Prep 20 mins
Cook 30 mins
Very minty, rich brownies. I created this recipe by combining several others, and adding a few other things. If the mixing directions look odd, it's because I mix this recipe with a rubber spatula, not a mixer, a wooden spoon ought to work well too. You could use a mixer if you wanted to though.
- 1 cup butter, melted
- 2 cups sugar
- 3⁄4 cup baking cocoa
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 1⁄4 cups flour
- 4 eggs
- 3⁄4 cup chopped Andes mints candies
- 3⁄4 cup chocolate chips
- Preheat oven to 350 degrees.
- Mix together melted butter, sugar, cocoa, vanilla, and baking powder.
- Add an egg, it helps to beat at it with the spatula and break it up some, before you actually stir it in.
- Stir in 1/3 c flour.
- Repeat egg and flour process until you have added it all.
- (The last flour addition will only be 1/4 c.) Stir in chopped mints and chocolate chips.
- Mix well.
- Pour into a greased 9 x 13 inch pan and bake for 30 minutes.
- Do not over-bake!
- It's better to err on the side of slightly under-baked than over-baked with these.
- Cut into 16 to 24 squares, depending on how big you like your brownies.
- For plain brownies, replace Andes mints with 1 c pecans and increase chocolate chips to 1 c.
I would give this a 4.5 but 5 is what we have, regardless, 4.5 is excellent! I loved these. They were a little cakey. I made absolutely sure to not over cook them. I did not have Andes but I did have chocolate chips. My family does not like the semi-sweet so I just put in a handful and called it a day. Everyone loved them. Thank you, thank you, thank you for posting this recipe!
Tasty brownies! Made using the Andes mints. I did overbake them a bit I think, so they were crumbly. Might try again and hopefully not overbake them this time!