Andes Brownies

 
Matt loves the holiday’s when it is Thanksgiving he loves pumpkin just about anything. It’s really gross to me though. He will literally try anything… I mean anything! Now that it’s Christmas time he loves to try everything mint, peppermint, anything that Christmas theme. We decided to try these because let’s be honest, everyone loves Andes Mints. When we go to Olive Garden we always fight over who gets the mints and we beg for more every time! These brownies were great! Give them a try!

 

Ingredients click to print
Brownie
1 cup of butter
2 cups white sugar
3 eggs
2 teaspoons vanilla extract
2/3 cup unsweetened cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 bag of 48 Andes Mints chopped up

Topping
1 bag of semi sweet Guittard Chocolate
1 bag of 48 Andes Mints chopped up

Directions
1. Preheat the oven to 350 degrees.
2. In a stand mixer mix together all the ingredients for the Brownie, including the chopped up Andes mints.
3. Spray a 9×13 inch pan. Then smooth the brownie batter into the pan. Bake for 25 to 35 minutes. Check at 25 minutes, if a toothpick comes out clean, then pull it out.
4. Melt the chocolate chips for the topping and spread evenly on top of the brownies. They do not need to be completely cooled.
5. Let the chocolate cool for a while until they are mostly cool. You want them to just be warm enough for the Mints to adhere. Sprinkle on top. If you do what I did and put them on too early they still taste amazing they just don’t look as amazing.

Enjoy!
Cassie

 

Print Friendly, PDF & Email

2 thoughts on “Andes Brownies”

  1. I would sure have one of your delicious Brownies right now. Thanks so much for sharing with us at Full Plate Thursday and hope you are having a great holiday season!
    Come Back Soon,
    Miz Helen

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.