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Mint Brownies

5.0(6)

Very minty, rich brownies. I created this recipe by combining several others, and adding a few other things. If the mixing directions look odd, it's because I mix this recipe with a rubber spatula, not a mixer, a wooden spoon ought to work well too. You could use a mixer if you wanted to though.

by ivanova·published 2004-03-20

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Dessert

Servings

(16–24)

Total time

50 min

prep 20 min

Calories / serving

320 kcal

Ingredients (9)

serves

1 cup butter, meltedbutter
2 cups sugarsugar
3/4 cup baking cocoabaking-cocoa
1 teaspoon vanillavanilla
1 teaspoon baking powderbaking-powder
1 1/4 cups flourflour
4 eggsegg
3/4 cup chopped Andes mints candiescandy
3/4 cup chocolate chipschocolate-chips

Instructions (12 steps)

01Preheat oven to 350 degrees.
02Mix together melted butter, sugar, cocoa, vanilla, and baking powder.
03Add an egg, it helps to beat at it with the spatula and break it up some, before you actually stir it in.
04Stir in 1/3 c flour.
05Repeat egg and flour process until you have added it all.
06

(The last flour addition will only be 1/4 c.) Stir in chopped mints and chocolate chips.

08Pour into a greased 9 x 13 inch pan and bake for 30 minutes.

10It's better to err on the side of slightly under-baked than over-baked with these.

11Cut into 16 to 24 squares, depending on how big you like your brownies.

12For plain brownies, replace Andes mints with 1 c pecans and increase chocolate chips to 1 c.

Nutrition (per serving)

Calories: 320 kcal
Protein: 4 g
Fat: 16 g
Saturated fat: 10 g
Carbs: 44 g
Fiber: 2 g
Sugar: 33 g
Sodium: 144 mg
Cholesterol: 77 mg

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Rich recipe — supports nutrition-aware planning.