Ingredients

The following ingredients have 16 Servings
  • 24 Andes creme de menthe thins ((divided) 1/2 8.5 ounce bag)
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tablespoon vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 cups powdered sugar
  • 4 tablespoons unsalted butter (room temperature)
  • 3 tablespoons whole milk
  • 1/4 teaspoon peppermint extract (to taste (not mint extract))
  • pinch salt
  • green food coloring
  • 2 tablespoons mini chocolate chips
  • 1/4 cup mini chocolate chips
  • 1 tablespoon heavy cream

Instruction

  • Preheat oven to 350°F.
  • Unwrap and cut 24 candy mints in half. Set aside
  • Line an 8x8 baking dish with aluminum foil sprayed with non-stick spray and set aside.
  • Place the butter in a large microwave-safe mixing bowl and melt completely. Add sugar, cocoa, vanilla and eggs. Beat with an electric mixer until well combined. Add the remaining ingredients (except the creme de menthe thins). Mix on low just until completely combined, but do not over mix. Add 1/2 of the halved candies and stir to combine.
  • Pour into prepared baking dish. Sprinkle the remaining halved candies over the top and lightly press into the batter with a spatula.
  • Bake for 20 minutes or until a toothpick comes out clean, well with no batter and no crumb. You may have chocolate if you stick it into a candy mint. Allow to cool completely. I pop them in the fridge or freezer for a few minutes.
  • Meanwhile, prepare the frosting.
  • In a large mixing bowl combine the butter, powdered sugar, and salt. Beat with an electric mixer until well combined.
  • Add the cream and beat on low until completely combined.
  • Add the peppermint extract to taste, I start with 1/4 teaspoon and work my way up until it tastes perfectly minty.
  • Add food coloring and mix until combined. I recommend starting with 3 drops of green gel food coloring and then add more until you reach your desired color.
  • Sprinkle in chocolate chips and mix until combined. Once the brownies are cool, frost with the icing.
  • Meanwhile: combine the 1/4 cup chocolate chips and 1 tablespoon heavy cream in a microwave-safe bowl. Heat for 30-35 seconds while watching closely so it doesn't overflow. Carefully remove from the microwave with hot pads. Let the chocolate and cream melt together for about 5 minutes. Stir until smooth. If the drizzle is too thin, add a few more chocolate chips and allow to melt, and then stir again. If the drizzle is too thick, add a small amount of cream.
  • Drizzle over frosted brownies.
  • Serve and enjoy!