Chocolate Mint Andes Brownies

Ultra Fudgey Chocolate Mint Andes Brownies topped with a thick layer of Peppermint Buttercream Frosting. Perfect for St Patrick’s Day!

Chocolate Mint Andes Brownies:
4 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup light brown sugar
1 1/2 cups semi sweet chocolate chips
2 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup semi sweet chocolate chips
Andes chocolate candies for topping, if desired

Peppermint Buttercream Frosting:
4 tablespoons unsalted butter, softened
2 cup powdered sugar
2 tablespoons milk (I used 1%)
1/4 teaspoon peppermint extract
3 drops green food coloring

View the full recipe at Chef Savvy →