Andes Mint Brownies Recipe 455 Food

ANDES MINT BROWNIES

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non stick cooking spray.
• In a large microwave-safe bowl, microwave butter until completely melted. Stir in sugar and vanilla.
• Add eggs one at a time, hand-beating well with spoon after each addition.
• Add cocoa and beat until well blended. Add flour, baking powder and salt; beat well.
• Fold in Andes Mint chips.
• Pour batter into prepared pan and bake for 30 - 35 minutes.
• While brownies are baking, unwrap all of the Andes Mint candies. When brownies are finished, remove from oven and immediately place all of the unwrapped candies on top of the brownies. Let them sit for about 5 minutes (or until they get soft and melted) and then using the back of a large spoon, spread the melted chocolate around until the brownies are completely covered by melted chocolate.
• Let brownies sit for about an hour or until they have cooled completely (you can speed up the cooling process by sticking them in the fridge).
• Cut into squares and enjoy.

MINT CHOCOLATE BROWNIES

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.

CHOCOLATE MINT BROWNIES

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.

ANDES BROWNIE-MINT PIE

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.