Description
These mint chocolate chip brownies are rich, fudgy, and topped with a cool peppermint frosting and chopped Andes mints. Perfect for holidays or whenever you’re craving a minty chocolate treat!
Ingredients
Scale
For the Brownies:
1 cup unsalted butter, melted
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
½ teaspoon salt
1 teaspoon vanilla extract
3 large eggs
1 cup all-purpose flour
½ cup chocolate chips
For the Mint Frosting:
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon peppermint extract
2–3 tablespoons heavy cream
4–5 drops green food coloring
For the Topping:
½ cup chopped Andes mints or mint chocolate chips
¼ cup semi-sweet chocolate chips
Instructions
1. Make the Brownies:
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
- In a bowl, whisk melted butter, sugar, cocoa powder, salt, and vanilla.
- Add eggs one at a time, mixing until smooth.
- Fold in flour and chocolate chips until just combined.
- Pour batter into the pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out with moist crumbs.
- Let cool completely before frosting.
2. Make the Mint Frosting:
- In a bowl, beat butter until creamy.
- Gradually add powdered sugar, peppermint extract, and heavy cream until smooth.
- Mix in food coloring until the desired minty green shade is reached.
- Spread frosting evenly over cooled brownies.
3. Add the Topping & Serve:
- Sprinkle chopped Andes mints and chocolate chips over the frosting.
- Refrigerate for 30 minutes before slicing into squares.
Enjoy!
- Soft, fudgy, and minty—these brownies are the perfect dessert!
