Monday, July 26, 2010

Andes Mint Brownies


I am a sucker for anything chocolate and mint. This looks SO good!

*Makes one 9X13-inch pan

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 (24-28 mints)

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.

3 comments:

Honey said...

Oh, Amber. I've never met you, but since you posted THIS recipe I am your friend forever...

Suzanne said...

I posted it, Honey! I already knew I was your friend forever though!

Amber said...

haha Honey!! I've seen this many times on Mel's site, I should probably make it, but I am actually terrible at making brownies, so I never make them. =)