Mint Brownies

My FAVORITE Brownie recipe, the only difficulty is finding Andes Baking Chips. If you can’t, try chocolate chips but add a little bit of mint extract to your batter. I recommend you serve it with vanilla or mint ice cream! A lovely Holiday treat!

Ingredients:

Brownies

• 3/4 cup butter
• 4 0z unsweetened baking chocolate
• 1 cup sugar
• 3 eggs
• 1 cup flour
• 1 cup walnuts, chopped (optional)
• 1 bag (10 oz) Andes mint baking chips.

Hot Fudge Sauce

• 1/2 cup cocoa powder
• 1/2 cup sugar
• 1/2 cup heavy whipping cream
• 1/3 cup light corn syrup
• 2 Tbsp butter

Directions:

Brownies: Preheat oven to 350 degrees. Line a 9 inch baking pan with foil, letting foil extend above pan at opposite sides. Coat foil in non stick spray.

Melt butter and chocolate in a medium saucepan  or in a bowl in microwave. Remove from heat, whisk in sugar then eggs, one at a time. Make sure your mixture is cooled enough OR temper your eggs with a tiny bit of the hot mixture to prevent them from cooking when mixed in. Stir in flour, walnuts, and 1 1/2 cups mint chips.

spread evenly in pan, sprinkle remaining chips on top. Bake 25 to 30 minutes until toothpick inserted in center comes out with a few moist crumbs  attached. Cool completely in pan on a wire rack.

Sauce: Mix cocoa and sugar  in a 2 quart saucepan. Add remaining ingredients. Bring to boil over medium heat, reduce heat and simmer for 1 minute while stirring with whisk. Let cool until warm.

Using the foil ends, lift the brownies to a cutting board, cut into 16 squares, top brownie with ice cream and syrup for a brownie sundae!

Comments:

This is my favorite brownie recipe… it really wows everyone. The sundae method is a great approach, but if you just want brownie, I’ll admit that’s what I normally make