Monday, March 13, 2017

Mint Chocolate Chip Fudgy Brownies

Mint Chocolate Chip Fudgy Brownies are a simple recipe for rich and fudgy brownies, loaded with chocolate mint candies and topped with a mint chocolate chip frosting that will rock your world. Then it’s drizzled with an out of this world chocolate ganache. {{swoon}} You need these!

Happy almost St. Patrick's Day. It has already been an awesome celebration filled with lots of festive treats and not so traditional food. My daughter and I baked up a storm over the weekend so we could celebrate with our friends. We made about 4 dozen of our favorite sugar cookies and decorated the shamrock cookies with our melt in your mouth sugar cookie icing.

Then we packaged them up in these awesome plastic bags that we use for cookie gifts and attached a little card that says "Just like a friend, a four leaf clover is hard to find. Happy St. Patrick's Day. Your friend, Munchkin". Well, I am soooo not the Pinterest mom anymore. I have completely come to terms with being an Amazon Prime mom, but ya know sometimes that desire to create just takes over, and we end up with the cutest little cookies ever!

So, next, I decided that I wanted to whip up a scrumptious treat to bring to the dentist office too. They take such great care of us, and I just wanted a little thank you. Well, being St. Patrick's Day this week I knew Mint Chocolate Chip was the flavor. I decided to combine that with our luscious fudgy brownies to create the most amazing Mint Chocolate Chip Fudgy Brownies. They are sooo amazing.

They are utterly rich and fudgy with bites of creme de menthe candies speckled throughout. The brownies are topped with the most scrumptious mint chocolate chip frosting and then they are finished with a chocolate ganache drizzle. What could be more perfect?


With love from our simple kitchen to yours. 

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Mint Chocolate Chip Fudgy Brownies
SERVES 16  |  ACTIVE TIME 15 Min  |  TOTAL TIME 35 Min

1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 tablespoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 (8.5 oz) bag Andes creme de menthe thins, divided

Mint Chocolate Chip Frosting
2 cups powdered sugar
4 tablespoons unsalted butter, room temperature
3 tablespoons whole milk
1 1/2 teaspoon mint extract, to taste
pinch salt
green food coloring
2 tablespoons mini chocolate chips

Chocolate Drizzle
1/4 cup mini chocolate chips
2 tablespoons heavy cream

Preheat oven to 350°F.

Set 16 candy mints aside for garnish and unwrap and cut the remaining candy in half.

Line an 8x8 baking dish with aluminum foil sprayed with non-stick spray and set aside.

Place the butter in a large microwave-safe mixing bowl and melt completely. Add sugar, cocoa, vanilla and eggs. Beat with an electric mixer until well combined. Add the remaining ingredients (except the creme de menthe thins). Mix on low just until completely combined, but do not over mix. Add 1/2 of the halved candies and stir to combine.

Pour into prepared baking dish. Sprinkle the remaining halved candies over the top and lightly press into the batter with a spatula.

Bake for 20 minutes or until a toothpick comes out clean, well with no batter and no crumb. You may have chocolate if you stick it into a candy mint. Allow to cool completely. I pop them in the fridge or freezer for a few minutes.

Meanwhile, prepare the frosting.

In a large mixing bowl combine the butter and powdered sugar. Beat with an electric mixer until well combined. Add the cream and beat on low until completely combined. Add the mint extract to taste, I start with 1/2 teaspoon and work my way up until it tastes perfectly minty. Add food coloring and mix until combined. I added 1 drop of green gel food coloring. If you are using liquid, start with 1/4 teaspoon and go from there. Sprinkle in chocolate chips and mix until combined. Once the brownies are cool, frost with the icing.

Meanwhile: combine the 1/4 cup chocolate chips and 2 tablespoons cream in a microwave-safe bowl. Heat for 1 minute. Remove from the microwave and let the chocolate and cream melt together for about 5 minutes. Stir until smooth. Drizzle the chocolate over the frosted brownies.

Serve and enjoy!
DONNA'S NOTES: Andes creme de menthe candies are the chocolate and mint rectangle candies that are wrapped in silver and green foil.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.


  1. I LOVE ALL your receipe's! Keep posting. Thanks!

  2. These look delicious! Thanks for sharing. ^_^


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