Andes Mint Brownies

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!


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


Homemade Peanut Butter

Not only did we make homemade peanut butter, but we did a comparison of the texture of the peanut butters in the Quisinart  and in this crazy industrial juicer we have have. The good news for those that don’t have an industrial juicer… we didn’t notice that much difference!

Ingredients & Instructions:

Some sort of oil… peanut oil, sunflower oil

Mix the peanuts in your Quisinart first, until they get to a really thick peanut paste-like consistency
Add salt to taste and oil until you get the texture you want!