Well now that Halloween is over, it’s now official! Yup…We’re kicking off the merry holiday season with these yummy Triple Chocolate Mint Brownies with White Chocolate Buttercream Frosting!
These yummy, mint infused rich cocoa fudge brownies are topped with a silky smooth white chocolate buttercream frosting and are loaded with chopped Andes Chocolate Mints
Extremely holiday-worthy for Thanksgiving, Christmas and St. Patrick’s Day, Halloween and Easter…not to be overshadowed by the extreme chocolate mint lovers out there, who would love these anytime of the year! (like my daughter!)
You might know these Andes candies as an after dinner mint consisting of one mint-green layer sandwiched in between two chocolate-brown layers.
The candies are usually wrapped in green foil and imprinted with the company’s logo, the word Andes written amidst a drawing of snow-capped peaks and is one of the best beloved flavors of the season, rightfully so!
Who doesn’t love the sweet, rich flavor combination of chocolate with the refreshing, cooling sensation of mint? It’s so divine!
Besides the fact, these brownies are mint infused, the frosting is also tinted a light green color to rev up the festive vibe for the holidays. Hurray!
SHORTCUTS:
- Of course, if you’re lazy or just don’t want to make frosting in general, there’s always the option to buy a tub of either cream cheese or vanilla frosting and leave it as is. Add a hint of mint extract to boost up the flavor, some chopped Andes candies and tint the frosting a mint green color with green color gel or food coloring to bring in that holiday cheer. It’s a snap!
- I love making my own brownies, versus a brownie mix, mainly because I always have the ingredients on hand, but again, you have the option to buy a brownie mix and make it as directed per the box instructions.
- The recipe below is for an 8×8 pan of brownies, so depending on the thickness of the brownies you might be baking, if you choose to use a brownie mix for a 9×13 pan, then double the frosting, by doubling the frosting below or by buying 2 tubs of frosting to doctor up.
- If you don’t have Andes mints, you can substitute with mini chocolate chips or Oreo cookie chunks or any kind of chopped chocolate will work.
These jolly Triple Chocolate Mint Brownies with White Chocolate Buttercream Frosting are well suited for all of your holiday parties and family get-togethers, or just giving away to friends and family as a beautiful gesture of Christmas giving.
Got the mint vibe? Check these out too!
Ultimate Peppermint Chocolate Fudge Brownies
Holiday Chocolate Mint Poke Cake
Peppermint Crunch Buttercream Marshmallow Brownies
Triple Chocolate Mocha Peppermint Crunch Cookies
Holiday White Chocolate Peppermint Cheesecake Mousse Pie
Triple Chocolate Mint Brownies with White Chocolate Buttercream Frosting
Ingredients
Chocolate Mint Brownies
- 1/4 cup butter, unsalted
- 1/4 cup oil
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/8 teaspoon mint extract
- 1/3 cup cocoa powder
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
White Chocolate Buttercream Frosting with Andes Candies
- 1 cup butter, unsalted softened
- 2 cups powdered sugar sifted 1 cup white chocolate, melted and cooled, white chocolate bar or white chocolate chips
- 1/4 tsp salt
- 16 Andes mint candies roughly chopped, add more if want
- Green food coloring or gel
Instructions
- Line an 8x8 baking dish with aluminum foil or parchment paper sprayed with non-stick spray, or grease and flour and set aside.Preheat oven to 350 degrees.
Chocolate Mint Brownies
- Melt the butter in a large microwave safe bowl. Whisk in the oil, sugar, eggs, vanilla and mint extracts. Whisk in the cocoa, flour, salt and baking powder, mixing together until combined. Spread in the prepared pan and bake for 20-25 minutes or until an inserted toothpick comes out with a few crumbs. Let cool completely before adding frosting.
White Chocolate Buttercream Frosting with Andes Candies
- Using mixer, beat butter on medium-high speed until soft and creamy, about 5 minutes. Add powdered sugar and beat on medium-low speed until fully combined and smooth. Add chocolate and salt and mix on medium speed until combined and creamy. Add in green food coloring/gel adding a little, then adding more as needed. Mix in half of the chopped Andes candies into the frosting. Frost brownies and then top with remaining chopped Andes. Cut and serve. Makes 16 brownies.
- Store in an airtight container at room temperature for up to 3 days.
Notes
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