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!
Cook Time35mins
Course: Dessert
Keyword: andes creme de menthe, brownies, chocolate mint, dark chocolate, mint, thin mint
Calories:
Author: Kim Lange
Ingredients
¾cup+ 2 Tablespoons baking cocoa
½teaspoonbaking soda
⅔cupbuttermelted, divided
½cupboiling water
2cupsgranulated sugar
2eggs
1-⅓cupsall-purpose flour
1teaspoonvanilla extract
¼teaspoonsalt
20-30Andes Mint Candieschopped & divided into two groups
1sleeve of Girl Scout Thin Mintschopped into chunks, divided into two groups
⅓cupmini 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.