These brownies have a deep dark chocolate flavor: they are made with bittersweet and unsweetened chocolate so they are nice and rich. I added a half cup of Andes Baking Pieces to the brownie batter to give a little extra peppermint flavor.
The next layer to this brownie is a sweet, pepperminty frosting that is tinted the lightest shade of minty green! Over the peppermint frosting is another layer of melted, rich bittersweet chocolate and pieces of chopped Andes Creme de Menthe Thins. These brownies are so rich and decadent, if you like dark chocolate and peppermint you will love these!
Hint: Keep them refrigerated for an extra icy sensation. Here is how you can make your own.
You can find the entire recipe here. Start by lining an 8″x8″ baking pan with parchment paper and set aside. Preheat oven to 325 degrees.
Unwrap and roughly chop 1/2 to 1 package of Andes Creme de Menthe Thins, depending on how much candy you want covering the brownies. Set the chopped pieces aside.
Brownie Layer: In a bowl set over a pan of simmering water, melt together the 1/2 cup butter with 4 oz. dark chocolate ( i used 2 oz. unsweetened chocolate and 2 oz. bittersweet chocolate) until smooth. Remove from heat and stir in the sugar and vanilla.
Add the eggs, beating well with a spoon. Stir in the flour and salt and beat with a spoon until the batter is smooth and glossy.
Fold in one half cup of Andes Mint Baking Pieces if using. Pour the batter into prepared pan and smooth with spatula. Bake for 25-30 minutes or until brownie starts to pull away from the sides of the pan. Place on wire rack to cool for one hour.
Mint Frosting Layer: In the bowl of an electric mixer fitted with the paddle attachment beat together the three tablespoons butter, powdered sugar, 1 tablespoon milk, 1/2 teaspoon peppermint extract and one drop of green food coloring. Beat until well combined and fluffy. Set aside.
When brownie is completely cooled spread the Mint Frosting Layer evenly over the surface of the brownie. Place brownie in refrigerator and chill for around 15 minutes and start making the Chocolate Glaze.
Chocolate Glaze: In a bowl set over a pan of simmering water, melt together the bittersweet chocolate and butter until smooth and glossy.
Remove bowl from heat and let cool slightly. Remove brownie from refrigerator and carefully spread the Chocolate Glaze over the Mint Frosting Layer. Top with the Andes Creme de Menthe pieces and refrigerate for 30 minutes.
When the brownie is completed cooled and the chocolate is set, cut into small pieces approximate 1 to 1 1/2 inch squares. Use a knife that is rinsed in hot water then dried to get the cleanest cuts. Wipe and dry knife after each cut.
Store brownies in the refrigerator. Serve at room temperature or cold for an extra icy sensation!