Andes Mint Brownies
Craving something chocolatey and minty? These Andes Mint Brownies are rich, fudgy, and absolutely scrumptious. With melted mints and crunchy cookie bits, they make the perfect sweet treat for any occasion. Bake a batch today, and indulge your taste buds!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Baking Sheet
- Oven
Ingredients
- 1 box Brownie mix
- 2 eggs Eggs
- 1/2 cup Vegetable oil
- 3 tbsp Water
- 1 box Andes Candies roughly chopped
- 1 cup Chocolate cookies such as Oreos, roughly chopped
Instructions
- Line a 9x9 pan with parchment paper so that it overlaps the edge on 2 sides. Spray with non-stick spray or grease the paper with vegetable oil.
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine brownie mix, oil, eggs and water. Stir until just combined.
- Fold in 3/4 cup of the crushed cookies.
- Pour batter into the prepared pan and bake for 20-30 minutes, until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and immediately sprinkle the crushed Andes candies over the top. Spread the melting mints evenly across the brownies with the back of a spoon.
- Sprinkle the remaining 1/4 cup of crushed cookies on top. Cool completely before cutting.
- To crush cookies: place in ziplock bag and pound with a rolling pin or the flat side of a mallet until the desired consistency is reached.
- Store at room temperature in an airtight container for up to 3 days or freeze for up to 6 months.
Notes
- Storage: Keep your brownies in an airtight container to maintain their freshness.
- Freezing: Yes, these brownies can be frozen! Wrap them tightly and store them in the freezer for up to six months.
- Serving suggestion: Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
- Presentation: Drizzle some melted chocolate on top for visual appeal when serving.
- Cooking time: Oven temperatures may vary; keep an eye on your brownies towards the end of baking time.