Mint Chocolate Brownies

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The brownies are amazing. It’s a milder flavor of chocolate, but a great match for the mint. You will get rave reviews!

Melt butter and chocolate in microwave. It should take between 1-2 minutes.

Move them to larger bowl and add sugar.Mix well.

Next add eggs and vanilla. Mix only until combined. Next is flour and salt. Again, only mixing until combined. Last is the Andes chocolate chunks.

Divide between pans. Prep for baking

Bake until toothpick comes clean.

Let it cool in pans at least 10 minutes before removing. Continue to let cool on cooling rack. Pipe with buttercream and top with Andes mint chocolate chunks.

Then sit back and enjoy. You deserve it!! As will your friends and family.

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Mint Chocolate Brownies

This mild flavored chocolate brownie is raised to a whole new level with the addition of Andes chocolate mint chunks. YUM!
Course Dessert
Cuisine American
Keyword brownie recipes, chocolate, chocolate recipes, Mint chocolate brownies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Amy- A Red Spatula

Ingredients

  • 4 ounces unsweetened chocolate, chopped
  • 3/4 cup butter
  • 1 3/4 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 cup flour
  • 1/2 teaspoon salt
  • 3/4 cup Andes mint chocolate chunks

Chocolate buttercream icing

  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 1/2 cup Hershey special dark cocoa
  • 1 teaspoon vanilla
  • milk- to consistency

Instructions

  • 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!

About The Author

Amy