Do you know what’s better than a big, chewy brownie? How about a whole stack of big, chewy, chocolate mint brownies?
I have already confessed my love of the peanut butter/chocolate combo, so this is where I confess my love for chocolate/mint. But it’s not just any chocolate mint — I have a special place in my heart for Andes Mints. You see, when I was a little girl my daddy would often buy a box of Andes mints to take to his church board meetings. I loved the way the candies were so perfectly wrapped and lined up in their little box, and I secretly hoped that there would be a few left on the counter the next morning. I was seldom disappointed (at least in the mint department).
A few years ago I was delighted to discover Andes baking pieces. Whole new worlds suddenly opened up before me. I experimented with cookies, brownies, cakes, and cupcakes. These chewy, fudgy, minty brownies are one of my favorite creations. I believe all brownies should be fudgy. (BTdubs — WordPress is trying to tell me that fudgy is not, in fact, a word. Whatever, WordPress. Have a brownie.) I believe all brownies should be chewy. These brownies fit the bill. Give them a try, and please don’t tell the Girl Scouts if this cuts back on their Thin Mint sales.
- 1 cup melted butter
- 2 cups sugar
- 1 tsp vanilla
- 4 eggs
- 1 cup all-purpose flour
- ¾ cup dark cocoa
- ½ tsp baking powder
- ½ tsp salt
- 1 bag Andes mint pieces
- Preheat oven to 350
- Grease a 9x13 baking pan
- Microwave butter until melted
- MIx together butter, sugar, and vanilla
- Add and mix in eggs
- Slowly add flour, cocoa, baking powder, and salt
- Mix until combined
- Stir in half the bag of Andes mint pieces
- Bake for 30-32 minutes or until set
- Let cool for 15 minutes and then sprinkle the remainder of the Andes mint pieces over the top of the brownies.
- Allow to cool completely, cut into squares, and serve.