Tuesday, June 15, 2010

Andes Mint Brownie

 Last week, Mel at Mel's Kitchen Cafe posted this recipe for Andes Mint Brownies.  I love, love, love Andes mints so I knew that this was a recipe I wanted to try.  Some of you may remember the mint brownie debacle that graced this blog a few months ago, let me just tell you that this brownie recipe is no way, shape or form even remotely similar to that mess.

These brownies, THESE brownies are what brownies should be.  Soft, chewy, dense bites of rich choclate and at the bottom nice chunks of the perfect mints.  The mints make a layer of their own and are just the perfect match to a perfect brownie.   Need I really say more? Probably not, I think you all understand my stance on this recipe!

Andes Mint Brownies
Recipe source: Mel's Kitchen Cafe

*Makes one 9X13-inch pan or cut the recipe in half and bake in a 9X9 pan for about 20-23 minutes

1 cup butter (2 sticks)
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
½ cup cocoa
½ teaspoon salt
1 package Andes mints (24-28 mints)

Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease with cooking spray. Set aside.

In a medium bowl, combine the flour, cocoa and salt. Set aside.

Unwrap all the mints and coarsely chop. Set aside.

In a medium saucepan over low heat, melt the butter. Remove from the heat and add the sugar, stirring well to combine. Whisk in the vanilla and then the eggs. Blend well.

Add the dry ingredients to the wet ingredients and mix well. Gently stir in the chopped Andes mints. Pour into the prepared pan and bake for 32-35 minutes, until the brownies are set in the middle but not overbaked. Let cool completely, slice into squares and serve.

Total Cost $1.98 Cheaper than a mix from the store or $3.16 for a whole recipe
Mints $1.00 (I used half the package because I cut the recipe)
Butter .40 (this is the last of my sale butter from the freezer)
2 eggs .24
sugar .05
Vanilla Free (gift)
Cocoa .25
Flour .04
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