Description
These Mint Chocolate Chip Brownies with Green Swirl Frosting offer a delightful minty twist on traditional brownies. Made with rich chocolate and Andes mints, they are perfect for any occasion, bringing both flavor and joy to your dessert table.
Ingredients
Scale
- ½ cup unsalted butter
- ¼ cup dark chocolate unsweetened cocoa powder
- ½ cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- ¼ cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup andes creme de menthe baking chips
- ½ cup unsalted butter softened
- ½ cup milk
- 4 cups powdered sugar
- ½ teaspoon peppermint extract
- 1 drop green food coloring
- ¾ cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 400°F and line a 13×9 baking dish with parchment paper.
- In a small saucepan over medium-high heat, combine butter, cocoa powder, and oil. Bring to a boil while whisking continuously, then remove from heat.
- In a large mixing bowl, blend granulated sugar, eggs, and buttermilk. Gradually add the cooled butter mixture, mixing gently to avoid over-mixing. Stir in flour, baking soda, and salt until just combined, then fold in Andes mints.
- Pour the brownie batter into the prepared baking dish and bake for 20 minutes. Allow to cool.
- For the frosting, beat softened butter in a large mixing bowl for 3-4 minutes until pale. Mix in milk, powdered sugar, peppermint extract, and food coloring, and continue beating for another 3-5 minutes until fluffy. If needed, add more milk.
- Fold in mini chocolate chips, then spread the frosting over the cooled brownies. Refrigerate for two hours to set before cutting and serving.
Notes
Ensure butter is at room temperature for easier mixing.
Adding more milk can help achieve desired frosting consistency.
For extra mint flavor, increase the amount of peppermint extract.
Nutrition
- Serving Size: 1 brownie
- Calories: 256
- Sugar: 28g
- Sodium: 116mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 31mg