These Brownies Will Leave Your Breath Minty Fresh
0 Comment
Andes Mint baking chips, Andes Mints Candies, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, brownies, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hershey's cocoa powder, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Mint Brownies, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
These brownies are chewy and moist. They do not turn hard. They are full of chocolate chips and to make it even better are topped with mint chocolate Andes candy. They really are a fun and simple way to elevate regular old brownies.
Check out what our friends over at Six Sister’s Stuff had to say about this recipe,
“One of the most popular recipes on our blog is our Andes Mint Cookies . . . so I decided to try a brownie version! Let me just say that the results were heavenly!! Mint chocolate lovers will literally drool over these rich brownies!”
My husband is a mint chocolate lover and my gosh, he was more than just drooling over these. He could not keep his hands off them!
Ingredients
1 cup Land O’ Lakes butter, room temperature
2 cups Domino sugar
4 eggs
2 teaspoons vanilla
3/4 cup Hershey’s cocoa powder
1 cup Gold Medal all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup Andes Mint baking chips
1 (4.67 oz) box Andes Mints Candies
Instructions
Preheat oven to 350 degrees. Spray a 9×13 baking pan with non stick cooking spray.
In a large microwave-safe bowl, microwave butter until completely melted. Stir in sugar and vanilla.
Add eggs one at a time, hand-beating well with spoon after each addition.
Add cocoa and beat until well blended. Add flour, baking powder and salt; beat well.
Fold in Andes Mint chips.
Pour batter into prepared pan and bake for 30 – 35 minutes.
While brownies are baking, unwrap all of the Andes Mint candies. When brownies are finished, remove from oven and immediately place all of the unwrapped candies on top of the brownies. Let them sit for about 5 minutes (or until they get soft and melty) and then using the back of a large spoon, spread the melted chocolate around until the brownies are completely covered by melted chocolate.
Let brownies sit for about an hour or until they have cooled completely (you can speed up the cooling process by sticking them in the fridge).
Cut into squares and enjoy!
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: Add a bit of powdered sugar over the top of these.
Thanks again to Six Sister’s Stuff for this amazing recipe.