Simple Chocolate Mint Brownies (Cake Doctor Recipe)

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READY IN: 40mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (20 ounce) package brownie mix
  • 8
    tablespoons butter, melted
  • 2
    large eggs
  • 12
    teaspoon peppermint extract
  • 1
    cup chopped Andes mints candies (may use chopped Hershey's mint chocolate kisses)
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DIRECTIONS

  • 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.
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