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Andes Mint Brownies

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Andes Mint Brownies


¾ cup (6 oz) unsalted butter
4 oz unsweetened chocolate squares for baking
1 ¼ cups granulated sugar
½ cup light brown sugar
4 large eggs
1 teaspoon vanilla extract
½ teaspoon kosher salt
1 cup (approximately 4 1/4 ounces) all-purpose flour
21 thinly sliced mint-chocolate cream (for example, "Andes")
6 tablespoons (3 ounces) softened unsalted butter
3 ounces softened cream cheese
¼ teaspoon kosher salt
2 cups powdered sugar
1 tablespoon whole milk or water
½ teaspoon mint extract
Green Food Coloring Gel
1 ¼ cups semisweet chocolate chips
¾ cup heavy cream
2 tablespoons light corn syrup
21 thinly sliced mint-chocolate cream (for example, "Andes") for sprinkling

To make

These decadent Andes mint puff brownies are the perfect treat for any mint chip lover. To get clean layers, it's important that you work with cool ingredients — so be sure to let the brownies cool completely before applying the frosting, and then refrigerate before adding the chocolate ganache so that they set quickly.
Prepare the brownies: Preheat the oven to 350 ° F. Combine the butter and chocolate in a small saucepan over medium-low heat and cook, stirring constantly, until they are melted and smooth. Set aside to allow them to cool slightly.Combine both sugars with the lightly cooled butter mixture in the bowl of a stand mixer and beat on medium speed until smooth. Add the eggs, 1 at a time, and beat until smooth. Add vanilla and salt and whisk until smooth. Using a mixer on low power, add the flour and beat until smooth.Add the chopped Andes mint pieces to the batter. Pour the batter into a lightly oiled 13-inch x 9-inch baking dish and bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 20 minutes. Cool in the pan on a wire rack for 20 minutes.Prepare the mint filling: Whisk together the butter, cream cheese, and salt in the bowl of a stand mixer until smooth. Add the powdered sugar and milk and beat until smooth. Add the extract and 1-3 drops of food coloring until the desired color is obtained; stir to combine. Place the mint filling on top of the cooled brownies and chill for 30 minutes.Prepare the chocolate ganache: Place the chocolate chips in a medium bowl. In a small saucepan, heat the heavy cream until it comes to a boil; drizzle with the chocolate chips and let stand for 1 minute. Stir until they are completely melted and smooth. Add the corn syrup and mix until smooth. Pour the chocolate ganache over the cooled mint filling, spreading it around the edges. Top with sliced Andes mint slices. Refrigerate at least 1 hour before serving.
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  Published: 11/20/2023 7:56 PM

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