Andes Chocolate Peppermint Brownies Recipe
In my opinion, Andes mints are the tastiest mint EVER. Through them into a brownie and you have pure heaven!
Ingredients
for brownies:
- 1 cup all-purpose flour
- 3/4 cup Hersheys dark cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter - softened
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2/3 cup Andes chocolate mint baking chips
for icing:
- 3 cups powdered sugar
- 1 cup butter - softened
- 2 tablespoons cream
- 1/4 teaspoon peppermint extract
- 2-3 drops green food coloring
- 1/4 cup Wilton dark cocoa melts or semi-sweet chocolate chips
- 2/3 cup Andes chocolate mint baking chips
Instructions
for brownies:
- Preheat oven to 350°. Grease a 9 x 13 baking pan and set aside.
- Add the flour, cocoa powder, baking powder and salt to a medium mixing bowl. Whisk to combine. Set aside.
- In a large mixing bowl, cream the butter, sugar and vanilla together until light and creamy.
- Beat each egg into the mixture, one at a time. The batter will become very light and fluffy.
- Add half of the dry ingredients and mix on medium speed until combined. Add the remaining dry ingredients and mix until well incorporated.
- Fold the Andes chocolate mint chips into the batter.
- Pour the brownie batter into the greased pan and bake for 30 to 35 minutes or until an insert a toothpick comes out clean
- Cool completely on a wire rack before icing.
for icing:
- Cream together the butter and sugar and mix until light and fluffy.
- Add the cream, peppermint extract and green coloring. Mix for an additional minute to incorporate.
- Spread the icing evenly over the cooled brownies.
- In a microwave safe bowl, add the dark cocoa chocolate melts. Microwave for 45 seconds. Remove from microwave and stir until melted and smooth.
- Drizzle the melted chocolate on top of the icing.
- Sprinkle the brownies with the Andes chocolate mint baking chips.
- Cut into squares and ENJOY!!