Andes Chocolate Mint Brownies

Rene Cleveland

Instructions

• Preheat your oven to 350℉. Grease an 8×8-inch baking pan and line with parchment paper to prevent sticking.
• In a heatproof bowl, combine butter and chopped chocolate. Place the bowl over a pot of simmering water (a water bath), stirring occasionally until both the butter and chocolate are fully melted and smooth. Once melted, remove the bowl from the heat and let it cool slightly.
• In a separate bowl, sift together the flour, salt, cocoa powder, and espresso powder. Set aside.
• In a large bowl, whisk together eggs, sugar, brown sugar, and vanilla extract until pale yellow and fluffy, about 1-2 minutes. Then, slowly pour the cooled chocolate mixture into the beaten eggs, whisking constantly until combined.
• Now, add in the dry ingredients, mixing until just combined. Then, gently fold in 1 cup of chopped Andes mints.
• Pour the batter into the prepared baking pan and spread evenly with a spatula. Top with remaining 1/2 cup chopped Andes mints. Bake for 27-30 minutes, or until the edges are firm and the top is shiny and slightly cracked.  The brownies are done when a toothpick inserted into the center comes out with smeared chocolate but not wet batter.
• For an extra touch, drizzle melted chocolate over the cooled brownies before serving and sprinkle with additional chopped Andes mint (if desired). Enjoy!
• Too much flour can make brownies dry. To avoid too much flour, always spoon the flour into your measuring cup instead of scooping it directly from the container. This method prevents compacting the flour, which can lead to inaccurate measurements and affect the texture of your brownies.
• Mix the wet and dry ingredients just until combined to avoid cakey brownies.
• Start checking for doneness a few minutes before the suggested baking time. Brownies are done with a toothpick inserted in the center comes out with a few moist crumbs or smeared chocolate, not wet batter. They will continue to cook as they cool down.