The last time I made them, I used the Hershey's Brownie Recipe for the base.
- 3/4 cup HERSHEY'S Cocoa
- 1/2 teaspoon baking soda
- 2/3 cup butter or margarine, melted and divided
- 1/2 cup boiling water
- 2 cups sugar
- 2 eggs
- 1-1/3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
- 1 Package Andes
- 1 Tbs Mint Extract
Follow the recipe instructions the link above provides. Add the mint extract and mix it in. Then, pour the batter into your baking pan. After that, start placing the Andes mints on top of the batter.
Andes Brownies Raw
Bake for 35-40 minutes. Take it out and check it. I use raw spaghetti sticks to check to see if it's done baking. Stick the spaghetti stick in, and if it comes out clean, the brownies are done! I started doing this when I figured out, I never have tooth picks in my kitchen!
Pechin's Famous Andes Mint BrowniesI love making the brownies from scratch, because they come out more cake like than the box mixes do. When I would make them for bake sales, I would double the recipe. If you like chocolate and mint together, you will definitely love these brownies! Enjoy!