The moment I saw this recipe I instantly saved it for future use. I mean, who doesn’t love the combination of chocolate and mint? About a week after I saved the recipe I found these bad boys on clearance at Target…..
Could it be fate? I think so.
I love trying new versions of brownies and these definitely did not disappoint. I loved how moist they were, and the mints inside were a nice added bonus!
(But I still think my all-time favorite would have to be these s’mores brownies – you must try them!) Like most brownies, make sure you cut them when they’re still a little warm so they don’t crumble apart. I cut them about 20 minutes after taking them out of the oven and they didn’t crumble too much.
I decided to halve the recipe since a pregnant woman doesn’t need an entire pan of brownies just laying around. I made them in an 8×8-inch pan and it worked perfectly, no change in the baking time. I saved a couple brownies for my husband and I to snack on and packaged the rest up for our doormen and neighbor. I love sharing my baked goods!
Andes Mint Brownies
1 cup butter (2 sticks)
2 cups granulated sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup cocoa
½ teaspoon salt
1 package Andes mints (24-28 mints) or 1 package of Andes baking chips
Preheat oven to 350 degrees F. Line a 9 x 13-inch pan with foil and lightly grease with cooking spray. Set aside.
In a medium bowl, combine the flour, cocoa, and salt. Set aside.
If you’re not using Andes baking chips, unwrap all the mints and coarsely chop. Set aside.
In a medium saucepan over low heat, melt the butter. Remove from the heat and add the sugar, stirring well to combine. Whisk in the vanilla and then the eggs. Blend well.
Add the dry ingredients to the wet ingredients and mix well. Gently stir in the chopped Andes mints. Pour into the prepared pan and bake for 32-35 minutes, until the brownies are set in the middle but not overbaked. Let cool completely, slice into squares and serve.
Source: Mel’s Kitchen Cafe