Description
Chocolate lovers rejoice with these Andes Mint Brownies, a delightful dessert merging rich cocoa and cool mint. Creamy mint layers nestled between fudgy chocolate create an irresistible treat that delivers pure indulgence in each heavenly bite.
Ingredients
Scale
- 2 sticks (1 cup) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp vanilla extract
- 1 ½ cups Andes mint candies, chopped (or Andes Creme de Menthe baking chips)
- Optional: extra Andes mints for topping
Instructions
- Preparation: Activate oven to 350F (175C) and prepare a 9×13-inch baking vessel with either a light butter coating or parchment paper lining.
- Chocolate Base: Gently dissolve butter in a medium-heat saucepan, then whisk in sugar, eggs, and vanilla until thoroughly integrated, creating a smooth, glossy mixture.
- Dry Ingredient Fusion: Delicately sift flour, cocoa powder, salt, and baking powder into the wet ingredients, stirring minimally to prevent overworking the batter, ensuring a rich and tender texture.
- Baking Process: Transfer the velvety batter into the prepared pan, smoothing the surface for even distribution, then slide into the preheated oven and bake for 30-35 minutes until a toothpick reveals moist, fudgy crumbs.
- Mint Transformation: Immediately after removing from the oven, generously scatter chopped Andes mints across the hot surface, allowing residual heat to melt the chocolates into a luscious, verdant layer.
- Cooling and Setting: Allow brownies to cool completely at room temperature, then refrigerate briefly to facilitate precise cutting and enhance the mint-chocolate integration.
- Serving Suggestion: Optionally garnish with additional chopped Andes mints for a vibrant, textural finish that elevates the dessert’s visual and gustatory appeal.
Notes
- Stir batter until ingredients are just combined to maintain a fudgy, tender brownie texture without developing tough gluten strands.
- Allow hot brownies to sit with chopped Andes mints for 2-3 minutes, then gently spread with an offset spatula for smooth, even chocolate mint coverage.
- Refrigerate brownies for 30-45 minutes before cutting to achieve clean, sharp edges and prevent crumbling.
- Substitute gluten-free flour blend for all-purpose flour to make the recipe suitable for those with gluten sensitivities, ensuring the same rich chocolate mint flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 180
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg