Lately I’ve been obsessed with making bakery-style cookies.
You know the kind I’m talking about–soft, chewy, delightfully oversized, and packed to the brim with chips, chunks of candy, and other add-ins. So, after some success with my caramel M&M cookie recipe, and having spotted mint-flavored M&Ms at my local CVS, I decided to give a bakery-style mint chocolate cookie recipe a try.
With a delicious chocolate base, filled with chocolate chips, M&Ms, and Andes Mints, and topped with a healthy dose of green sprinkles, these cookies definitely pack a minty punch!
My newest kitchen creation? Dark chocolate brownies with creamy mint buttercream frosting!
This weekend, after enjoying one of my double chocolate muffins alongside a cup of Belgian Mint Tea from Tea Forte (I swear it tastes like a Thin Mint Girl Scout cookie in a cup!) I found myself with a sudden craving for all things chocolate-mint. I’d never made a chocolate mint brownie before. But, I decided that I’d give it a try.
The results were better than expected. Tasty, fudgy dark chocolate brownies with mint buttercream frosting! These brownies are embellished with a layer of dark chocolate, a creamy mint green buttercream frosting, and chocolate mint candies on top.
These brownies would be perfect for dessert, a bake sale, a Saint Patrick’s Day party, or just about any other occasion! Be forewarned that they are on the sweet side. So, err on the side of cutting them into smaller squares…or try to limit yourself to just one brownie!
A few notes: I like dark chocolate, so I made this recipe with dark chocolate cocoa powder. However, you could certainly substitute regular cocoa powder. Feel free to add 1/4 tsp baking soda to your flour mixture if you prefer a “cakier” brownie.