When I was growing up, my mom quite often made this recipe for chocolate frosted marshmallow brownies, a family favorite. When I saw new chocolate mint marshmallow, I thought of my mom’s recipe and how it would be a fun twist. I added Andes mints to the brownie batter to intensify the mint flavor. The Mint M&M’s are also great for snacking while baking!
10 Tbl butter
2 – 1 oz squares unsweetened chocolate
2 cups sugar
2 tsp vanilla
1½ cups flour
1 tsp baking powder
1 tsp salt
1 (4.67 oz / 28 pieces) pkg Andes Mints, divided
1 (8 oz) pkg Chocolate Mint Marshmallows
2 tsp powdered sugar
Preheat oven to 350°. Line a 9×13 pan with foil, ends overlapping to remove brownies from pan. Spray foil with non-stick spray. In large saucepan, melt butter and chocolate over low heat. Stir in sugar, remove from heat. By hand, beat eggs into chocolate mixture one at a time. Stir in vanilla. Add flour, baking powder, and salt, beat until well combined. Chop 22 Andes mints and fold into brownie batter. Pour batter into prepared pan. Bake for 28 minutes.
While brownies bake, cut marshmallows in half to make about 3 cups. Sprinkle powdered sugar over cut marshmallows and toss to keep cut sides from sticking together. Take brownies from oven after 28 minutes and evenly spread marshmallows over top in single layer. Return to oven for 2 minutes. Cool completely on wire rack.
1 cup butter, softened
2/3 cup cocoa
3 cups powdered sugar
5-6 Tbl milk
1 tsp vanilla
Beat butter, cocoa, 1 cup powdered sugar, 2 Tbl milk, and vanilla. Gradually add remaining powdered sugar and milk to make desired frosting consistency. Spread over completely cool brownies. Garnish brownies with remaining Andes mints by finely chopping and sprinkle over or use peeler and peel curls over brownies, & put Mint M&M’s on top. Grab foil and lift brownies out of pan onto cutting board, cut for serving.
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