North Trails is the only official branch of the Butler County Federated Library System
Monday 10 a.m. - 5 p.m.
Tuesday 1 p.m. - 7 p.m.
Wednesday 1 p.m. - 7 p.m.
Thursday 10 a.m. - 7 p.m.
Friday - off site
MINT CHOCOLATE CHIP BROWNIES WITH ANDES CANDIES
By: Simply Creative Chef Rob Scott
Ingredients: Yields 16 servings
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
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