Andes Brownies Food
CHOCOLATE MINT BROWNIES
These brownies have Andes mints in the middle layer of the brownie. The bottom and top layers are a fudgy delight! The combo is heaven! Got this recipe from Paula Deen's Chocolate Celebration from her special collection magazines.
Provided by Marz7215
Categories Dessert
Time 45m
Yield 24 brownies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line a 13X9 inch baking pan with heavy duty aluminum foil. Lightly grease the foil.
- In a medium bowl, combine melted butter and cocoa, stirring well. Set aside.
- In a large bowl, beat sugar and eggs at medium speed with and electric mixer until fluffy, about 5 minutes. Slowly beat in butter mixture.
- Add flour, salt, and vanilla, beating until just combined. Spread half of the chocolate mixture into the prepared pan. Place mints, side by side, in an even layer over chocolate mixture. Carefully spread remaining chocolate mixture over mints, sealing edges. Bake for 35 minutes. Let cool completely. Cut into squares to serve.
Nutrition Facts : Calories 316.6, Fat 15.2, SaturatedFat 9.2, Cholesterol 65.8, Sodium 144.8, Carbohydrate 47.7, Fiber 1.8, Sugar 25.2, Protein 3.3
MINT CHOCOLATE BROWNIES
This is one of the things we made and sold at the specialty grocery/cafe' that I worked at. These brownies are rich and moist and a great treat for mint lovers. They have to be pretty good to sell for two dollars a brownie! (prep time includes refrigeration)
Provided by kleigh83
Categories Bar Cookie
Time 1h55m
Yield 25-30 brownies
Number Of Ingredients 12
Steps:
- Beat eggs until fluffy.
- Add sugar and vanilla; beat well.
- Melt the butter and chocolate and add to the mixture (mixing well).
- Add flour and stir until smooth.
- Pour into pan.
- Bake at 375*F for 25 min (if using 9x12 pan) or for 20 min (if using 15x10 pan).
- Topping: Mix 4 tablespoons butter, confectioners' sugar, mint, and cream.
- Add green food coloring.
- Frost brownies and refrigerate.
- Chill 1 hour.
- Top with remaining butter and melted chocolate chips.
- Refrigerate and cut into squares.
Nutrition Facts : Calories 288.4, Fat 16.8, SaturatedFat 10.3, Cholesterol 61, Sodium 111.6, Carbohydrate 35.3, Fiber 1.3, Sugar 29.2, Protein 2.5
ANDES BROWNIE-MINT PIE
Wow is all I can say. This is one outstanding dessert and well worth the effort. Keep fingers out of reach of snapping teeth! Chill times not reflected in prep or cook times.
Provided by Diana Adcock
Categories Pie
Time 1h
Yield 1 Pie, 10 serving(s)
Number Of Ingredients 9
Steps:
- Prepare brownies, either home made or Boxed.
- Cool on a wire rack.
- Do not remove side yet.
- To prepare mint mousse: In the microwave melt the 1 cup chopped mints.
- In a double broiler over boiling water whisk the yolks until pale and frothy.
- Slowly whisk in the melted mints, scraping the cup with a spoon, not your finger!
- The mix will stiffen.
- Quickly whip the whites to semi-stiff peaks and slowly fold into the mint mixture.
- Quickly whip the heavy cream until thick and slowly fold this into the mint/egg mixture.
- Fold well and set aside 1/4 the mousse.
- Top the cooled brownie with the remaining 3/4 mint mousse and carefully level smooth.
- Chill.
- 1 hour later melt the 1 cup semi-sweet chocolate chips with the 1/4 cup half and half.
- Whisk well until you have a smooth chocolate sauce.
- Carefully top the mint mousse with the melted chocolate sauce.
- Cool.
- Decorate top with unwrapped, whole mints.
- Top with 10 dollops of the remaining mousse.
- Chill Well.
- Melt remaining 1 cup semi sweet chocolate chips.
- Remove side of pan.
- Brush the melted chocolate onto the sides and gently press in 3/4 cup of the chopped Andes or After Eight Mints.
- Sprinkle the remaining chopped mints on top.
- Serve.
Nutrition Facts : Calories 539.2, Fat 29.4, SaturatedFat 13, Cholesterol 153.6, Sodium 239.8, Carbohydrate 68.9, Fiber 2, Sugar 18.6, Protein 8.2
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