I love me some brownies and this was yet another excellent version of the delicious, classic treat.
Basically the gist is a simple (fudgy and decadent) brownie batter infused with chunks of minty, sweet, chocolatey Andes squares.
I didn’t know this would happen when I was shoving them in the oven, but after baking, the morsels of Andes mints all sank down near the bottom of the brownies.
Initially, I was disappointed, but after the brownies cooled and we inhaled them, I loved the yumminess of biting into the soft, chewy brownie and then getting a refreshing wave of smooth, minty crust on the bottom.
Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease with cooking spray. Set aside.
In a medium bowl, combine the flour, cocoa and salt. Set aside.
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.
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