Mint Chocolate Chip Fudgy Brownies

Mint Chocolate Chip Fudgy Brownies
SERVES 16  |  ACTIVE TIME 15 Min  |  TOTAL TIME 35 Min

1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 tablespoon vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
8.5 oz bag creme de menthe thins, divided

Mint Chocolate Chip Frosting
2 cups powdered sugar
4 tablespoons unsalted butter, room temperature
3 tablespoons ID
1 1/2 teaspoon mint extract, to taste
pinch salt
green food coloring
2 tablespoons mini chocolate chips

Chocolate Drizzle
1/4 cup mini chocolate chips
2 tablespoons ID French Vanilla Creamer

Preheat oven to 350°F.

Set 16 candy mints aside for garnish and unwrap and cut the remaining candy in half.

Line a 8x8 baking dish with aluminum foil sprayed with non-stick spray, set aside.

Place the butter in a large microwave safe mixing bowl and melt completely. Add sugar, cocoa, vanilla and eggs. Beat with an electric mixer until well combined. Add the remaining ingredients (except the creme de menthe thins). Mix on low just until completely combined, but do not over mix. Add 1/2 of the halved candies and stir to combine.

Pour into prepared baking dish. Sprinkle the remaining halved candies over the top and lightly press into the batter with a spatula.

Bake for 20 minutes or until a tooth pick comes out clean, well with no batter and no crumb. You may have chocolate if you stick it into a candy mint. Allow to cool completely. I pop them in the fridge or freezer for a few minutes.

Meanwhile, prepare the frosting.

In a large mixing bowl combine the butter and powdered sugar. Beat with an electric mixer until well combined. Add the creamer and beat on low until completely combined. Add the mint extract to taste, I start with 1/2 teaspoon and work my way up until it tastes perfectly minty. Add food coloring and mix until combined. I added 1 drop of green gel food coloring. If you are using liquid, start with 1/4 teaspoon and go from there. Sprinkle in chocolate chips and mix until combined. Once the brownies are cool, frost with the icing.

Meanwhile: combine the 1/4 cup chocolate chips and 2 tablespoons creamer in a microwave safe bowl. Heat for 1 minute. Remove from the microwave and let the chocolate and cream melt together for about 5 minutes. Stir until smooth. Drizzle the chocolate over the frosted brownies.

Serve and enjoy!
DONNA'S NOTES: The creme de menthe candies are the chocolate and mint rectangle candies that are wrapped in silver and green foil.
Recipe developed by Donna Elick - The Slow Roasted Italian
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