These brownies are chewy and moist. They do not turn hard. They are full of chocolate chips and to make it even better are topped with mint chocolate Andes candy. They really are a fun and simple way to elevate regular old brownies. I can remeber devouring Andes mints at my grandma’s place when i was little. They were her favorite candy and quickly became mine, too. Those mints were certianly heavenly!
Grandma wasn’t always so thrilled when her candy dish would come up empty, though hehe!
My husband is a mint chocolate lover and my gosh, he was more than just drooling over these. He could not keep his hands off them!
Ingredients
1 cup Land O’ Lakes butter, room temperature
2 cups Domino sugar
4 eggs
2 teaspoons vanilla
3/4 cup Hershey’s cocoa powder
1 cup Gold Medal all-purpose flour
1?2 teaspoon baking powder
1?4 teaspoon salt
1 cup Andes Mint baking chips
1 (4.67 oz) box Andes Mints Candies
Instructions
Preheat oven to 350 degrees. Spray a 9×13 baking pan with non stick cooking spray.
In a large microwave-safe bowl, microwave butter until completely melted. Stir in sugar and vanilla.
Add eggs one at a time, hand-beating well with spoon after each addition.
Add cocoa and beat until well blended. Add flour, baking powder and salt; beat well.
Fold in Andes Mint chips.
Pour batter into prepared pan and bake for 30 – 35 minutes.
While brownies are baking, unwrap all of the Andes Mint candies. When brownies are finished, remove from oven and immediately place all of the unwrapped candies on top of the brownies. Let them sit for about 5 minutes (or until they get soft and melty) and then using the back of a large spoon, spread the melted chocolate around until the brownies are completely covered by melted chocolate.
Let brownies sit for about an hour or until they have cooled completely (you can speed up the cooling process by sticking them in the fridge).
Cut into squares and enjoy!
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Quick Tip: Add a bit of powdered sugar over the top of these.
Thank you to No Biggie for this great photo.