The Andes Mint Brownies are thick and the fudge is delicious! These homemade brownies have a layer of Andean mint in the center that will leave you coming back for more!
Thick fudge is the name of the game here. Filled with so much chocolate, these Andean Peppermint Brownies will satisfy any chocolate craving. We love everything made from scratch, so it’s no surprise that this recipe only calls for all the ingredients. You won’t find boxed mixes in this ingredient list! The best part of it is the layer of Hershey’s chocolate and Andes mint in the center of the brownie. Mints aren’t something that’s in your everyday brownies, so they surprise you when you take a bite.
Adding mint to desserts is one of our favorite ways to turn an ordinary treat into a holiday-themed treat. Andean mint layers make it a great addition to any holiday cookie exchange or neighbor gift. This is how you make friends for life: brownies, Mint Pretzels, sugar cookies, delicious! However, this will require you not to be able to finish the last brownie on your own, which proved to be quite a challenge for our family. If you plan to give some away, we highly recommend making double (or even triple!) batches. If you don’t… well, you can’t say we didn’t warn you!
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Should I use a glass baking dish or a metal baking dish?
There are definitely some differences in baking between the two, but it won’t change your brownies dramatically, and you can really use a glass or metal bakeware for this recipe.
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How to Freeze Andes Mint Brownies:
Bake the brownies as directed and let them cool completely. Once cooled, cut them into squares and store in an airtight container. From there you can store them in the freezer for up to 3 months.
To thaw, place the container in the refrigerator overnight or at room temperature. You can even warm them up in the oven and serve them with ice cream!
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Storage Instructions:
Store any leftovers in an airtight container or bag at room temperature. Brownies dry out after a few days, so you really want to freeze anything you can’t eat within 3-5 days.
If you liked this recipe, you might be interested in these other delicious holiday dessert recipes:
The Andes Mint Brownies are thick and the fudge is delicious! These homemade brownies have a layer of Andean mint in the center that will leave you coming back for more!
raw material
- 1/2 cup unsalted butter
- 8 ounce semisweet chocolate chips
- 3/4 cup granulated sugar
- 1/4 cup Packed light brown sugar
- 3 big egg
- 1 teaspoon vanilla extract
- 2/3 cup all purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon Salt
- 5 hershey bar
- 1 Box Andean Mints or 28 mints
instruct
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In a saucepan over medium heat, melt butter and semisweet chocolate, stirring constantly, or in a microwave-safe bowl in 30-second increments, until melted and smooth. Remove from heat, pour into a large mixing bowl, and let cool slightly, 8-10 minutes.
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Adjust the oven rack to the lower third position and preheat the oven to 350°F. Line an 8×8 or 9×9-inch square baking pan with foil or parchment paper, leaving an overhang on all sides for easy removal of the brownies after baking. on hold.
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Once the chocolate and butter have cooled slightly, stir in the granulated and brown sugar. Add eggs, one at a time, beating until smooth after each addition. Stir in the vanilla extract, then lightly fold in the flour, cocoa powder, and salt. Be careful not to over mix.
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Pour half of the batter into the prepared baking pan. Spread the Andes mints evenly over the batter, then spread the Hershey bars evenly over the mints. Pour the other half of the batter over the chocolate bars, smoothing to even out the batter.
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Bake for 35 minutes, or until the brownies start to fall off the sides of the pan.
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Remove from oven and let brownies cool completely in pan on a wire rack. Once cooled, use the overhangs on the sides to remove the foil from the pan and cut into squares.
notes
*The standard toothpick technique for testing brownie brownies will not work with this recipe. Andes mints and Hershey’s bars will melt and liquefy when hot, and your toothpick won’t come clean.
Calories: 266kcal | carbohydrate: 28G | protein: 3G | fat: 15G | Saturated fat: 9G | cholesterol: 47mg | sodium: 89mg | Potassium: 169mg | fiber: 2G | sugar: 20G | Vitamin A: 230unit | calcium: 25mg | iron: 2.4mg
