Frosted Mint Chocolate Brownies

These dense chocolate-mint brownies surprisingly start with a sugar cookie base. MORE+ LESS-

Roxana Yawgel

February 17, 2014

2/3

cup mint chocolate chips

1/4

cup unsalted butter

package Pillsbury™ Ready To Bake!® refrigerated chocolate chunk & chip cookies

1/4

cup unsweetened baking cocoa

1/4

teaspoon mint extract, if desired

eggs

to 1 1/2 cups green frosting

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1

Remove cookie dough from package; let stand at room temperature about 5 minutes.
2

Meanwhile, heat oven to 350°F. Line 8-inch square pan with cooking parchment paper.
3

In 1-quart saucepan, heat chocolate chips and butter over low heat, stirring constantly, until melted and smooth. Remove from heat.
4

Into bowl of stand mixer with paddle attachment, break up cookie dough. Add melted chocolate mixture, baking cocoa, mint extract and eggs. Beat on low speed just until blended. Pour brownie batter into pan; spread evenly.
5

Bake 30 minutes. Remove from oven; cool completely in pan on cooling rack, about 45 minutes.
6

When brownies are cool, spread frosting over top with off-set metal spatula. With sharp knife, cut brownies into 4 rows by 3 rows or 4 rows by 4 rows.

If you don’t have mint chocolate chips, semisweet chocolate chips can be used instead.
For a mintier version, you could add 1 to 2 drops of mint extract to the frosting as well.