Mint Brownies

Just in time for St. Patrick’s Day, these mint brownies are sure to be a hit. 

I did not use green food coloring in these brownies, but don’t be fooled!  They are delightfully minty. 

Just think peppermint patty! 

Mint Brownies

Ingredients

Brownie Layer

• 1/2 C white whole wheat flour
• 3/4 C sugar
• 6 T dark chocolate cocoa powder
• 3 T softened butter
• 1/3 C unsweetened applesauce
• 2 eggs
• 1 tsp. vanilla
• 1/3 C dark chocolate chips

Frosting Layer

• 3 T butter, softened
• 1 1/3 C powdered sugar
• 3-4 tsp. milk
• 1/2 tsp. mint extract
• 1/2 C Andes Mint Chips

Directions

Combine together the softened 3 T butter with 1/3 C applesauce.  Mix in the 2 eggs and 1 tsp. vanilla. 

Add in 1/2 C white whole wheat flour, 6 T of dark chocolate cocoa powder, and 3/4 C sugar.  Mix well. 

Stir in the dark chocolate chips. 

Pour the batter into a lightly greased 8x8 or 9x9 baking dish.  Bake at 350 for 25 minutes, or until a toothpick comes out clean. 

Allow the brownies to cool completely. 

To make the frosting, whip the butter with an electric mixer until light and fluffy.  Add in 1 1/3 C powdered sugar along with 1-2 tsp. milk, adding more if needed.  Whip until fluffy.  Then, whip in 1/2 tsp. peppermint extract. 

Spread the frosting over the brownies. 

Sprinkle the top with Andes Mints. 

Enjoy!

Store these brownies in the refrigerator.