I wanted to incorporate a nice mint flavor that wouldn't be too overpowering so I went to and old favorite of mine, Andes Mints.
Once you make the brownie batter (you will find the recipe by following the links above), pour half into your prepared 9 x 13 pan and then line up the mints over the batter.
Two boxes of mints was the perfect amount. I didn't even get to sneak one while I was doing all that unwrapping (56 mints in all). Then pour the rest of the batter over the top of the mints and smooth out. You can't even see the mints after you do this and will end up being a nice little surprise when they are done.
Bake for 45 minutes at 350. The brownie aroma is intoxicating!
They came out just as I had hoped, delicious and slightly minty but not overpowering. Some of the mints completely melt and disappear into the batter, so do not. YUM!
2 comments:
Those like quite yummy! I wonder if the coating-with-flour trick would help to prevent the mints from sinking to the bottom of the brownies. It looks like some stayed put and others sank.
Either way, I'd be happy to be the lucky recipient of one (or two...).
Tom
Stop on by Tom, I know you probably don't live that far lol
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