This brownie isn’t too sweet, but is wonderful with Vanilla Ice Cream. It’s kind of dry, so if you opt to not have it with ice cream, I would recommend a frosting or a large glass of milk. =)
Thin Mint Brownie
1/2 Cup Butter
2 oz Unsweetened Chocolate
OR
6 Tblspn Cocoa Powder AND 2 Tblspn Butter
1 cup Sugar
1 tsp Vanilla
2 eggs
1 cup Flour
10 Andes Thin Mints – chopped
Preheat over to 350.
In saucepan over low heat (or in microwave safe mixing bowl) combine butter(s) and chocolate/cocoa until butter is just melted and is combined. Be careful not to over cook. Allow to cool a minute or two, then add sugar, vanilla and eggs. After combined add flour. Lightly grease an 8x8x2 baking dish and dust with cocoa powder (about 1 tblspn will do, if you do not have cocoa powder you can use flour). Pour batter into dusted pan and spread level. Sprinkle the top with the chopped candies. Bake at 350 for 25-30 minutes (it’s done when toothpick inserted in the center comes out clean, try to avoid candies for correct testing).
Serve warm with Ice Cream or allow to cool and frost with favorite frosting.
