Brownie base with a creamy mint topping, topped with chocolate and optional Andes mint chips. A decadent holiday dessert!
Ingredients
- For the base:
1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 (16-ounce) can chocolate-flavored syrup
1 cup granulated sugar
- For the filling:
2 cups powdered sugar
1/2 cup butter, softened
1 tablespoon water
1/2 teaspoon mint extract
3 drops green food coloring
- For the topping:
1 (10-ounce) package semi-sweet mint chocolate chips*
9 tablespoons butter
Andes Crème de Menthe Baking Chips, for garnish (optional)
Directions
- To make the base:
- Pre-heat oven to 350 F. Combine the ingredients for the base in a large mixing bowl; beat at medium speed for 3 minutes. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake for 30 minutes (top of brownies will still appear wet). Cool completely.
- To make the filling:
- Combine filling ingredients in a medium mixing bowl; beat until creamy. Spread over cooled brownies. Refrigerate until set.
- To make the topping:
- Melt chocolate chips and butter over low heat in a small saucepan (then add mint extract, if using). Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. If desired, sprinkle with Andes chips. Chill somewhat before cutting, but in order to cut them cleanly, topping must still be slightly soft, but not completely hardened. Store in the refrigerator.
Notes
- * If you can’t find semi-sweet mint chocolate chips for the topping, use semi-sweet chocolate chips with a few drops of mint extract.