This mild flavored chocolate brownie is raised to a whole new level with the addition of Andes chocolate mint chunks. YUM!
Keyword brownie recipes, chocolate, chocolate recipes, Mint chocolate brownies
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Amy- A Red Spatula
4ouncesunsweetened chocolate, chopped
3/4cupAndes mint chocolate chunks
Chocolate buttercream icing
1/2cupHershey special dark cocoa
milk- to consistency
Preheat oven to 350 degrees.Prepare baking dish. I used 2 brownie pans, it made 18. Or you can use a standard 9×13 pan. Place butter and chocolate in small microwaveable bowl. Heat in microwave until both are melted, mine took about 1 minute and 10 seconds (how’s that for exact?). Your’s might be a little more, maybe a little less.Transfer to a larger bowl and add sugar. Mix in completely. Add eggs and vanilla to mixture, combine without over mixing. Combine flour and salt separately, then mix into chocolate. Again, don’t over mix. The last step is the mint chocolate chunk. Mix only until combined. Divide between pans. Move to oven.Bake until toothpick inserted comes clean. Careful not to over bake.If you have baked in the brownie pans, let them cool at least 10 minutes in the pan before removing. Let them continue to cool on the cooling rack.While they are cooling, prep the buttercream. Mix butter, powdered sugar, cocoa, vanilla and milk. I started with 2 tablespoons, and added another 2. How much milk you used, is up to you and the consistency you are looking for. Pipe on brownies and top with more Andes chocolate chunks. Sit back and enjoy. You deserve it!