This one-bowl recipe features a full package of Andes mint candies nestled between chocolaty brownie layers plus swirls of melted mints on top.
Prep Time: 15 Min
Cook Time: 25 Min
Ingredients
8 tbsp unsalted butter melted
3/4 cup granulated sugar
3/4 cup dark brown sugar
2 tsp vanilla
3 large eggs
3/4 cup unsweetened cocoa powder
1/2 tsp sea salt fine
3/4 cup all-purpose flour
28 Andes mints
Instructions
– Preheat oven to 350 degrees. Line an 8 x 8 metal pan with parchment
– In a large bowl, whisk melted butter, both sugars and vanilla
– Whisk in eggs one at a time
– Stir in cocoa powder, salt and flour
– Pour half of batter into pan then layer Andes candies on top.
Instructions
– Pour remaining batter over the mints then level with a spatula.
– Bake for 25 minutes
– Cool for 2 minutes.
– Top with 9 Andes mints
-- After 2 minutes, gently swirl the melting mints with a knife.
--Cool completely before slicing