Dessertsbrokenovenbaking5.0
Andes Mint Brownies
Delicious mint chocolate flavors wrapped into fudgy brownies!
👥 16 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Kayla Burton📖 brokenovenbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- knife
- chef's knife
📝 Preparation Steps
1
Preheat oven to 350°F and grease and line a 9x9 inch pan with parchment paper.
2
In a medium bowl, melt the butter, chocolate chips and ½ cup of Andes mints. While microwaving, stir every ⏱️ 30 seconds until the mixture is smooth. Let it cool slightly.
½ cup Andes mints (chopped)Andes mints (chopped)1 cup¼ cup Andes mints (finely chopped)
3
In a large bowl, whisk together the eggs, granulated sugar and brown sugar for about ⏱️ 1 minute. Then, gradually stir in the slightly cooled chocolate mixture. Mix in the oil.
large eggs (room temperature)4
4
In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt. Then, mix them into the large bowl of wet ingredients until almost all of the flour streaks disappear.
5
Gently fold 1 cup of chopped Andes mints into the brownie batter and then spread the batter evenly into the prepared pan. Sprinkle the top with finely chopped mints.
½ cup Andes mints (chopped)Andes mints (chopped)1 cup¼ cup Andes mints (finely chopped)
6
Bake the brownies until the center is just very slightly jiggly (start checking around ⏱️ 35-40 minutes, it can take up to ~⏱️ 50 minutes, a toothpick inserted into the center should come out slightly gooey/crumbly).Let the brownies cool in the pan until they're firm enough to remove by pulling up on the parchment paper. Cool completely before cutting into 16 squares with a warm chef's knife.
Nutrition Facts
calories
472 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
3 g
sugar Content
36 g
sodium Content
123 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
78 mg
carbohydrate Content
46 g
saturated Fat Content
20 g
unsaturated Fat Content
9 g
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