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.
