May 28, 2008

Happiness and Chocolate Abound

For the . . . um, three of you who wanted the Andes Brownies recipe, I successfully procured it tonight, thanks to Kim who brought them to the party. Now all I need is someone to have an event where I can justify making a whole pan of these (but please - a party with only a few people so I can bring back at least half of them).

Mint Brownies
3/4 c flour
1/4 t baking soda
1/4 t salt
2 c semisweet chocolate chips
1 t vanilla
1/3 c butter
2/3 c sugar
2 T water
2 eggs
2 pkg Andes mints
1. Preheat oven to 325 degrees. Grease a 9 inch square pan.
2. In a small bowl, stir together flour, baking soda, and salt.
3. In a large bowl, combine chocolate chips and vanilla.
4. In a saucepan, combine butter, sugar, and water. Bring this mixture just to a boil. Pour hot mixture over chips and stir. Add eggs one at a time, mixing well after each addition. Stir in the flour mixture. Fold in nuts at this time, if desired. Pour 1/2 the batter into the pan, put down a layer of the mints, and then top with the remaining batter, spreading evenly.
5. Bake for 25-30 minutes, or until slightly firm to touch. Cool completely before frosting or cutting.
Chocolate Frosting
3 squares of unsweetened chocolate
3 T butter
3 c powdered sugar
1/4 t salt
1/2 c half & half
1 t vanilla
Melt chocolate and butter in microwave. Put the powdered sugar in a mixer bowl and pour the melted chocolate and butter on top. Add half & half, salt and vanilla. Beat with wire beater until creamy. Chill for better consistency before spreading.

Yum, yum, yum. I gained five pounds just looking at this recipe. Thanks for sharing the goodness, Kim!


  1. THANK YOU!!!! I'm definitely making these this weekend!!!

  2. I'm making them today....stay tuned

  3. Those sound devine. I can't wait to try them. Andes mints are so great on their own, but with brownies and chocolate...oh the possibilities. Thanks!


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