TRIPLE-MINT ANDES™-OREO™ BROWNIES
Chocolate and mint come together in these loaded mint brownies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal.
- Make brownie batter as directed on box, reserving mint chips packet for later. Stir in 36 Andes™ mint halves and 1/2 cup of the Oreo™ cookie pieces; spread in pan. Top batter with remaining 1/2 cup Oreo™ cookie pieces and sprinkle mint chips (from reserved packet) over top.
- Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool 30 minutes; top with remaining 20 Andes™ mint halves. Cool completely before serving, about 2 hours.
Nutrition Facts : Calories 260, Carbohydrate 36 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 26 g, TransFat 0 g
MINT OREO™ M&M'S™ BROOKIES
These layered cookie brownies are studded with M&M's™ and mint Oreo™ pieces, making them deliciously indulgent, and a perfect St. Patrick's Day treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 9-inch square pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
- Make brownie batter as directed on box. Spread in pan. Bake 32 to 35 minutes or until brownies are set around sides and toothpick inserted in center of brownies comes out almost clean. Cool in pan 10 minutes.
- Meanwhile, in medium bowl, make cookie dough as directed on pouch for drop cookies. Stir in 1 cup of the candies. Drop half of the cookie dough mixture in chunks on top of baked brownie layer; add half of the Oreo™ pieces. Repeat with remaining cookie dough and Oreo™ pieces. With back of spoon or offset metal spatula, gently press cookie dough together to form even layer. Top with remaining 1/4 cup candies, pressing gently into cookie dough.
- Bake 23 to 28 minutes or until cookie layer is set, covering with foil last 10 minutes if necessary to prevent overbrowning. Cool at least 2 1/2 hours; remove bars from pan, and cut into 4 rows by 4 rows.
Nutrition Facts : Calories 490, Carbohydrate 70 g, Cholesterol 50 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 280 mg, Sugar 46 g, TransFat 0 g
ANDES MINT BROWNIES
Fudgy brownies topped with melted Andes Mints make for an amazing dessert!
Provided by Six Sisters Stuff
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non stick cooking spray.
- In a large microwave-safe bowl, microwave butter until completely melted. Stir in sugar and vanilla.
- Add eggs one at a time, hand-beating well with spoon after each addition.
- Add cocoa and beat until well blended. Add flour, baking powder and salt; beat well.
- Fold in Andes Mint chips.
- Pour batter into prepared pan and bake for 30 - 35 minutes.
- While brownies are baking, unwrap all of the Andes Mint candies. When brownies are finished, remove from oven and immediately place all of the unwrapped candies on top of the brownies. Let them sit for about 5 minutes (or until they get soft and melted) and then using the back of a large spoon, spread the melted chocolate around until the brownies are completely covered by melted chocolate.
- Let brownies sit for about an hour or until they have cooled completely (you can speed up the cooling process by sticking them in the fridge).
- Cut into squares and enjoy.
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MINT OREO BROWNIES - CHOCOLATE WITH GRACE
From chocolatewithgrace.com
Reviews 4Total Time 1 hr 40 minsEstimated Reading Time 4 minsCalories 238 per serving
- To make the brownies, preheat oven to 350 F. Grease and flour a 9 x 13 inch pan. Melt the butter in a large microwave safe bowl. Whisk in the oil, sugar, eggs, vanilla and mint extracts. Beat in the cocoa, flour, salt and baking powder. Spread half the batter into the prepared pan, layer on 24 whole mint oreos and spread the second half of the batter on half. Bake for 25-30 minutes or until an inserted toothpick comes out with a few crumbs. Let cool completely.
- To make the mint buttercream layer, beat the butter in a stand mixer for 1-2 minutes, beat in the powdered sugar. Add enough of the milk or cream to be a spreadable consistency and the mint extract to your tastes. Spread on top of cooled brownies.
- to make the fudge drizzle, melt the butter in a medium microwave safe bowl. Stir in the cocoa powder, corn syrup, powdered sugar, and enough milk or heavy cream to make a smooth consistency. Microwave to 20 seconds and stir. Drizzle on top of cooled brownies. I put mine into a ziploc bag and cut the corner off for a more controlled drizzle. Let cool and cut into bars.
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5/5 (1)Total Time 2 hrs 55 minsCategory BrowniesCalories 705 per serving
- Filling – In medium bowl, stir together marshmallow fluff, mint extract* (be very careful and do not use more than this unless you love mint; a little bit of mint goes a very long way), 4 drops of food coloring, or until light green is achieved; set aside.
- Brownies – Microwave chocolate and butter in large microwave-safe bowl for 90 seconds or until butter is melted. Stir until chocolate is completely melted. Stir in sugar (it will seem very granular, this is okay). Stir in eggs and vanilla. If adding espresso or coffee, add it now. Stir in flour until just combined, do not overmix. Hand-crumble 12 Oreos over the bowl and fold them in.
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