These brownies are a little naughty. Okay, they are really naughty! They are ooey goey, fudgy and are frosted with rich chocolate and swirled with melted Andes creme de menthe chips. My family is not big on really minty things, but if chocolate is involved we are all about it! We are having a fun family St. Patrick’s Day party for the children and this is what’s on our menu for dessert. These brownies are also made in one pot- which means an easy cleanup. Yay! If you haven’t made a St. Patrick’s Day dessert yet and are looking for something very simple, but homemade to make then these brownies just might be for you. I hope you enjoy them and have a wonderful St. Patrick’s Day!
Ingredients
- FOR THE BROWNIES:
- 6 tablespoons unsalted butter
- 2 ounces unsweetened chocolate, finely chopped
- 2 ounces semisweet chocolate, finely chopped
- 1 cup granulated sugar
- 1/4 tsp. salt
- 2 eggs
- 1/2 cup all purpose flour
- 1 (12 ounce) bag Andes creme de menthe baking chips
- FOR FROSTING:
- 3 Tbsp. unsalted butter
- 3 Tbsp. milk
- 3/4 cups sugar
- 1/2 tsp. vanilla
- pinch of salt
- 1/2 cup semi sweet chocolate chips
- remaining Andes baking chips
Instructions
- Preheat the oven to 325 degrees.
- Melt the butter in a high sided saucepan over medium heat, keeping an eye on the pan so the butter does not burn.
- When the butter is hot, remove the pan from the heat and add the chopped chocolate.
- Stir once and set aside to finish melting while you prepare the pan.
- Line an 8-inch square pan with foil or parchment paper, letting several inches hang over two opposite sides to create handles.
- Grease the pan and foil and set aside.
- Stir the chocolate and butter mixture until it is smooth and the chocolate is completely melted. With an electric mixer, beat in the sugar and salt, then beat in the eggs, one at a time.
- Fold in 3/4 of the bag of Andes creme de menthe baking chips.
- Spread the batter in the prepared pan.
- Bake until a toothpick inserted in the middle of the pan comes out with moist crumbs, not raw batter, about 30 minutes.
- While the brownies are baking, in small saucepan, melt butter and stir in the milk and sugar over medium heat.
- When it comes to a rolling boil, let cook 1 minute while constantly stirring to avoid burning.
- If you do not do this, the frosting will be grainy from the sugar.
- Remove from the heat, add vanilla and chocolate chips and stir well until melted. I like to use the handheld mixer right in the saucepan.
- When brownies come out of the oven, pour frosting over the top while they are warm and spread.
- Sprinkle the top with remaining Andes mint chocolate chips and take a knife and lightly swirl the top.
- Cool on a rack or place in the freezer until brownies are cool and set.
- Cut and serve!
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These look amazing! I love anything mint.
New Follower!
You had me at ooey gooey fudge brownie!!! Then topped with melted Andes mints…I am in brownie heaven!!!
Yummy – I love a good mint brownie, especially with Andes mints!
We are loving these Fudgy Mint Chocolate Brownies! They look amazing! Have a great weekend! -The Six Sisters
These look delicious. Can’t wait to make them. We’re having a party at Tumbleweed Contessa -Saturday Dishes. These would be perfect for the party.
Hope you can drop by.
http://www.tumbleweedcontessa.com/blog/brunch-saturday-dishes-2/
Have a great weekend.
Linda