Andes Chocolate Mint Brownies
Andes Chocolate Mint Brownies might be just the American recipe you are searching for. This recipe serves 15. One serving contains 446 calories, 4g of protein, and 16g of fat. For 74 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of butter, semisweet chocolate chips, green food coloring, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 1789 foodies and cooks. It works well as an inexpensive dessert. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Bakerette. Overall, this recipe earns a not so spectacular spoonacular score of 29%. If you like this recipe, take a look at these similar recipes: Andes Mint Brownies, Andes Mint Brownies, and Chocolate Andes Mint Cookies.
Servings: 15
Ingredients:
6 tablespoons butter
3 eggs, beaten
1 cup all-purpose flour
2 cups granulated sugar
Green food coloring
2-4 tablespoons milk, or as needed
1 1/2 teaspoons peppermint extract
4 cups powdered sugar
1 1/3 cups semisweet chocolate chips
4 (1 ounce) squares unsweetened chocolate
2 1/2 teaspoons vanilla extract
Equipment:
baking pan
oven
microwave
bowl
hand mixer
mixing bowl
Cooking instruction summary:
Preheat oven to 350F. Grease a 9 x 13-inch baking dish.With an electric beater, mix together 1 cup butter and sugar. Add the eggs one at a time beating thoroughly with each addition. Add the vanilla extract. Beat until fluffy.In a microwave safe bowl, melt the unsweetened chocolate. Stir every 15 seconds until chocolate is melted. Transfer to the butter/sugar mixture. Add the flour and stir until well blended and smooth.Bake for 20-25 minutes or until the sides of the brownies appear dry and pull away from the edges. The cake may slightly jiggle slightly in the center. This is normal. Remove and cool thoroughly.With an electric mixer, beat together 1/2 cup butter and powdered sugar in a large mixing bowl. Add milk and beat until mixture is the consistency of frosting. Add more milk if needed. Add peppermint extract and enough green food coloring for desired color. Spread over the cooled brownies and place in the refrigerator for 30 minutes to set.In a microwave-safe bowl melt the chocolate chips and butter together. Stir every 15 seconds until chocolate is melted and smooth. Stir in the vanilla extract and spread over the chilled brownies. Place back in the refrigerator until set and firm. About 20 minutes.Cut into 15 large squares or 30 small squares and serve.
Step by step:
1. Preheat oven to 350F. Grease a 9 x 13-inch baking dish.With an electric beater, mix together 1 cup butter and sugar.
2. Add the eggs one at a time beating thoroughly with each addition.
3. Add the vanilla extract. Beat until fluffy.In a microwave safe bowl, melt the unsweetened chocolate. Stir every 15 seconds until chocolate is melted.
4. Transfer to the butter/sugar mixture.
5. Add the flour and stir until well blended and smooth.
6. Bake for 20-25 minutes or until the sides of the brownies appear dry and pull away from the edges. The cake may slightly jiggle slightly in the center. This is normal.
7. Remove and cool thoroughly.With an electric mixer, beat together 1/2 cup butter and powdered sugar in a large mixing bowl.
8. Add milk and beat until mixture is the consistency of frosting.
9. Add more milk if needed.
10. Add peppermint extract and enough green food coloring for desired color.
11. Spread over the cooled brownies and place in the refrigerator for 30 minutes to set.In a microwave-safe bowl melt the chocolate chips and butter together. Stir every 15 seconds until chocolate is melted and smooth. Stir in the vanilla extract and spread over the chilled brownies.
12. Place back in the refrigerator until set and firm. About 20 minutes.
13. Cut into 15 large squares or 30 small squares and serve.
Nutrition Information:
covered percent of daily need
