Andes Mint Brownies



I've never understood people who don't like mint flavored desserts.   Mint chocolate chip ice cream?  Thin mints?  Our family's mint finale dessert?  Jeni's buttermint ice cream?  Junior mints?  And those soft after dinner mints?!  So I'm not really sure why I haven't made mint brownies sooner!

 

This past weekend, I was lucky enough to host a bake sale at Molly's office to raise money for the Columbus Literacy Council.  We raised nearly $400 in two hours!!  I made a variety of sweet treats, which I'll be sharing over the next few days.  I also made a few of my favorites -- blondies, chocolate chip, caramel, pretzel cookies, cranberry pistachio cookies and, of course, cake pops.

 

These Andes mint brownies were the first to sell out so its only fitting that I share the recipe with you first!  

Andes Mint Brownies

Yields:  16 brownies

Source:  Paula Deen, Food Network

 

Ingredients 

Brownies

1/2 cup (1 stick) butter, softened

1 cup sugar

2 large eggs

1/2 teaspoon vanilla extract

1/2 cup + 2 Tablespoons all-purpose flour

1/4 cup + 2 Tablespoons unsweetened cocoa powder

1/4 teaspoon baking powder

1 (10-ounce) package Andes Mint baking chips; Reserve half of bag for batter and half of bag for garnish

Chocolate frosting

4 Tablespoons butter, melted

2 1/2 Tablespoons unsweetened cocoa powder

1 cup sifted confectioners' sugar

1/2 teaspoon vanilla extract

1 tablespoon heavy cream (whipping cream)

 

Directions

Preheat oven to 350 degrees F. Line a 9x9-inch pan with foil and grease with cooking spray.

Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.

In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture.  Fold in half the bag of Andes mint chips.  Spoon into greased pan.  Bake for 20-25 minutes.

While brownies are baking, prepare frosting.  Combine butter, cocoa, confectioners' sugar, vanilla and whipping cream in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened.  Beat at high speed until spreading consistency.  Top with remaining Andes mint chips.