Flourless Minty Fudge Brownies

If you like Andes mints, you'll love these!

Ingredients:

For the brownies:

• 4 oz. 70% dark baking chocolate (or 100% cocoa if you want it completely sugar-free)

• 1 stick of butter

• 1/4 cup heavy cream

• 4 eggs

• 1 Tbsp. mint extract

• 1/4 tsp. salt

• 1 cup granular sweetener (I used granular Swerve- found at Meijer)

• 3/4 cup sugar-free chocolate chips (I used Lily's- also found at Meijer)

For the frosting:

• 5 oz. cream cheese, softened

• 2 Tbsp. butter, softened

• 1/2 tsp. mint extract

• 1/2 cup powdered sweetener (I used the confectioner's Swerve- found at Meijer)

• 2 Tbsp. heavy cream or half & half

1. Preheat the oven to 325.

2. Line an 8x8 baking dish with parchment paper.

3. Melt the chocolate and butter on low heat in a saucepan.

4. Meanwhile, beat the eggs in a medium mixing bowl until light and fluffy (2 minutes or so).

5. Once the butter and chocolate are melted, add the granular sweetener and whisk over medium heat until it's dissolved.

6. Take off the heat and add the mint extract and salt. Set aside to cool for a few minutes.

7. Slowly temper the eggs by adding a small amount of the chocolate mixture into the eggs, beating while you do it. Continue until it's all been incorporated together.

8. Stir in the chocolate chips.

9. Pour into the baking dish, bake for 45 minutes. Some of the top may still look wet, but if it doesn't jiggle, it's done.

10. Cool at least 30 minutes.

11. Meanwhile, beat together all the frosting ingredients.

12. Frost or pipe over the brownies.

13. Let cool at least an hour in the fridge to set.

14. Store in the fridge for up to a week, or freeze some to enjoy later!