Andes Mint Brownies

I would like to think that I’m a professional brownie eater. Yes, I know that not everyone can be as skilled at eating brownies as I, but I think God just blessed me a little more than others. I know all you women just read that, and are opening a new screen now to send me ugly emails.
So, when I found this recipe I new I hit the jackpot. They are gooey, very chocolaty and everything you could want in a brownie. I got the recipe out of one of my favorite cookbooks, Desserts by the Yard by Sherry Yard. I have made lots of desserts out of this book and all of them have come out really well. I would highly recommend keeping this book handy. It would also make a really good Christmas gift.

I also just got a new brownie pan that I wanted to show everyone. It’s the Perfect Brownie pan. One of the things I hate about brownies is you can’t put them in the pan and have them come out very pretty. I was very skeptical when I saw this on TV, but I went ahead and picked one up. My brownies come out perfectly now. I was shocked! All you do is spray the pan and the grates well with spray, pour your mix into the pan, then place the grates down into the mix. After they are cooked you place the pan on the little stand it comes with and the brownies pop up. You can then remove the grates and voila, perfect brownies.

In this recipe I threw in some Andes Mint chips. You can add whatever you want to them from m&m’s to chocolate chips just mix them in with the dry ingredients before you mix it with the wet ingredients. That way they don’t melt into your batter when you cook them.

Andes Mint Brownies
adapted from Desserts by the Yard

3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1 stick unsalted butter
1 1/2 tablespoons brewed coffee (trust me it makes the chocolate so much better)
1 ounce unsweentened chocolate, finely chopped
7 ounces bittersweet or semi-sweet chocolate, finely chopped
2 large eggs
1 cup sugar
1 cup Andes mint chips

Preheat the oven to 350 degrees and spray your brownie pan with non-stick spray.
Sift together the flour and salt. Add the mint chips, stir to coat and set aside.
Put the chocolate and butter in a microwave safe bowl and heat at 50% power for 2 minutes. Stir until the mixture is smooth. Pour the coffee in and stir carefully to combine. Allow the chocolate mixture to cool a bit.
In a stand mixer or bowl with a hand mixer beat together the eggs and sugar until they are light and fluffy. Using a whisk, gently beat in the chocolate mixture. Fold in the flour mixture.
Pour the batter into your prepared brownie pan. (If you’re using the Perfect Brownie Pan place grates inside the pan)
If desired sprinkle some of the mint chips on top of the batter.
Place in the oven and bake for 25 to 30 minutes until slightly firm to the touch. A toothpick will not come out clean.
Let the brownies cool and either remove the grates of the pan or cut into squares.

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