Ingredients:
1-1/2 cups butter, melted
1 cup unsweetened cocoa powder
3 cups sugar
4 large eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
3 (4.67-ounce) boxes individually
wrapped chocolate-covered mints
unwrapped (Andes mints)
Directions:
1. Preheat oven to 350 degrees. Line a 13 " x 9" baking with heavy-duty aluminum foil. Lightly grease foil.
2. In a medium bowl, combine melted butter and cocoa, stirring well; set aside.
3. In a large bowl, beat sugar and eggs at medium speed with an electric mixer until fluffly, (about 5-minutes). Slowly beat butter mixture.
4. Add flour, salt, and vanilla, beating just until combined. Spread half of chocolate mixture into prepared pan.
5. Place mints, side by side, in an even layer over chocolate mixture, completely covering chocolate mixture.
6. Carefully spread remaining chocolate mixture over mints, sealing to edges. Bake for 35 minutes. Let cool in pan completely. Cut into squares to serve.
Yields: 2 dozen brownies
Enjoy:
1-1/2 cups butter, melted
1 cup unsweetened cocoa powder
3 cups sugar
4 large eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
3 (4.67-ounce) boxes individually
wrapped chocolate-covered mints
unwrapped (Andes mints)
Directions:
1. Preheat oven to 350 degrees. Line a 13 " x 9" baking with heavy-duty aluminum foil. Lightly grease foil.
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2. In a medium bowl, combine melted butter and cocoa, stirring well; set aside.
3. In a large bowl, beat sugar and eggs at medium speed with an electric mixer until fluffly, (about 5-minutes). Slowly beat butter mixture.
4. Add flour, salt, and vanilla, beating just until combined. Spread half of chocolate mixture into prepared pan.
5. Place mints, side by side, in an even layer over chocolate mixture, completely covering chocolate mixture.
6. Carefully spread remaining chocolate mixture over mints, sealing to edges. Bake for 35 minutes. Let cool in pan completely. Cut into squares to serve.
Yields: 2 dozen brownies
Enjoy: