Chocolate Mint Andes Brownies
Ultra Fudgey Chocolate Mint Andes Brownies topped with a thick layer of Peppermint Buttercream Frosting. Perfect for St Patrick’s Day!
With St. Patrick’s Day over a week away I thought I’d share with you one of my favorite ways to celebrate the holiday. With dessert of course.
Ultra rich and fudgey chocolate brownies topped with a thick layer of Peppermint Buttercream frosting. Does it get any better than that?
These brownies taste just like an Andes chocolate candy or a Girl Scout Thin Mint cookie. Peppermint and chocolate make the perfect combination.
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Let’s talk about the base of this dessert which is the brownie. I like my brownies chewy and fugdey. To achieve that I used as little flour as possible and added lot’s of chocolate.
The Peppermint Buttercream Frosting has just a hint of peppermint and is not too overpowering. You can control how much peppermint flavoring you want in your frosting by adding a little more or using less extract. Peppermint extract can be potent so add only a little at a time.
Here’s why these brownies are so awesome:
- I used less flour for a fudgier brownie.
- Chocolate chips and cocoa powder were used for an ultra chocolaty brownie.
- Brown sugar was added for extra sweetness and to give the brownie extra moisture.
Are you sold yet?
Celebrate St Patty’s Day with this decadent Chocolate Mint Andes Brownies!
Love this dessert? Here are a few other desserts you’ll love:
Chocolate Mint Andes Brownies
Ingredients
Chocolate Mint Andes Brownies
- 4 tablespoons unsalted butter
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1½ cups semi sweet chocolate chips
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup all purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup semi sweet chocolate chips
- Andes chocolate candies for topping, if desired
Peppermint Buttercream Frosting
- 4 tablespoons unsalted butter, softened
- 2 cup powdered sugar
- 2 tablespoons milk (I used 1%)
- ¼ teaspoon peppermint extract
- 3 drops green food coloring
Instructions
Chocolate Mint Andes Brownies
- Preheat oven to 350 degrees.
- Line a 9 x 9 or 8 x 8 pan with aluminum foil. Lightly spray with cooking spray or grease with butter.
- Add butter and both sugars to a medium saucepan and stir until melted.
- Take off the heat and stir in chocolate chips until melted.
- Add eggs and vanilla to a medium bowl. Whisk to combine.
- Stir 1 teaspoon of the chocolate mixture into the egg mixture to temper the eggs.
- Add the rest of the chocolate mixture to the egg mixture and whisk to combine.
- In a large bowl add flour, cocoa powder and salt.
- Add chocolate mixture to the dry ingredients and fold gently. Do not over mix.
- Fold in the chocolate chips.
- Add batter to the prepared pan and bake for 25-30 minutes or until the top is set and a toothpick comes out clean.
- Take out of the oven and allow the brownies to cool completely before taking them out of the pan.
- Frost the brownies with the Peppermint Butterrcream Frosting. Cut into 9 brownies. (If you are having trouble cutting the brownies place in the fridge for the icing to harden up. This will make them easier to cut.)
- Top with Andes chocolate candies if desired.
Peppermint Buttercream Frosting
- Add butter to a stand mixer with the whisk attachment. Beat until fluffy.
- Add in powdered sugar, milk and peppermint extract. Beat until thick and creamy. If frosting is too thick add more milk. If it is too runny add more powdered sugar.
- Add in green food coloring. You can always adjust to your liking. Set aside until ready to frost brownies.