BROWNIES WITH MINT FROSTING RECIPES

Steps:

• Preheat oven to 350°. Line an 8"-x-8” pan with parchment paper and grease with cooking spray. Prepare brownie batter according to package instructions and pour into prepared pan. Top brownie batter with an even layer of Andes candies. 
• Bake until a toothpick inserted into middle of a brownie comes out with only a few moist crumbs, about 40 minutes. Let cool completely.
• Meanwhile make frosting: In a large bowl using a hand mixer, beat butter until light and fluffy. Add powdered sugar, mint extract, milk and a few drops of food coloring. Beat until smooth, then fold in mini chocolate chips.
• Spread frosting in an even, thick layer over cooled brownies. Slice into squares and top with chopped Andes candies.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add 2 tablespoons whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Beat in mint extract. Beat in food color until desired color. Spread over cooled brownies. Refrigerate about 1 hour or until set.
• In 2-quart saucepan, heat Topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Remove from heat; let stand 15 minutes.
• Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Using foil to lift, remove brownies from pan, and peel foil away. Before cutting, let stand 20 minutes at room temperature. Cut into 4 rows by 4 rows. Store covered in refrigerator.