Description
Rich and fudgy brownies infused with Andes mint chocolates for a refreshing twist.
Ingredients
Scale
- 1/2 cup plus 1 tablespoon (80 g) all purpose flour, spooned and leveled
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 2 large eggs at room temperature
- 3/4 cups (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- ¼ cup (60 ml) canola oil
- 1 teaspoon vanilla extract
- ¼ cup (½ stick, 57 g) unsalted butter
- 4 ounces semi-sweet or bittersweet chocolate, chopped
- 2 Tablespoons Dutch process cocoa powder
- 28 Andes mints (1 package), chopped
Instructions
- Prep oven and pan. Position a rack in the center of your oven and preheat to 350°F (180°C). Line an 8×8” pan with parchment paper or grease with non-stick spray.
- Combine dry ingredients. In a small bowl, whisk flour, salt, and baking powder. Set aside.
- Combine wet ingredients. In a large bowl, whisk granulated sugar, eggs, brown sugar, oil, and vanilla.
- Combine butter and chocolate. Melt butter and chocolate in a small saucepan over low heat. Stir frequently. Remove from heat and whisk in cocoa powder.
- Add chocolate mixture to sugar mixture. Whisk until smooth.
- Add dry ingredients. Stir until just combined. Fold in half the chopped Andes mints.
- Bake brownies. Spread batter into the pan and top with remaining Andes mints. Bake for 22–27 minutes until a toothpick comes out with moist crumbs. Cool in pan before cutting.
Notes
- Use a metal pan for best results.
- Cool completely before cutting for clean slices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 15g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg