Andes Brownies

See Brownies that shape and taste like Andean Mints are a dream come true.



YIELDS:
1

INGREDIENTSFOR BROWNIES

• 1 box brownie mix, plus ingredients for the box

FOR BUTTERCREAM

• 1 c. (2 sticks) butter, soft
• 4 c. powdered sugar
• 1 teaspoon. mint extract
• 3 tbsp. thick cream
• green food coloring

FOR GANACHE

• 1 1/2 c. chocolate chip
• 3/4 c. thick cream

DIRECTION

• Preheat the oven to 350 °. Brush a 9x13 "pan with cooking spray.
• Prepare the brownie mixture according to the package instructions and pour it into an oily pan. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Allow to cool to room temperature.
• Make buttercream: In a large bowl using a hand mixer or standing mixer bowl using the paddle attachment, shake the butter until fluffy. Add the powdered sugar and shake until mixed, then add peppermint extract and thick cream, then shake until mixed. (If you want a thinner consistency, add 1 more tablespoon of cream.)
• Spread the buttercream over the brownies in a flat layer. Place it in the fridge when you make ganache.
• Make ganache: Place chocolate chips in a heat-resistant bowl and set aside. Heat the thick cream in a small saucepan over medium heat. When the bubbles start to break the surface around the edge of the pan, turn off the heat.
• Pour the hot cream over the chocolate chip. Let stand for 5 minutes, then keep stirring until the sauce is smooth. Pour over the mint layer. Fix the brownies until the ganache has formed, about 15 minutes. Slice it into a box and serve.

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