Frosted Mint Chocolate Brownies

8 Mar

There are some fun things happening around here this week.  On a personal note, the in-laws are in town, so I get to hear fun stories about my husband that he pretends to have forgotten…{ha!}.  From what I can tell, they are happy to escape the MI winter to our sunny CA weather.

On the Pretty Little Dishes side, I was included in the launch of SideChef – a fantastic cooking app {click here to download} for the iPad users out there (iPhone and Android support coming soon)!

As one of their featured bloggers, I wanted to share a promo code that they provided me with so you can get going too!  So, when you download the SideChef app, enter code:  PLDSC250 (in the promotions section) and you will receive 250 SideChef tokens and an additional recipe upload slot to share your own original recipes.  Stop in to follow me (username:  prettylittledishes) as you surf the app too!

On to this week’s inspiration:  St. Patty’s Day is closing in on us fast and one of my favorite treats are green ones that include mint.  The calendar also tells me that we are smack in the middle of girl scout cookie season.  In a very bad and irrational move I made a few years ago involving a lot of thin mints, I’ve realized my limits {what limits?} and do not allow them in the home anymore, but that doesn’t stop me for creating something all on my own {this might actually be a worse idea for my waistline}.

So I came across this chocolate mint skillet cookie recipe by Amy of and instantly fell in love…and I knew I could take the love affair a step further, so through some modifications and additions, let me introduce you to Frosted Mint Chocolate Brownies.

{Gina’s Take}

If you can get past what the real first step is – which let me clarify – is NOT eating the Andes mints the second you unwrap them – you will, undoubtedly, be successful making this.

In terms of modifications – I cut in applesauce as a partial butter substitute and because, let’s face it, there is still plenty of butter, so the brownies still maintain an average gooey-ness factor. You will, however, notice a hint of cake-like texture around the edges after baking.  I also took the Andes mint count way down because of what I had in mind for the frosting.

When cooking the brownies – keep a close eye on them.  Due to the applesauce, the brownies won’t crack on top, so cook them long enough so you see the brownies rise and get puffy, but keep a close eye on them at the 15 minute mark so the edges don’t get hard and burn.

Now let’s talk frosting for a second – as a general rule – I can do without frosting.  It’s not that I dislike it, I just usually like whatever is under it (or around it in some cases) better.

But such is not the case in this instance.  The icing is a mint lovers dream…and it’s great because you can make it with the basics you probably already have on hand.  I used it to form pretty dollops on top of the brownies (I cut the corner of a ziplock bag and filled it with the icing), but you could easily ice a nice thin layer on top too.  If you are hooked on a thick layer of icing, double the recipe.

Joe Cariati GlassFinally, a big, special thanks to my friend Joe for the amazing cake stand – brides out there…something blue maybe?  I’m lucky to have been welcomed in to the Cariati glass family over at 141 Penn Studio…check out Joe’s other stunning work here or in the many retailers that carry his products.

{Pretty Little Tip}

Generally, applesauce is a great substitute for many baking recipes.  I’ll frequently replace half of the butter or oil a recipe calls for to cut some calories without impacting the taste.

Mint Chocolate Brownies


  • 1 4.67oz (28 piece) box Andes Creme de Menthe Thins, chopped
  • 1/4 cup dark cocoa powder
  • 6 Tablespoons unsalted butter, melted
  • 6 Tablespoons unsweetened applesauce
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1½ cups dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons peppermint extract


  1. Unwrap Creme de Menthe Thins, chop them in to small pieces, and set aside.
  2. In a small bowl, whisk together cocoa powder, butter, and applesauce.
  3. In a second bowl, combine dry ingredients: flour, baking soda, & salt.
  4. In a third bowl, combine eggs, brown sugar, vanilla extract, and peppermint extract.
  5. Next combine the cocoa and egg mixtures and whisk until smooth.
  6. Then, add the flour mixture in to the cocoa/egg mixture until just combined. The mixture will be thick.
  7. Finally, add the chopped Creme de Menthe Thins and mix until evenly distributed in the dough.
  8. Pour and evenly distribute the dough in to a greased 9"x13" pan.
  9. Cook in a preheated 375F oven for 15 - 18 minutes, until the dough is puffy and smooth, but not overly done so the edges are hard and burned.
  10. Allow to cool completely before frosting or serving.

Mint Frosting


  • 2Tbsp + 2tsp heavy whipping cream
  • 1/2 cup butter, room temperature
  • 1 1/4 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • 3-4 drops of green food coloring (add more or less to adjust the color to your liking)
  • 2 cups powdered sugar
  • 6 (1oz) Andes Creme de Menthe Thins, very finely chopped


  1. Using a hand mixer, combine whipping cream, butter, peppermint extract, vanilla extract, food coloring, and sugar. Beat until fluffy.
  2. Unwrap Creme de Menthe Thins, and chop them very finely, then add to the bowl of icing. Using the mixer, mix the icing until the mints are evenly distributed.
  3. Using the icing, frost immediately.
  4. *Recipe can be doubled for cakes or for a thicker frosting layer

4 Responses to “Frosted Mint Chocolate Brownies”

  1. dina March 10, 2014 at 12:13 am #

    they look delicious! i made some mint chocolate chip brownies. yum!

  2. Virginia Mabry March 22, 2014 at 12:23 am #

    I had some trouble with this recipe. I didn’t bake it long enough and the center of the pan was not cooked all the way through. But, the edges were cooked, so I just cut those out and ate them. They were yummy! I would make this again, but I need to figure out the time for my oven.

    • Virginia Mabry March 22, 2014 at 12:37 am #

      I’m also in love with the cake plate!

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