MINT CHOCOLATE CHIP BROWNIES WITH ANDES CANDIES

By: Simply Creative Chef Rob Scott

 

Ingredients:                                                                                                            Yields 16 servings

 

Cooking spray

1 box brownie mix plus ingredients called for on the box

28 Andes candies, plus more for garnish

½ cup butter, softened

3 cups powdered sugar

½ teaspoon mint extract

3 tablespoons milk

6 drops green food coloring

½ cup mini chocolate chips

 

Directions:

 

• Preheat the oven to 350 degrees F

• Line an 8” x 8” pan with parchment paper and grease with cooking spray

• Prepare brownie batter according to package instructions and pour into prepared pan

• Top brownie batter with an even layer of Andes candies

• Bake until a toothpick inserted into middle of a brownie comes out with only a few moist crumbs, about 40 minutes

• Let cool completely

• Meanwhile make frosting: in a large bowl using a hand mixer, beat butter until light and fluffy

• Add powdered sugar, mint extract, milk, and a few drops of food coloring

• Beat until smooth, then fold in mini chocolate chips

• Spread frosting in an even, thick layer over cooled brownies

• Slice into squares and top with chopped Andes candies