Andes Mint Brownies
"The brownies have a box of 28 Andes diced and stirred into the batter, and another box of 28 mints that are diced on top. If you like mint, you’re going love these. It’s a fast, easy, no mixer recipe that’s as easy as a mix. The brownies are ultra fudgy, not at all cakey, ridiculously rich, boldly chocolaty, and perfectly minty. The Andes baked into the brownies adds the perfect pop of mint flavor and some texture. Biting into the Andes pieces amidst the dense, smooth brownie is almost as good as the layer of melted chocolate chips and Andes on top. Make sure when adding the Andes to both the batter and on top, that neither the batter or melted chocolate chips are exceedingly warm or the Andes will melt on contact...."
INGREDIENTS
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Brownies
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1/2 cup unsalted butter (1 stick)
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6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
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2 large eggs
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3/4 cup granulated sugar
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1 tablespoon vanilla extract
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1 tablespoon brewed coffee (leftover or cold coffee is okay), optional but recommended
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1 teaspoon instant espresso granules, optional but recommended
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pinch salt, optional and to taste
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3/4 cup all-purpose flour
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28 Andes mints (one 4.6-ounce package), unwrapped and each mint diced into thirds
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Topping
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1 cup semi-sweet chocolate chips
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28 Andes mints (one 4.6-ounce package), unwrapped and each mint diced into thirds
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