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Chocolate Mint Brownies with Bailey’s Irish Cream Frosting

Ingredients

Ingredients

For the Brownies

  • 1 pound butter
  • 1 pound semisweet chocolate chips
  • 6 oz unsweetened chocolate
  • 6 eggs
  • 5 tsp vanilla extract
  • ½ tsp mint extract
  • 3 tbsp instant coffee granules
  • 2 ¼ cups sugar
  • 1 ¼ plus 1 tbsp flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 4 oz package Andes chocolate mints
  • 8 oz mini chocolate chips

For the Frosting

  • 1 cup softened butter
  • 3 ½ cups powdered sugar
  • ¼ cup plus 1 tbsp cocoa powder preferably Dutch process
  • 3-4 tbsp Baileys Irish Cream liqueur
  • Green gel food coloring
  • ½ tsp salt

Instructions

Instructions

    For the Brownies

    • Preheat oven to 350°
    • Butter and flour a half sheet pan(18x13) or use Bakers Joy.
    • In a large glass bowl over a pan of simmering water melt 1 pound of butter, one pound of chocolate chips, and 6 oz of unsweetened chocolate, chopped. Remove from heat and allow to cool slightly. In a medium bowl stir together eggs, coffee granules, vanilla, mint extract and sugar. Add to the chocolate mixture and allow to come to room temperature.
    • In a medium bowl, add 1 ¼ cups flour, baking powder, and salt and whisk together. Add to the cooled chocolate mixture and stir until just combined.
    • Unwrap the Andes Mints and chop into small pieces. Add to a small bowl along with 8 oz of mini chocolate chips. Add 1 tbsp of flour and toss to coat. Add to the cooled batter and fold in until evenly distributed. Pour onto prepared half sheet pan and put into preheated oven.
    • Bake for 20 minutes, then carefully lift the pan a few inches and drop onto the oven rack to allow any air trapped under the brownies to escape. The brownies will fall slightly. Bake for another 15-18 minutes or until a toothpick inserted comes out with just a few moist crumbs. Allow to cool completely before decorating.

    For the Frosting

    • With an electric mixer, beat the butter for 2 minutes until its light in color and very smooth. Sift powdered sugar one cup at a time into the butter and beat until combined after each addition, scraping the sides of the bowl as necessary. Add 3 tsp of Baileys Irish Cream and salt and beat for 2 more minutes until light and fluffy
    • Remove about 1/3 of the frosting and add to a small bowl. Add green food coloring a few drops at a time until you reach the desired shade of green and beat until well combined. To the original mixture, add cocoa powder and one more tbsp of Bailey’s Irish Cream and beat until well combined.
    • Add each of the frostings to separate piping bags. Using your favorite tips, decorate the top of your brownies as desired. Enjoy!!