CHOCOLATE MINT BROWNIE BITES
Steps:
- Preheat oven to 325 degrees. Spray mini muffin pan generously with baking spray.Melt unsweetened chocolate in a bowl in the microwave. Remove from microwave and stir in 8 Andes mints until all melted. Let cool slightly.In a mixer with the paddle attachment, cream 1 stick of butter and sugar. Beat in eggs one at a time. With the mixer on low, drizzle in the cooled chocolate mixture slowly, mixing until it's combined. Add flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add mint extract, then mix again. Using a tablespoon or cookie scoop, scoop batter into mini muffin tins. Bake until done, about 13 to 15 minutes. Turn upside down out of pan and allow to cool.Combine 25 unwrapped Andes mints in a bowl with the tablespoon of butter and chopped bittersweet chocolate. Microwave and stir until melted and smooth. Dip the brownie bites in the chocolate, concentrating on the top "cone" part. Allow to set for a few minutes. Chop the remaining Andes mints and sprinkle them on the top. Set in the freezer for 10 minutes if you need them to set right away. Yum!
BROWNIES
The first time I made brownies without my mother was in the late 1960s, using a recipe from Paula Peck, the cookbook writer. Over the years, I tinkered with that and a similar version by Marion Cunningham. As my daughters learned to cook, they experimented a bit further. But we never really strayed from the originals. As long as you keep the flour to a minimum and don't add chemical leavening like baking powder, you will produce a true and beautiful brownie.
Provided by Mark Bittman
Categories easy, cookies and bars, dessert
Time 40m
Yield About 1 dozen brownies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Meanwhile, grease an 8-inch-square baking pan. If you like, also line it with waxed or parchment paper and grease that.
- Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain.
- Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 13 milligrams, Sugar 17 grams, TransFat 0 grams
ANDES BROWNIES
A decadent brownie from Delish.com for the avid mint and chocolate lover.
Categories andes brownies andes mints mint and chocolate buttercream chocolate ganache easy recipes brownie recipes
Time 1h
Yield 1
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease an 9x13" pan with cooking spray.
- Prepare brownie batter according to package directions and pour into greased pan. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean. Let cool to room temperature.
- Make buttercream: In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add peppermint extract and heavy cream and beat until combined. (If you desire a thinner consistency, add 1 more tablespoon cream.)
- Spread buttercream over brownies in an even layer. Place in refrigerator while you make your ganache.
- Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
- Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the mint layer.Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve.
ANDES MINT BROWNIES
Fudgy brownies topped with melted Andes Mints make for an amazing dessert!
Provided by Six Sisters Stuff
Yield 30
Number Of Ingredients 10
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.
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
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
CREME DE MENTHE MINT BROWNIES
Andes Creme de Menthe mint brownies are so easy to make.
Provided by Stephanie Manley
Categories Dessert
Time 1h10m
Number Of Ingredients 2
Steps:
- Prepare the brownies according to the package directions.
- While the brownies are hot, sprinkle the crème de menthe candies on top and allow them to melt. You can swirl the melted candies for a pretty design or simply leave them as they are. It is best to let the candy harden before cutting so you can get nice even pieces.
Nutrition Facts : Calories 119 kcal, Carbohydrate 19 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 65 mg, Sugar 13 g, ServingSize 1 serving
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- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
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- Prepare the Brownies: Preheat oven to 350°F. Combine butter and chocolate in a small saucepan over medium-low, and cook, stirring constantly until melted and combined. Set aside to cool slightly.
- Combine both sugars with slightly cooled butter mixture in the bowl of a stand mixer, and beat on medium speed until well blended. Add eggs, 1 at a time, and beat until incorporated. Add vanilla and salt, and beat to combine. With mixer on low, add flour, and beat until just combined.
- Stir chopped Andes mint pieces into batter. Pour batter into lightly greased 13- x 9-inch baking dish, and bake in preheated oven until a toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack 20 minutes.
- Prepare the Mint Filling: Beat together butter, cream cheese, and salt in bowl of a stand mixer until smooth. Add powdered sugar and milk, and beat until smooth. Add extract and 1 to 3 drops of food coloring until desired color is achieved; stir to combine. Spread Mint Filling over cooled Brownies, and chill 30 minutes.
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- In a saucepan over medium heat, melt the butter and semi-sweet chocolate, stirring constantly, or melt in a microwave safe bowl in 30 second increments until melted and smooth. Remove from the heat, pour into a large mixing bowl and allow to cool slightly for 8-10 minutes.
- Adjust the oven rack to the lower third position and preheat the oven to 350°F. Line an 8x8 or 9×9 inch square baking pan with aluminum foil or parchment paper, leaving an overhang on all sides to remove the brownies easily after baking. Set aside.
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- Preheat oven to 350° and line a 9x13 inch pan with parchment paper, then spray with oil or just spray with oil. Melt butter in medium saucepan, remove from heat.
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