I mentioned yesterday
that I would be sharing a lot about our wedding throughout the month of April, since we’ll be celebrating our first anniversary on the 20th. Our wedding started at 7:30 on a Friday night, so instead of serving dinner, we decided to have a dessert reception instead. My mom’s friend made several desserts for me to taste in the months leading up to the wedding and we settled on four: Mini-Cheesecakes, Salted Caramel Bars, Strawberry Bruschetta, and these Andes Mint Brownies. Over the course of the month, I’ll be sharing all of those recipes, starting with these killer brownies! Hidden between two layers of chewy brownies, there is a sweet surprise of an Andes mint. Can we all agree that this is the best surprise ever?
1 1/2 cups butter, melted
1 cup unsweetened cocoa powder
3 cups granulated sugar
2 cups flour
1/2 tsp salt
1 tsp vanilla
3 (4.67 oz) boxes individually wrapped Andes mints
Line a 13×9 inch baking dish with aluminum foil, and lightly spray with baking spray.
In a medium bowl, combine the butter and cocoa powder, stirring completely.
Set the chocolate mixture aside. In the bowl of a stand mixer, beat the sugar and eggs until fluffy.
Slowly beat in the chocolate mixture.
Add in the flour, salt, and vanilla, beating until thoroughly combined.
Spread half of the brownie mixture in the pan, distributing evenly.
Place the mints in an even layer, side-by-side, completely covering the brownie mixture.
Spread the remaining brownie mixture over the mints, covering completely.
Bake at 350 for 35-40 minutes, or until a toothpick inserted in the top (not all the way through the mint layer) comes out clean.
Cool completely, cut in small squares, and enjoy!
Adapted from Cooking with Paula Deen