Fudge Brownies with Andes Mints

Fudge Brownies with Andes Mints

brownies:

  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon espresso powder (optional)
  • 1 teaspoon coarse kosher salt
  • 1 tablespoon vanilla
  • 4 eggs
  • 1 cup all-purpose flour
  • 1 cup semi-sweet chocolate chips

mint buttercream:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1 tablespoon meringue powder
  • 1 teaspoon peppermint extract
  • 2 tablespoons milk or cream
  • 1 package Andes Mints, chopped


Preheat the oven to 325.  Spray a 9x13 baking pan with nonstick spray.

Melt the butter in a saucepan over medium heat.  In a large mixing bowl, whisk together the sugar, cocoa powder, espresso powder and salt.  Pour the melted butter over the cocoa mixture and beat vigorously with a wooden spoon until smooth.  Add the vanilla, and the eggs, one at a time, mixing well after each egg; batter will be very thick.  Stir in the flour, just until moistened, then the chocolate chips.  Spread evenly into the pan.

Bake for 30 minutes, or until a toothpick inserted in the center comes out with moist, sticky crumbs clinging to it.  Cool completely on a wire rack before frosting or the buttercream will melt on the hot brownies (these are also wonderful unfrosted).

To make the frosting, place the butter in the bowl of your stand mixer fitted with the whisk attachment.  Beat the butter for one minute.  With the mixer on low, add the powdered sugar and meringue powder until moistened.  Add the peppermint extract and the milk and whip on medium high speed until very light and fluffy.

Stir in half the chopped mints and spread the frosting over the brownies.  Sprinkle with the remaining chopped mints.


Recipe from Curly Girl Kitchen

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