Ingredients
Brownies:
- 1.5 sticks of butter
- 1.5 cups of sugar
- 3/4 cup of unsweetened cocoa powder
- 4 large eggs
- 1/4 cup of coffee
- 1 teaspoon of peppermint extract
- 3/4 cup of flour
- 1/2 teaspoon of salt
- 28 Andes candies, plus more for garnish
Frosting:
- 1 stick butter
- 3 cups of powdered sugar
- 1/4 cup of milk
- 1/2 teaspoon peppermint extract
- 4 drops of green food coloring
- 1/2 cup of mini chocolate chips
Directions
Step 1 – Make The Brownies
Preheat oven to 350°. Line an 8×8 pan with parchment paper and grease with cooking spray.
In a large bowl, whisk together melted butter, sugar, and cocoa powder. Add eggs, one at a time, then add coffee and peppermint extract. Add flour and salt and stir until just combined.
Pour batter into prepared pan and top with an even layer of Andes mints.
Bake until a toothpick inserted into middle of a brownie comes out with only a few moist crumbs, about 40 minutes. Let cool completely.
Step 2 – Make The 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.
