Andes Mint Brownie Bites
Ever notice how many great holiday desserts have some combination of chocolate and mint?
Like peppermint bark, for instance. It’s only got two ingredients – chocolate and crushed candy canes – but the whole is soooo much yummier than the sum of the parts.
Or, what about the Starbucks Peppermint Mocha? I wait all year for those. They’re so good, I don’t even care what’s on the cup 🙂
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Well, now it’s my turn to come up with a chocolate-mint treat for the holidays. And to make things easier, I’ve started with Andes creme de menthe candies, which have that magical chocolate-peppermint combo already built in.
But of course, I don’t just leave it to the Andes candies to provide the flavor. No-sirree! First I give these an extra chocolate boost by folding the chopped-up candies into some thickened brownie mix, and baking it into cookies. And then I pump up the mint flavor by spreading the cookies with a minty buttercream frosting, and making them into little sandwiches.
Each one of these is a triple whammy: chocolate brownie, mint buttercream, and the extra chocolate-mint kick from the candies. All in a package small enough to fit into the smallest of hands.
Andes Mint Brownie Bites
- 1 Box Brownie Mix, prepared
- 1/3 cup Flour
- 8 Andes Mint Candies, finely chopped
- 1 cup Confectioner Sugar
- 2 tablespoons Butter, softened
- 1/2 teaspoon Peppermint Extract
- 1 tablespoon Milk
- Green Food Coloring
- Preheat the oven to 350° F. Mix the flour into the prepared brownie batter until fully combined.
Note: This will thicken the batter so that you can drop spoonfuls to make “cookies” - Fold in the Andes Mint candies, drop small spoonfuls onto an ungreased cookie sheet. Bake for 12-16 minutes or until firm. Allow to fully cool on a cooling rack.
- For the frosting: In a small bowl using an electric or stand mixer, whip the butter until smooth.
- Mix in peppermint extract, milk, 2 drops of green food coloring and half of the confectioner sugar.
Whip until smooth. Hand fold in the remaining confectioner sugar until full incorporated. - Frost one brownie cookie and top it with another to create a sandwich style cookie!
- Depending on the size you make, this recipe can yield 3 dozen! They freeze really well!
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Andes Mint Brownie Bites
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Ingredients
- 1 Box Brownie Mix prepared
- 1/3 cup Flour
- 8 Andes Mint Candies finely chopped
- 1 cup Confectioner Sugar
- 2 tablespoons Butter softened
- 1/2 teaspoon Peppermint Extract
- 1 tablespoon Milk
- Green Food Coloring
Instructions
- Preheat the oven to 350° F. Mix the flour into the prepared brownie batter until fully combined.
- Note: This will thicken the batter so that you can drop spoonfuls to make "cookies"
- Fold in the Andes Mint candies, drop small spoonfuls onto an ungreased cookie sheet. Bake for 12-16 minutes or until firm. Allow to fully cool on a cooling rack.
- For the frosting: In a small bowl using an electric or stand mixer, whip the butter until smooth.
- Mix in peppermint extract, milk, 2 drops of green food coloring and half of the confectioner sugar.
- Whip until smooth. Hand fold in the remaining confectioner sugar until full incorporated.
- Frost one brownie cookie and top it with another to create a sandwich style cookie!
- Depending on the size you make, this recipe can yield 3 dozen! They freeze really well!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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