Mint Chocolate Brownies
 
 
Satisfy your sweet tooth with these decadent and irresistible Mint Chocolate Brownies!
Author:
Recipe type: Dessert
INGREDIENTS
  • 10 tablespoons unsalted butter, melted
  • ½ cup semi-sweet chocolate chips
  • ½ cup unsweetened cocoa powder
  • 2 eggs - whisked
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ¾ cup all-purpose flour
  • ¼ teaspoon baking powder
  • 1 cup Andes Mint baking chips (or regular Andes Mints, chopped)
INSTRUCTIONS
  1. Preheat the oven to 350º F. Lightly spray an 8 x 8 baking dish with nonstick cooking spray. Line the pan with parchment paper, leaving a slight overhang on the sides, then spray again.
  2. In a medium bowl, add the warm melted butter, chocolate chips, and cocoa powder, stirring until the chocolate chips are completely melted and combined. Set aside to cool.
  3. In a large mixing bowl, add the whisked eggs, granulated sugar, brown sugar, vanilla, and salt, and beat for 2-3 minutes until the sugar is completely dissolved.
  4. Mix in the butter/chocolate until combined, then add the baking powder and flour and mix by hand just until the batter is uniform. Gently fold in ½ cup of the Andes Mint pieces, then pour the batter into the prepared pan. Spread evenly and top with remaining ½ cup of Andes Mint pieces. Bake for about 30 minutes until the batter looks slightly underbaked but moderately firm in the center and dry around the edges.
  5. Remove from the oven and set on a wire rack to cool completely in the pan. To cut, lift out of the pan using the parchment overhang and transfer to a cutting board. Store at room temperature for 3-4 days or refrigerate for 5-6 days.
Recipe by Love Grows Wild at https://lovegrowswild.com/2023/12/mint-chocolate-brownies/