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Fudgy Mint Brownies
Recipe Yield: One 18 x 26-inch sheet cake

Garnish with one of the following: (1) Diagonally cut Andes Mints (2) Grated semi-sweet chocolate (3) Drizzle with melted semi-sweet chocolate or Chocolate Fudge Glaze
2 3/4  cups  Hot water (120 degrees F)
1/4  tsp.  Mint extract
1  box (6 lb.)  Pillsbury Deluxe Brownie Mix
4  cups  Chocolate chips
1/2  cup  Hot water (140 degrees F.)
1/2  box 2 lb.2 oz  Pillsbury Creamy White Frosting Mix *
1/4  tsp.  Mint extract
 as needed  Green food color
  • Pour 2 3/4 cups hot water into mixer bowl; add mint extract and brownie mix. Mix according to package directions adding chocolate chips the last 30 seconds.
  • Spread batter evenly in 18 x 26-inch sheet pan which has been greased on bottom only. Bake according to package directions. Cool completely.
  • Place all frosting ingredients except food color in mixer bowl. Mix according to package directions adding additional water, if necessary, to obtain good spreading consistency; tint a pale green with food color. Spread evenly over brownies.
  • Chocolate Fudge Glaze - Heat 3/4 cup (7 oz.) Pillsbury Milk Chocolate or Chocolate Fudge Ready-To-Spread Icing to drizzling consistency.
  • *To substitute 2 lb. 12 oz. Pillsbury Vanilla Ready-To-Spread Icing for the frosting mix, stir in 1/4 tsp. mint extract and tint a pale green using green food color.
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