Chocolate Mint Brownies

These rich chocolate mint brownies feature a fudgy cocoa base topped with melted marshmallows, crème de menthe baking chips, and a smooth chocolate frosting. A decadent layered brownie perfect for holidays, parties, and mint-chocolate lovers.

Recipe Information

Total Time:

Yield:

35 brownies

Ingredients

Brownies

1 cup margarine or butter

2 cups granulated sugar

½ cup unsweetened cocoa powder

¼ teaspoon salt

4 eggs, beaten

1 teaspoon vanilla extract

1½ cups all-purpose flour

1 cup chopped pecans

1 6¼-ounce package marshmallows (4 cups)

1 cup Andes crème de menthe baking chips

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Frosting

½ cup margarine or butter

½ cup unsweetened cocoa powder

1 1-pound box confectioners’ sugar

½ cup milk

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Directions

Lightly grease and flour a 13×9×2-inch baking pan.
For brownies, in a large saucepan melt margarine or butter; remove from heat.
In a medium bowl stir together sugar, cocoa powder, and salt. Add the sugar mixture to the melted margarine or butter. Stir in the beaten eggs and vanilla. Add the flour and pecans; stir until combined.
Spread the batter into the prepared pan. Bake in a preheated 350°F oven for 35 minutes.
Evenly spread the marshmallows over the hot cake; sprinkle baking chips over the top. Let the cake stand for 10 to 15 minutes to allow marshmallows and chips to melt.
Meanwhile, prepare frosting. In a medium saucepan melt margarine or butter; stir in the cocoa powder. Stir in half of the confectioners’ sugar; stir in milk and as much of the remaining confectioners’ sugar as needed to reach desired spreading consistency.
Spread the frosting on top of the marshmallows. Cool thoroughly before cutting into squares.