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ANDES MINT COOKIE BROWNIES
During this social distancing and staying home all the time I’ve gotten a little crazy in my baking experiments. My kids love to help in the kitchen so now that we have hours upon hours in the day, we’ve been baking some fun treats lately.
I was reminded of these cookies & cream oreo brownies where I used Hershey’s Cookies & Cream chocolate bars for the frosting. Then I saw the Andes Mints at the grocery store, it was literally the ONE thing they had in stock at the time 🙂 , and these beautiful mint brownies were born.
INGREDIENTS NEEDED FOR HOMEMADE BROWNIES WITH MINT FROSTING
My homemade brownie recipe is the best and it’s something that gets made all the time at my house. It’s a simple mixture of melted butter, sugar, egg, vanilla extract, cocoa powder, and flour.
The recipe is inexpensive and easy to make thanks to the cocoa powder, so there is no need to buy expensive baking chocolate and melt it.
Keebler Grasshopper Cookies – These are mint cookies made by Keebler. If you’re lucky enough to have Girl Scout cookies then feel free to use some Thin Mints.
Andes Mint Chocolates – This recipe calls for two packages of Andes Mints. Each mint comes individually wrapped inside the box, there are about 30 minutes per box.
TRY THESE OTHER MINT CHOCOLATE DESSERTS
- Peppermint Bark Pretzel Bites
- Peppermint Cheesecake Cookies
- Mint Chocolate Chip Truffles
- No Bake Mint Chocolate Chip Pie
- Grasshopper Ice Cream Pie
- Chocolate Fudge Mint Brownies
- Mint Chocolate Chip Cookies
Andes Mint Cookie Brownies
Mint Cookie Brownies
- 1 cup (2 sticks) butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 6 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup crushed Keebler Grasshopper Cookies (or Thin Mints)
Andes Mint Frosting
- 2 packages (4.67 oz each) Andes Mint Chocolates
- Heat oven to 350°. Prepare a 9x13 baking dish by spraying with cooking spray, lining with parchment paper, or tin foil (spray the tin foil lightly if using).
- In a large mixing bowl, mix together the melted butter and sugar with a wire whisk until combined. Add eggs, one at a time, mixing the egg into the batter with a whisk before adding the next egg.
- Add vanilla extract and cocoa powder. Stir to combine. Add the flour and stir together until no flour streaks remain.
- Add the chopped cookies into the brownie batter and stir to combine.
- Evenly spread out the brownie batter in the pan. The batter is thick so it will take a few minutes to spread out. It helps if you dollop spoonfuls of it all over the pan and then spread it out. If you spray the back of a spoon with cooking spray you can use that to help spread it out too.
- Bake for 25-35 minutes. The brownies will look slightly puffy and pulled away from the edges of the pan. A toothpick inserted in the middle should come out clean with no wet batter.
- While the brownies are baking unwrap all the Andes Mints.
- Right when the brownies come out of the oven, put the unwrapped Andes Mints in rows on top of the hot brownies. Let sit for about 5-10 minutes and then take a spoon and spread out the melted mint chocolate over top the brownies. Let cool completely. As the brownies and chocolate cools, the mint frosting will firm up and harden. It takes a couple hours.
- ** If wanted you can set aside 15 of the Andes Mints and chop them up for garnish on top of the brownies OR it's totally fine as well to put them all on top of the brownies. If you want the chopped Andes Mints on top, wait for about 30 minutes and then sprinkle them on so they don't immediately melt into the hot brownies.
- ** To speed up the frosting firming process, stick the pan in the fridge (covered). But wait until the brownie pan is somewhat cooled before putting in the fridge. Like after 30 minutes of cooling time.
- ** If you put the brownies in the fridge, set them out at room temperature before serving.
- ** Store leftovers at room temperature covered. They do not need to be stored in the fridge. They're actually better at room temperature.