Description
These chocolate mint bars are like homemade Andes mints.
Ingredients
Scale
Bottom Chocolate Layer
- 2 eggs
- 1/2 cup (13,7g) butter, melted
- 1 cup (191g) sugar
- 1/2 tsp (2,5g) peppermint extract
- 2 squares unsweetened chocolate, melted
- 1/2 cup (49g) flour, optional
Middle Mint Frosting
- 2 Tbsp (28g) butter, softened
- 1 Tbsp (15g) cream
- 1 tsp (5g) peppermint extract
- 1 cup (130g) powdered sugar
- Green food coloring, optional
Top Chocolate Layer
- 2 squares unsweetened chocolate, melted
- 2 Tbsp (28g) butter, melted
Instructions
Bottom Chocolate Layer
- In a bowl, beat the eggs.
- Add the melted butter and sugar.
- Mix in the peppermint and melted chocolate.
- Stir in the flour if you want a brownie layer. (I prefer the flour-less version.)
- Pour the chocolate batter in a greased 9-inch pan.
- Bake at 350 degrees for 25 minutes. If you do the flour-less version, check after 15 minutes. Don’t overbake them because they will set as they cool.
- Cool for at least 30 minutes.
Middle Mint Frosting
- Blend all of the ingredients well.
- If desired, stir in several drops of green food coloring.
- Spread the mint frosting on the cooled baked chocolate layer.
- Place in the refrigerator to chill for five minutes.
Top Chocolate Layer
- Mix the melted chocolate and butter well.
- Once the middle mint frosting is firm, spread the butter-chocolate mixture over the top.
- Place in the refrigerator to chill for five minutes.
- Cut the chocolate mint bars into strips or squares, as desired.
- Store the chocolate in a sealed container in the refrigerator.
- Prep Time: 1 hour
- Cook Time: 30 mins