Fudgy brownies chock full of Andes chips and topped with a creamy mint frosting…and more mint chocolate chips.
Frosted Mint Chip Brownies
By Sue Lau | Palatable Pastime
My recipe of the day today is with Fantastical Food Fight, for which the bloggers are posting Mint Chocolate recipes this month. For my selection I opted to make a mint frosted fudge brownie with Andes chips, which is inspired by a similar recipe I saw online using a brownie mix. However, these are made from scratch.
These are perfect for the upcoming St. Patrick’s Day holiday, if you are into the wearin’ of the green or eating it. Personally, I like the dessert idea.
So much better than green beer. 😉
I got lots of nice comments on these from those who inhaled them. They were very happy about the frosting, as I guess many people might be, as it makes them a step above plain brownies. Although I love plain ones as well when they are fudgy and chewy at the same time. Corner piece for me. How about you?
Fantastical Food Fight
Fantastical Food Fight is a monthly blogging group hosted by Sarah Ellis.
Each month we blog recipes on a common theme.
Frosted Mint Chip Brownies
- 1/2 cup baking cocoa
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 10 tablespoons cooled melted butter
- 1 teaspoon vanilla
- 1/2 teaspoon peppermint extract
- 10 ounce package Andes creme de menthe baking chips (2 cups)
- 1/2 cup softened butter
- 3 cups sifted powdered sugar
- 1/2 teaspoon vanilla and 1/2 teaspoon mint extracts (for frosting)
- 3-4 drops green food coloring
- 1/4 cup milk (approximate)
- Preheat oven to 325 F.
- Stir together the baking cocoa, granulated sugar, flour, baking powder, eggs, cooled melted butter, vanilla, and peppermint extract to make a smooth batter.
- Spread batter into a well-greased 8×8-inch glass baking pan.
- Top batter with half the Andes baking bits (reserve the rest).
- Bake brownies for about 35 minutes or until the batter no longer jiggles in the center.
- Cool completely.
- Mix the powdered sugar and butter with the remaining extracts and stir in enough of the milk to make a spreadable frosting; tint frosting with several drops of food coloring as desired.
- Stir in 2/3 of the remaining chips into the frosting and spread on the brownies, sprinkling the last of those on top.
- Frosting sets (dry enough to handle) in 30-45 minutes.
- Slice and serve as desired. Store remainder in an airtight container.
From the kitchen of palatablepastime.com
These look amazing and you’re right, perfect for St. Patrick’s Day!
Perfect for St. Patrick’s Day! I have a brother whose name is Patrick and was born on St. Patrick’s Day. We don’t exchange gifts anymore but this is a gift he won’t refuse!
I’m not a big frosting fan but a thin layer like on these brownies is just fine with me.
Yep, I’m a corner girl too! 🙂 I love frosted brownies but will eat them plain. My husband on the other hand HAS to have frosting on his or he wont touch them. Yours look like they turned out moist and fudgy, just right.
I like center pieces! These remind me of something that was always at every church get-together when I was a kid and they were my favorite treat to grab up!
Mint chips out of Andes Mints sounds amazing. I actually looked for mint chips in the store when all I had to do was chop up these candies!
Andes has them chopped up in the bag like chocolate chips. Saves on unwrapping one at a time if you can find that.