2 step decadent chocolate mint brownies. How much easier can they be?
I love the combination of chocolate and mint, don’t you? Cruising the baking aisle at the grocery store a while back (which can be a dangerous thing to do…), I came across bags of baking chips in different flavors like toffee, peppermint, and chocolate-mint and decided to try them out. These brownies are the result and have become my favorite go-to dessert for company or when I need to take a dessert to a function, especially if it is last minute, since these are so easy to whip up. They are delicious and really only have 2 steps. I am making these for bible study tonight so I thought I’d show you, too, so you can wow the crowd next time you need to make a dessert!
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Okay, here are the 2 steps in making decadent chocolate mint brownies (but I’ll explain more below).
1. Prepare store-bought brownie mix as directed on package.
2. Pour a bag of Andes baking chips on top of hot brownies until melted, then swirl them with a knife.
See? Ridiculously easy, right? I found the recipe on the back of the bag of Andes chips and I was so glad I tried it out (although it calls for 2 bags of chips and I only use one, which is plenty)! According to the recipe, you could substitute peppermint or toffee chips instead – which would also be yummy!
So, here are the details.
These are the ingredients:
One bag of Andes baking chips.
Use whatever brand of brownie mix you prefer. I use Duncan Hines. The egg, oil and water are needed for this particular brownie mix.
Make your brownie batter.
As directed on the box.
Mix up the batter and pour into a greased 9×13 pan.
Bake as directed.
As soon as the brownies come out of the oven, pour the baking chips evenly over the whole top.
Let the hot brownies cool for 2 minutes, until the candy melts.
Using a butter knife, swirl the candies to evenly coat the brownies.
But don’t swirl too much, or the colors will melt together and all you will see is brown 🙂 – trust me, I learned this through experience!
After that, pop the pan in the fridge for about an hour to harden up the top.
Now, let me just point out that I live in Florida – with heat and lots of humidity pretty much year round. So, this really is a necessary step here, but when I lived in Michigan leaving the pan out at room temperature (or in winter, on the back porch) hardened it up just fine. You may just have to experiment.
The hardest part about making these brownies is cutting them.
I run a warm knife around the edges to loosen them, but they do still tend to crack as you are cutting them. But, seriously, in my book, it’s more about the taste than the presentation most of the time, and my guests seem to agree. I cheated a bit and cut these while the middle ones were still a bit soft, as you can see, but I wanted them to look pretty for you 🙂
So now that you know the secret to making these brownies, whip some up, sit back, and enjoy the compliments!
Not enough chocolate yet? Try this decadent crock pot lava cake, too.
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