Can it really be Valentine’s Day without some sort of chocolate in our lives? Can we do something a little different this year? You bet! For your chocolate-loving sweetheart today, a good old-fashioned brownie with a rustic yet refined topping of half melted Andes Mints is just the treat that says, “I love you and I totally get your chocolate mint addiction!” You could use your favorite brownie recipe, but I like this old-timey one because the brownie is dense and firm which is perfect for the heavy Andes Mints topping.
The coffee in the ingredients is optional but really brings the dark chocolate flavor to the next level. If you love the combination of chocolate and mint, this one could possibly steal your heart!
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| Servings |
Ingredients
For the Brownies
- ½ cup unsalted butter
- 6 oz dark chocolate chips (or bittersweet, or chopped chocolate bar)
- 2 large eggs
- ¾ cup granulated sugar
- 1 tbsp vanilla extract
- 1 tbsp coffee (optional, strong brewed)
- 1 tsp instant espresso granules (optional)
- ⅛ tsp salt
- ¾ cup flour
- 28 Andes Mints (cut in thirds - 4.6 oz package)
For the Topping
- 1 cup semi-sweet chocolate chips
- 28 Andes Mints (cut in half - 4.6 oz package)
Ingredients For the Brownies
For the Topping
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Instructions
For the Brownies
- Preheat the oven to 350ºF. Line an 8" square pan with aluminum foil, leaving some overhang. Lightly spray the foil and set aside. In a large, microwave-safe bowl, add the butter and chocolate, heating in 30 second increments until the chocolate has melted and the mixture is smooth. Cool to lukewarm. Add the eggs, sugar, vanilla, coffee, espresso granules, and salt, whisking to combine. Add the flour and stir, just until smooth. Do not over mix. When the batter has cooled, add the Andes Mints. Fold the mints into the batter using a spatula or spoon, making sure not to overwork the batter (or the mints will melt). Turn the batter out into a prepared pan, smoothing the top lightly with a spatula as necessary. Bake for about 20 minutes, or until the center is no longer glossy. Allow the brownies to cool in the pan on top of a wire rack while you make the topping.
For the Topping
- In a small microwave-safe bowl, add chocolate chips, and heat in 15-second increments until chocolate has melted and stirs smooth. Pour the chocolate over brownies, smoothing the top lightly with a spatula. Unwrap and cut the Andes in half. After chocolate has cooled for about 8 to 10 minutes, sprinkle mints over top. (Important note: If topping is too warm, the Andes will melt. The chocolate needs to be warm enough so the Andes will melt just enough to adhere, but not too warm, or mints will melt completely. Err on the side of cool rather than warm.) Allow to cool uncovered until chocolate has set completely before slicing. (Brownies will harden in refrigerator in a couple of hours, if desired) Lift brownies out using foil overhang, slice, and serve. Store in airtight container in refrigerator.
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