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mint brownie on plate with bite out of it

Triple Mint Brownies

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Description

A mint dark chocolate bar, Andes mints, and mint chocolate cookie bites come together in a rich fudgy batter to make the ultimate mint lover’s brownie.

Ingredients

Scale
  • Cooking spray for the pan
  • 1 stick butter (113 g)
  • 3 oz mint dark chocolate bar (87 g)
  • 2/3 cup sugar (133 g)
  • 2 large eggs
  • 1 tsp vanilla paste or vanilla extract
  • 3 and 1/2 Tablespoons dutch process cocoa powder such as Hershey’s Special Dark or Droste (25 g)
  • 3/4 cup all-purpose flour (98 g)
  • 1 cup chopped mint chocolate cookie pieces, chopped if necessary (see note)
  • 14 Andes mints, chopped

Instructions

  1. Preheat the oven to 350 F (180 C).
  2. Prep the baking pan: Lightly spritz an 8×8″ square baking pan with cooking spray. Cut 2 pieces of parchment the width of the pan. Lay them on the bottom of the pan, one covering two sides, and the next one covering the remaining two sides. You can spritz a little more cooking spray between the paper if it feels like the top paper is sliding at all.
  3. Melt the butter in a small pan over low heat.
  4. Chop the mint chocolate bar, then scrape the pieces into the butter to melt.
  5. When the chocolate is melted, scrape the chocolate/butter into a mixing bowl.
  6. Pour the sugar into the chocolate, then whisk until shiny.
  7. Crack in the eggs time, whisking until thick and glossy. Add in the vanilla.
  8. Combine the flour, baking powder and salt in a small bowl, mixing well to distribute the salt and baking powder well in the flour.
  9. Fold the flour into the chocolate batter, just until the flour disappears.
  10. Cut each of the Andes mints into quarters in little triangles.
  11. Pour all but a couple handfuls of the mint chocolate cookie bites and the Andes mints into the batter. Stir a few time to distribute the goodies well.
  12. Smooth the batter into the prepared pan.
  13. Top the brownies with the cookie bites, then push the Andes mints into the top, letting the points of the triangles stick up.
  14. Bake for 20-22 minutes until the edges of the brownies are set, but the middles are still moist.
  15. Cool the brownies completely before cutting.

Notes

Mint cookie choices: I realize most people may not find the mint chocolate cookie bits I have in my brownies. I found them locally in a bulk section, but beyond that the couple places I found online were silly expensive. Don’t bother: use chunks of a good mint chocolate cookie instead: Mint Oreos, Newman’s Own Hint of Mint, Goodie Girl mint cookies, Mint Milanos, or mint chocolate malt balls. They are all good here.

Prettier Andes mints: if you can find the Andes Mint Parfait candies, they’re much prettier than standard Andes mints since they have the mint color on the two outer layers and not just the inside. I always find them reliably at Walgreens when I’m shopping for gingerbread house candy.

  • Prep Time: 5 minutes
  • Additional Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Bar cookies
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 brownie
  • Calories: 222
  • Sugar: 20
  • Sodium: 109
  • Fat: 12
  • Saturated Fat: 6
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 28
  • Fiber: 1
  • Protein: 2
  • Cholesterol: 53

Find it online: https://bakingwithtradition.com/mint-brownies/