Chocolate Mint Brownies

Recipe can easily be doubled (use a 13 by 9-inch pan for 45-50 minutes at 325 degrees). Brownies can be frozen up to three months.

Photo by Pamela R.

PREP TIME

10

minutes

TOTAL TIME

52

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

52

minutes

SERVINGS

--

servings

Ingredients

  • Vegetable oil spray, for misting the pan

  • 1

    pkg. ( about 20 ounces) brownie mix

  • 8

    tablespoons ( 1 stick) butter, melted

  • 2

    large eggs

  • 1/2

    teaspoon pure peppermint extract

  • 1

    cup chopped Andes chocolate mint candies, or 1 cup chopped Hershey’s mint chocolate Kisses

Directions

Place a rack in the center of the oven and preheat the oven to 325 degrees. Lightly mist the bottom of an 8-inch square metal baking pan with vegetable oil spray and set the pan aside. 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. Transfer the batter to the prepared baking pan. Scatter the chopped mint chocolate candy on top of the batter and place the pan in the oven. Bake the brownies until the edges have set and the center is still a little soft (pressing it lightly with a finger), 38-42 minutes. Transfer the baking pan to a wire rack and let the brownies cool for 20 minutes before cutting them into 2-inch square bars and serving.

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