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Mint Chocolate Brownies

I’ve been baking and serving these for all kinds of simchos for more than two decades and they have always been a hit. Now you can try them for yourself…

Mint Chocolate Brownies

Each recipe makes one 9×13 tray

Brownie Layer


4 eggs
2 cups sugar
1 & 1/2 cups flour
3/4 cup cocoa
3/4 cup oil
2 teaspoons vanilla
1 teaspoon baking powder


Preheat the oven to 350°F / 180°C.
Beat all the ingredients together. It should be a thick batter. Line your baking tray with baking parchment paper. Pour the batter out into the center of the tray. Hold onto the paper while you smooth the batter into all corners of the tray. Slide the tray into your hot oven and bake it for 20-22 minutes, until the center tests clean. Do NOT overbake or your brownies will burn and become too hard and dry. Remove them from the oven immediately and allow them to cool. Freeze slightly.

Mint Layer


1/2 cup margarine
2 cups powdered sugar
1 tablespoon water or non dairy creamer
1/2 teaspoon mint extract


Beat the mint layer ingredients together on high until it is creamy and fluffy. Using a flat spatula, spread this all over the top of the frozen or slightly frozen brownies. Place these into the freezer to set while you prepare the top layer.

Top Layer


200 grams (about 7-8 oz.) pareve chocolate
3 tablespoons oil


Melt the chocolate in a double boiler or in a microwave. Add the oil and stir together. Immediately spread this all over the top of the mint layer. Allow it to cool off and harden. Cut into squares after it has cooled off and serve.
This freezes great; however, to slice them, do so when it is not frozen. Frozen chocolate layers tend to crack instead of slicing nicely.

Enjoy your simcha!

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