While I was digging around in my mom’s cabinets recently, I found some Andes baking bits. Immediately knew I had to make some brownies with them. It was an awful good idea! The bits give a mint flavor to the batter, so every bite’s really minty and delicious. Yum!
Ingredients:
- 2 sticks unsalted butter
- 4 ounces unsweetened chocolate
- 4 eggs
- 2 cups sugar
- 1 cup all-purpose flour
- 2 teaspoon vanilla
- 1 cup Andes baking bits, or crushed up regular Andes mints
Preheat oven to 350 degrees. Grease a 9X13″ pan and set aside.
Beat the eggs, sugar, and vanilla together. Set aside.
Combine the butter and chocolate in a pot on the stove over low heat. Stir continuously until melted, then beat into the egg mixture.
Stir in the flour.
Fold the Andes bits into the batter and spread into the prepared pan.
Bake 30-35 minutes, until a toothpick inserted in the center comes out clean. I apparently was too eager to scarf this to take pictures.
This is all I’ve got to show you!
These smell good, and taste fabulous. They’re chocolatey and really minty, and just generally delightful. I will be making them again!
Andes Brownies
- 2 sticks unsalted butter
- 4 ounces unsweetened chocolate
- 4 eggs
- 2 cups sugar
- 1 cup all-purpose flour
- 2 teaspoon vanilla
- 1 cup Andes baking bits, or crushed up regular Andes mints
Preheat oven to 350 degrees. Grease a 9X13″ pan and set aside.
Beat the eggs, sugar, and vanilla together. Set aside.
Combine the butter and chocolate in a pot on the stove over low heat. Stir continuously until melted, then beat into the egg mixture.
Stir in the flour, then fold the Andes bits into the batter and spread into the prepared pan.
Bake 30-35 minutes, until a toothpick inserted in the center comes out clean.
sparecake 