Friday, 25 March 2011

Andes Mint Brownies


If you like Andes Mints then you will LOVE these brownies.  They are a chewy brownie with a layer of mints in the middle!  I have made them so many times and they come out perfect every time.  This time I tried them with the Andes Mint Baking Chips that come in a bag, because that is what I had, but usually I make them will full-size Andes Mints!  I think I prefer them with the full-size mints, because I love biting into the brownie and getting a snap from the mint and you don't get that with these chopped up ones, but the flavor is still rich and minty and very refreshing!  This was the first time I tried them with chocolate frosting and they were delicious, but if you are not a frosting person, you might think it is a little much.   So, it's totally up to you which way you make them.
Andes Mint Brownies
adapted from: Paula Deen
(Printable Recipe)

1 1/2 c. butter, melted
1 c. cocoa powder
3 c. sugar
4 eggs
2 c. flour
1/2 tsp. salt
1 tsp. vanilla
3 boxes Andes Mints


Preheat oven to 350 degrees.  Grease 9x13 pan.  In a medium bowl, combine melted butter and cocoa, stirring well; set aside.  In a large bowl, beat sugar and eggs at medium speed until fluffy, about 5 minutes.  Slowly beat in butter mixture. Add flour, salt and vanilla beating just until combined.  Spread half of the batter in pan.  Unwrap each mint and place, side by side, covering batter completely.  Carefully spread remaining batter over mints, sealing to edges.  Bake for 35 minutes.  Let cool in pan completely.  

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