fudgy Andes mint brownies

Brownies are good.  Minty brownies are even better.  Of course, that is just my opinion, but since this is my blog, I'm gonna stand up for myself!  :o)

These are fudgy, chewy and dense, and the mint is a perfect light accent...  And making homemade brownies is so easy and good, you'll never need to go back to a boxed mix again!

Fudgy Dark Chocolate Brownies Recipe

3/4 cup dutch-processed unsweetened cocoa powder
1/2 teaspoon baking soda
2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
1/2 cup boiling water
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/3 cups flour
1 bag Andes mint baking chips (about 2 cups)

Preheat your oven to 350ºF and butter a 9x13" glass baking dish.

In a large mixing bowl, stir together the cocoa and baking soda.  Stir in 1/3 cup of the melted butter until smooth.  

Stir in the boiling water until the mixture is smooth and thick.  Then stir in the sugar and eggs with the remaining 1/3 cup melted butter, the vanilla and the salt.

Place the Andes mint chips in a small bowl and stir combine with the flour, tossing to coat well.  Stir the flour-coated candy into the batter and spread the mixture into your prepared baking dish.

Bake for 35-40 minutes, or until the edges start to pull away from the pan.  (Better to under-bake than to over-bake these!!)  Cool completely in the pan, and cut into squares.  If you're not going to eat them out of the pan with a fork, that is!  :o)

**If you can't find Andes Creme de Menthe baking chips, you could also just chop up regular Andes!**

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