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Andes Chocolate Mint Brownies

adapted from Averie Cooks

Happy New Year! We feel that resolutions are a very important part of the New Year tradition. As such, we have made a resolution for 2015: to continue to make delicious sugary treats. If your resolution is to eat less sugary delicious treats, we resolve not to judge.

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You may recall from our Andes mint cookie blog that we were searching high and low for Andes mints in order to actually make those cookies. Surprisingly to us, we somehow ended up with a rather excessive amount of mints, so we ventured into the mint brownie.

For the Brownies

½ cup of butter

6 ounces of dark or bittersweet chocolate (chopped)

2 large eggs

¾ cups of granulated sugar

1 tbsp vanilla

1 tbsp strongly brewed coffee

1 tsp instant espresso granules

pinch of salt

¾ cup flour

1 pkg Andes mints rough chopped

For the Glaze

1 cup chocolate chips

1 tsp butter

yet another package Andes mints chopped into thirds

Melt the butter and 6 ounces of chocolate in a microwavable safe bowl in increments of 20-25 seconds stirring in between until the chocolate is smooth. Allow the chocolate mixture to cool then add the eggs, sugar, vanilla, coffee, espresso and salt mixing well to combine.

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Add the flour and stir being careful to mix just until incorporated. Gently stir in the first bunch of Andes mints and spread your batter into a greased 8×8 pan. Yum! Of course they’ll be worth it! Bake at 350 for 24-25 minutes or until the center is set.

Topping: melt your chocolate chips with the teaspoon of butter in the microwave over 20 second increments. Once the chocolate is smooth pour over brownies. Allow the chocolate glaze to cool slightly and then top with remaining mints. Don’t worry if you lost a few mints while you were waiting for the glaze to cool, it happens and remember we’re not judging…

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