Throwback Time: Andes Mint Brownies

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On Wednesday, we will be posting our 100th post!!! Because of this momentous occasion, we’re revisiting some of our favorite recipes/posts. So without further ado, a brownie recipe from way back in April!

I had a hankering for brownies the other day and I remembered that I had picked up a bag of Andes Creme de Menthe Baking Pieces just a few days before from the grocery store. Who knew these delicious little treats existed? I didn’t – and now I’m sort of sorry that I discovered them.

So back to the brownies, I took a basic brownie recipe and just modified it a bit. The result was a gooey, mint chocolate brownie that was delicious! You’re welcome!

Here are the ingredients…

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Start by melting the chocolate chips, the Andes mint chips and the butter in a saucepan.

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Dump in the rest of the ingredients…

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and stir well.

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Pour into an 8×8 pan.

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Bake at 325* for 45-50 minutes or until cooked through. Remove pan from oven, then sprinkle 1/8 of a cup of chocolate chips and 1/8 of a cup of Andes mint chips over the cooked brownies.

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Allow the brownies to cool (slightly) and then dig in! We enjoyed ours with a scoop of yummy vanilla ice cream. Mmmmmmm!

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Andes Mint Brownies

1/2 cup semi sweet chocolate chips
1/4 cup Andes Creme de Menthe Baking Chips
1 stick butter
1 1/4 cup sugar
3 beaten eggs
3/4 cup flour
1 tsp. vanilla

In a saucepan over low heat, melt together the 1 stick of butter, the chocolate and the mint baking chips. Once melted, remove from heat.

Add the rest of the ingredients and mix well.

Spread into a 8×8″ pan.

Bake at 350* for 45 to 50 minutes. As soon as you pull out of the oven sprinkle 1/8 cup of mini chocolate chips and 1/8 cup of Andes Creme de Menthe Baking Chips over the top of the cooked brownies. Allow the brownies to cool and then dig in! We enjoyed ours with a scoop of yummy vanilla ice cream.

 

Cindy

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