Monday, April 6, 2009

Andes Mint brownies

Whoa baby. Janssen brought these bad boys to a party last night and....yeah, whoa baby. I have an affinity for andes mints.

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.

1 comment:

Janssen said...

I love you for putting my recipes on here. Saves me so much effort :)

By the way, I skipped the frosting since I didn't think they needed it. It's not like they aren't sweet enough without it.