10thin mint cookies or mint Oreos , chopped (optional)
2-3Tablespoonsheavy cream or milk
3-4 drops green food coloring
1cupsemi-sweet chocolate chips
Optional: 1/2 cup chopped andes mints for topping
Make brownie mix according to package. Fold in mint cookies if desired and pour into a greased 9×9 pan. Bake according to package directions. Check to make sure a toothpick comes clean. Once your brownies are done, let them cool for about an hour.
In a medium-sized bowl, beat together the butter, powdered sugar, cream, peppermint extract and green food coloring until fluffy. Spread mint frosting over cooled brownies with a spatula. Refrigerate for 1 hour.
To make the chocolate ganache, combine butter and chocolate chips and melt in the microwave for 1 minute. Stir and microwave an additional 30 seconds if needed. Stir until smooth and then pour over green frosting and spread evenly by tipping pan from side to side. Refrigerate for 1 hour before cutting.
Line your pan with parchment paper for easier removal.
Add a few pieces of chopped mint cookies on top of brownie batter right before baking.
The green food coloring is optional – feel free to omit if desired.