Just like making something red for Valentine’s Day, it seems like using a little green food coloring is a requirement for any St. Patrick’s Day baking endeavor. I still can’t get over how much I loved the Andes Chip Cookies I made a few months ago, so I decided to use those same chips in some brownies.
The brownies themselves have a great fudgy texture and rich chocolate flavor. The mint comes through with the Andes chips in the brownies and a layer of mint frosting in-between the brownies and the chocolate ganache.
Mint Brownies
Ingredients
- 1 cup sugar
- 2/3 cup brown sugar
- 3/4 cup butter, melted
- 2 tbl. water
- 2 eggs
- 2 tsp. vanilla
- 1 1/3 cups all-purpose flour
- 3/4 cup unsweetened cocoa
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 10 oz. Andes mint baking chips, divided
- 5 tbl. butter, softened
- dash salt
- 3 tbl. milk
- 1 tbl. light corn syrup
- 2 1/3 cup powdered sugar
- 1/2 tsp. peppermint extract
- green food coloring (optional)
- 1/2 cup heavy cream
- 7 oz. bittersweet or semi-sweet chocolate, finely chopped
- dash salt
Directions
- Heat the oven to 350 degrees. Line a 13 x 9 inch pan with parchment paper or aluminum foil and lightly grease.
- In a large bowl, use a whisk (or mixer) to stir the sugars, butter and water together. Stir in the eggs and vanilla, then set aside.
- In a separate bowl, combine the flour, cocoa, baking powder and salt. Add the dry ingredients to the sugar mixture and stir to combine; the batter will be thick. Reserve 1/4 cup of the Andes mint chips from the bag and mix the remaining chips into the batter. Spread into the prepared pan and bake for 18-20 minutes, do not overbake. Set aside to cool.
- To make the mint frosting, combine the butter, salt, milk, corn syrup, powdered sugar, peppermint extract and food coloring. Whisk, or beat with a mixer, until smooth. Spread over the top of the cooled brownies. Set in the fridge to cool for about 10 minutes.
- To make the ganache, heat the heavy cream until just below boiling. Add the chopped chocolate to the warm heavy cream; allow the cream and chocolate to sit which will give the chocolate time to melt. After a minute or two, gently stir the cream and chocolate until it is smooth and combined. Allow it to cool and thicken slightly then pour over the cold layer of mint frosting. Top with the reserved Andes mint chips. Let the brownies sit until the ganache is set. Enjoy!
Mint and chocolate are such a classic pair. Loving these brownies-making them for my get together this weekend! So pretty and so yummy
Thanks, I hope you enjoy them!
OH goodness. These look SO good. I’m a sucker for mint.
I made these for a potluck this evening – they disappeared in a flash! thanks for posting something so very good, that worked for a St Patty’s day event.
awesome recipe, chocolates and mint .. Oh its just perfect for me. Thanks for sharing