2-Ingredient Andes Mint Brownies (Edit recipe)

Growing up, my best friend and I used to make these brownies all the time. It was our "hack" to create brownies that were the perfect balance of mint and chocolate, I made them for a bake sale in college once and they were a huge hit! Couldn't be easier to make, and a crowd pleaser every single time.

5 minutes

30 minutes to 45 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	79
Fat:	4 g
Carbohydrates:	10 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	13 mg
Fiber:	1 g
Sugars:	8 g
Calculated per serving.

by Pooja Parikh

Serves: 16

Ingredients

1 whole Legit Brownie Mix, or brownie mix of choice, batter formed
10 oz Andes Creme de Menthe Baking Chips, (1 bag)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Form brownie batter according to instructions (packaged mix is great, but you can follow your favorite brownie recipe too).
Add 1/2 of the bag of Andes baking chips to the batter and stir to combine until just mixed through..
Pour batter into a greased 8x8 or 9x9 baking pan and bake according to instructions, as desired.
Immediately after removing brownies from the oven, pour on the remaining 1/2 bag of Andes baking chips in an even layer.
Let sit for 1-2 minutes until melted, then gently swirl the chocolate over the brownies in an even layer, covering the brownie fully.
Let cool completely (2 hours at room temperature, or 20-30 minutes in the refrigerator) before cutting into 16 squares.
Serve and enjoy!