Andes Mint Brownies (test run #4)

I didn’t intend there to be a fourth test run after picking out my two winners but I couldn’t get the idea of Andes mints brownies out of my head. I bought a box of Andes mints recently because Morgan seems to be bored lately and she goes crazy over the wrappers. See I bought them for the cat, not because I like to eat them chilled out of the fridge as a snack, for the cat. If I have to eat them to keep her happy, so be it.


  • cup butter
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • about 1/4 cup of chopped Andes mints

10 mints came out to a little over a quarter cup, enough for a wandering husband to steal pieces from the pile. When I mixed them in though it didn’t look like enough so I chopped a few more. Don’t do this if you don’t want your brownies to be really minty, but if you don’t want your brownies to be really minty why are you making this recipe?

RIGHT when the brownies come out of the oven, layer the top with the whole package of Andes mints (or however many it takes to cover the surface). Let them stand for a minute or two, until they are smooth enough to spread. Using a frosting spatula or a flat knife, spread the melted Andes mints evenly over the brownie to cover.

I skipped this step because I’m trying still trying to keep my brownies postal friendly but they were perfect without the “frosting”.

  1. Jason says:

    Those look quite good!

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