andes mint brownies
Recipes
Banana Bread
Andes Mint Brownies
Calling all mint lovers! These brownies feature melted mint chocolate and have just the right amount of fudginess, richness and peppermint. If you want to dial down the mint flavor, leave out the peppermint extract. We love these brownies topped with a sprinkling of extra mint chocolate, but chopped nuts or regular chocolate chips will work well too.
Ingredients
- 1 (4-ounce) semisweet chocolate bar, roughly chopped (about 3/4 cup)
- 6 tablespoons unsalted butter
- ¾ cup roughly chopped thin crème de menthe chocolate mints (such as andes), divided
- ⅔ cup light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs, at room temperature
- 1 cup whole-wheat flour
- ¼ cup unsweetened cocoa powder, unsifted
- ½ teaspoon salt
Directions
- Preheat oven to 350°F. Lightly coat an 8-inch-square baking pan with cooking spray; line with parchment paper, leaving a 1-inch overhang on all sides.
- Combine semisweet chocolate, butter and 1/2 cup chopped chocolate mints in a large microwaveable bowl. Microwave on High in 20-second intervals, stirring thoroughly between intervals, until melted and smooth, about 1 minute.
- Add brown sugar, vanilla and peppermint extract to the melted chocolate mixture; whisk until combined, about 30 seconds. Add eggs, 1 at a time, whisking until smooth after each addition. Fold in flour, cocoa and salt until combined and no flour streaks remain, about 1 minute.
- Transfer to the prepared baking dish, spreading the batter evenly. Sprinkle with the remaining 1/4 cup chocolate mints.
- Bake until the brownies begin to pull away from the edges of the pan, 22 to 25 minutes. Let cool in the pan until room temperature, about 1 hour. Cut into 12 squares before serving.
