You may also like
Categories:Viewed: 30 - Published at: 8 years ago
Ingredients
- 1 (20 ounce) package brownie mix
- 8 tablespoons butter, melted
- 2 large eggs
- 1/2 teaspoon peppermint extract
- 1 cup chopped Andes mints candies (may use chopped Hershey's mint chocolate kisses)
Method
- Preheat oven to 325 degrees and place a rack in the center of the oven.
- Lightly grease the bottom of an 8x8 inch square metal baking pan.
- Place the brownie mix, butter, eggs and peppermint extract in a large mixing bowl and stir with a wooden spoon until moistened - about 40 strokes.
- Pour batter into prepared pan and sprinkle the mint chocolate candy over the top.
- Bake for 35 minutes, or until the edges of the brownie are set and the middle is cooked yet soft to touch.
- Transfer the baking pan to a wire rack and let it cool for 20 minutes or more before cutting into squares for serving.
- STORING BROWNIES: Store the brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 5 days. Otherwise, freeze the brownies in the pan, covered with foil for up to 3 months; let them thaw overnight on the counter before serving.
