How to Make Andes Brownies | Delish

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INGREDIENTS

FOR THE BROWNIES
1 box brownie mix, plus ingredients called for on box
FOR THE BUTTERCREAM
1 c. (2 sticks) butter, softened
4 c. powdered sugar
1 tsp. mint extract
3 tbsp. heavy cream
green food coloring
FOR THE GANACHE
1 1/2 c. chocolate chips
3/4 c. heavy cream

DIRECTIONS

1. Preheat oven to 350°. Grease an 9x13” pan with cooking spray.

2. Prepare brownie batter according to package directions and pour into greased pan. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Let cool to room temperature.

3. Make buttercream: In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add peppermint extract and heavy cream and beat until combined. (If you desire a thinner consistency, add 1 more tablespoon cream.)

4. Spread buttercream over brownies in an even layer. Place in refrigerator while you make your ganache.

5. Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.

6. Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the mint layer.Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve.

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