Recipe by Addelyn's Baking Mama
A moist brownie with a hint of mint. I took them to the office and they were gone in 2 hours, no joke!! I know what you're thinking... The secret ingredient is pudding. I love them frosted! You may also add 1/4 tsp. of mint extract to the "wet" ingredients if you prefer more than a hint of mint. If you don't care for mint, you may use the pudding flavor of your choice in place of the mint chocolate flavor.
Top Review by Pneuma
OMG! This is sooo good! While I was making this, I realized there was no cocoa powder or chocolate squares asked as these are usually used in brownies. But lo and behold these turned out marvelous! I placed some of them in the large muffin silicone pan(about 1/3 cup/each)to resemble brownie sizes but in individual molds so I don't have to cut them. I was afraid that I might have overdone them as the top looked a bit dry, but wow when I took a bite, they were so moist! If these are superb, I wonder how much more with the fudge topping! The secret ingredient sure is perfect! Thanks for posting this! Made for PAC Fall 2008.
- 1 cup margarine (softened) or 1 cup butter (softened)
- 1 teaspoon vegetable oil
- 1⁄4 cup sugar
- 3⁄4 cup brown sugar, firmly packed
- 1 teaspoon vanilla
- 1 (4 2/3 ounce) package instant mint-chocolate pudding mix
- 2 large eggs
- 1 teaspoon baking soda
- 2 1⁄4 cups flour
- 2 cups chocolate chips
Directions See How It's Made
- Mix flour and baking soda, set aside.
- Combine butter or margarine, oil and sugars. Beat in eggs, vanilla, and pudding.
- Add flour mixture and combine. Add chocolate chips.
- Bake at 375°F for approximately 20 minutes or until set.
- Cool completely. Cut into 24 squares. Frost with your favorite fudgey frosting if desired.