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!
- 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
- 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.