Andes Mint Brownies
These andes mint brownies are super fudgy brownies made with cocoa powder and plenty of chopped Andes Mints. The candies are baked in the brownies along with being on top with a melted chocolate drizzle.
Equipment
- 8x8 inch baking pan
- Parchment paper
- Large Mixing Bowl
Ingredients:
- ½ cup unsalted butter, melted
- 1 ¼ cups sugar
- 2 large eggs, room temperature preferred
- 1 large egg yolk, room temperature preferred
- ¼ cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ½ cup all-purpose flour
- ¾ cup cocoa powder, sifted
- ½ teaspoon salt
- 32 andes mints, divided & chopped (or just one package)
- ¼ cup semi-sweet chocolate chips
Instructions:
- Preheat the oven to 350 degrees and line an 8x8-inch baking pan with parchment paper, creating "handles" that hang over the sides. Then spray with non-stick spray.
- In a small microwaveable-safe bowl, melt the butter and allow it to cool on the counter for 5 minutes.
- In a large bowl, whisk together the sugar, eggs, and egg yolk for 3 minutes (this step is crucial). Then whisk in the vegetable oil, vanilla extract, peppermint extract, and melted butter until combined.
- Gently fold in the flour, cocoa powder, and salt just until combined. Scrape half of the brownie batter onto the bottom of the pan, spreading it out evenly. Place 14 chopped andes mints on top and cover them with the remaining brownie batter.
- Bake for 30-35 minutes, or just until the edges are set and the middle of the brownies do not jiggle. You can also use a toothpick to check the center (the toothpick should come out clean with just a few crumbs). Cool on the counter for about 1 hour.
- In a small microwaveable-safe bowl, melt the chocolate chips in 15 second intervals, stirring them each time, until completely melted.
- Top the brownies with the rest of the chopped andes mints and then drizzle on the melted chocolate.
- Once the brownies have completely cooled, remove them from the pan, slice, and serve. Keep any leftover brownies in an airtight container on the counter for up to 7 days.
Notes:
Baking Pan: Line your 8×8-inch square pan with parchment paper, creating “handles” that hang over the sides. Then grease your pan with non stick cooking spray. This makes extracting the brownies, once they’ve cooled, extremely easy.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a silicone spatula until the ingredients are just combined with each other, “folding” everything together.
Bake Time: Use a toothpick to check the center of the brownies to know when they're done. The toothpick should come out with a few crumbs on it. If it comes out wet, they need to bake a little longer.
Cooling: To easily cut and serve the brownies, allow them to cool for at least one hour. I like to use a dough scraper to get smooth and even cuts.
Nutrition
Serving: 1brownieCalories: 263kcalCarbohydrates: 31gProtein: 3gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 62mgSodium: 112mgPotassium: 121mgFiber: 2gSugar: 24gVitamin A: 63IUCalcium: 17mgIron: 2mg
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