Andes Mint Brownies
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Andes Mint Brownies
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Fudgy, chewy, and packed full of melty pieces of chopped Andes mints, these rich brownies will be your new favorite holiday treat. Topped with a creamy chocolate ganache frosting, these mint brownies have the right amount of richness to feel special and decadent and are perfect for holiday treat trays, parties and gifts.
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Ingredients
For The Brownie Batter
- 1/2 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1/2 cup Butter Unsalted melted, 1 stick
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Andes mint baking chips divided
For the Ganache And Toppings
- ½ cup heavy cream
- 4 oz. semi sweet chocolate chips
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Instructions
Making And Baking The Brownies
- Preheat the oven to 350 degrees. Line a 8 x 8 pan with aluminum foil or parchment paper..
- In a medium bowl, add flour, cocoa powder, and salt. Mix until well combined.
- In a large bowl add melted butter, white sugar and brown sugar and mix until combined. Crack the eggs a small bowl then beat with a fork. Add the eggs and vanilla into the sugar mixture and mix with a whisk until well combined.
- Add flour mix to sugar mix. Stir with a whisk until the batter is just combined.
- Fold in ¾ cup Andes Mints pieces into the brownie batter with a silicone spatula.
- Pour the batter into the prepared 8 x 8 pan. Sprinkle 2 tablespoons of Andes Mints on top of brownie batter.
- Bake brownies in the oven for 25-28 minutes, until a toothpick comes out sticky but not wet when poked in the center.
Making The Chocolate Topping
- Once the brownies are out of the oven, place the chocolate chips in a small bowl.
- Place the heavy cream in a small saucepan over mediun heat (see notes). Warm until the cream just until it starts to bubble around the edges, then pour over semi-sweet chocolate chips. Cover with a piece of aluminum foil for 5 minutes, then mix with a whisk into a smooth chocolate ganache.
- Pour chocolate ganache over brownies. Sprinkle the remaining 2 tablespoons of Andes Mints on top of the brownies. Place in the refrigerator for at least an hour to set the ganache.
- Let cool in the refrigerator for at least an hour to set the ganache, or overnight. Then slice and enjoy!
Notes
- The heavy cream for the ganache can also be heated in the microwave. Set the power level on the microwave to half power, then heat until bubbling. Heating at full power can make the milk too hot too fast.
Nutrition Information
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Calories
488kcal
(24%)
Carbohydrates
53g
(18%)
Protein
6g
(12%)
Fat
31g
(48%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
84mg
(28%)
Sodium
105mg
(4%)
Potassium
200mg
(6%)
Fiber
4g
(16%)
Sugar
42g
(84%)
Vitamin A
576IU
(12%)
Vitamin C
0.1mg
(0%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 6g | 12% |
| Fat | 31g | 48% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 84mg | 28% |
| Sodium | 105mg | 4% |
| Potassium | 200mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 42g | 84% |
| Vitamin A | 576IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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