Gooey, decadent Andes mint chocolate chip brownies use only 5 ingredients! The perfect chocolate addition to holiday dessert platters or cookie boxes.
This year I decided to take on an ambitious task for the holidays: making cookie boxes for friends and family. This sounds easy enough unless you’re a maniac like me who wants to make every cookie recipe you’ve ever seen on the interwebs and you want them all to be beautiful.
In a rare moment of trying to be more realistic, I bought some boxed brownie mix to lighten the baking load. Now, I know these aren’t cookies, and a purist wouldn’t put them in a cookie box, but I’ve personally never met a chocolate cookie I swooned over. (Please if you know of one, share it in the comments!) So, I was planning to throw a few brownies in each cookie box to add a spot of chocolate. Then I came across these Andes baking chips in the baking aisle and I knew what had to be done…
How to Make Them:
These mint brownies are a quick and easy win for your holiday dessert platter. Just mix up the brownies per the instructions on the box, then stir in half (5 oz) of the mint chips. Bake according to the instructions on the box and then top with additional mint chips right out of the oven. They will melt on top as the brownies cool.
If you choose to eat them warm, be forewarned that the mint chips will be melty and messy — but so delicious! You can also let the brownies cool for at least two hours until they are firmed up enough to slice into squares.
What You’ll Need:
Brownie Mix: I used Betty Crocker’s Supreme Triple Chunk brownie mix, but any similar mix around 18 oz will work! In truth you really don’t need the chunks in the brownie mix — you’ll get plenty of chocolate from the baking chips. A standard brownie mix would work well.
Eggs & Oil: Your brownie mix will probably call for these two ingredients. Be sure to check the back of the box!
Andes Mint Chocolate Baking Chips (10 oz): If you can’t find these, you can finely chop 10 oz of Andes Mints.
I hope you’ll enjoy these delicious Andes Mint Chocolate Chip Brownies around your holiday table or for gifting. You will LOVE how easy they are!
If you make this recipe, be sure to let me know how it turned out in the comments below. I always love to hear any suggestions or substitutions you tried. And don’t forget to tag us on instagram @fridgetofork with a picture of your yummy brownies!
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Andes Mint Chocolate Chip Brownies
Description
Gooey, mint-y, decadent Andes brownies use only 5 ingredients! The perfect chocolate addition to holiday dessert platters or cookie boxes.
Ingredients
- Boxed brownie mix (I used Betty Crocker Supreme Triple Chunk, 17.8 oz)
- 1/4 cup water
- 1/3 cup vegetable oil
- 1 egg
- 10 oz Andes Baking Chips
Instructions
- Preheat oven to 350*F for glass brownie pan or 325*F for metal brownie pan. Spray an 8×8 inch pan with cooking spray, or line with parchment paper and then spray the parchment with cooking spray for easy removal.
- Mix the brownie batter according to package directions. Mine called for 1/4 cup water, 1/3 cup vegetable oil, and one egg. Stir in 1/2 of the bag of Andes mint chips (roughly 5 oz.)
- Pour batter into greased pan and bake for 35-38 minutes.
- Remove from oven and top with additional mint chips to your liking. I sprinkled roughly 3 oz on top and had some baking chips left over.
- The Andes chips will melt slightly on top. To eat warm, let cool for 20-30 minutes. The chocolate will still be melted! For slicing into squares, let cool at least 2 hours for the chocolate to firm up.
