Ingredients for Andes Mint Chocolate Brownies—a chocolate lover’s fantasy.
This is Girl Scout cookie time. I don’t mean the young ladies any competition, but when I tasted this brownie recipe, it reminded me of their Thin Mints. So, if you under-order or over-eat your annual supply, you might want to turn to these Andes Chocolate Chip Brownies to tide you over.
The tricky part is finding the Andes Chocolate Mints—the after-dinner candy that comes in the little green wrappers. I finally ordered a box from Amazon rather than wander around through any more stores.
Adding the chopped mint chocolate to the batter
The mints get chopped and included in the batter and more are crumpled on top. The outcome is a fudgy brownie, that’s not too minty and not too sweet. Like the Thin Mints, they don’t have a green layer alerting you to the mint flavor. It looks like an ordinary brownie.
The goodness of this brownie is further enhanced by chopped, bittersweet Ghirardelli chocolate and Dutch-processed cocoa powder. Can’t go wrong there. Next time, I would add a few chopped pecans, too.
Andes Chocolate Chip Brownies
Ingredients:
- ½ cup, + 2 Tbs. boiling water
- 2 oz. unsweetened Ghirardelli chocolate bar, chopped fine
- 1/3 cup (1-oz.) Dutch-processed cocoa powder
- 2-1/2 cups sugar
- ½ cup, plus 2 Tbs. vegetable oil
- 2 large eggs and 2 large egg yolks
- 4 Tbs. unsalted butter, melted
- 2 tsp. vanilla
- 1-3/4 cup all-purpose flour
- ¾ tsp salt
- 4 oz. Andes Chocolate Mints, cut into 1/2” pieces, plus 2 oz. for topping
Directions:
Preheat oven to 350 degrees. Line 13”x9” baking pan with aluminum foil that hangs over the edge so cooked brownies can be lifted out to cool. Spray foil with vegetable oil.
Whisk boiling water, unsweetened Ghirardelli chocolate, and cocoa in large bowl until mixture is melted. Whisk in sugar, oil, eggs, and yolks, melted butter, and vanilla. Gentle whisk in flour and salt and stir in chopped Andes Mints.
Scatter the remaining 2-oz. of chopped Andes Mints over top of batter.
Transfer batter to prepared pan. Bake until toothpick inserted in center comes out with only a few moist crumbs attached. About 30-35 minutes, rotating pan halfway through baking. Transfer pan to wire rack and let cool for 1-1/2 hours.
Lift cooked brownies out of pan and return them to wire rack and let cool for 1 hour. Cut into 2” squares.
