ANDES MINT BROWNIES
Fudgy brownies topped with melted Andes Mints make for an amazing dessert!
Provided by Six Sisters Stuff
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non stick cooking spray.
- In a large microwave-safe bowl, microwave butter until completely melted. Stir in sugar and vanilla.
- Add eggs one at a time, hand-beating well with spoon after each addition.
- Add cocoa and beat until well blended. Add flour, baking powder and salt; beat well.
- Fold in Andes Mint chips.
- Pour batter into prepared pan and bake for 30 - 35 minutes.
- While brownies are baking, unwrap all of the Andes Mint candies. When brownies are finished, remove from oven and immediately place all of the unwrapped candies on top of the brownies. Let them sit for about 5 minutes (or until they get soft and melted) and then using the back of a large spoon, spread the melted chocolate around until the brownies are completely covered by melted chocolate.
- Let brownies sit for about an hour or until they have cooled completely (you can speed up the cooling process by sticking them in the fridge).
- Cut into squares and enjoy.
ANDES BROWNIE-MINT PIE
Wow is all I can say. This is one outstanding dessert and well worth the effort. Keep fingers out of reach of snapping teeth! Chill times not reflected in prep or cook times.
Provided by Diana Adcock
Categories Pie
Time 1h
Yield 1 Pie, 10 serving(s)
Number Of Ingredients 9
Steps:
- Prepare brownies, either home made or Boxed.
- Cool on a wire rack.
- Do not remove side yet.
- To prepare mint mousse: In the microwave melt the 1 cup chopped mints.
- In a double broiler over boiling water whisk the yolks until pale and frothy.
- Slowly whisk in the melted mints, scraping the cup with a spoon, not your finger!
- The mix will stiffen.
- Quickly whip the whites to semi-stiff peaks and slowly fold into the mint mixture.
- Quickly whip the heavy cream until thick and slowly fold this into the mint/egg mixture.
- Fold well and set aside 1/4 the mousse.
- Top the cooled brownie with the remaining 3/4 mint mousse and carefully level smooth.
- Chill.
- 1 hour later melt the 1 cup semi-sweet chocolate chips with the 1/4 cup half and half.
- Whisk well until you have a smooth chocolate sauce.
- Carefully top the mint mousse with the melted chocolate sauce.
- Cool.
- Decorate top with unwrapped, whole mints.
- Top with 10 dollops of the remaining mousse.
- Chill Well.
- Melt remaining 1 cup semi sweet chocolate chips.
- Remove side of pan.
- Brush the melted chocolate onto the sides and gently press in 3/4 cup of the chopped Andes or After Eight Mints.
- Sprinkle the remaining chopped mints on top.
- Serve.
Nutrition Facts : Calories 539.2, Fat 29.4, SaturatedFat 13, Cholesterol 153.6, Sodium 239.8, Carbohydrate 68.9, Fiber 2, Sugar 18.6, Protein 8.2
CHOCOLATE MINT BROWNIES
These brownies have Andes mints in the middle layer of the brownie. The bottom and top layers are a fudgy delight! The combo is heaven! Got this recipe from Paula Deen's Chocolate Celebration from her special collection magazines.
Provided by Marz7215
Categories Dessert
Time 45m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line a 13X9 inch baking pan with heavy duty aluminum foil. Lightly grease the foil.
- In a medium bowl, combine melted butter and cocoa, stirring well. Set aside.
- In a large bowl, beat sugar and eggs at medium speed with and electric mixer until fluffy, about 5 minutes. Slowly beat in butter mixture.
- Add flour, salt, and vanilla, beating until just combined. Spread half of the chocolate mixture into the prepared pan. Place mints, side by side, in an even layer over chocolate mixture. Carefully spread remaining chocolate mixture over mints, sealing edges. Bake for 35 minutes. Let cool completely. Cut into squares to serve.
Nutrition Facts : Calories 316.6, Fat 15.2, SaturatedFat 9.2, Cholesterol 65.8, Sodium 144.8, Carbohydrate 47.7, Fiber 1.8, Sugar 25.2, Protein 3.3
MINT BROWNIES
With so few ingredients, these minty brownies are so decadent. -Kelly Ward-Hartman, Cape Coral, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 2
Steps:
- Prepare and bake brownie mix according to package directions., Chop five candies; set aside. Arrange remaining candies in a single layer over warm brownies. Bake 20-25 seconds longer or until candy is softened; spread over top. Cool on a wire rack. Sprinkle with chopped candies.
Nutrition Facts : Calories 194 calories, Fat 11g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 94mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE MINT BROWNIES
One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! -Helen Baines, Elkton, Maryland
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.
Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 63mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
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ANDES MINT BROWNIES RECIPE | MYRECIPES
From myrecipes.com
Total Time 2 hrs
- Prepare the Brownies: Preheat oven to 350°F. Combine butter and chocolate in a small saucepan over medium-low, and cook, stirring constantly until melted and combined. Set aside to cool slightly.
- Combine both sugars with slightly cooled butter mixture in the bowl of a stand mixer, and beat on medium speed until well blended. Add eggs, 1 at a time, and beat until incorporated. Add vanilla and salt, and beat to combine. With mixer on low, add flour, and beat until just combined.
- Stir chopped Andes mint pieces into batter. Pour batter into lightly greased 13- x 9-inch baking dish, and bake in preheated oven until a toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack 20 minutes.
- Prepare the Mint Filling: Beat together butter, cream cheese, and salt in bowl of a stand mixer until smooth. Add powdered sugar and milk, and beat until smooth. Add extract and 1 to 3 drops of food coloring until desired color is achieved; stir to combine. Spread Mint Filling over cooled Brownies, and chill 30 minutes.
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- Preheat oven to 350 degrees. Line 13”x9” baking pan with aluminum foil that hangs over the edge so cooked brownies can be lifted out to cool. Spray foil with vegetable oil.
- Whisk boiling water, unsweetened Ghirardelli chocolate, and cocoa in large bowl until mixture is melted. Whisk in sugar, oil, eggs, and yolks, melted butter, and vanilla. Gentle whisk in flour and salt and stir in chopped Andes Mints.
- Transfer batter to prepared pan. Bake until toothpick inserted in center comes out with only a few moist crumbs attached. About 30-35 minutes, rotating pan halfway through baking. Transfer pan to wire rack and let cool for 1-1/2 hours.
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