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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!
andes creme de menthe, brownies, chocolate mint, dark chocolate, mint, thin mint
+ 2 Tablespoons baking cocoa
Andes Mint Candies
chopped & divided into two groups
sleeve of Girl Scout Thin Mints
chopped into chunks, divided into two groups
mini semi-sweet chocolate chips
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!
Keep brownies sealed in ziploc bag or airtight container. Keep refrigerated to keep longer.