Thin Mint & Andes Dark Chocolate Brownies!
Tantalize your taste-buds with these moist, dense, fudgy, dark chocolate brownies graciously loaded with Girl Scout Thin Mints and Andes Mints. 'WoW' factor included!
Calories:
Ingredients
- ¾ cup + 2 Tablespoons baking cocoa
- ½ teaspoon baking soda
- ⅔ cup butter melted, divided
- ½ cup boiling water
- 2 cups granulated sugar
- 2 eggs
- 1-⅓ cups all-purpose flour
- 1 teaspoon vanilla extract
- ¼ 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
- ⅓ cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350°.
- In a large bowl, add cocoa and baking soda, blend, then add ⅓ cup of the melted butter and mix well.
- Add boiling water and stir until well blended.
- Stir in sugar, eggs and remaining ⅓ cup melted butter.
- Add flour, vanilla and salt and mix until combined.
- Pour ½ of the batter into a greased 13x9 baking pan and add ½ of the Andes Mints and Thin Mints and press down lightly into brownie mixture.
- Add the remaining brownie mix and spread out until the bottom layer of brownies are covered.
- Add the remaining Andes Mints and Thin Mints, then add the mini chocolate chips on top.
- Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Don't overbake!
- Cool, cut and serve!
Notes
Keep brownies sealed in ziploc bag or airtight container. Keep refrigerated to keep longer.