cup chopped Andes mints candies (may use chopped Hershey's mint chocolate kisses)
Serving Size: 1 (76) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 182 g46 %
Total Fat 20.3 g31 %
Saturated Fat 8.5 g42 %
Cholesterol 61.6 mg
Sodium 277.9 mg
Dietary Fiber 0.2 g0 %
Sugars 6.7 g26 %
Protein 3.9 g
Preheat oven to 325 degrees and place a rack in the center of the oven.
Lightly grease the bottom of an 8x8 inch square metal baking pan.
Place the brownie mix, butter, eggs and peppermint extract in a large mixing bowl and stir with a wooden spoon until moistened - about 40 strokes.
Pour batter into prepared pan and sprinkle the mint chocolate candy over the top.
Bake for 35 minutes, or until the edges of the brownie are set and the middle is cooked yet soft to touch.
Transfer the baking pan to a wire rack and let it cool for 20 minutes or more before cutting into squares for serving.
STORING BROWNIES: Store the brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 5 days. Otherwise, freeze the brownies in the pan, covered with foil for up to 3 months; let them thaw overnight on the counter before serving.