerate about 30 minutes or until glaze is firm.
  16. For brownies, cut into 8 rows by 6 rows.
  17. Cook time does not include 30 minute chill time in the refrigerator.

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