Tuesday, April 21, 2015

Andes Mint Brownies

So I haven't actually made the brownie part of this recipe, but I'm sure it's amazing. I just threw some Andes "chips" in a brownie mix and it was divine.
Andes Mint Brownies
Photo Credit to Mel's Kitchen Cafe
Andes Mint Brownies
1 cup butter (2 sticks)
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup cocoa
½ teaspoon salt
1 package Andes mints {or 1/2-3/4 bag of Andes "chips"}

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.

Recipe Source: Mel's Kitchen Cafe

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