Chocolate mint heaven with a creamy chocolate frosting!
Chocolate Mint Blondies:
2¼ cups flour
1½ tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
10 Tbl butter, melted
3/4 cup sugar
1½ cups brown sugar
1 tsp vanilla
1 cup semi sweet chocolate chips
1 pkg (4.67 oz) Andes Mints, coarsely chopped
Preheat oven to 350°. Line 9″x13″ pan with foil and spray with non-stick spray. Stir together flour, baking powder, baking soda, and salt; set aside. In large bowl stirring by hand, mix butter, sugar, and brown sugar. Add eggs and beat well. Stir in dry ingredients just until combined. Gently stir in chocolate chips and chopped Andes Mints. Carefully spread batter into prepared pan. Bake for 35-40 minutes. Cool completely. Using foil, remove from pan to cutting board, and peel foil away from blondies. Frost if desired, good plain or frosted!
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.
One Year Ago: Strawberry Apple Spice Cake
If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.