TBH…I am not a dedicated chocolate ‘mint’ person like I am with other chocolate combinations, but, these classic Thin Mint & Andes Dark Chocolate Brownies are pretty darn awesome, if I say so myself!
These moist, dense, fudgy, dark chocolate brownies are graciously loaded with Girl Scout Thin Mints and Andes Mints.
The dark chocolate and mint cookies and candies have a wonderful balance of mingling flavors. They are not overpowered with mint…but still have enough ‘wow’ to tantalize your tastebuds! This is one of my favorite brownie recipes I’ve had since way back in the day of childhood, but not sure where it originated from, but it is very popular.
Are you a mint brownie fanatic? If so, you can also try my Mint Oreo Mississippi Mud Brownies, my {Gluten Free} Chocolate Mint Brownies or Soft Batch Mini Chocolate Mint Chip Cookies! {Fudgy too!}! All fabulous recipes!!
Perfect accompaniment with a cup of hot cocoa, coffee or a large glass of milk. Or, if you want to get all decadent and go all holly-wood style, warm it up and add a large scoop of chocolate mint chip ice cream and some hot fudge. O my goodness! *Drooling…again*.
St. Patty’s Day is coming up, so bake up a pan of these sweet treats and share!
Here’s the recipe below! Enjoy!
- 3/4 cup + 2 Tablespoons baking cocoa
- 1/2 teaspoon baking soda
- 2/3 cup butter melted, divided
- 1/2 cup boiling water
- 2 cups granulated sugar
- 2 eggs
- 1-1/3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 20-30 Andes Mint Candies chopped & divided into two groups
- 1 sleeve of Girl Scout Thin Mints chopped into chunks, divided into two groups
- 1/3 cup mini semi-sweet chocolate chips
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Preheat oven to 350°.
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In a large bowl, add cocoa and baking soda, blend, then add 1/3 cup of the melted butter and mix well.
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Add boiling water and stir until well blended.
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Stir in sugar, eggs and remaining 1/3 cup melted butter.
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Add flour, vanilla and salt and mix until combined.
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Pour 1/2 of the batter into a greased 13x9 baking pan and add 1/2 of the Andes Mints and Thin Mints and press down lightly into brownie mixture.
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Add the remaining brownie mix and spread out until the bottom layer of brownies are covered.
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Add the remaining Andes Mints and Thin Mints, then add the mini chocolate chips on top.
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Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Don't overbake!
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Cool, cut and serve!
Keep brownies sealed in ziploc bag or airtight container. Keep refrigerated to keep longer.
These chocked full brownies look so yummy! Followed your link over at titus 2 tuesday.
Thanks Ann! 🙂
If I can manage not to eat the whole box of Thin Mints first, I’ll be able to try this recipe! 🙂 Thanks for sharing at the #HomeMattersParty !
Thank you Brittany. I know what you mean! Once you start on them, it’s hard to stop! 🙂
Well, in case you haven’t noticed it yet, you’ve been featured this week at the #HomeMattersParty – because we loved your link so much! Feel free to check it out at: http://theroadtodomestication.com/2015/03/06/home-matters-linky-party-27/
Woohoo Kristen! Thanks so much! 😉
YUM!! Those look so good!! Pinned it to try one day. 🙂
Sweet! They are excellent if you ask me?! 🙂 Happy Baking!
Wow, this brownie looks so delicious!!! 🙂 from #homemattersparty 🙂
Thanks so much for the compliment and for stopping by! 🙂
I’m not a huge mint chocolate fan either but you’ve photographed these so well that I’m really tempted to try them myself!
Thanks so much Minela! That means alot since I have a new camera and still learning the tricks of the trade. 🙂 And those brownies? I think you would really like them too. 🙂