These intense brownies came from our desire to fuse two love affairs: chocolate and mint!

The first iteration of these brownies started with a single bar of Lindt Dark Chocolate Mint chopped up super fine and mixed into the batter. While that version was pretty good, it just wasn’t minty enough. This time we not only found normal Andes, we found a conveniently pre-chopped up bag of Andes, which saved some prep time. So with mint mixed in and turned into a frosting, we’re finally satisfied with these brownies!

It’s probably the only time you’ll see a box mix on our blog; but Ghirardelli’s are so phenomenal there’s really no reason to waste time making brownies from scratch!

Ingredients:

Box mix of Ghirardelli brownies
1 egg
1/3 cup water
1/3 cup canola oil, butter, coconut oil or your prefered oil
1 bag chopped Andes Mints (can generally be found in baking aisle with chocolate chips)
1 box of whole Andes Mints

Instructions:

Prepare the box mix as instructed
Mix in the entire bag of chopped Andes Mints

Bake as instructed (don’t overcook!!!)

Unwrap the entire box of Andes Mints
While the brownies are still super hot from the oven, place the whole mints in a spaced out layer over the top
Wait a couple minutes until the mints have become completely melted
Spread with a spatuala or back of a spoon
Let the brownies cool completely, turning your melty Andes frosting into a perfectly smooth hard frosting!
(Though keep them tightly covered so they don’t loose any moisture)
Enjoy with milk and friends!