Mint Brownies

Mint Brownies

Ingredients

Brownies:

• 18 ounce box brownie mix , plus ingredients on box
• Andes Mints chopped up

Mint Frosting:

• 1/4 cup butter , softened
• 2-3 Tablespoons heavy cream or milk
• 2 cups powdered sugar
• 1/2 teaspoon peppermint extract
• 3-4 drops green food coloring

Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 6 Tablespoons butter

Optional: 1/2 cup chopped andes mints for topping

Instructions

• Make brownie mix according to package. Fold in mint cookies if desired and pour into a greased 9×9 pan. Bake according to package directions. Check to make sure a toothpick comes clean. Once your brownies are done, let them cool for about an hour.
• In a medium-sized bowl, beat together the butter, powdered sugar, cream, peppermint extract and green food coloring until fluffy. Spread mint frosting over cooled brownies with a spatula. Refrigerate for 1 hour.
• To make the chocolate ganache, combine butter and chocolate chips and melt in the microwave for 1 minute. Stir and microwave an additional 30 seconds if needed. Stir until smooth and then pour over green frosting and spread evenly by tipping pan from side to side. Refrigerate for 1 hour before cutting.

Notes

• Line your pan with parchment paper for easier removal.
• The green food coloring is optional – feel free to omit if desired.
• Instead of the chocolate ganache, you could drizzle over melted chocolate
  
• Let bars sit at room temp for 5-10 minutes prior to cutting to keep from cracking.
• To cut: Use a sharp knife to cut brownies into squares. For cleaner cuts, wipe the knife off with a paper towel each time you make a cut.
• Storage: Cover with plastic wrap or place in an airtight container. Store in fridge for up to 5 days.
• To freeze: Cut into squares, then wrap each square in foil or plastic wrap. Place in an airtight container or freezer bag and store in freezer for 2-3 months.