These fudgy Double Chocolate Mint Brownies are rich and decadent, filled with lots of melted mint chocolate, and not only taste amazing, but they'll make your kitchen smell like a dream!
- 1 cup All-Purpose Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1/2 cup Unsweetened Cocoa Powder
- 1/4 cup Unsalted Butter, room temperature
- 1/4 cup Vegetable Oil (or you can use Coconut or Canola Oil)
- 1 1/2 cup Granulated Sugar
- 3 Large Eggs, whisked slightly
- 2 teaspoons Vanilla Extract
- 1 Box (28 pieces, 4.67 oz) Andes Mints, unwrapped and melted (plus extra for the top of the brownies)
- Generously spray an 8″ x 8″ pan with a flour-based baking spray. Set aside. Tip: If you'd like to be able to pull the brownies out of the pan easier to cut them, add 2 overlapping strips of parchment paper on top of the flour-based coated pan, then spray again with the flour-based baking spray. If you plan to just keep them in the pan to cut them, then you can skip the parchment paper.
- Adjust the oven rack at the 2nd level mark (just above center), preheat oven to 350ºF.
- Unwrap all the Andres Mints in the box and place them in a small glass, microwaveable bowl. Heat the chocolates in the microwave in 30 seconds increments at 50% power, stirring each time, until they've fully melted. Set aside and allow to cool slightly.
- In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and unsweetened cocoa powder. Set aside.
- Using your hand-held mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter, vegetable oil, and granulated sugar together on medium-high speed until well blended.
- Add in the slightly whisked eggs, vanilla extract, and melted Andes chocolates. Scrape down the sides of the bowl as needed.
- Switching the mixer speed to low, add in your whisked dry ingredients a little at a time until it's just blended with the wet mixture. Be careful not to over mix.
- Scoop the brownie batter into the prepared 8″ x 8″ pan and top with chopped or broken pieces of Andes Mints. Bake for 30-35 minutes at 350ºF.
- Remove from the oven and allow to cool slightly before cutting them into squares.
Don't over mix the brownie batter. Once you add in the dry mixture, just mix until it's blended.
When adding the melted chocolate to the batter, make sure it's cooled slightly. If it's still warm, that's fine. If it's still pretty hot, you could scramble the eggs that you just added to the batter. Honestly though, because you're heating the Andes Mints in the microwave it really shouldn't get that hot.
Overbaked brownies are no fun. Insert a toothpick to make sure your brownies are done. If they still have crumbs on the toothpick, remove them from the oven. Your brownies will continue to bake even as they cool. If they still have brownie batter on the toothpick, then keep them in, but monitor them every 1-2 minutes, then check again using a toothpick.
Wait until the mint brownies have cooled slightly before cutting them. I'm particular about a lot of things—having clean edges for my brownies is honestly not really one of them. I just want them in my belly. If you're Type A, however, and want those clean cut edges, then definitely wait until they've cooled completely. You can even use a paper towel to clean the blade off in between cuts.
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