Thursday, March 14, 2013

Mint Brownies

Just in time for St. Patrick’s Day, these mint brownies are sure to be a hit. 

I did not use green food coloring in these brownies, but don’t be fooled!  They are delightfully minty. 

Just think peppermint patty! 

Mint Brownies


Brownie Layer

  • 1/2 C white whole wheat flour
  • 3/4 C sugar
  • 6 T dark chocolate cocoa powder
  • 3 T softened butter
  • 1/3 C unsweetened applesauce
  • 2 eggs
  • 1 tsp. vanilla
  • 1/3 C dark chocolate chips

Frosting Layer

  • 3 T butter, softened
  • 1 1/3 C powdered sugar
  • 3-4 tsp. milk
  • 1/2 tsp. mint extract
  • 1/2 C Andes Mint Chips


Combine together the softened 3 T butter with 1/3 C applesauce.  Mix in the 2 eggs and 1 tsp. vanilla. 

Add in 1/2 C white whole wheat flour, 6 T of dark chocolate cocoa powder, and 3/4 C sugar.  Mix well. 

Stir in the dark chocolate chips. 

Pour the batter into a lightly greased 8x8 or 9x9 baking dish.  Bake at 350 for 25 minutes, or until a toothpick comes out clean. 

Allow the brownies to cool completely. 

To make the frosting, whip the butter with an electric mixer until light and fluffy.  Add in 1 1/3 C powdered sugar along with 1-2 tsp. milk, adding more if needed.  Whip until fluffy.  Then, whip in 1/2 tsp. peppermint extract. 

Spread the frosting over the brownies. 

Sprinkle the top with Andes Mints. 


Store these brownies in the refrigerator. 

1 comment:

  1. This looks amazing! I love chocolate and mint together!


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