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5 from 4 votes

Triple Chocolate Mint Brownies with White Chocolate Buttercream Frosting

These yummy, mint infused cocoa fudge brownies are topped with a silky smooth white chocolate buttercream frosting and are loaded with chopped Andes Chocolate Mints.  Triple YUM! 

Prep Time15 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: andes, brownies, buttercream, chocolate, chocolate mint, mint, peppermint, triple chocolate, Triple Chocolate Mint Brownies with White Chocolate Buttercream Frosting, white chocolate, white chocolate buttercream
Servings: 16 Servings
Author: Kim Lange

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

Storing Instructions: Store in an airtight container at room temperature for up to 3 days.
Freezing Instructions: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator before serving.
Mint: Mint extract can be strong, so if you want more, use it sparingly. If you want less, leave it out completely and let the Andes Candies take over.