I love Andes mints! They’re those green wrapped, chocolate mints that you get at places like Olive Garden. Some people don’t like them but I must admit, I’ve never understood why; I think they’re divine.
This is a brownie recipe I made on a whim. It really highlights the taste of the mints. If you like really sweet desserts, though, you’ll need to increase the sugar. And, instead of pouring it all in one pan, I put the batter in a cupcake pan. They will not rise like regular cupcakes…they’ll rise like brownies, but this way is much more fun (though a but more messy).
Preheat the oven to 350.
Start by melting 1 1/2 sticks of butter in a bowl.
Pour in 1 1/2 cups of sugar. Or 2 cups, if you like it sweet.
Mix it up completely.
Crack in three eggs…
And mix it thoroughly.
Here are 22 mints (there were 24, but I ate two. I couldn’t help it).
And then chop them up…
Very finely. (More so than this).
Mix 3/4 of a cup of unsweetened cocoa powder into the wet ingredients.
And then add a cup of flour and a teaspoon of salt, if your butter is unsalted. This is when I realized that my bowl was way too small. What was I thinking?
Mix in the flour…
And then get the chopped mints (it should be a little more than a cup) and pour them into the batter. Looks like the whole camera went out of focus. Yipes.
Mix them in thoroughly.
Line a cupcake pan and fill the cups 2/3 to 3/4 full.
Bake the cupcakes in the preheated oven for 35 minutes.
Remove and let cool, or eat them warm.
You can ice them if you want (use chocolate icing); none of us like icing. If you do, I would suggest putting half a mint on top; it adds a really pretty finish.