Happy (belated) St. Patrick’s Day! One thing that I love about where I work now is that potlucks are a quite common occurrence… we are very, very good at finding excuses to bring in food. Since I LOVE any excuse to bake, this works out pretty well for me.
St. Patrick’s Day is a fantastic excuse for a potluck, and so a holiday-themed potluck was planned for Monday. One of my coworkers very generously prepared corned beef, cabbage and potatoes for everyone.
Zach’s birthday was on Saturday and we celebrated by taking a trip to Dogfishhead Brewery in Delaware (where some of his favorite beers are brewed). We also made sure to celebrating the holiday in the bars of Rehoboth Beach (where he consumed a very unique jalapeno margarita… the smell alone made my eyes water).
Because of this, I was away most of the weekend, but I still wanted to contribute something that wasn’t too time-consuming but would still fit the theme of the potluck and I finally decided on mint-chocolate brownies (mint, of course, for the green color).
I don’t know about you, but I LOVE Andes Candies and they met my color criteria (that thin pale green mint in the center is enough for me) and so I molded a dessert idea around them.
Yes, I know my nail polish is chipped, but that’s not the point . The point is that these brownies are SO fudgy (especially if you’re patient enough to allow them to cool completely, which I wasn’t for the first few photos) and they have just the right amount of mint to them. Not overwhelming, just… perfect.
Did you do (or make!) anything special to celebrate St. Patrick’s Day?
Mint Chocolate Chip Brownies
- 1 3/4 sticks unsalted butter softened, 14 Tablespoons
- 2 cups granulated sugar
- 2 1/2 Tablespoons milk
- 2 Large eggs
- 2 1/2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 3/4 cups cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup + 2 Tablespoons Hershey's Special Dark Hot Fudge
- 28 Andes individually wrapped candies 1 box
- 1/4 cups Hershey's Special Dark Hot Fudge
- 1 cup powdered sugar
- 3 Tbsp butter softened
- 1/3 cup cocoa powder
- 2 Tbsp milk
- 1/2 teaspoon vanilla
- 1/4 cup chopped Andes candies pieces to sprinkle on top optional
Preheat oven to 350°F
Line 13x9 pan with non-stick foil (or regular foil and spray with non-stick spray)
Cream together butter, sugar, and milk using electric mixer.
Add in eggs and vanilla, stir.
In separate bowl, combine flour, cocoa powder, baking powder, and salt.
Stir dry ingredients into wet ones until combined.
Measure out your hot fudge sauce into a microwave-safe container and microwave about 15 seconds, or just long enough so that it is liquid enough to easily mix in to your brownie mix. Add to brownie mix and stir.
Dispense half of the brownie batter into 13x9 pan and spread even layer over bottom. Unwrap Andes candies and break in half. Layer the brownie batter in the pan with candies, spacing them about 1/4 inch apart.
Allow brownies to cool completely.
TO PREPARE ICING:
Cream together butter and milk. Add vanilla.
With mixer on low speed, add in powdered sugar and cocoa powder. Use a spatula to scrape down the sides of the bowl to be sure that icing is well-mixed. If icing is too dry, you can add more milk (1 teaspoon at a time, until desired consistency is reached), while if it is too runny you can add more sugar (1 Tablespoon at a time, until desired consistency is reached).
Spread over brownies once they have cooled completely. Sprinkle with chopped Andes candy pieces, if desired.