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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees.
2. Mix together melted butter, sugar, cocoa, vanilla, and baking powder.
3. Add an egg, it helps to beat at it with the spatula and break it up some, before you actually stir it in.
4. Stir in 1/3 c flour.
5. Repeat egg and flour process until you have added it all.
6. (The last flour addition will only be 1/4 c.) Stir in chopped mints and chocolate chips.
7. Mix well.
8. Pour into a greased 9 x 13 inch pan and bake for 30 minutes.
9. Do not over-bake!
10. It's better to err on the side of slightly under-baked than over-baked with these.
11. Cut into 16 to 24 squares, depending on how big you like your brownies.
12. For plain brownies, replace Andes mints with 1 c pecans and increase chocolate chips to 1 c.
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