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.
One Year Ago: Chocolate Thumbprints
Two Years Ago: Italian Chicken Pastina
Recipe Source: adapted from this recipe
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)
- 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.