Lovin' From the Oven

Day 8: Andes Mint Brownies

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Day 8 of My 12 Days of Cookies: Okay, so this technically isn’t a cookie… It’s a brownie. But to be fair, these go just as great in gift baskets/Christmas packages as any other cookie. I mean, who doesn’t love the combination of mint and chocolate? You can even cut them small enough so that they are cookie/bite size. These brownies were delicious.. I’ll have to try them with york peppermints next time to see which one comes out better. Now, everyone has a different type of favorite brownie. Mine are fudgy, gooey, and thick. This recipe comes out with just that kind, and they’re easy! You can omit the chopped Andes in the batter if you think that’s too much mint, but personally, I think the more the merrier.

I waited for them to cool before cutting them, and that made it EXTREMELY difficult! I would recommend that you cut them before the chocolate cools so that your brownies are prettier than mine. It’s hard to cut hardened chocolate, and I’ll know that for next time. If the chocolate has already cooled, then it’ll crack when you try to cut them into bars.

You can use a brownie mix to simplify the process and just mix Andes mints into the batter before baking. Also, after spreading the Andes mints on top of the freshly baked brownie, it takes a while for the chocolate to stiffen back. So, if you are making these for a party, make them well in advance because they need at least an hour to cool!

Ingredients:

  • 1 cup butter
  • 2 cups sugar (white)
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • ½ cup cocoa
  • ½ teaspoon salt
  • about 1/4 cup (or however much you please, really) of chopped Andes mints
  • An additional package of whole Andes mints

Preheat oven to 350 degrees F. Grease 9 x 13 pan. Melt butter in saucepan over low heat. Once melted remove from heat and add sugar, vanilla, and eggs. Blend together. In separate bowl, mix together flour, cocoa, and salt. Add dry mixture to the wet and mix well. Add chopped Andes mints. Pour into greased pan and bake for 35-40 minutes.

RIGHT when the brownies come out of the oven, layer the top with the whole package of Andes mints (or however many it takes to cover the surface). Let them stand for a minute or two, until they are smooth enough to spread. Using a frosting spatula or a flat knife, spread the melted Andes mints evenly over the brownie to cover. Cool, cut and enjoy.

Pumpkin Bars

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Even with all this pumpkin baking, I still have about 3 cups left in my refrigerator. What is a girl to do with all this pumpkin?

This is my favorite pumpkin recipe that I’ve found so far, and it’s even semi healthy! They are super moist with just the right amount of spice. They always come out perfectly from the oven and I’ve never had a problem baking them.

Pumpkin Bars
– 1 cup flour
– 2/3 cups granulated sugar
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon baking soda
– 1/8 teaspoon salt
– 1/8 teaspoon ground cloves
– 1 cup canned pumpkin
– 2 slightly beaten egg whites
– 1/4 cup cooking oil
– 1/4 cup water

Directions
Spray a medium-size baking pan with nonstick coating; set aside.
Combine flour, granulated sugar, baking powder, cinnamon, baking soda, salt, and cloves in a medium bowl. Stir in pumpkin, egg whites, oil, and water until thoroughly combined. Spread batter into prepared pan.
Bake in a 350 degree oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
Cut into bars

Good ol’ rice crispy treats

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How can something with only 3 ingredients be so delicious? I’ve been eating these ever since I was five… whether a freshly made batch, wrapped up in bright blue tin foil from the supermarket, or in my cereal every morning. You can even spruce these up a bit by adding colored sugar on the top, sprinkles, or chocolate chips. Heck, cut them into shapes with cookie cutters if you want to go all out! The sky’s the limit when it comes to decorating desserts.

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